Chef Steven Devereaux Greene shares some ingredients he thinks we should all be using at home
The Chinese New Year celebration, also known as the Spring Festival, lasts two weeks every year. Food is a prominent part of the celebration, and dim sum is one popular way of celebrating. Want to try making your own dim sum at home? Then you've come to the right place.
Dim sum, if you haven't had it before, is a Cantonese style of cooking and serving food that involves many bite-sized dishes served on small plates or in stackable steamer baskets made of metal or bamboo. Depending on your perspective and epicurean experience, you might call it "Chinese tapas," or you might call tapas "Spanish dim sum." Either way, there are a few dim sum dishes that are truly iconic.
Har gow (also known as xiao jiao), are shrimp dumplings in crystal wrappers that are chewy and tasty with a hint of garlic and pork. Making these at home is easier than you think. (Photo courtesy of M.Y. China)
Siu mai are open-faced dumplings filled with a mixture of shrimp and pork and flavored with oyster sauce, ginger, and sesame oil. Har gow and siu mai go together like a hot pot of tea, and well, dim sum. (Photo courtesy of Farina Kingsley)
Xiao long bao, known as "soup dumplings," in English, are filled with gelatin cubes that melt into the meat filling as they steam, resulting in a rich, savory broth bursting onto one's palate after biting into the thin, delicate skin that forms the outside wrapper. (Photo courtesy of Buddakan NYC)
But dim sum isn't just for Chinese New Year. Every weekend for lunch, Chinese families flock to dim sum restaurants, often waiting in line to have their number called over a PA system, and sharing in a tradition that's as timeless as pouring tea for one's elders.
Will Budiaman is the Recipe Editor at The Daily Meal. Follow him on Twitter @WillBudiaman.