Last week, nine Young Post junior reporters had a wonderful experience making dim sum at Super Star Seafood Restaurant. This was the first time most of them had ever tried to make the traditional Chinese delicacy. Chef Tsang Fan-yiu showed the reporters how to mould the dough into fancy sea-animal shapes and they ended up with some tasty treats. Here, they report on what they learned.
Steven Chong
Every Sunday I have dim sum for breakfast. Har gau, siu mai and the sort seemed ordinary, but last week I found the creative side of dim sum. Roll it a bit, clasp a bit, press a bit, and a dumpling becomes a mini-sea horse!
This workshop gave me an opportunity to bring my creativity into play. Although it was not my first dim sum-making session, I still found it enjoyable watching the chef press the dough into a thin pastry. I'm sure that he was putting years of effort into practice. It was an honour to see his performance.
On top of that, I was impressed by the perfection of dim sum. A colourful dough requires exquisite ingredients for the pastry and fillings. It has to be cooked in a fast and easy way to retain the moisture and freshness.
Next month we will celebrate my mother's birthday. Let me try to make dim sum for her with my 'sum' ('heart' in Cantonese).
Brianna Jade Chan