Dim-Sam - what is it? Dim-sama: step-by-step recipe, cooking features and reviews

The art of Chinese chefs is known all over the world. Dishes cooked according to their original recipes always have an unusual appearance, and at the same time an excellent taste and a wonderful aroma. Sometimes they are difficult to repeat exactly, as this requires unique ingredients.

In the list of traditional Chinese dishes, "Dim-Sam" takes a special place. What is it, and why did the product get such an unusual name? This should be discussed in more detail.

Original product

Coming to the Middle Kingdom, tourists in each cafe or restaurant can order "Dim-Sam." What it is, at first glance sometimes it can even be difficult to pinpoint. Externally, the product is very similar to Russian dumplings or oriental khinkali. They share the same composition.

Each of these dishes is a product made from dough, in which various fillings are wrapped. Nevertheless, we can not say that they are very similar. What is the difference between our "Dim-Sam" colleagues? What it is? The name of this product can be translated from Chinese as "light a soul" or "touch the heart." Indeed, the one who tried them, can never forget this unique feeling.

Chinese dumplings can be different:

• Large and small;
• Open and closed;
• Cooked in a special broth or deep-fried.

But more often, these are miniature bags of dough stuffed, cooked in a couple in special baskets made of bamboo. It is this kind of dish that is memorized for those who come to China for the first time.

A bit of history

Each Chinese dish has its own history and special purpose. And looking closely, we can say about "Dim-Sam", that this is a kind of semblance of modern fast food.

The history of its creation goes back to the distant past. The Chinese have a tradition from ancient times called "Yam Cha". In Russian it sounds like "drinking tea". Tired travelers or people exhausted with hard work, tried to find a place and time to rest and refresh themselves with fragrant freshly brewed tea. After all, this drink is best able to restore strength and give a charge of vivacity. So in the country there were specialized "tea houses".

Initially, they did not serve food. It was believed that any product consumed during tea drinking, can lead to obesity. Later people realized that the situation was quite the opposite. Good tea only helps digestion. Then in such establishments began to serve light snacks such as "Dim-Sam", which pleased many visitors.

Popular product

Today, we have Chinese restaurants in many cities, where everyone can try unusual products and feel the unique national flavor. There are many such institutions not only in Russia, but also in the countries of the Near and Far Abroad. In the menu, visitors are offered a large number of different dishes, among which "Dim-Sum" is not the last. It can be ordered at any time of the day, from morning to evening.

This light and delicious product does not have a time frame. At home, the Chinese consider it obligatory at least once a week for the whole family to go to a restaurant at "Dim-Sam." Order, as a rule, at the same time several types of these "pelmeni" with different fillings.

So it is possible to get the maximum impression from this unique product. This habit has become a good tradition for many Russians as well. Those who first visit such establishments, remain simply in indescribable ecstasy. It is these feelings that make them a product from a super thin dough with an original filling. In addition, some types of such products are delivered directly in the same container in which they were cooked. This creates an additional effect and is of great interest.

Secrets of cooking

To get a closer look at this dish, you can try to make "Dim-Sam" yourself. How to cook it? To do this, you need the following products:

• 3 cups of wheat a tablespoon of cornmeal;
• 25 grams of sugar;
• 400 grams of peeled shrimp;
• A little ground black pepper;
• glass of water;
• 15-20 grams of vegetable oil;
• 2 tablespoons of rice wine and soy sauce.

The whole process consists of four stages:

1. First you need to make a dough. To do this, the flour should be poured onto the table with a slide, making a small depression in the center. Pour in 100 milliliters hot and 35 milliliters of cold water, add oil, and then make a knead. Ready semi-finished product should be covered with a napkin and set aside for 30 minutes.
2. At this time, you can tackle the filling. Finely chopped prawns should be mixed with water (30-35 milliliters), and then gradually add the sauce, wine, pepper and sugar. In the last place, you need to fill up the corn flour.
3. Prepared dough rolled in a bundle, and then cut into pieces, each of which then roll out in the form of a thin circle with a diameter of not more than 6 centimeters. In the center put a little stuffing and gently trowel in any convenient way edges.
4. Put the products on the grill of a steamer, covered with leaves of a green salad.

After 20 minutes the product can be boldly served, sprinkled with herbs and abundantly seasoned with soy sauce.

Chinese "dumplings" with chicken meat

Russian people are used to making meat dumplings. For the Chinese, this option is also acceptable. To make delicious "Dim-Sum" houses, recipes of fillings can be made independently or used by those that have already been invented by others. Take, for example, an option that requires several stems of leeks, as well as for the test:

• 200 milliliters of coconut milk;
• a pinch of salt;
• A glass of wheat flour.

For filling:

• 300 grams of chicken fillet;
• 1 pod of chili pepper;
• 4 a feather of a green onion;
• The root of ginger (not more than 4 centimeters).

For sauce:

• 4 tomatoes;
• salt;
• 3 cloves of garlic;
• A little black pepper ground;
• And also on ¼ part of three sweet peppers of different colors (green, red and yellow).

This dish is prepared in several ways:

1. First you need to prepare the filling. To do this, the first thing to do is cut the meat into pieces and lightly fry them in a frying pan, only by oiling it with vegetable oil. Chilled chicken is additionally chopped together with onions and ginger. The composition should not be very liquid.
2. To cook the sauce all the vegetables for a few minutes to send to the oven. This will help to remove the skin from them more easily. Then the peeled tomatoes should be wiped through a sieve to remove the seeds, and the resulting mass is transferred to a saucepan and placed on a fire. After the liquid is mostly evaporated, add chunks of peppers and mashed garlic.
3. Prepared sauce must be combined with the filling, and after mixing, chopped chili pepper. The composition is ready.
4. Dough the ingredients together and mix them thoroughly with a blender. The semi-finished product will have a pleasant coconut flavor.
5. The dough is divided into pieces and rolled them in the form of disks with a diameter of 6 centimeters.
6. In the middle of each of them put a teaspoon of toppings and carefully tear the edges.
7. Grate the bamboo steamer, lining the inside with the stems of leeks, and then gently lay the cooked dumplings from above.

After 5-10 minutes after boiling water, the products can be fed to the table directly in the same container in which they were cooked. As an addition, a barbecue sauce is perfect.

"Dim-Samy" in the multivark

In modern families, the hostess has a lot of different kitchen appliances. Therefore, for example, the absence of a special bamboo steamer can not make it refuse to make a famous Chinese snack.

This can be seen if you look at the step-by-step recipe "Dim-Sam" for a multivark. For work you will need:

• 20 sheets of rice paper ;
• 450 grams of low-fat beef;
• A pod of hot pepper;
• clove of garlic;
• 4 stalks of green onions (white part of them);
• 30 milliliters of soy sauce.

For decoration, you can use ground paprika, red hot pepper and greens.

For sauce:

• 1 teaspoon of sugar;
• 2 limes;
• A tablespoon of soy sauce.

Technology of preparation:

1. Beef, along with onions, peeled garlic and pepper, through a meat grinder. It is better to do this twice, so that the composition is softer.
2. After that, you can add a little soy sauce and 1-2 drops of vegetable oil, and then mix it thoroughly. The filling is ready.
3. Soak rice paper in warm water for a few seconds.
4. Stuff the meat into several equal parts and say them in the form of balls.
5. A sheet of rice paper spread on the table, and then wrap it in a meat ball. Repeat until the food runs out. To prevent the paper from sticking to the surface, the desktop should be moistened with plain water beforehand.
6. Grid in a multivark grease with vegetable oil and neatly place on it blanks. After that, you need to close the cover, set the panel mode "pairs", and put the timer for 15 minutes.
7. To make sauce from lime, squeeze the juice and mix it with the rest of the ingredients until they are completely dissolved.

After the signal, the multivark can be turned off, and the finished products can be pulled out with a pair of forceps and gently laid on a plate, watering them with sauce, and decorating if desired with the products left for this.

Pelmeni from Hong Kong

In each province or administrative region of China, their habits and traditions. In Hong Kong, for example, like to fry "Dim-Sam." The recipe for cooking in this case will be slightly different.

The following components will be required:

• For 0.5 kg of flour for 200 grams of shrimp and pork;
• 50 grams of spinach or Chinese cabbage ;
• A teaspoon of vinegar;
• 50 milliliters of chicken broth;
• salt;
• ginger;
• A little white pepper;
• As well as 50 milliliters of vegetable and 2 tablespoons of sesame oil.

The whole process of cooking takes no more than one hour. For this you need:

1. Combine the flour with water, and then, adding vinegar, knead the dough.
2. For the filling, first the pork must be ground into minced meat, and then add finely chopped prawns with cabbage and broth. After that, the mass should be salted, add ginger, pepper, sesame oil, onions and mix well.
3. Dough roll in a thin pancake and divide it into parts.
4. Each detail is filled with filling and clamping edges in any convenient way. The Chinese use many different modeling options.
5. Billet first fry in vegetable oil, and then, after topping up a broth a little broth, put out under the lid for 6-7 minutes.

In principle, such "dim-samy" does not need in addition. But if you want, you can use any of your favorite sauces.

Kinkali from China

Many cooks, seeing a clear similarity with the eastern cuisine, believe that the ancient Asian snack is nothing more than Chinese khinkali. "Dim Sum" is really very similar to them. The difference is only in the preparation of the test. The finished product should be practically transparent. This can be achieved using a rather original recipe.

You will need a minimum number of ingredients:

• For the test - for 300 milliliters of boiling water 150 grams of wheat and 112.5 grams of cornstarch.
• For the filling - for 0.5 kg of fresh shrimp on a pinch of salt and sugar, as well as a little sesame oil, white pepper and broth in powder.

The technology of this dish is extremely simple:

1. First you need to make a stuffing. To do this, all ingredients must be hand-woven carefully. Oil and pepper are added in the last turn. The mixture should contain fairly large pieces.
2. To prepare the dough, the starch should be mixed with boiling water, and then the finished product should be put in the refrigerator for an hour.
3. After this, it must be rolled into a thin bundle, which is then divided into several parts.
4. Each piece roll out into a pancake of the minimum possible thickness, put in the center of a little stuffing, and then tightly squeeze the edges, while making desirable 12 folds.
5. Put the items in a steamer and cook until the dough becomes transparent.

To the table such "dim-samy" is served most often with soy sauce.