Dim sum literally translates ‘touch the heart lightly’. Legend has it that the Royal Chefs of the Imperial Court, many centuries ago, created intricate little delicacies to delight the palette and ‘touch the heart’ of the Chinese Emperors. These little morsels are so delicious that it gained popularity through Asia. Traditionally eaten for breakfast, as the popularity and demand for dim sum grew, it was served for brunch and lunch; and nowadays found any time of the day in different types of Asian food establishments.
Yui will guide you through the art of replicating these delicious flavours, using ready-made dumpling wrappers, easy to follow methods and lots of interactive fun! You will learn the technique of making two classic dim sum using fresh ingredients that are readily available. With the skills you have acquired you will be able to create your own flavour combinations! Ideal make-ahead party food and great as canapés, starter or mains. We will demystify the art of dim sum making with you!
Recipes on this course may include:
Chinese Pork and Cabbage Jiaozi – Little pockets bursting with juicy pork, nappa cabbage and spring onions. These dumplings are fried till crispy on the bottom but softly steamed on top, served with julienne of ginger and Chinkiang black vinegar
Steamed Pork & Prawn Siu Mai – An open top Chinese dumpling packed full of minced pork and fresh prawns, steamed to juicy perfection, a true Dim Sum classic
The course will run from 12.45pm until 3pm and includes practical and demonstration cookery sessions, lunch and refreshments. All the ingredients, equipment and the recipes for the day will be provided.