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How do you say “steam fish ball” at a Chinese Dim Sum restaurant?

Question by Alan L: How do you say “steam fish ball” at a Chinese Dim Sum restaurant?
One more thing, not only do I want to know how to say steam fish ball in chinese, but also how do say that “prawn and veggie dumpling” or “veggie dumpling” in a Chinese dim sum restaurant???

Best answer:

Answer by Big Mam
I think they speak english there, just say what you want. To answer you question, 蒸汽鱼丸

Know better? Leave your own answer in the comments!

2 thoughts on “How do you say “steam fish ball” at a Chinese Dim Sum restaurant?”

  1. When someone says Chinese, we would put it in Mandarin pinyin. However Chinese dim sum, especially those you asked for here, are specifically Cantonese so I am giving you both, first Mandarin pinyin then Cantonese pronunciation.

    蒸 魚 球 zheng yu qiu, jing yue kow

    蝦 餃 xia jiao, ha gow

    素 餃 su jiao, soe gow

  2. Steamed fish balls = “Lum yùh kau”. The name will also work for the deep fried version though. “Lum yùh” means dace (fish).

    There is another steamed fish ball variation called “yùh mai” which is short for “Lum yùh siu mai”. “Yùh mai” should have wrappings on the outside like “siu mai”. Not all dim sum places serve “yùh mai”.
    ___________________________________

    You didn’t specify how much vegetable was present in the dumplings and which vegetable(s) was/were in the dumplings. You forgot to specify the cooking method too…

    Some dim sum places put a small amount of diced bamboo shoots in their “har gao” (steamed shrimp dumpling with rice flour wrapping) and they look like this: http://4.bp.blogspot.com/_qnlBwonTKZs/Rk6ZaHWTJZI/AAAAAAAAAwU/6QZP8NrM7vI/s400/har+gow+3.JPG
    “Gow wong har gao” is “har gao” contained a small amount of Chinese yellow chives; it looked almost identical to the type containing diced bamboo shoots.

    Vegetarian steamed dumpling = “Fa sou jīng gao”. This one is vegetarian. http://rasamalaysia.com/images/steamed_dumplings/steamed_dumplings.jpg

    “Séui gao” is boiled dumpling. They came in many different kinds of fillings.

    “Gow choi gao” means “chive dumplings” and there are several different variations.

    1) Pan fried variations usually look like this: http://rasamalaysia.com/images/shrimp-and-chive-dumplings/shrimp_dumplings2.jpg They could be made with 100% chives or chives with shrimp or chives with pork and shrimp. If you want to specify, then it’s: “jīn gow choi gao” for the 100% chive version, “jīn gow choi har gao” or “jīn xim har gow choi gao” for the shrimp and chive version, and “jīn gow choi har yuk gao” for the chive with pork and shrimp version.

    2) Steamed versions could look like one of the following:
    http://mmm-yoso.typepad.com/mmmyoso/images/2007/04/18/silverark402.jpg
    http://3.bp.blogspot.com/_zIjpxeHKnKM/SsSVTVJjzII/AAAAAAAAL14/roVlyrA7oD8/s1600-h/DSC_2143+0907.jpg
    http://4.bp.blogspot.com/_zIjpxeHKnKM/RrSKt9OGyqI/AAAAAAAABXI/2eiiAAIiFIw/s400/DSC_4806+0707.jpg
    Its the same dish with different looks. The fillings are identical to pan fried versions. The main difference is the cooking method. To specify, you merely substitute the word “jīn” (煎) from the pan fried versions with the word “jīng” (蒸).

    I think they were collectively called “gow choi gao” for a very good reason. LOL

    PS: Since it’s dim sum, you could have just point at dishes on the dim sum carts. You could even chase down dim sum carts on foot and open all the lids yourself. Just don’t forget to bring your stub/ticket with you for them to stamp/mark while you do that. I do that all the time. LOL

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