7.Dimsum

Dim sum is usually linked with the older tradition from yum cha (tea tasing), which has its roots in travelers on the ancient silk road needing a place to rest. Thus teahouses were established along the roadside. Rural farmers, exhausted after working hard in the fields, would go to teahouses for a relaxing afternoon of tea At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. People later discovered that tea can aid in digestion, so teahouse owners began adding various snacks
The unique culinary art dim sum originated with the cantonese in southern China, who over the centuries transformed yum cha from a relaxing respite to a loud and happy dining experience. In hongkong, and in most cities and towns in guangdong province, many restaurants start serving dim sum as early as five in the morning. It is a tradition for the elderly to gather to eat dim sum after morning exercises. For many in southern China, yum cha is treated as a weekend family day. More traditional dim sum restaurants typically serve dim sum until mid-afternoon. However, in modern society it has become common place for restaurants to serve dim sum at dinner time, various dim sum items are even sold as take-out for students and office workers on the go.
While dim sum (literally meaning: touch the heart) was originally not a main meal, only a snack, and therefore only meant to touch the heart, it is now a staple of Cantonese dining culture, especially in Hong Kong.



how to cook

Ingredients
150g/5½oz raw tiger prawns, peeled, deveined and chopped
100g/3½oz fresh white crabmeat
15g/½oz fresh root ginger, finely grated
2 garlic cloves, finely grated
5g dried orange peel, soaked in boiling water for 20 minutes
3 fresh water chestnuts, peeled (alternatively use canned chestnuts if fresh unavailable)
3 tsp cornflour
salt and black pepper
1 small carrot, diced
2 spring onions, finely sliced
18 wonton wrappers
vegetable oil, for greasing
soy sauce, for dipping
Preparation method
Add the chopped prawns and crabmeat to a bowl with the ginger and garlic.
Drain and squeeze the orange peel and finely chop. Add it to the bowl with the water chestnuts.
Add two teaspoons of the cornflour to the same amount of water in a bowl and stir.
Mix the cornflour mixture in with the seafood along with a good pinch of salt and pepper. Stir in the carrot and spring onion.
If you have time, cover and leave to stand in the fridge for 45 minutes for the flavours to infuse and the cornflour to help set the mixture.
Make your sealer for the dim sum by mixing the remaining teaspoon of cornflour with two tablespoons of water.
Take each wonton wrapper, brush with the sealer 1cm/½in all around the edge. Place a good teaspoonful of filling in the centre of each wrapper. Gradually and carefully fold the sides up around the ball. Cup the dim sum in between your thumb and forefinger. Using a damp teaspoon press the mixture to form a smooth top. Place on a well-oiled stainless steel or bamboo steamer, greased or lined with a banana leaf or baking paper.
Put the steamer over a hot pan of boiling water and steam for 15 minutes.

Serve at once with soy sauce for dipping.