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How to perfect your dimsums

india Updated: Feb 18, 2011 01:10 IST
Hindustan Times
Highlight Story

Planning a get-together at home? Well, you can cook some delicious Chinese and keep dimsums as starters. Here's are some tips on how to make the perfect dimsums and impress your guests.



1 Water ratio:

While making the dough for the dimsums, the ratio of flour and water in the dimsum batter must always be 1:2 as excess water can spoil the batter. So ensure that the dough doesn't get too sticky.



2 Weighty issues:

The perfect dimsum must weigh 35 grams. This consistency will allow you to enjoy the right taste of the filling.



3 Not too tender:

Make sure dimsums are not over-cooked. A dimsum should never be steamed for more than 3 minutes. Over steaming can make it go tender.



4 Check for softness:

A fried dimsum roll must always be soft before steaming. A stiff roll can spoil the taste of the dimsum.



5 Temperature wise:

If you are frying dimsums then make sure that the oil used to fry the dimsum must always be maintained at a temperature of 170 degree celsius. Dimsums should not be stored in a refrigerator for more than 3 days. They taste best when consumed the day they are made.



6 Utensil counts:

Dimsums should be made preferably in a bamboo steamer. Steamed dimsums are nutritious and not loaded with calories. The bamboo steamer helps retain the colour, flavour and texture of the dimsum.



7 Pair it this way:

Chinese tea is the most suitable drink with dimsums. But if you’re not a Chinese tea fan then you can choose from milk tea, coffee, fruit juice or even herbal tea.



(With inputs from Chef Woon Foo Siow, Royal China)