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These delicious deep-fried dumplings have a wrapper made from mashed taro root. Siu Mai has a shrimp and pork filling, with a bit of crab or fish roe sprinkled on top. These distinctive looking dumplings are shaped like a basket with the filling sticking out over the top.

Squares of green bell pepper are covered with shrimp paste and fried. Purple eggplant is stuffed with a shrimp paste, fried, and then topped with sauce. The filling is generally, seasoned with oyster sauce, soy sauce, and sugar. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuisines. A classic spring roll filling consists of dried mushrooms, and shredded meat, and carrot or bamboo shoots. Dim sum (traditional Chinese: simplified Chinese: pinyin: din xn Jyutping: dim2 sam1) is a large range of small Cantonese dishes that are traditionally enjoyed in restaurants for brunch.

Made with a thinner wrapper, spring rolls are lighter and less filling than egg rolls. Sticky rice and meats (often including Chinese sausage) wrapped in lotus leaves.Ī light, refreshing dim sum dessert made with sweet fresh mango fruit.īalls of glutinous rice flour and brown sugar are filled with sweet red bean paste, rolled in sesame seeds, and deep-fried.Ī shrimp paste mixture is spread on toast points and deep-fried. The steamed cake is a popular dish during the Lunar New Year’s season but is also served for dim sum throughout the year. Gow gee, on the other hand, is frequently pan-fried.Ī cake made with Chinese turnip, which is similar to the Japanese daikon radish, and rice flour (not glutinous rice flour). Although Chinese dumplings may be cooked in many ways, when people refer to jiaozi, they generally mean dumplings that are boiled in water or broth. Jiaozi (jao-tze, Mandarin) or Gow Gee (Cantonese)Ĭhinese dumplings.The transparency of the dumpling wrapper comes from using wheat starch in the dough. Those great shiny, translucent shrimp dumplings. They are filled with pork and bamboo shoots. Like the more famous har gau (see below), these dumplings are translucent dumplings. The marinade often includes black bean sauce and/or oyster sauce. They are usually stir-fried or deep-fried, then marinated, and finally, steamed. These have a similar filling to Taro Dumplings ( Wu Gok) but are covered in a wrapper and in a pastry made with glutinous (sweet) rice before deep-frying.Ī steamed custard that may include meat or seafood.Ĭhicken's feet. Ham Sui Gok (Deep-Fried Crescent Dumplings).Squid or cuttlefish is marinated in a curry sauce and steamed. Rice noodle sheets are filled with shrimp, beef, or pork, then steamed or pan-fried.

Make sure to keep your card out so the cart pusher can stamp it. The famous steamed buns stuffed with barbecued pork Most large dim sum restaurants can bring you a fresh one straight from the kitchenjust ask for it. 12.Seasoned ground or minced beef, placed on bean curd skins and steamed So, he returned it to the pot with the other ingredients and impressed his friends with it.ĭue to its origin story and its taste, 'twice-cooked pork' has become very popular. He tasted the pork sizzling in its fat and found the pork had become softer and more delicious than with his previous boiling method. After he returned, he found the simmering pork had turned very soft. He was boiling pork in a pot and walked out of the house and forgot about it. Su made a delicious pork dish for his friends one day. Su Shi) in the Song Dynasty era (960–1279). It was said that the dish was created by a Chinese poet called Su Dongpo (a.k.a. Then it is cooked again with other ingredients, including broad bean paste (doubanjiang), fermented black soybeans (douchi), garlic, ginger, and so on. Its Chinese name is huiguorou, which means 'returned-to-the-pot meat'. Twice-cooked pork or double-cooked pork (回锅肉 huíguōròu) is one of the most famous Sichuan pork dishes.