Dim sum is a style of Chinese cuisine prepared as small bite-sized portions of food served in small steamer baskets or on a small plate with tea. They are kind of like tapas. Dim sum is literally translated to mean “touch the heart” and the associated Cantonese phrase yum cha means “to drink tea.”
I attended a Chinese cooking class at a cooking school called The Hutong here in Beijing a few days ago. I’ve been to this cooking school before in years past, and I highly recommend it. The teacher that I like the best is named Yao. I’m going to her xiao long bao (XLB) class next week.
XLB are soup dumplings. You eat them with a mixture of soy sauce and vinegar. Yum. You may have heard of Din Tai Fung, which is one of my favorite restaurants. They are famous for XLB and they have restaurants all over the world. I’ve been to the one in Beijing several times, and the one near Palo Alto. I’m pretty sure they have a Michelin star, which is amazing because Din Tai Fung is a chain restaurant often located in high-end malls. I’ll share the XLB recipe after my class, if it is any good.
Here is the recipe and a photo of the lovely shrimp dumplings that we made at the dim sum class. They were much easier to make than you would think and they were delicious. If you try them, I hope you like them!
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