I love food and I’m sure people with a hearty soul do as well. It brings memories to people and brings them together. I myself try to eat as much food as I can as much and as many different types. I just wish I could cook as good as I eat!
This year, I had the privilege of being taken to learn to make Dim Sum and it was fantastic! I went to the London Cookery School in Holborn in London.
With Dim Sum being one of my ultimate go tos, what better way to indulge in these bite size delights than learning how to make them. With Chef Will at the helm, the class got to work.
Dim Sum translates as small heart, which refers to the bite size nature of these Chinese delights. From light fried pastries to steamed dumplings, dim sum is (as referred to in class) in a way Chinese Tapas. The techniques used to make dim sum have been around forever!
I attended this class on a rainy April morning, and I hadn’t even waltzed in yet and I was already starving! I walked into the class and was greeted with a selection of Chinese teas, including Oolong and Green, alongside a recipe booklet. This was a great way to ease you into the class and get you ready for lunchtime.
Once the class was settled, with their tea, Chef told us about the type of dumplings we were going to be making and the etiquette of dim sum. The dim sum we were making were steamed, but there are of course fried ones too. Chef proceeded to demonstrate each dumpling and then we weighed out our ingredients and got to work.
We were taught how to make three dim sum:
Pork Sui Mai: Open top pork dumplings
Har Gow (prawn dumplings)
Chiu Chow Fun Gwor (Steamed dumplings)
Once we had gone through each recipe, they were steamed and we could dig in! We were given chopsticks, dipping vinegar and soy sauce. As it happens, dim sum are not actually supposed to be eaten with soy sauce as the Chinese believe that each individual ingredient should be tasted for what it is. This style resonates throughout Chinese cooking, particularly with dim sum, the natural flavours of the meats and veg is what shines through! If you notice, it is not the done thing to cover Chinese food in lashings and lashings of sauce.
Overall I would highly rate this experience, and Chef was fantastic. Not only did he show us step by step demonstration, but he came round and offered solo help to let us know we were doing OK. Chef highlighted the best accompaniments, dim sum eateries and facts about Chinese cooking as we went along. He was personable and a great teacher!
Check it out: