What is dim sum?
The Cantonese term ‘dim sum’ literally translates to ‘touch of heart’ — food that is meant to refresh, rather than fully satiate. Dim sum is a broad term encompassing a variety of both savoury and sweet bite-sized foods. Popular types of dim sum range from dumplings, buns, and noodle rolls (often filled with a mixture of fresh seafood, meat and vegetables) to puffs, tarts and puddings. What started as a snack is now an integral part of Chinese cuisine.
Where does dim sum come from?
Like so many other Chinese cuisine traditions, dim sum has been around for at least 2,500 years. The origins of dim sum are debated, but eating dim sum is integrally linked with the Cantonese culinary practice of ‘yum cha’ or ‘drink tea’. Some sources suggest dim sum originated south of China in the Canton province, where it became tradition to drink tea together, socialize, and snack on dim sum. Early references in literature tell of Silk Road traders stopping at tea houses for a break from their travels, drinking tea and enjoying these bite-size morsels before continuing on their way.
When is dim sum served?
Dim sum was traditionally served in the morning as a kind of brunch. Now it can be found in most Chinese restaurants at almost any time of day. You can even satisfy those late-night munchies with some take-out Hong Shing dim sum.
Hong Shing take-home frozen dim sum
Get your frozen Hong Shing dim sum by ordering online! Currently, we have two varieties:
Har Gow — With a delicate, translucent wrapper and tantalizing prawn filling, Har Gow is a consistently popular choice in the realm of dim sum. These little guys are plump, juicy, and taste as good as they look.
Sui Mai — Another crowd favourite, Sui Mai has an “open-faced” wonton wrapper and pork-based filling. Texture is a key characteristic to these morsels, which are supposed to have a little “bounce” to them.
Preparing your Hong Shing frozen dim sum is easy! Simply steam from frozen.
- Line a steamer with perforated parchment paper liners.
- Use a pan, and add 2 inches of water and place the steamer on the pan.
- On high heat, bring the steamer water to boil.
- Place the Siu Mai / Har Gow in the steamer leaving at least 1⁄2 inch of space between each other.
- Cover and steam until fully cooked through (10 – 12 minutes for Har Gow, 15 – 17 minutes for Siu Mai).
- Serve immediately.
And most of all, stay safe!