Learning how to make your own Dim Sum

Posted by Mary Luz Mejia Feb 18, 2009

Yep- you don't have to go downtown to Chinatown to get some serious Dim Sum. For those out there like myself who love the snack-sized dumplings and the whole ritual of eating a meal shared with friends- dim sum was a once-in-a-while treat. Not anymore!

Thanks to my pal Chef Vanessa Yeung- I can assemble my own dim sum dumplings and pot stickers at home. At a recent Dim Sum Making class- I learned the fine art folding the wrapper of the shrimp pot sticker (thanks in part to her affable and patient mum Millie), and how to bundle an all-time favourite, Siu Mai. Not as hard as I thought and SO completely satisfying when we all saw the edible art we produced. True, some of the potstickers were a bit wonky and no, they didn't look as gorgeous as the art produced by Dim Sum maestros like Terrence Chan of the Metropolitan Hotel here in Toronto- but we were proud nonetheless. And we ate very well that class, I can assure you!

Another bonus of learning to make your own dumplings is that you can start to play around with the fillings once you get used to the flavours - like more ginger or garlic? OK- add some extra. Not so crazy about XO sauce? You can decrease that ingredient or cut it out if you're really not into it. Customization can be a fun, interactive way of spending a lazy Sunday with pals eager to taste their hand made treats. The more the merrier (and quicker) when making dumplings for a bunch.

And given the lack of really good Asian cooking classes in the GTA, I think Chef Yeung just hit the motherlode! I for one am grateful for the recipes and the insider tips!