Dim sim is a larger, Australian version of traditional Chinese dim sum, often filled with meat and wrapped in a thicker dumpling wrapper. It can be steamed or deep-fried and is commonly served in Australian restaurants. The term “dim sim” is often misused to refer to traditional dim sum.
Dim sim is a dish commonly found in Australian cuisine that has been influenced by and somewhat related to traditional Chinese dim sum. The Australian variety can be made with a number of different fillings, although it often includes meat and is wrapped in a large and fairly thick dumpling wrapper. It is then deep-fried, although it can be steamed, and is typically served at various restaurants and ‘takeaway’ restaurants throughout Australia. Dim sim is often much larger than traditional Chinese dim sum and often includes slightly different flavors than those used in traditional Cantonese cuisine.
The term “dim sim” has come into common use in Australian English and was probably intended as an imitation of “dim sum” due to the similarity between the two dishes. This usage has even led to the generalization of the term “dim sim” and its misuse in reference to traditional dim sum. The origins of this dish are often attributed to a Chinese chef named William Wing Young, who worked in Australia and is said to have developed them in an effort to create a Chinese-inspired dish that would appeal to Australian sensibilities.
Dim sim is typically prepared similar to a Cantonese dumpling, but often on a much larger scale. The amount of filling and wrapper used to make these dumplings is typically double that of traditional Chinese dim sum dumplings, and the wrapper is also a bit thicker than the thin, light packaging used for Cantonese dumplings. While dim sim can be steamed, often in baskets similar to those used in preparing and serving dim sum, they are typically fried in oil. This produces a deep golden coloration and an exterior strong enough to resist going soggy, yet also flaky and crisp.
A number of different fillings can be used to make dim sims, although meat filling tends to be more common in Australia. This filling is often made from ground or minced pork and lamb, to which different spices and herbs can be added, commonly including a large amount of ginger which produces a stronger flavor of Cantonese cuisine. There are also variations that use tofu or chicken, and vegetarian dumplings filled with a mixture of shredded carrots and cabbage are commonly available. Dim sim is often served with soy sauce.
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