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. The dish 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. They are usually deep-fried or steamed, but can be barbecued for a crispy change. Dim sims differ from typical Chinese dumplings in that they are much larger, have a thicker skin and are shaped differently.

[edit] History

The Dim Sim is believed to be developed in Melbourne by Chinese chef William Wing Young for his restaurant "Wing Poo". 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^[1]:

"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.

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. 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. An Australian colloquial term for a dim sim is "dimmy".

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".

[edit] Variants

There are three variants of the dim sim commonly found in takeaway stores today. These are described briefly below.

Meat Dim Sim This is the regular and most common variety. It may be served steamed or deep fried and is usually slightly cheaper than other varieties. The filling is mostly a mixture of ground pork and lamb/mutton. When folded correctly, one end of the meat dim sim is left slightly open and the overall appearance is a cylindrical shape.

Vegetable Dim Sim This is the largest dim sim available and is nearly twice the size of a meat dim sim, and in comparison is quite soft to touch, even after deep frying. It is mostly cabbage and carrot, but may include other ingredients such as noodles. Vegetable dim sims are unlikely to be served steamed.

Garlic Dim Sim The garlic, or Hong Kong dim sim is the most strongly flavoured dim sim. It is much rounder in comparison to vegetable or meat dim sims and is fried to a distinctive dark golden brown colour. The overall size is similar, or perhaps slightly larger than the meat dim sim. It is flavoured strongly with garlic, and is not for the faint hearted. It is also the best of the Dim Sims for a hangover cure.

Stranglable Dim Sim A new technique created in Macau, China for the next generation of Dim Sim dishes. It uses a new technique known as "stranglisation", whereby all the water is drained from the dishes prior to cooking. The overall size is similar, or perhaps slightly larger than the conventional meat dim sim. It may be served steamed or deep fried and is usually slightly more costly than other varieties It is often eaten in the village of Charing, China.

Australian Flavour - Recipe