Dim sum is one of my most favourite meals. Piling into a crowded dim sum house on a Sunday morning with aunties pushing metal carts singing in melodic condescension the contents of the steamers they pimp is the best way to start the day. These carts are filled with delicious dumpling delights made with pork and shrimp, seafood wrapped in bean curd, various braised meats in deep rich aromatic sauces, as other carts display fried dumplings, golden and crunchy fried calamari or octopus and other battered fried goodies. One of my favourite dishes is the steamed black bean spareribs, and it will be yours too!
Do you like dim sum? Of course you do, what kind of monster doesn’t like dim sum; the ritual of lining up on Sunday mornings at your favourite dim sum house, listening to aunties sing the contents of their steamers in a memorized song as their push their carts along a predetermined carpet-worn circuit. If waking up early on a Sunday morning isn’t your thing, but dumplings are, I’ve got a recipe for pork and shrimp shu mai that’s going to knock your groggy weekend socks off and scare the Sunday morning breath of out your mouth.
As you may or may not know, I’m a big fan of dim sum. Not just the small little dumplings stacked high in billowing steamers and other savoury delights, but it’s the dim sum experience as a whole. Getting to the restaurant at prime time when the lady on a loud speaker is calling out table numbers in more than the Quebec standard languages as people clammer to the front to try and sneak their way in is just part of the weekend brunch routine. If you’re new to the dim sum scene and aren’t sure of what to order, I have a section of the blog dedicated to the meal – Dim Sum for Dummies, where I profile some of the less common dishes. It’s a work in progress, as I’m always adding to it – there are hundreds of different items! We are not always fortunate enough to head down to Chinatown or get to a restaurant that serves dim sum and will ultimately have to rely on the frozen counterparts. I realize this I took it upon myself to take on the responsibility to test different kinds of FROZEN dim sum.