Food Review: Dim sum (Chinese)

Today, in our food review, we go to our 7th most delicious food in the world and, it’s a popular Hong Kong food called Dim sum.

Hmm… for our feature, we’ll be looking into one of its varieties which is also known as the Chinese dumpling (Jiaozi). Being one of Lunar New Year’s main dishes, Jiaozi is famous from downtown Hong Kong to every Chinese bowl.. as it’s considered a lucky food for being shaped like ancient Chinese money.

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Jiaozi is basically made of pork or beef fillings that could be boiled, steamed, or pan-fried for consumption…

…and though Jiaozi is popular especially during special occasions, that doesn’t mean we can’t have them on any day. So, here are its ingredients

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The ingredients...

For Jiaozi dough – flour, water, and salt. For the filling – beef or pork, soy sauce, salt, rice wine or dry sherry, ground white pepper, sesame oil, green onion, Napa cabbage, ginger, garlic, and bamboo shoots.

Cooking Basics

Mix 1/4 tsp of salt into 3 cups of flour. Then add up to 1 1/4 cups of cold water until it forms a smooth dough. Now, knead it into a ball before covering and leaving it for about 30 minutes.

While waiting, prepare the ingredients for the filling. In a kitchen bowl, put soy sauce, salt, white pepper, and rice wine to mix with the meat, stirring in a single direction. Now, add the remaining ingredients and continue to mix. Then leave it for a while to attend to the dough.

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Get the ball of dough and divide it into 60 pieces. Roll each piece to a circle about 3 inches in diameter then place a small portion of filling in the middle of each wrapper.. and seal each one of them by wetting the dough’s edge with some water, folding it before pinching the sides.

If you wish to cook by boiling.. first, boil water in a large pot. Then put half of your dumplings into it while gently stirring to prevent them from sticking together – until it boils. Now, add 1/2 cup of cold water, cover and bring to boil. When it does, repeat by adding another half cup of cold water.

When it boils for the third time, you could now drain the pot and remove the dumplings – ready to serve, or to be pan-fried if you wish.

Simple yet delicious. 

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