Introducing the great Aussie Dim Sim
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- เผยแพร่เมื่อ 29 ส.ค. 2024
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Being in the US, I see some American-born Chinese dishes (taken from older Chinese dishes but newly crafted in the US), but it's really nice to see Australian-born dishes as well. I really hope you will feature more Aussie-Chinese items on your channel! Thank you, Marion!
As an Aussie half a world away that has been craving Dim Sim for months your timing is perfect.
Any decent take away shop will have them. Old fashioned bacon bars are the best.shame you can't still get them.
For those who fear their ability to scrunch the wrappers, use a medium sized muffin tin to form the wrapper then put the filling in. You can then pull them out of the holes or start them cooking in the tray until the meat firms up then pull them out. There is yet another version where you bake the wrappers in a muffin tray until crisp then put a filling in (thanks Lindey Milan).
These are called shumai in Japan. Sometimes they are made with a mix of pork and chopped shrimps as well as some veggie add-ins. Chopped lotus root or chopped,onions are often added for crunch. We have shumai wrappers in Japan, which are different from wanton wrappers….
I moved from Australia to the Netherlands in 1988. Last night I made your Goyza and Dim Sim for my neighbours. They loved both and for me it was a flashback eating Dim Sim in Oz. Thanks for the fantastic recipe and looking forward to your cookbook if it ever arrives here.
Looks like Siew Mai/Shu Mai, this looks so appetising
Right. We call it a siomai where i live.
Watched Mr Inbeteen and this came up a bunch of times. I enjoy cooking, so this will be my next thing. Thank you.
What an Aussie icon! Love it. And you are so right about steamed not fried. Another joyous cooking moment, Marion
I love Dim Sims soooo much . My grandma would take me to the shops when I was young just so I could get some Dim Sims .
Just followed this recipe, husband and I almost died from how amazing it was
I don’t comment often because it takes a lot of time to comment everywhere with so much media nowadays, but I just wanted to say that your dishes are always delicious and I am always happy I can find some nice ones in your kitchen❣️ Thank you for sharing, Marion 🥰♥️🙏🏻❣️
Marion you just make my day.. i am obsessed by your channel
Thanks for adding this one. I'm a fan of the legendary South Melbourne Market dim sims, and have been curious on a recipe to try. By the way, I've ordered your book!
But Maron didn't add any soy sauce! Like eating a meat pie without sauce. Almost sacrilige.
@@katton5740 Marion dipped one dim sim in soy sauce at the end of the video. They look so good.
@@deirdrethompson5597 My apologies then. She has redeemed herself and I will watch future videos til the end before casting aspersions on Marion's impeccable taste.
Dog food
th-cam.com/video/P9SRRV9mFzI/w-d-xo.html🙏🙏
Yummy! Though I live in Australia, I haven't seen a Dim Sim in a long while. Personally prefer Siu Mai though, pocket mouthful of deliciousness with that prawn flavour and texture.
Nothing excites me more than seeing you enjoy your own creation Marion! Your smile is infectious! :)
According to Wikipedia: "['Dim Sim'] derives from the pronunciation diim syiim (點心) in Toisanese, the predominant dialect spoken at the time by central Melbourne's Chinese community." en.wikipedia.org/wiki/Dim_sim
You just make me want to go get all the ingredients and make some now I ABSOLUTELY LOVE YOUR RECIPES THANK YOU I KNOW WHATS FOR DINNER
They look so perfect! 😍😍
Looks delicious and definitely going to give them a try, I would add Chinese or if not available regular chives. Marion, love your recipes, Thank you for sharing.
They look so good. I like the idea of the cabbage with them too 😍
Aloha, Marion. You had me at “dim sum” … WAIT … “sim”? Okay, I’ll go with that! 😆 🤤 Growing up in Hawaii, these were called “shu mai” - always loved buying a couple from the little steamer “aquarium” sitting on the counter next to the till/cash register at the local mom & pop store and Asian market.
PS - loooove the colour and sleeves of your deep inky navy top. You continue to be my fashion twin/spirit animal 😊
Shu mai have the same wrapping style but are smaller and have different fillings, main difference is the prawn/shrimp. Dim sums in Aus usually have the top closed over so they can be deep fried so they don’t look as close to shu mai as these beautiful ones Marion made
@@FairleyTrashed
Aloha!!!
Depending on the restaurant or the friend or family member that makes them, we have all kinds of shapes and sizes of Dim Sum/Dim Sim/Shumai here in Hawaii. In Hawaii, we call them either Shumai or Pork Hash and they are sold along side other dim sum. As for the Chinese restaurants, they understand when the locals call them pork hash, but will refer to them as shumai, regardless of shrimp or prawns in them... don't have shrimp in them.
As Marin mentioned, these are what Australians call this type of Dim Sum (aka, Shumai (Shu Mai), Pork Hash, etc.) 🤙🤙🤙
I miss Hawai'i 😅 Portuguese sausage with eggs, Saimen at McDonalds, manapua and musubi. So many memories. Aloha
@@algernon5776 👍🤙❤️
You're a gem Marion. I hope to see you on Australian TV a bit more in future to.
These certainly get the mouth watering Marion even at 7am in the morning. I never knew how to make dim sims before and now I feel confident to give it a crack. Thank you 😊
That is exactly what I've been waiting for. I will try a fried version as well to prove you wrong. You're a star mate and I've learnt so much from you. Thank you for doing what you do, my Son benefits from it everyday...
@berry more Steamed is awesome but fried is an old time favourite comfort food of mine. Living in Thailand we can't buy anything like the Aussie classic and now that I can make them is so so cool...
Sawadee ka Marion 😊🙏 I cooked this for today as well, what an accident! 😆 These Dim Sum looks very pretty, It looks like a flower! Thank you for the tips and trick ka!
Wow...wow...wow! These are the nicest thing I have ever tasted in my life (although I prefer them steamed). I really can't thank you enough Marion. Khob khun mak mak krub 🙏🏻
Yum!
getting a plastic container of two extra large pork or chicken dim sims from the local chinese takeaway/fish and chip shop where they've started to go soggy from steaming in the container and drowning them in soy sauce, nothing better 🤤
Lol. Yep. When you crave them there's nothing better!
I know what I'm making this weekend! These have got to be the easiest dumplings on the planet.
We hope you enjoy this one Christina! -Team Marion’s Kitchen
@@Marionskitchen We did! Next time I'll need to double the recipe. My family devoured these.
I love dumplings tooooooo! The open face is an interesting twist😍
Thanks Marion for this recipe. They turned out very nice and flavoursome. The only issue I had that had nothing to do with your recipe and i have not had it happen before. The meat was bound perfect but the wrapper it self was falling off. Any ideas welcome.
Every Chinese restaurant in Victoria over the 60's & 70's had steamed dim sim's ready to go right there on the front counter when you walked in. Me: "Half a dozen steamed dim sim's with soy sauce please." They were the best, falling apart (as they should be). I am so going to make this recipe. Thank you Marion
Well done Marion's kitchen ya cooking is on point
I've had these at many chinese restaurants in Canada but they call it shumai
I'm Chinese and Yes, you're right.
Yum cha in Melbourne was a favourite during my visits to Aus
That looks sooooo good!!! I'll try them out next 🤤🤤🤤🤤🤤
That looks delicious!! Now I'm hungry!!😄
Thank you for sharing and showing us the recipe. There is a restaurant here in Northern California that has these Dim Sims for $8.50 -- 4 pieces per order. Going to make my own at home.
Fried dimmies from the FnC shop are life! These look delicious too though
Looks wonderful!!! Ordered cookbook the moment I heard over a week ago plus one for my daughter!!! ♥️♥️♥️💐💐💐
I am so going to make this one .looks so deliciously yummy.Thank you Marion.say hi to mama Noi.hug from Montreal Quebec Canada
Hello Marion thank you for the most delicious yummy recipe and thank you for your video ☀️🧣🌿🙃😁🎋💚☺️💕😴💗🏮🌻♦️🍃🌾🌺🌼🙏🌸💐🥀🌷🩸❣️💙💛♥️🧡😊
I'll try these. I'm sorry I can't order your book. I really wanted to order it but I live in Canada and between the enormous shipping cost plus the exchange on the dollar it comes to over $80. I'll continue to watch your great videos and will just copy the recipes from here. I always love your genuine enthusiasm!
This looks yummy! Thanks for your recipe, Marion. Wil try making your version. 🤗
Btw, in the Philippines we call it "pork siomai". Here in US, I see some restaurants call it "pork shu mai" and some "pork siomai". The spelling and the chinese dialects where it were derived are the only difference so I stop confusing myself 🤣 though being half- chinese who grew up in Manila Chinatown, I am more familiar with Chinese cuisines in Mandarin, Fukienese, and Cantonese terms. Looking at your recipe, I know it's really the pork sioma/shu mai. Both have the same ingredients and wrapping style as this Australian dim sim. There are different dips to choose from depending if you have it steamed, fried, or boiled (soup). 😋 Goes to show how diverse and dynamic chinese cuisine is when shared in different places and cultures. Not to mention other fillings use (chicken, turkey, duck, tuna, beef, shrimp, combo) and different wrapping styles, you can definitely have a different version of chinese dim sums.
Keep safe Marion and everyone!
I just learned something new now! I’m Chinese so I’m used to dim sum. Never knew there was such a thing as dim sim but wow, looks amazing! Can’t wait to try it one day. Thanks, Marion! Love how you introduce huge foodies to even new things around the world.
I really need to get a hold of a real steamer, I want to make so many of these dumplings Marion makes (I know she had advice on steaming without steamer but it would be less hassle). Anyway, I thought I had a super clever idea for a christmas dessert, a chai tea tiramisu! (because I don't like coffee) But I googled and of course someone had already come up with it, but I'm sure Marion could make something awesome out of the idea :)
Love this video. Heading to the asian market in Niagara Falls tomorrow and those might be dinner for us. Be safe and insane. Peace!!!
I can't wait to make these. Fuiyoh!😋
I’ve literally never seen these other than fried and I’m Australian. I have to find them!
No way!! Lol. My mum used to buy frozen boxes of them, we were only allowed to eat them steamed. I couldn't stand them, hated the smell.
Interesting, a Dim Sim is similar to a Shu Mai (my top 5 fav Dim Sum dishes).
Gourmet dim sims! 😂👍🏼 Too bad you can’t get these in Aussie supermarkets! Yes, I do miss dim sims. They were my staples when I was in Oz!
We called it siomai
Looks yummy 😋
Dimmy 👍
Yum
Yum!!!
That looks yummy😋
i really wants your way of cooking 🥰🥰👌👌
Hi Marion, try using a teaspoon to remove the ginger skin, it’ll work like a charm, really.
This is a classic Dim SUM dish called Siu Mai in cantonese
I'm starving now!
I’m quite surprised how this Dim Sim is so similar to Thai Khanom Jeeb (ขนมจีบ) which I guess is also Chinese-infused food in Thai. It is literally this kind of folding open dumpling with pork (and sometimes also combo of pork and shrimp).
I prefer my Dim Sims, Big and fully encased and fried!
Commercial Australian Dimmies are typically closed over rather than open and have cream, rather than yellow, wrapper, still with the pork or chicken with cabbage etc.
I think the cream ones are without egg, you can buy them with all flour. The commercial ones made by Marathon use mutton or beef.
Yumm 🤤 Siu Mai in NZ
I had no idea dim sims were an Australian thing. I like the twice cooked ones you can get at a place in the city in Melb... they steam them first then quickly deep fry them. Makes the outer casing this light bubbly crispy texture that's like nothing else 🤤
Rumour goes they were invented by a Chinese immigrant around the 1950's I think
Marion please make a video of how to make homemade wonton wrappers…I need it so bad😭🙏🏻
Your steam pan is super beautiful. Where we can find one like that? Thanks
I sooo want to try making these Marion. Thanks for the video and recipe. I’ve been reading comments. You’ve got a cook book out now? How do I get one?
Best regards, Dave from Tweed Heads
Yummy
Nin from Nin is cooking made these earlier on her channel too, also a great channel to check out 👍🏾👌🏼👍🏾
We would call these Sui Mai 😍
Hate the fried ones.
Very strong words lady!!!
Love a deep fried fish and chip shop dim sim. These look good too though 👍
Hi Marion ... Do you have a recipe for the Dim Sim dumpling dough? ... Very difficult to get something like that in Germany, even in the Asian stores. ...
Just found a recipe that is ...
.. 3 cups all purpose flour (plain flour)
.. 1 cup room temperature water
Would that be okay?
She has such a recipe for something else which can be used for these wrappers.
Dang... I want dim sum now! I love dim sum!!! :9
I had no idea dim sims were an Australian thing. I love a good dim sim.
its not australian,its chinese
@@inrujacobs3849 I’m sure the author of the video will be interested in your opinion. I am not.
I was wondering about how you call these - they’re called shumai in the US or siomai in the Philippines
If you go to a yum cha restaurant in Australia, they are called siu mai as well. The term dim sim is a taken from the term dim sum. The traditional siu mai doesn't have cabbage in it. In the 1940s in Melbourne a Chinese entrepreneur made them and called them dim sims to sell at the football. They became a hit, The dim sims are a staple at fish and chip takeaways and are sold frozen at most supermarkets. They are called Australian dim sims, not tp be confused with traditional siu mai. I prefer siu mai with pork, prawns and sesame oil.
In Hawaii we call them pork hash lol
yum yum i like dimsum ,,,sim...
They look like Siu Mai!
What is the steamer pot you’re using?
Must try salting cabbage. Less messy than sauté chopped cabbage, which is what I do for wonton.
good video😍😋👍
Ive always had the fried ones from fish and chips stores and HATED them. Ive never tried the steamed ones tho mabey ill like them
That pork belly will cut up much easier if you put it in the freezer for a few minutes before mincing.
another winner, always wondered if dim sum and dim sim were the same thing? Can you share the details of your steaming pot? Maybe a link to buy one. Thanks.
Dim Sim is just a product name.
I agree, the fried ones are not the message. Steamed all the way.
I think the pot stickers method would work better?👍👍👍👍👍
Love this dim sim (yep I’m an Aussie) recipe, except I can’t have the wrappers, I have coeliac disease. Would you have a gluten-free recipe? Thank you 😊
You could try using damp, greased parchment paper. If it won't hold its shape, use a medium muffin tray as a mold and steam/bake just until the meat firms up then pull them out and finish steaming them until done. You also may have some success with 'rice paper' roll wrappers, the sort that are crisp until you quickly dunk them in warm water - you'll have to be quick, cut them in halves or quarters with scissors when damp then fold and stuff without the wrappers sticking to everything else.
Aren’t these just big siu mai?
Yum yum Marion will have to try them Cobber dog mate if I had a tail I'd be wagging it off. I miss my old mate Cob
And Sal too but it wouldn't be fair to get another dog I ain't
Fit enough to walk them due to disability So Cobbrrdog here wagging my tail off a bit like Trent Rollin's the Cowboy Cook LOL
Looks wonderful! No fish sauce , YAAAA . Question when you say cabbage You mean ? My wife is from Indonesia ,and they call cabbage something other than what we do here in the USA . Since I did not see what you cut up I am asking again for clarification. I do now know what you mean by corn flour . Thanks And again, They do look wonderful .
Cabbage is just your regular cabbage at the supermarket. Don’t overthink, think drum head cabbage etc. Corn flour is what yanks call corn starch - the very fine flour from corn? White in colour?
Does white pepper have a different flavor then black pepper?
Very different
They look nice. Me, I can only eat them fried. I hate the other ones lol
Is the steamer lined with baking paper?! I need to figure this out. My dimsims are sticking and falling apart! 😤
It is exactly like Su Mai
It looks like siumai! Is there a difference? 🤔
Can I use mince turkey
Definitely!
I used to make it from coles/ woollies ‘s pork mince. But it was trouble… hard and dry. Nothing else texture. Even i try you massage then or crop until them forming sticky meat.. they need fat…. I can’t buy pork fat or lard. To help them soft and tender… so using pork belly is better idea I should try.
Maybe buy a mince with more fat because as you said, if lean, they will be hard/tough.
@@highlyfavoured6789 in these store it already prepped and fix fat on their label.. so i might but chunk of meat to chop by myself lol
@@tetaezz Good idea, i hope it turns out great!