Dim Sum in Chinese literally means touch the heart. Now a days, it means snack size and not main course size.

Traditionally, Dim Sum is only served till mid afternoon. It is eaten at breakfast, lunch and as a fill me up before dinner. There are many types and are very different between Southern China and Northern China. Most of the dim sum available in the UK originated from Canton although one or two of the northern dim sum has made it onto the list. For example, steamed Shanghai dumplings (sometimes called soup dumplings) and pot stickers (grilled dumplings) have become part of the dim sum offerings in this country.

This article is based on the dim sum menu at China Palace (Reading). I have only included the more common ones which should be available in any Chinese restaurant that serves dim sum.

Please note that each portion normally contains 3-4 dumplings.

Category:  Steamed

 

Name: Glutinous Rice Dumpling                   

Chinese Name (Cantonese):  Nor Mai Kai                    

Price: £3.20

Description:

This is made up of chopped up chicken cooked  a soy sauce based sauce. The chicken is covered in glutinous rice, wrapped in lotus leaves and steamed.

Name: Seafood bean curd skin roll               

Chinese Name (Cantonese):                      

Price:£2.80

Description:

This is mainly prawns in an oyster sauce, made into a spring roll shape using bean curd skin – steamed. Bean Curd skin is more texture than taste.

Name: Prawn Dumplings                  

Chinese Name (Cantonese): Har Gaw                   

Price:£2.80

Description:

Whole prawns wrapped in a light rice based pasta skin and steamed. In certain versions, chopped bamboo shoots are added to give it a slight crunchy texture.

Name: Welks in curry sauce              

Chinese Name (Cantonese):                      

Price:£2.80

Description:

Exactly what the name says.

Name: Prawns and chives dumplings                       

Chinese Name (Cantonese):  Fai Choi Har Gaw                    

Price:£2.50

Description:

Same as prawn dumplings but with the addition of a lot of chives

Name: Minced pork dumplings                     

Chinese Name (Cantonese):  Sui Mai                    

Price:£2.50

Description:

This is an open top dumpling with a minced pork meat ball surrounded by a pasta skin. In certain version, crab and prawns are added to the meat ball

Name: Steamed dumplings Chiu Chow style            

Chinese Name (Cantonese):  Fun Kwor                  

Price: £2.50

Description:

Same type of pastry as used in prawn dumplings. The Chiu Chowstyle is filled with chopped up root vegetable and will come slightly crunchy. In certain Chiu Chow dumplings, prawns are added (not here)

 

Name: Steamed Minced Beef Meat Balls                   

Chinese Name (Cantonese): Knaw Yuk Yeun                     

Price:£2.50

Description:

Finely minced beef meat balls.

 

Name: Steamed Beef Tripe with Ginger and Spring Onion                           

Chinese Name (Cantonese): Knaw bat yip                   

Price: £2.50

Description:

Exactly what the name said.

Name: Spare Rib in black bean sauce                       

Chinese Name (Cantonese):                      

Price: £2.50

Description:

Chopped up spare rib – bite size with the bone still in – in a black bean sauce.

Name: Spicy Chicken Claws in Black Bean Sauce                

Chinese Name (Cantonese):Fun Chow                

Price:£2.50

Description:

Exactly what the name said. The Chinese eat for texture and they like squid, skin etc. Chicken feet is mainly eaten for the skin around the foot.

Name: Roast pork bun                       

Chinese Name (Cantonese): Char Sui paw                 

Price:£2.50

Description:

Char sui in a bun. If it’s in pastry its char sui sow. The slightly sweet sauce with in is based on oyster sauce.

 

Name: Steamed Shanghai Pork Dumplings                                      

Chinese Name (Cantonese): Shui loon paw

Price:£2.50

Description:

Minced pork with chives and ginger to which soup jelly is added. Therefore when the dumpling is cooked, there is liquid (melted jelly) within the dumpling. Beware, you can burn your mouth if you eat this straight from the steamer.

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 Part 2 – fried dim sum

PS I’ll offer some dim sum recipe later this week including the easiest way to make char sui.