Posted in Dim Sum

Dim Sum: Ginger Beef Dumplings

PI Ginger Beef Dumpling

I had these particular dumplings at the Palais Imperial in Ottawa a while ago. They weren’t spectacular exactly, but they do get a mention for being a bit unexpected.

The full name from the Chinese characters on the menu (see the inset in the above picture), read Ginger Scallion Beef Dumplings, which amplifies the English name by also specifying the scallion that is included, not as part of the filling, but as a steaming ‘companion’ along with the thick shreds of ginger. What is a bit odd is that the final character in the name is (jiǎo) which typically refers to a dumpling with a flour wrapper. Here, a bean curd skin, also known as ‘tofu skin’ is used to enclose the filling. This product, which is purchased in dried sheets and then reconstituted, is often used to make steamed rolls in dim sum houses, but only occasionally to make dumplings in this shape.

Anyway, the filling here was decent if unremarkable (lightly seasoned and well textured), but the choice of wrapper really made for a different experience. Tofu skins, when steamed, don’t have the same al dente resistance as wheat doughs and it has almost a ‘papery’ mouthfeel when you first bit in to it. That may not sound especially appetizing, but, in fact, it is quite a nice texture and makes a pleasant change in a series of dumpling courses. I enjoyed these…

Author:

I am a lawyer by profession and my practice is Criminal... I mean, I specialize in Criminal law. My work involves travelling on Court circuits to remote Arctic communities. In between my travels I write a Food blog at https://sybaritica.me/

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