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FAQs

What is the difference between dumplings and dim sum? ›

Dumplings are balls of flour filled with a stuffing. Momos are also dumplings that contain some form of filling, be it vegetarian or meat. Dim sums are small snacks in Chinese cuisine that are eaten for lunch. They too have fillings covered with dough, but the dough is semi- or completely transparent.

A 'Dim Sim' is traditionally made with pork and cabbage wrapped in a delicate pastry skin. It is lightly seasoned and delivers a delicious meaty texture with each bite. 'Dim Sum' is an umbrella term and refers to a whole range of small dishes and parcels served at Yum Cha.

Nowadays, dim sum is eaten all over China and the world, but the dishes are believed to have originated in the southern China's Guangdong region before eventually making their way to Hong Kong.

Dim sum means 'touch the heart' in Chinese. The small portions were designed to merely touch the heart not sate the appetite, and as such were first enjoyed as snacks. Over time, however, yum cha has evolved, and the cuisine is now a vital part of Chinese culture.

Nutrient-Rich Ingredients in Dim Sum

Steamed Dim Sum: Dishes like har gow (shrimp dumplings) and siu mai (pork dumplings) are not only rich in protein but also low in calories. Steaming ensures that the nutrients, especially from seafood and vegetables, are preserved, providing essential vitamins and minerals.

Jiaozi. Jiaozi (pronounced "jow-zee") are perhaps the most common type of Chinese dumpling. Crescent-shaped and formed with an opaque wrapper made from wheat dough, jiaozi are usually filled with ground pork, cabbage, and scallions, and served with a dipping sauce made of soy sauce, vinegar, and sesame oil.

Start with tea.

You should be given a pot of tea as soon as you first sit down. Most dim sum restaurants will have a few varieties of tea on hand and will probably get you a different type if you prefer it over their house tea. Check the tea before you pour to make sure it's steeped enough.

Traditionally, Chinese tea is served with dim sum dishes. Popular choices include jasmine tea, oolong tea, and pu-erh tea. Drinking tea with dim sum is a cultural tradition and is often referred to as "yum cha" in Cantonese, which means "drinking tea."

A traditional dim sum brunch includes various types of steamed buns, such as cha siu bao (a steamed bun filled with barbecue pork), rice or wheat dumplings, and rice noodle rolls that contain a range of ingredients, including beef, chicken, pork, prawns, and vegetarian options.

Dim sum is the collective term for the bite sized morsels of food Chinese people eat. Some Chinese do use “going out for dim sum” as an expression for going out for a meal of dim sum. The other more frequently used term is “yum cha". It literally means drinking tea but in context, it means to eat dim sum.

Why is dim sum so special? ›

Dim sum is so unique because there are many varieties of special Chinese dishes, served in small portions for all to share. The best part is that I don't have to order from the menu because carts full of cooked, ready to eat dishes will be pushed right to my table. I can pick whatever I like from the cart.

The reason restaurants don't serve most dim sum dishes in sets of fours is simply to avoid any associations with bad luck. In Chinese culture, the number four is considered unlucky because it is nearly hom*ophonous to the word "death," while the number three is associated with life and new beginnings.

Potstickers, dumplings, and wontons are among the most ordered dim sum dishes in Cantonese or Asian restaurants around the world. These three favorite foods are dough-wrapped dishes with a sweet or savory filling.

Jiaozi (simplified Chinese: 饺子; traditional Chinese: 餃子; pinyin: jiǎo zi; [tɕjàʊ. tsɹ̩]) are a type of Chinese dumpling. Jiaozi typically consist of a ground meat or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together.

dumplings containing a rich broth and filled with meat or seafood. pan-fried dumpling, usually with meat and cabbage filling. steamed dumplings with pork and prawns, usually topped off with crab roe and mushroom. deep fried dumpling made with mashed taro and stuffed with diced mushrooms, shrimp and pork.