Dim Sim
Dim Sim Diga: dim sim
Dim sim é um adorado dumpling australiano-chinês que surgiu em Melbourne na década de 1940. Criado por imigrantes chineses que adaptaram receitas tradicionais aos sabores locais, esses dumplings rechonchudos em formato de bola de futebol são maiores que os dumplings asiáticos típicos e geralmente são cozidos no vapor ou fritos. Eles têm um recheio saboroso de carne de porco moída, carne bovina, repolho e temperos envolto em uma massa grossa de farinha de trigo. Consumidos como lanche ou refeição leve, são um item básico em milk bars australianos, lojas de fish and chips e vans de dim sim, entregando um sabor suculento e reconfortante em cada mordida.
Dim Sim
Dim Sim
Pronúncia dim sim
- Rende
- 6
- Prep
- 45 min
- Cozimento
- 20 min
- Total
- 1 h 5 min
- Nível
- Médio
Também sem nozes.
Alergênicos: contém glúten, soja, ovo. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. Tempos de cozimento e tamanhos de formas permanecem os mesmos.
Modo de preparo
Combine the ground pork, ground beef, shredded cabbage, green onions, garlic, soy sauce, oyster sauce, sesame oil, sugar, salt, and white pepper in a large bowl. Mix vigorously with your hands or a spoon until the mixture becomes sticky and well combined, about 3 minutes.
Take one wrapper and place about 2 tablespoons of filling in the center. Brush the edges lightly with water.
Gather the wrapper around the filling, pressing and pleating the sides to form a plump, slightly elongated football shape with the top slightly open or gently pinched closed. Repeat with remaining wrappers and filling.
To steam. Line a steamer basket with parchment paper or cabbage leaves. Arrange dim sims in a single layer without touching. Steam over boiling water for 15-18 minutes until the wrappers are translucent and the filling is firm and cooked through.
To deep-fry. Heat 2 inches (5 cm) of vegetable oil in a deep pot to 350°F (175°C). Fry the dim sims in batches for 5-7 minutes, turning occasionally, until golden brown and crisp.
Remove and drain on paper towels. Serve immediately while hot.
Variantes regionais
While the classic Melbourne version uses a pork and beef blend, some modern versions include shrimp or use all chicken for a lighter filling. Deep-fried dim sims are especially popular at takeaway shops, often served with soy sauce or sweet chili dipping sauce.
Notas do cozinheiro
- For the most authentic texture, use thicker dumpling wrappers or cut large spring roll wrappers in half; thinner gyoza wrappers will be less traditional.
- Make sure the filling is quite sticky so it holds together well inside the wrapper during cooking.
- Freeze uncooked dim sims on a tray then transfer to a bag; steam or fry straight from frozen, adding 3-5 extra minutes to the cooking time.
Sirva com
Serve hot with soy sauce, sweet chili sauce, or tomato sauce for dipping. Often enjoyed alongside chips (fries) or as part of a mixed basket at Australian fish and chip shops.
Antecipe e armazenamento
Uncooked dim sims can be frozen for up to 2 months. Steam or fry directly from frozen. Cooked dim sims reheat best in a steamer or air fryer to restore texture.
