I’ve been hooked on dim sum since I was young. It’s not only because I love food but also because I love to try many different things. As you know, I like to eat them as much as I like to make them. Here’s a quick A to Z run down that I originally put together for San Francisco magazine. I just updated it for your future dim sum adventures at a restaurant or in your own kitchen.
A is for the vast world of Asian dumplings, many of which originated in China. Chinese restaurants, dim sum houses, and bakeries offer excellent opportunities to sample them, from the steamed and fried to the baked and boiled. Chinese dumplings are often encased in a doughy wrapper or fragrant leaves and involve various flours and starches. They're morsels that you'd eat lots of!
B is for bao, commonly translated as “bun” on menus. It may be plain or stuffed, savory or sweet, leavened or not, and steamed, baked, panfried or deep-fried. Bao originated in China, perhaps as far back as the third century C.E.
C is for chrysanthemum tea (“flower tea”), which pairs nicely with dim sum and is un-caffeinated; a blend of chrysanthemum and pu-erh teas helps to cut the meal’s richness. There’s often Coke (not Pepsi), which goes remarkably well with Chinese food. Champagne is excellent with deep-fried morsels.