![]() And for the time it takes to make them, it’s pretty cheap.Īnd it doesn’t make much sense by economics or even by taste. Also, dim sum is the tapas experience: the joy is getting lots of small bites of a variety of things. But even when I just pick it up from a counter and speak English to the staff, I do feel the tug of my Chinese heritage being in that environment. The whole experience includes old Chinese ladies yelling at me while pushing carts. Part of joy of dim sum is the cultural experience. So is it worth making dim sum from scratch? It depends, not only person-to-person but also what I want out of my dim sum. The recipes made enough for another meal the following morning. We liked adding more sausage and dried shrimp than what stingy restaurants put in. However, I will try again: other recipes online had very different ratios of wheat starch to tapioca starch, so maybe the consistency will change, too. The skin on the shrimp dumplings wasn’t as stretchy as I would have liked. We spent a few hours that morning making the recipes, and they worked. ![]() So we got non glutinous rice flour from 99 Ranch, too. Turnip cake is supposed to set into firm, sliceable, friable pieces. Glutinous rice flour makes delicious mochi, which is soft and goopy. Julie looked at the bag and asked me, “This says glutinous rice flour. From our cupboard, I grabbed the bag of leftover rice flour to see if we had enough. I was hesitant, but the Woks of Life did have another recipe, and they hadn’t disappointed yet. ![]() Since we were already making a dim sum item, Julie suggested we try the turnip cake again. Regardless, I found it at 99 Ranch and have a bag in the back of my cupboard now. Is it the same thing as the vital wheat gluten that we put into bread machine bread recipes? I have no idea. What is wheat starch? Isn’t that just flour? Apparently not. That morning, we found a shrimp dumpling recipe and discovered the secret ingredient: wheat starch. For my birthday, Julie got me a steamer stand and lid for the wok to make steamed fish. The authors clearly ate the same cuisine as I did because everything tastes like I imagine. We recently have cooked several recipes from from the Woks of Life blog. I always wondered how they made those translucent, chewy wrappers and figured we could give it a shot ourselves. Without a plan for a Saturday, I suggested over breakfast that we try to make shrimp dumplings. It took five years to get over that experience and a pandemic to leave me bored enough at home to take another shot at making dim sum. Whereas a true turnip cake sets and has a clear, sliceable shape, our turnip cake remained a gloopy mess and had the consistency of melted cheese. You may notice a slight difference in texture. They’re made by shredding and cooking down daikon, mixing it with rice flour, steaming it to set it, then slicing and pan frying squares to give it a crispy edge. This time, instead of another bun, I tried to make another favorite: turnip cake. Julie and I made pineapple custard buns, but we managed to both burn the bottoms and have the custard melt into the breading.Ī few years ago, I felt like I had enough practice cooking to try again. When I made BBQ pork buns, they tasted fine, but it took a few hours, only made a handful, and weren’t very well filled. My mom told me it was hard and takes a lot of work, and in my early attempts, she was right. Using the chopsticks as a little handle (like a bindle), they carried it back to the kitchen and leave a clean table ready to be set again.Īnd despite my more recent interest in cooking, I really never tried making either dim sum or Chinese bakery items. They would push all of the dishes to the middle, then bring the corners together above the table. I would marvel at how the waitstaff would bundle up all of the dishes into the disposable plastic tablecloth at the end of the meal. My mom brought juice boxes for me and my sisters since we didn’t like tea. My family would go out for dim sum with my grandpa and uncle on the weekend, and I would nibble at dishes while playing at the table. Some of my earliest memories include dim sum. The nicest dim sum I have ever had was at Tim Ho Wan in New York However, as the steamer trays fill the table, my appetite and eyes both grow wide, and I can pack away dishes well after others have stopped. At most meals, I usually eat about as much as other people. I, on the other hand, have a “dim sum stomach”. Some people claim to have “dessert stomachs” where they can always find room for cake or ice cream even after a meal.
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