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Dims Sims - steamed or fried?

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Dims Sims - steamed or fried?

  • Steamed?

    Votes: 28 58.3%

  • Fried?

    Votes: 20 41.7%
  • Total voters
    48

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Originally posted by TheFoxhat
Fried, coz with the steamed one's you can still taste the pussy cat inside them ( MEOW ):D :)
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Not funny. My cat's sitting right next to me, reading what you just said. :mad:

Speaking of dimmies, however, I was at the country footy match in Learmonth yesterday, and I had too much to eat. Definitely too much to eat. Dimmies, both steamed and fried, meatpies, chips... as a result, today I am sick in bed with a bad tummy.

One of these days, I'm going to take my mother's advice of "cut out the fried and fatty food" quite seriously... :( :rolleyes:

Cheers,
William
 
This is going to likely incur the wrath of Carlos who apparently is passionate on the subject. But- What the hell is a Dim Sim?

From reading through, it sounds like a hybrid egg roll. If so, it should be fried. doused in soy and then eaten by someone else.

Peace,
 

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essentially it's a meat dumpling wrapped in wonton skin, which can be fried or steamed. I found the following history of dim sims on the Net:

In 1945, William Wing Young, father of Elizabeth Chong (prominent Melbourne author and master teacher of Chinese Cuisine) produced the first Dim Sim in his restaurant Wing Lee.

"My father was the first to create the style and shape and the commercial production of the Dim Sim," says Elizabeth. "He chose the thick skin for ease of transport; he used to deliver them in his Chevy to the football where he set up in competition with the Four-and-Twenty pie. Before long, his factory was producing thousands of them for sale throughout Australia."

The rest, like they say is history. Now the Dim Sim is part of Australian daily life!

upfromaustralia_1692_3744474
 
Originally posted by sussudio

upfromaustralia_1692_3744474
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I dated twin girls once. Not at the same time though, unfortunately.

Thanks for the info. Out of curiosity, I did a surf on the subject. Came right back to my original conclusion - it's a hybrid egg roll. Although it looks like a superior hybrid. I'd be keen on trying one.

As a rule, I steam, broil or bake almost everything. Fried stuff is for dead fat people.

Now, I'm off for a Dim Sim recipe hunt before the Richmond game really gets going. Peace,
 
Originally posted by Nic
Fried easily...if I still ate them, which I don't since a friend found a rat's foot in one.
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Yuk. A few years back an old lady in the u.k found dead mice in her chocolate. Feet and all.
 
Originally posted by Mooster7
Now, I'm off for a Dim Sim recipe hunt before the Richmond game really gets going. Peace,
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Go to http://www.ichef.com, Mooster. Lots of international recipes there. Never fails me one bit... :)

I'll see if I can dig up something specific there, and post it here, or in PM or on MSN... check back with me.

Cheers,
William
 
Originally posted by Mooster7
Just printed it. Thanks You_Idiot!
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No worries, my pleasure. Gave me a chance to bookmark those sites, too. :D

I'm proving myself as a good cook to my wife and her family since I've been over here. And I need every resource I can get.

Cheers,
William
 

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Originally posted by you_idiot
Here's the best I could do, for a recipe...

Not on ichef, but rather on foodtv.com...

BAM!! (god, I miss watching "Emeril Live!") :D

http://www.foodnetwork.com/foodtv/recipe/0,6255,21744,00.html

Cheers,
William
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just took a look at that recipe... (sounds yum!)

but i should point out that recipe refers to 'dim sum', and not 'dim sim'...

'Dim sum', is the collective word, used to describe all those lovely treats u eat at a chinese restaurant that serves 'Yum Cha'... dim sum, includes all those delicacies in those bamboo steamers, on plates..etc...

'dim sim', is an australian term for that meat dumpling wrapped in wonton skin and boiled/fried...

what we know as a 'dim sim', is very common in 'dim sum' (or yum cha), as a 'siu mai' (pork dumpling wrapped in wonton skin)..

hmmm... sorry, just wanted to keep this brilliant thread going...

for the record, i prefer steamed !~

tho, for dumplings, i love the ones that are steamed, but with the pan fried crunchy base...
 
Carlos,

A subject dear to my heart! I haven't visited the General board for awhile (too many useless threads), but this is truly a special moment!

I am quite partial to both Fried AND Steamed, depending on mood, and the vibe of the particular store.

Unfortunately, Sydneysiders know NOT of the ways of the magical dimmie, and I am forced to gorge myself on each trip to Mecca (Melbourne).

Dimmies up here are full of cabbage, and NOTHING else. A disgrace, and a blight on hard working fish & chip shops throughout Victoria.

Knowing this to be true, I still can't help myself from buying ONE dimmie from every new fish and chip shop I visit up here, in the forlorn hope of finding true dimmie heaven.

Alas, I found one store up here that sold the true meat (of some persuasion) dimmie, and I gorged, and gorged.
Unfortunately they went broke and closed down, despite the fact that I'd spent my entire months wages on fulfilling my dimmie needs....:(

So now, each time I visit Melbourne, dimmies are on the menu. I have been known to eat 30 odd over the course of a weekend just to make up for what I'm missing up here.

BTW, it may sound like it, but I'm not a fat bastard! If I lived in Vic though, the dimmies would be the death of me.

Now Carlos, I'm well aware that it is only the start of August, but I hereby nominate you the Poster for 2002, due to your tireless efforts in promoting the dimmie throughout the world.

Well done, and have a dimmie for me.
:D
 
Originally posted by Spidergirl~RiCkChiCk
u have not flooded anything until u have tried Spidey's specialty....vingar chips at the footy, guaranteed to flood the bottom out of the cup every time :D
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I'll have to throw some of them onto the forward line at the SCG.:p :p :p
 
I once survived for three days on two fried dim sims.

But normally, I like them steamed or fried. There used to be this little cafe on Moonee Ponds Junction (Me Li Wah) that had this little old guy who looked like all he did was spend his time contemplating, studying, understanding the dim sim. He made steamed ones out the back in a huge tub of boiling water and racks....they were the best snack food I've ever eaten. The skin was thin, kind of al dente, but not rubbery or too tough. The filling was mainly pork, a bit of cabbage and I think a little bit of ginger. Phenomenal. I think the guy died though, cause the cafe updated their walpaper and their dimmies now suck.

If I'm out and drunk and have the munchies though, fried is your best bet at a takeaway (late night). The steamed ones they tend to have are usually well past it and tough as buggery.

And a little soy on steamed, none on fried.
 
Originally posted by PeteLX
There used to be this little cafe on Moonee Ponds Junction (Me Li Wah) that had this little old guy who looked like all he did was spend his time contemplating, studying, understanding the dim sim. He made steamed ones out the back in a huge tub of boiling water and racks....they were the best snack food I've ever eaten. The skin was thin, kind of al dente, but not rubbery or too tough. The filling was mainly pork, a bit of cabbage and I think a little bit of ginger. Phenomenal. I think the guy died though, cause the cafe updated their walpaper and their dimmies now suck.
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** sniff (wipes tears.. again. This thread has touched me in so many ways) sniff **

This man, ney, this lord amongst men is as bigger loss to this world as that of Presley, Lennon, Kennedy...

I will eat half a dozen for lunch today as a tribute.
 

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Carlos, you've been a bad influence on me.

Jen and I bought a whole bag of 20 dimmies last Friday evening, frozen from the market.

I had EIGHT of them for lunch on Monday, followed by SIX of them on Tuesday.

And I thoroughly enjoyed the whole lot of them. :D

Otherwise, I learned that the rice cooker/steamer that Jen got for her birthday cooks dimmies quite well. :)

Cheers,
William
 
I used to work at the refinery in Geelong and live in Melbourne. The roadhouse just past the refinery on the way to Melbourne...stop there...3 fried dimmies in the "newspaper" cardboard cups with a dash of soy.

This parcel fits perfectly in the cup holder of a standard EF falcon, enabling one to enjoy the trip home.

mmmmmm

VM
 
Had an interesting experience today after work. I park at Crown (Melb) and was a touch peckish so decided to stop at the Chinese death shop on Level 1, near the KFC, Maccas and the west end car park. They had quite a variety of death to choose from, in particular a remarkable assortment of dimmies. Big ones, small ones, ones on the stick, a few were even still moving. Then i noticed these really REALLY big ones. They were fair dinkum the size of a ruckman's fist. It was almost like they had just dipped the whole rat in wonton and lobbed it straight into the deep fryer.

Anyway, curiousity got the better of me. I asked what kind of mutant dimmie this was, to which the lovely Asian lady replied "yeah, dim sim, dulla fitty".
I asked again, to which she replied "yeah, dim sim dulla fitty".
I then asked if she could dance the Maccerina for me, to which she replied "yeah, dim sim dulla fitty" so i gathered the only way i was going to satisfy my query was to take the risk. Ordered one (along with a couple of the sticks) and considered the soy, but thought i'd better try it first in its pure form just to get a gauge of what species of dimmie this mysterious creature was. Took a bite. Thankfully it didnt squeal or move. it had a wierd kind of membrane under the layer of fried goodness which was protecting what i was very suprised to find what looked alot like a kind of chicken substance. I have heard of this genus of dimmie before, but had always been reluctant. I mean, everything looks and tastes like chicken when fried in batter doesnt it? Also looked to be a carrot like substance in there along with the usual cabbage and floor scrapings.

I took another bite and just couldnt come to terms with what flavour this was. It didnt really taste like anything familiar. Anyway, ignorance is sometimes bliss, so i armed myself with the black gold that is soy sauce and showered it. Must admit it was better with the soy (really, what isnt? I mean soy can even make wheat bix edible!!) but wasn't quite as good as the standard dimmie. I think they used a different cut of the rat for these ones, but geez it was big!
 
This is a much better-written and more passionate thread than the johnny-come-lately one on the current front page. Interestingly, it flags the onset of the large chicken dim sim.

The worst dim sims in the world are those which are steamed and then fried. Inedible. Got these from a local Chinese restaurant a couple of weeks ago What were they thinking?
 

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