Chopstick food, chopstick dining

How do you make a Dim Sum (read below for which one)?

Question by ieguy: How do you make a Dim Sum (read below for which one)?
I’ve had a dim sum that looks like thick jello or agar in Chinese restaurants. I know it’s made from rice which is soaked for a day or so, fermented a tad, then ground up somehow. When it’s finished it looks like sheets of white jello or black jello (and those taste like licorice). They’re also sweetened. Does anyone have a recipe for this stuff. When it’s served, it’s often cut into size with a pair of scissors.

Best answer:

Answer by Irina C
Chinese Spring Rolls (Shanghai) Dim Sum
Recipe #77010
Spring roll skins are also known as Shanghai-type spring roll skins and are available in some Asian markets. Lumpia skins, available in Philippine markets, may be substituted. Egg roll skins may also be substituted, but they are much thicker and not as nice as homemade spring roll skins.
by Olga Drozd Requires Premium MembershipMy Notes

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18 servings 1ΒΌ hours 1 hour prep
Change to: servings US Metric
1 cup unbleached flour
1/2 teaspoon salt
2 eggs, beaten
2 cups water, approximately
vegetable oil
1 tablespoon peanut oil
2 celery ribs, sliced thinly on diagonal
1 lb mung bean sprouts
3/4 cup matchstick-cut bamboo shoots
1/4 cup matchstick-cut water chestnuts
2 teaspoons light soy sauce
1/2 teaspoon sugar
1/2 lb flaked crabmeat
1/2 teaspoon oriental sesame oil
2 tablespoons minced green onions
2 tablespoons cornstarch
peanut oil (for deep frying)
Chinese mustard
chili oil
soy sauce
4 eggs, beaten
2 tablespoons water
1/4 teaspoon salt
1 tablespoon peanut oil

Not the one? See other Chinese Spring Rolls (Shanghai) Dim Sum Recipes
For Large Groups Appetizers
Chinese Appetizers
Crab Appetizers
Dinner Party Appetizers
Low Sat. Fat Appetizers
FOR THE FILLING: Heat peanut oil in wok or skillet and stir-fry celery, bean sprouts, bamboo shoots, water chestnuts, soy and sugar 2 minutes.
Stir in crab and remove from heat.
Pour off any juices and add sesame oil, green onion, cornstarch and egg slivers.
Cool and place 3 tablespoons of mixture on edge of spring roll skin.
Place a coriander sprig on top and fold skin over twice.
Then fold in sides and roll like jelly roll.
Deep-fry, seam side down, in hot oil until crisp and golden.
Drain, cut into 1-inch slices and serve immediately with mustard, chili oil and soy.
Yield: approximately 18 spring rolls.
EGG SLIVERS: Divide this recipe in half using only 2 eggs. Combine eggs, water and salt.
Heat a 12-inch skillet over medium heat, add half the peanut oil and pour in half the egg mixture, tilting pan to coat surface.
Cook until eggs are just set, moist but not runny.
Bottom should be slightly golden.
Turn out onto board and repeat with remaining oil and egg mixture.
Let cool, roll and slice into slivers.
SPRING ROLL SKINS: Sift flour and salt into mixing bowl.
Add eggs and enough water to make a smooth, thin batter similar to crepe batter.
Always beat batter in ONE DIRECTION to gain elasticity.
Let stand 20 minutes.
Lightly oil a 6-inch skillet or crepe pan and heat over low heat.
Beat batter in same direction and pour 2 tablespoons into pan, tilting pan to cover entire surface with batter.
Cook until set.
Pancake should be sheer and pliable.
When it shrinks away slightly from the edges, turn over and cook other side just to set.
Remove to flat dish, cover with slightly dampened tea towel and repeat with remaining batter, oiling pan as necessary and being sure to stir in one direction each time.
Yield: approximately 18 spring roll skins.
Regional Cooking Of China.

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5 thoughts on “How do you make a Dim Sum (read below for which one)?”

  1. The name dim sum, literally means “to dot your heart” may refer to small dishes Chinese eat between meals, for snacks or tea time. These small portions, bite-size Chinese food consists of a variety of steamed, braised, baked and deep fried dishes, are not only pleasant to the eyes but delicious too.

    “(In Canton) the Chinese fondness for snacks and small eats reaches a kind of apotheosis.” E.N. Anderson, quoted in Ken Hom’s ‘The Taste of China’

    Made from the freshest ingredients, dim sum is often served in the morning as breakfast or brunch in Chinese restaurants (not all of them serve dim sum) where instead of ordering, you choose from a wide assortment of tantalizing delicacies that the waiters bring out on trolleys and trays.

    There are the flavorful steamed shrimp dumplings wrapped in soft and subtle rice flour pastry (Har Gao), deep-fried egg-rolls, steamed buns with roast pork (Char Siu Bao), crispy yam croquette filled with minced pork, shrimps and Chinese mushrooms (Woo Kok), turnip cake (Lor Bak Ko), mango custard tarts and the list goes on and on. Dim sum chefs will constantly come up with new creations and may take you several visits to determine your favorites.

    “The discovery of a new dish does more for human happiness than the discovery of a new star.” (Anthelme Brillat-Savarin, The Physiology of Taste)

    One thing about a meal of dim sum is that you can drink Chinese tea and you are often said to be drinking tea ‘YUM CHA’ when you have a meal of dim sum. Originated in tea houses in Canton, China , where you can find the best dim sum, this unique Chinese food is now very popular in other Asian countries and in the west.

    At ‘yum cha’, if you notice someone tapping impatiently by their cup when a friend pours them tea, they’re not being impolite. It’s a way of saying thank you.

    Pictures of Dim Sum with Names


    Chinese Dim Sum Recipes

    Copycat Recipes Cookbook – DivineRecipes – Hundreds of copycat recipes from your favorite restaurants. Uncover the Secret Recipes from Your Favorite Restaurants! Easily Prepare the Most Guarded Restaurant Recipes in Your Own Kitchen. The same tastes and flavors for a fraction of the cost! Learn to cook the highly guarded secrets behind dishes from Red Lobster, Applebee’s, Chili’s, Olive Garden, T.G.I. Fridays, Outback Steakhouse, Starbucks…

    Har Gow (Shrimp Dumpling)
    Mango Pudding
    Steamed Buns with Pork
    Shrimp Dumplings
    Beef Dumplings
    Cantonese Fish Dumplings
    Beef Siu Mai
    Dumplings with Parsley & Shrimps

    – Barbecued Meat Bun
    Steamed Dumpling w/ Meat & Vegetable Filling
    Crabmeat Dumpling
    Seafood Dumpling
    Fried Sesame Balls
    Deep Fried Soya Bean Milk Custard Balls
    Deep Fried Taro Pie
    Spring Rolls

    See also : Sauces and Dippings
    Savory dipping sauces are also a feature in a Chinese food. The three principal ones are chili, mustard and plum. Small spoonfuls of the chosen sauces are placed on one’s plate. A morsel of the fish, shellfish, meat or poultry is taken up with the chopsticks, then it is dipped in sauce and eaten.

    Popular appetizers like spring rolls and egg rolls just wouldn’t taste the same without a flavorful dipping sauce. Here are some descriptions and recipes of popular Chinese dips and sauces

  2. I eat dim sum all the time and have never eaten anything remotely resembling what you’ve described….

  3. I guess it is Duo Colour Sesame Roll, a cool dessert, sweet taste

    < <<<<<< Duo Colour Sesame Roll >>>>>>>>>

    70 g water chestnut flour
    30 g long grain rice flour
    70 g sugar
    125 ml water
    1 pack instant black sesame powder mix
    125 ml coconut milk
    2 tablespoon oil

    1) Separate water, chestnut flour, long grain rice flour and sugar into two equal portions. Combine each portion in a large bowl.
    2) Combine 2 tablespoon water nad instant sesame powder mix, stir until mixture become smooth.
    3) Add sesame powder mixture to one of the two bowls of flour mix and coconut milk to the other. Stir to form two bowl of smooth paste.
    4) Add to each of the past 1 tablespoon of oil. Mix well and let them site in room temperature for 30 minutes.
    5) Brush on a thin layer of oil in steam tray.
    6) Put tray over boiling water, add a think layer of black sesame , steam over high heat for 2 minutes or till well done.
    7) Add another layer of coconut paste, steam f or another 2 minutes.
    8) Remove from heat, let it cool down till warm or until easy to remove from the tray, roll it up, cut into 2 inches length, serve cold.

    Note: You may find the instant sesame powder mix in Chinese grocery store (dessert corner). Instant sesame powder mix gives a softer texture, you may also use black sesame paste or prepare your own sesame paste by grinding sesame seeds to powder then add water, these alternative give stronger flavour but the texture less smooth.

    You also can just make 1 flavour and roll it up. Once you know the trick, you can create different flavours (for example, use almond powder instead of coconut milk)

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