![]() The term dim sim dates as far back as 1928, although the modern recipe of the dish most likely was developed in Melbourne's Chinatown in 1945 by entrepreneur William Chen Wing Young for his food processing company Wing Lee. They can also be found at Chinese food outlets in New Zealand. Supermarkets, some Chinese yum cha wholesale outlets and Asian frozen food companies also commonly sell this snack frozen for home cooking. They are primarily sold in fish and chip shops, service stations, corner shops, and some Chinese restaurants and takeaway outlets in Australia. Vegetarian dim sims normally contain cabbage, carrot, vermicelli, Chinese shiitake mushrooms or other vegetable fillings, along with seasoning, although these are not generally available in commercial outlets.ĭim sims differ from typical Chinese dumplings in that they are often much larger, have a thicker, doughier skin and are shaped more robustly. A barbecued dim sim is known as a "Moe cray" after the Victorian township of Moe. An alternative way of cooking dim sims is to barbecue them, by cutting the dim sim in half lengthwise and placing on a hot barbecue. They can be steamed or deep fried, and are commonly dressed or dipped in soy sauce, or sweet chilli sauce. They are typically cylindrical, or sometimes a larger, globular shape. The commercial snack food normally consists of minced meat, cabbage, and seasoning, encased in a wrapper similar to that of a traditional siu mai dumpling. The name derives from the pronunciation diim syiim ( 點心) in Toisanese, the predominant dialect spoken at the time by Central Melbourne's Chinese community. ![]() It was popularized by a Chinese immigrant in Melbourne who originally came from Guangdong, William Chen Wing Young, the father of Australian celebrity chef, author and TV personality Elizabeth Chong. A dim sim is Chinese-inspired meat and vegetable dumpling-style snack food, popular in Australia and to a lesser extent in New Zealand.
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