Today, I am going to show you a couple of little dishes made with the same basic ‘dumpling filling’ mix I made for my Shrimp and Pork Stuffed Mushrooms a while ago. As I mentioned in that post, the combination of shrimp and pork is one of my most favorite dumpling fillings but I wanted to use it in a few non-dumpling applications as well. The stuffed mushrooms were first but then I used the remainder of the mix to make some ‘balls’ that I almost think of as ‘dumplings without wrappers’ … Continue reading “Shrimp and Pork Balls”→
I first visited the Chu Shing Restaurant for Dim Sum on a visit to Ottawa some eight years ago. Last year, I tried to make a second visit for lunch but the place was so packed I gave up on the idea and it was only on my most recent trip to the capital that I was able to sample their dim sum once again. This trip was on a Tuesday afternoon so the place was not too busy, and the cart service (which can pretty slow in some places) was bringing around delicacies more quickly than I could eat them … Continue reading “Dim Sum at Chu Shing”→
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…
I ended up eating at Ottawa’s Yimin Dim Sum House after discovering that a place I had meant to visit for lunch was closed that day. I won’t say that it turned out to be a particularly ‘happy accident’ (as Bob Ross might put it), but a few of the Dim Sum pieces I chose weren’t too bad….
The Har Gow pictured above were served to me as part of a dim sum lunch at the Yangtze Dining Lounge in Ottawa’s Chinatown. I first visited this place almost 8 years ago and I later prepared a short review based on my notes. It was a very brief and rudimentary review, especially as I did not take any pictures.
My notes of that first visit recall, at best, a mediocre experience in that there were a couple of decent dim sum offerings, along with some not so good, and service that varied from server to server from moderately friendly to brusque and unwelcoming. On my recent second visit back in August of this year, I found that little had changed. The dim sum on offer was passable, but distinctly unimpressive, and the service, while generally friendly and efficient on the part of the ‘cart-ladies’ was sharp to the point of rudeness on the part of the hostess (as was the case 8 years ago, although I cannot say if it was the same person or not).
Anyway… the Har gow pretty much reflected the overall experience. I have had many worse, but here the wrapper had a bit of a doughy-raw taste and the shrimp inside had very little flavor at all. The only thing I like about these, really, was the size. I dislike overly large Har Gow as they are unwieldy to eat and often tear under their own weight, especially where you have to take more than one or two bites. These ones were just right for a single mouthful each. Continue reading “Yangtze – A second visit.”→
Steamed squid is a regular offering in dim sum restaurants and is a dish I rarely pass up. Sometimes, you find squid steamed with a curry sauce but, in my experience, the curry sauce usually served is a bit insipid and I generally don’t care for it.
The offering you see pictured above is one I was recently served at the Yangtze Dining Lounge in Ottawa. Most of the dishes I had that day were not actually that great but this particular one was first class. Commonly, squid pieces are often dusted in a flour of some sort before steaming but these were steamed ‘clean’ and the effect was very well done.
The pieces of ‘tube’ were very plump and thick and I would have guessed that they came from a fairly large specimen but the tentacles that were also steamed alongside were obviously from very tiny squid. I am not sure if the body flesh came from a different animal than the tentacles, or whether the flesh ‘plumped’ up during the steaming process. In any event, the cooking was expertly executed and the result especially tender. As usual, ginger, and a little scallion were added, and both of these were added deftly so as to just give a hint of their presence in the background. I have had this dish many times, both at home and in restaurants, and this was one of the best.
This little appetizer is my take on a dish I had a while ago at a Dim Sum restaurant in Ottawa. It was described on the menu as ‘Taiwan Pickled Vegetable’ and was chiefly cucumber with just a little red bell pepper and slivered ginger. I am not sure about the ‘dressing’… these were obviously salt-macerated ‘quick pickles’ and they were quite sweet, only a little sour, and had just a faint touch of chili heat… Continue reading “Taiwanese Pickle”→
These little dumpling preparations are ‘Fun Gor’ (or fěnguǒ in Mandarin) as is indicated by the last two characters in the Chinese name. This type of dumpling is characterized by the semi-translucent wrapper that is made using a combination of starches like cornstarch, or tapioca starch, and non-glutinous Wheat flour. The English name on the menu just calls them ‘mushroom dumplings’, but the first character does not translate as ‘mushroom’ but rather, in this context, as ‘vegetarian’.
One of the classic Fun Gor is the Teochew Fun Gor, which contains ground pork and peanuts. These, however, appear to have been called ‘vegetarian’ as the filling rather mimics the Teochow variety by replacing the ground pork with mushrooms, chopped to leave a texture like ground meat, plus water chestnut in place of peanuts. There was also some celery in the mix along with, I am fairly sure, just a little bit of cilantro.
The size of the dumplings could have been a little smaller as these were a little unwieldy with chopsticks, but the taste and texture were excellent. I am still not very proficient at making the dough for this type of dumpling (as opposed to the basic wheat flour type), but I should very much like to give these a try at home…