For Sunday lunch this weekend there was a small Supper Club get-together for dim sum. After two hours of dumplings, pork and Asian beer we were all ready to sleep the rest of the afternoon away. We started with char siu pork, which was made in a rotisserie and tasted great (and made me covetous of the rotisserie – why do I not have one of these?) There was some sinus-clearing hot mustard and a homemade plum sauce to go with it.
I made my favorite hum bao recipe, stuffed with Sichuan-style pork and bean sprouts. We ate quite a lot of these.
There was a lettuce wrap filled with rice, oyster mushrooms and kimchi, with a black bean dipping sauce – a really nice, fresh presentation.
And sticky rice with water chestnuts, steamed in banana leaves (this course was almost forgotten entirely, we had so much other food).
I missed getting photos of the vegetable-tofu dumplings or the mushroom wontons, but there were also these lovely little spiced pork meatballs, coated in rice and steamed. They were fantastic – they made me wish I hadn’t eaten quite so many bao.
We’re going to have to do another dim sum party – we ate ourselves silly but barely scratched the surface of possible recipes. What shall we make next time?
One thought on “dim sum”
I discovered that the name of the pork meatballs is pearl balls. I’ve made them a couple times since our dim sum and and they are more even more impressive looking rolled in a bit more rice so the exterior is almost completely white.