What is Dim Sum?
The word Dim Sum is Cantonese and refers to the small size of the dishes that are served in bamboo steamer baskets. The Chinese meaning is commonly translated to ‘touch the heart’. These small portions can be made to be either savoury or sweet and can be steamed, baked or fried. The small size allows someone to order a great variety of dishes, creating a banquet of different tastes and flavours. These dishes are usually best enjoyed with tea and with a large group of friends or family.
Dim Sum with Yang Sing
Serving Manchester for over 40 years, serving exquisite dim sum and Cantonese cuisine, the Yang Sing has earned a reputation as one of the city’s favourite food institutions. Serving locally sourced produce and buying seasonally, Yang Sing is a grande dame of Manchester’s vibrant food and drink scene.
What began as a small family affair in 1977 has grown to become synonymous with the cultural and culinary landscape of the city. Serving up the nation’s favourites, as well their famed dim sum delights.
Chef Bonnie Yeung- 3rd generation of the family behind Yang Sing grew up in the restaurant, and lives, breathes and indeed eats all things dim sum. Bonnie will be sharing with you some dim sum perennials as well as some that you may not had tried before.
What Type of Dim Sum Could You Make?
Shumai (Siu Mai, Shao Mai): These are thin, round wrappers in a cup shape that hold the filling usually made up of Pork, Shrimp or a combination of the two and often a small number of vegetables like Bamboo Shoots, Black Mushrooms, and Water Chestnuts.
Shrimp Dumplings (Har Gow, Xia Jiao): These are one of the most popular Dim Sum, they are usually chunks of Shrimp wrapped in thin translucent dumpling wrappers and served in a Bamboo Steamer.
Soup Dumplings (Xiaolong Bao): These are commonly referred to as ‘soup dumplings’ because these delicate items are filled with a hot broth and Pork. Though these are originally from Shanghai, their national popularity has secured their status as a Dim Sum staple.
BBQ Pork Buns (Charsiu Bao, Chashao Bao): These are fluffy, bready white buns stuffed with a sticky and sweet barbeque seasoned Pork and served in a Bamboo steamer.
Chicken Feet (Tau Zi Fung Zao, Chizhi Feng Zhao): These are whole Chicken Feet, with their claws removed. They are deep-fried and then braised in a rich and slightly sweet black bean sauce until they are tender and then served on a plate.
Rice Noodle Rolls (Cheong Fun, Changfen): These are large, thin, usually handmade steamed rice noodles rolled around a tender Shrimp, meat or non-meat filling, like fried dough.
And over a 100 more…
Why Take Part in a Cookery Class?
There are several benefits to taking a cookery class; It will help enhance your cooking skills and even if you already know how to cook, you could still enhance your current cookery skills by learning new ones. If you can’t cook, it will give you a good chance to improve your cooking skills. Taking a cooking class could give you the aid to familiarise yourself with your own kitchen and kitchen apparatus.
Attending a Cookery Class would allow you to get to know other.
Taking part in a cookery class could improve your self-confidence. You can do nearly anything if you put your mind to it. Attending a cooking class could help instruct you in the right direction.
Finally, if you have dreamt of becoming a chef attending different classes could help jumpstart a career in the culinary arts. A class could help set your goals and open your mind. It could even help you make the decision to attend a formal culinary school.