dim sum - small delicacies that touch your heart

a few days ago i learned that the chinese term 'dim sum' stands for 'small snack'. and literally, dim sum means 'touching the heart' as in 'small delicacy that touches your heart'. isn't that cute?

the asians have been dumplings-experts for centuries - so, no wonder there are hundreds of different dumplings. they are typically filled with meat or vegetables, and they can either be boiled, steamed or fried. plus: they come along in different doughs, consistencies and shapes. so, basically, the dough, shape and way of cooking defines what exact dumpling-variety they are. 

i've been wanting to make my own dim sum dumplings for a while now. the only question remaining was: which dumpling to try first? since i always want everything to turn perfect and authentic, the afore research and preparations did take quite some time. i finally decided on a vegetarian, steamed variety with vegetables and tofu. i especially bought a bamboo steamer, and went to my favorite asian market to buy two different dumpling doughs to experiment with. you won't believe me, but i even watched a few 'dumplings for dummies' tutorials on how best to shape them.

so if you were asking me if the result was worth it all? i'd say: definitely yes! the dumplings tasted divine, and even really chinese (for what it's worth), and that was all i really asked for. sure, they could be prettier... next time they will turn out better, i'm sure, as i've aquired quite some insider know-how. so if you ever planning on making your own dumplings let me know, i'll give you a few priceless hints. 

here's what you will need for the dumplings: dumpling wrappers (gyoza or won ton skins), tofu, carots, cabbage, shiitakes, one egg, ginger, chiles, cilantro, scallions, three garlic cloves, one lime juice, soy sauce, sesame oil, salt and pepper. chop, mince and mix everything. 

for the dipping sauce you will need: soy sauce, water, chiles, ginger, lemongrass, two garlic cloves, one limes juice, a bit of honey and some sesame oil. boil everything for a few minutes, strain the sauce through a sieve and let cool.

it turned out that the square skins were not that practical to wrap the dumplings, i prefer the round ones. 

place the dumplings in the bamboo steamer, not too close to each other (they shouldn't be touching). put the steamer in a wok with some water at the bottom. steam for twelve to thirteen minutes. 

i should have made a little salad (som tam would have been nice) to go with the dumplings, or at least put them on some cabbage leaves and decorate the plate with a slice of lemon and chiles. but it was just a week-day, and honestly when the dumplings were finally ready i was just too hungry and couldn't be bothered with decorating, sorry.