Dim sim

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Dim Sims are typically served with soy sauce

A dim sim is a Chinese-inspired meat dumpling-style snack food popular in Australia. It normally consists of a large ball of pork or other meat, cabbage and flavourings, encased in a wrapper similar to that of a more traditional dumpling. This can be either deep-fried or steamed. Dim sims differ from typical Chinese dumplings in that they are much larger, have a thicker skin and are shaped differently.

The Dim Sim was developed in Melbourne by Chinese chef William Wing Young for his restaurant "Wing Lee". It is not to be confused with the authentic Chinese meal called dim sum, although the Australian version's name, ingredients and snack-sized portions are undoubtedly inspired by its Oriental heritage.

According to Young's daughter, celebrity chef Elizabeth Chong, her father was the first to create the popular snack's style and shape in 1945, and to begin manufacturing them in commercial quantities:^{[citation needed]}

"He chose the thick skin for ease of transport; he used to deliver them in his Chevy to the football where he set up in competition with the Four-and-Twenty pie. Before long, his factory was producing thousands of them for sale throughout Australia."

Dim sims can be bought at most Australian takeaway shops, often served with fried fish and chips. They are also a staple item found in Chinese takeaway shops in Australia.

The dim sim has become a part of Australian culture, and is considered by many locals as an Australian food with only limited connection to Chinese culture. Many others consider it to be a Chinese-derived food item that has found mainstream acceptance.^{[citation needed]}

The term 'dim sim' has planted itself so firmly into Australian English that even the traditional smaller Chinese-style dumplings are referred to as such. (Often as "homemade" dim sims).

More authentically Cantonese-style dim sum is served at various Chinese restaurants in Australia. It is popular with both the local Chinese community and the wider Australian population, particularly in the larger state capitals, where it is generally known as "yum cha".