DIM SUM MONTH: Crystal shrimp dumpling w/ shrimp oil mayo
EXACTLY WHAT DIM SUM IS SUPPOSED TO, BUT SOMEHOW FORGOTTEN TO BE,
LITERALLY, AS TO TOUCH HEART
Welcome to DIM SUM MONTH!
WHAT: I’m dedicating this whole month to the delicate art that is dim sum.
WHY: I’m slowly and painfully realizing how scarce a good, thoughtful and delicious dim sum can be. Even in Hong Kong – the supposedly promised land of dim sum – I found my expectation being shattered with sloppy, tired, and borderline unethical display of dimness. Frankly, I’m fed up.
HOW: Just as unfamiliar as most of you are in terms of making dim sum, I’m going to show you that it is possible for us to create these little baskets of happiness at home. We are going to take each conventional dim sum item, and mix them with a bit of thoughtfulness and fun. Almost every items can be made ahead of time, and hopefully at the end of the month, we’ll be able to host our own dim sum party that is more awesome than most.
Let’s start with the classic of the classics – crystal shrimp dumplings.
We are going to correct all of its frequently ignored mistakes: soggy and texture-less wrappers, and frankly, boringness. This recipe will yield a wrapper that is beautifully translucent, shiny, and just a bit bouncy to the bite, filled with a generous amount of whole tiger shrimps held together by fatty ground pork. Last but not least, a small dollop of mayonnaise made with shrimp oil and thickened up with cashew butter, will knock this out of the park.
It is a single bite that embodies a carnival of senses: textures, flavors, esthetics and imaginations. Which is exactly what dim sum is supposed to, but somehow forgotten to be, literally, as to touch heart.
