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Traditional Cantonese dim sum consists largely of dumplings and other bite-sized dishes served in steamer baskets or little plates, but we’ve expanded the definition a bit to include all sorts of appetizers from provinces and cuisines across China. The filling includes pork, dried shrimp, and Chinese dried mushrooms.The days of huge tea houses with carts serving dim sum brunch might be mostly over in the US, but there are still plenty of places in Pennsylvania to indulge in an amazing dim sum feast. These delicious deep-fried dumplings have a wrapper made from mashed taro root. Siu Mai has a shrimp and pork filling, with a bit of crab or fish roe sprinkled on top. These distinctive looking dumplings are shaped like a basket with the filling sticking out over the top. Squares of green bell pepper are covered with shrimp paste and fried. Purple eggplant is stuffed with a shrimp paste, fried, and then topped with sauce. The filling is generally, seasoned with oyster sauce, soy sauce, and sugar.

A classic spring roll filling consists of dried mushrooms, and shredded meat, and carrot or bamboo shoots. Made with a thinner wrapper, spring rolls are lighter and less filling than egg rolls. Sticky rice and meats (often including Chinese sausage) wrapped in lotus leaves.Ī light, refreshing dim sum dessert made with sweet fresh mango fruit.īalls of glutinous rice flour and brown sugar are filled with sweet red bean paste, rolled in sesame seeds, and deep-fried.Ī shrimp paste mixture is spread on toast points and deep-fried. The steamed cake is a popular dish during the Lunar New Year’s season but is also served for dim sum throughout the year. Gow gee, on the other hand, is frequently pan-fried.Ī cake made with Chinese turnip, which is similar to the Japanese daikon radish, and rice flour (not glutinous rice flour). Although Chinese dumplings may be cooked in many ways, when people refer to jiaozi, they generally mean dumplings that are boiled in water or broth.

Jiaozi (jao-tze, Mandarin) or Gow Gee (Cantonese)Ĭhinese dumplings.

The transparency of the dumpling wrapper comes from using wheat starch in the dough. Those great shiny, translucent shrimp dumplings. They are filled with pork and bamboo shoots. Like the more famous har gau (see below), these dumplings are translucent dumplings. The marinade often includes black bean sauce and/or oyster sauce. They are usually stir-fried or deep-fried, then marinated, and finally, steamed. These have a similar filling to Taro Dumplings ( Wu Gok) but are covered in a wrapper and in a pastry made with glutinous (sweet) rice before deep-frying.Ī steamed custard that may include meat or seafood.Ĭhicken's feet.

Ham Sui Gok (Deep-Fried Crescent Dumplings).

Squid or cuttlefish is marinated in a curry sauce and steamed.

Rice noodle sheets are filled with shrimp, beef, or pork, then steamed or pan-fried.

The famous steamed buns stuffed with barbecued pork Seasoned ground or minced beef, placed on bean curd skins and steamed