A steamed dim sim
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A dim sim is a Chinese-inspired meat dumpling-style snack food popular in Australia. The dish normally consists of small amounts of pork or lamb, cabbage and flavourings, encased in a wrapper similar to that of a traditional shumai dumpling. They are usually deep-fried or steamed, but can be barbecued. Dim sims differ from typical Chinese dumplings in that they are often much larger, have a thicker skin and are shaped more robustly. They are primarily sold in fish and chip shops, service stations, corner stores and some Chinese restaurants and takeaway outlets in Australia. Chinese Yum Cha wholesale outlets and Asian frozen food companies also commonly sell this snack frozen for home cooking.
Chinese diners view dim sims as Westernised food, however many Australians see the snack as being primarily Chinese in nature, due to its origins in local Chinese restaurants. The dim sim was developed in Melbourne's Chinatown by chef William Wing Young (father of TV chef Elizabeth Chong) for his restaurant "Wing Lee", in 1945, and was first mass-produced by Mayfield B. Anthony Co. The deep fried version has a skin very unlike the skin of deep fried Chinese food in China. Despite this, dim sims are commonly found in Chinese takeaway outlets, and as a starter dish at some Chinese restaurants in Australia. They are also common at Chinese food outlets in New Zealand.
The original recipe for dim sim was revealed on the second episode of the ABC1 TV show Myf Warhurst's Nice (2012) by William Young's daughter. It consists of twice minced pork, prawns, water chestnuts, spring onions and soy sauce wrapped in a custom dumpling pastry.
- "Dim Sims". Only Melbourne. Retrieved 2008-06-25.