RE: Dim Sum Menu Items (Born in OKC)

Sat, 07 Apr 2007 08:01:54 GMT

I certainly agree this was a great list. In my area, Atlanta, we also see plates of roast duck and BBQ pork on the carts and sometimes fried shrimp paste on sugar cane sticks or shrimp paste balls covered with noodles and fried. Sometimes we also see stuffed eggplant that was steamed and split long green peppers that are stuffed. We also see clams in black bean sauce,

GEONIT, I would appreciate it if you or another can give the Cantonese or Mandarin names for these items and fit them into your list.

RE: Dim Sum Menu Items (Sundancer7)

Thu, 05 Apr 2007 20:09:36 GMT

Good job Geonit: I could never work my way through that menu and though it give s you a reall good idea of what is out there. Most of the time I just sorta pick what looks good and a good portion o f the time, I get lucky and get some tasty stuff and when I find it, I order more.

Great with libation.

Paul E. Smith
Knoxville, TN

RE: Dim Sum Menu Items (Sneetch)

Thu, 05 Apr 2007 19:21:37 GMT

thanks for that thorough and detailed list - now i need to have dimsum, it's been too long!

RE: Dim Sum Menu Items (EliseT)

Thu, 05 Apr 2007 04:15:39 GMT

Are the Chinese greens those Chinese broccolis?

There are also some baked dumplings....I especially like one that is a very flaky crust filled with a curried minced beef.

I am obsessed with sesame balls!

RE: Dim Sum Menu Items (Twinwillow)

Mon, 19 Mar 2007 13:14:27 GMT

In Texas, there are two dim sum restaurants that I frequent that do all of the above dishes and more and are very good.
In, Dallas, (Garland) Arc-en-Ciel
In, Austin, T&S Seafood.

RE: Dim Sum Menu Items (EdSails)

Mon, 19 Mar 2007 12:58:28 GMT

Great list, GeoNit!

Dim Sum Menu Items (GeoNit)

Mon, 19 Mar 2007 12:20:50 GMT

Sundancer7’s request for more dim sum information on another thread inspired me to dig out 30+ years of notes and menus accumulated from numerous trips to several U.S. cities and Toronto ON.

For several years, I’ve thought about assembling a fairly comprehensive listing of dim sum menu items but never got “a round toit”. Well, finally, with a little nudge from Sundancer’s post, here it is:

Steamed Dim Sum Dishes

GOW GEE (Cantonese) or JIAOZI (jao-tze, Mandarin) – Chinese Dumplings
Gow Gee, made of ingredients wrapped in a translucent rice-flour or wheat starch skin, may be either steamed or pan-fried. When people refer to Jiaozi, they generally mean dumplings that are boiled in water or broth.   http://en.wikipedia.org/wiki/Potsticker

HA GOW (aka Har Gow, Har Gau) – Shrimp Dumplings
Crescent-shaped shiny dumplings filled with minced shrimp and bamboo shoots and wrapped in a light translucent rice-flour or wheat-starch skin. Four dumplings to a steamer basket. http://en.wikipedia.org/wiki/Har_gao
SIU MAI (aka Siew Mai, Shu Mai, Shao Mai) – Pork and Shrimp Dumplings
Muffin-shaped dumplings made with won ton egg pastry skins and filled with minced pork, shrimp, bamboo shoots and black mushrooms and dotted on top with an orange-colored mixture or minced carrot. Four dumplings to a steamer basket. http://en.wikipedia.org/wiki/Shaomai
FUN GWAR (aka Fun Gor) – Minced Pork and Dried Shrimp Dumplings
Shaped like a half moon, these dumplings have a translucent wheat-starch skin wrapper stuffed with minced pork, bamboo shoots, dried shrimp and Chinese parsley. Three dumplings to a steamer basket. http://en.wikipedia.org/wiki/Fun_guo
SAN JUK NGOW YUK (aka Ngau Yuk, Ngau Juk Kau) – Steamed Beef Balls
Ground beef mixed with minced ginger and dried tangerine peel, shaped into large meatballs and steamed on bean curd skin strips. Often topped with Worcestershire sauce. Two meatballs to a steamer basket. http://en.wikipedia.org/wiki/Steamed_meatball
NGAU BAK YIP (aka Ngow Toe) – Steamed Beef Tripe
Honeycomb Tripe cooked until tender and steamed in black bean and garlic sauce. Served in a small dish with a small dish of chili dip on the side. http://www.google.com/imgres?imgurl=http://www.panicmanual.com/wp-content/uploads/2006/09/beeftripe.jpg&imgrefurl=http://www.panicmanual.com/2006/09/21/stuff-i-eat-steamed-beef-tripe-dim-sum/&h=333&w=500&sz=89&tbnid=xIEe3aXYRtE4VM::&tbnh=87&tbnw=130&prev=/images%3Fq%3DChinese%2Bstemed%2Bbeef%2Btripe%2Bphoto&hl=en&usg=__jhOOLP0u8IkAhYkmHqwRHSy5HKw=&ei=0NCeSazOFIGCtweHvPWGDQ&sa=X&oi=image_result&resnum=1&ct=image&cd=1
SEE JUP PAI QWAT (aka Pat Quat, Pai Gwat) – Pork Spareribs in Black Bean Sauce
Small pieces of spareribs meat still on the bone are steamed with a garlicky black bean sauce. Served in a small dish. http://www.google.com/imgres?imgurl=http://lh3.ggpht.com/_Di7e2SqKIcs/R7gD2XhNMlI/AAAAAAAAGOw/yKQ1OKd0tQk/DSC00978.JPG&imgrefurl=http://picasaweb.google.com/lh/photo/o6VaYFDr7hfOtAXRGYXEZQ&h=1200&w=1600&sz=14&tbnid=PONckjdj3F2KXM::&tbnh=113&tbnw=150&prev=/images%3Fq%3DPai%2BQuat%2Bphoto&hl=en&usg=__CK9MwdzrrG1N2av1xdnyq3jJPdU=&ei=7tSeSerPFIi6NNPSpOgL&sa=X&oi=image_result&resnum=2&ct=image&cd=1
FUNG TSOW (aka Fung Zau, Fung Jeow, Fung Jaw) – Steamed Chicken Feet
Either stir-fried or deep-fried, then marinated in black bean or oyster sauce and finally steamed. Typically dark red in color. Served on small plates with a vinegar dipping sauce on the side. http://www.google.com/imgres?imgurl=http://farm4.static.flickr.com/3266/3186718719_dce18e4b47.jpg&imgrefurl=http://www.flickr.com/photos/uchu75/3186718719/&h=333&w=500&sz=105&tbnid=yuuXtEz1RW9VxM::&tbnh=87&tbnw=130&prev=/images%3Fq%3Dsteamed%2Bchicken%2Bfeet%2Bphoto&hl=en&usg=__cVhvt0NEr8uZIShhZJoxVHd9kWg=&ei=ldWeSZqWBs3dtgeTz-iKDQ&sa=X&oi=image_result&resnum=1&ct=image&cd=1
ARP JEUNG (aka Up Cheung) – Steamed Duck Feet
Duck webs steamed in oyster sauce. Served on small dishes. http://www.flickr.com/photos/livedigitally/234415699/in/set-72157594269272156/
SEEN JUK GUEN – Bean Curd Rolls
Bean curd skin stuffed with minced pork, shrimp and vegetables, rolled and deep fried and then steamed with sauce. Two rolls per serving. http://en.wikipedia.org/wiki/Tofu_skin_roll
CHA SIU BOW (aka Char Siu Bow, Char Siu Bao) – Barbequed Pork Bun
Fist-sized steamed or baked leavened sweet wheat bun, either steamed to be fluffy and white, or baked with a light sugar glaze to produce a smooth golden-brown crust. Filled with minced barbecued pork. Break bun and dip in soy sauce before eating. http://en.wikipedia.org/wiki/Char_siu_baau
GUY BOW (aka Gai Bow) – Chicken Bun
Similar to Cha Siu Bow, but with a minced chicken and black mushroom filling. http://www.dragonhd.demon.co.uk/dim-sum.htm
DOW SA BOW – Red Bean Paste Bun
Similar to Cha Siu Bow, but filled with a sweet red bean paste. Topped with a red dot to signify that it’s sweet, not savory. http://visualrecipes.com/recipe-details/recipe_id/249/Red-Bean-Paste-Steamed-Buns/
WOO TAO GO (aka Wu Tao Go) – Taro Root Pudding Cake
Taro roots are mashed and mixed with minced dry-cured pork, dried shrimp and green onion, placed in a cake pan and steamed. The purple-gray colored cake is then cut in squares with a soy sauce dip on the side. Two slices per serving. http://en.wikipedia.org/wiki/Taro_cake
LARP CHEUNG GUEN (aka Lap Cheung Guen) -- Steamed Chinese Sausage Rolls
White rolls partially encasing sweet Chinese sausage which sticks out at both ends. Two rolls per serving. http://www.dragonhd.demon.co.uk/dim-sum.htm
LARP CHUEN GUY FARN – Chinese Sausage and Chicken over Rice
Small marinated on-the-bone chicken pieces and a piece of sweet Chinese sausage are steamed over a rice casserole. http://www.google.com/imgres?imgurl=http://farm1.static.flickr.com/188/414431732_840692d316.jpg%3Fv%3D0&imgrefurl=http://www.flickr.com/photos/babeinthecitykl/414431732/in/set-72157594431329791/&h=337&w=450&sz=95&tbnid=yEUzKAJegFR4dM::&tbnh=95&tbnw=127&prev=/images%3Fq%3Dlap%2Bcheung%2Bphoto&hl=en&usg=__Ubl_0cXeVascTcCTwgOhyPSGHqE=&sa=X&oi=image_result&resnum=1&ct=image&cd=1
PAI QWAT FARN – Spareribs over Rice
Small pieces of marinated on-the-bone spareribs are steamed over a rice casserole. http://www.google.com/imgres?imgurl=http://farm2.static.flickr.com/1232/1247965468_58216c96ae.jpg%3Fv%3D0&imgrefurl=http://flickr.com/photos/8037326%40N05/1247965468&h=393&w=500&sz=161&tbnid=kd9qDmMd__NmLM::&tbnh=102&tbnw=130&prev=/images%3Fq%3Dpai%2Bgwat%2Bphoto&hl=en&usg=__ZeONlexzuavRZ3JVyKw7Jhg8pRo=&sa=X&oi=image_result&resnum=4&ct=image&cd=1

Pan-Fried Dim Sum Dishes

Law Bark Go (aka Lo Bak Goh, Law Bok Gow) – Chinese Turnip or Daikon Radish Cakes
White Chinese turnip (similar to Japanese daikon) is shredded and mixed with minced Chinese Larp Cheong sausage and green onion in a rice flour batter. The mixture is then placed in a cake pan and steamed. Once cooled, the cake is sliced and pan-fried and then sprinkled with soy sauce before eating. Two slices per serving. http://en.wikipedia.org/wiki/Turnip_cake
NGOR MAI GUY (aka Nor Mai Gai) – Glutinous Rice Tamale with Chicken
This cubic lotus-leaf package contains glutinous rice, stuffed with chicken and pork, sausage and/or vegetables. The package is cut open and sometimes drizzled with a soy-based sauce before serving. One tamale per serving. http://en.wikipedia.org/wiki/Lo_mai_gai
YEUNG LA JEEL (aka Ha Yu Yeung Lot Jiu) – Stuffed Green Peppers
Green bell pepper squares are stuffed with ground fish meat or shrimp paste, pan-fried and then drizzled with a black bean sauce. Three pieces per serving. http://www.google.com/imgres?imgurl=http://farm2.static.flickr.com/1335/611829087_6b6aa04d42.jpg%3Fv%3D0&imgrefurl=http://www.flickr.com/photos/85826951%40N00/611829087/in/set-72157600465446914/&h=375&w=500&sz=173&tbnid=oGmm3kqBvK3xiM::&tbnh=98&tbnw=130&prev=/images%3Fq%3Dchinese%2Bstuffed%2Bgreen%2Bpepper%2Bphoto&hl=en&usg=__u0W3P5oqvPAydCuyg3jLZTt5iOM=&sa=X&oi=image_result&resnum=1&ct=image&cd=1     Also, Gee Yuk Chen Jiu (Pork Stuffed Green Peppers).

YEUNG DOW FOO – Stuffed Bean Curds
Hollowed-out triangles of bean curd are stuffed with seasoned ground fish meat, pan-fried and drizzled with black bean sauce. Two or three pieces per serving. http://www.google.com/imgres?imgurl=http://farm2.static.flickr.com/1377/1395877661_99400f99fd.jpg&imgrefurl=http://pearlyn83.wordpress.com/2007/09/17/yong-tau-foo/&h=372&w=500&sz=178&tbnid=ZSXfFEPzH3PnsM::&tbnh=97&tbnw=130&prev=/images%3Fq%3DChinese%2Bstuffed%2Bbean%2Bcurds%2B%252B%2Bphoto&hl=en&usg=__ZomE7_cX4pqe1B29LSscQ7WS-g4=&sa=X&oi=image_result&resnum=1&ct=image&cd=1
WAR TIP (aka Wor Tip) – Northern Chinese Pierogies
Flour and water dough is rolled out, cut in small rounds, stuffed with a minced pork and vegetable filling, folded into a crescent shape and pan-fried until crunchy on the bottom with the top remaining soft and pliable. A Worcestershire sauce dip is served on the side. Three dumplings per order. http://www.google.com/imgres?imgurl=http://farm3.static.flickr.com/2294/2277731060_ce7451707c.jpg%3Fv%3D0&imgrefurl=http://flickr.com/photos/shaolintiger/2277731060/&h=500&w=334&sz=80&tbnid=2MgjTk_Un1UqFM::&tbnh=130&tbnw=87&prev=/images%3Fq%3Dwor%2Btip%2Bphoto&hl=en&usg=__cQ71oBEbWfZo-T3wKGT7ayWlgKg=&sa=X&oi=image_result&resnum=3&ct=image&cd=1
CHEUNG FUN (aka Cheong Fan) – Rice Noodle Rolls
Wide, long white rice noodles, sometimes speckled with green onions and dried shrimp, are steamed and then stuffed and rolled. Popular fillings include shrimp, beef, barbecued pork, chicken and various vegetables. The slippery noodles are pan-fried until slightly brown and sometimes served with sesame seeds and hoisin, soy or chili sauces.    Two noodles per serving.   http://biteme.photoquickies.com/index.php?showimage=42    Some common Cheung Fun dim sum dishes are: Ngow Yuk Cheung Fun (beef rice rolls); Cha Siu Cheung Fun (barbecued pork rice rolls); Ha Cheung Fun (shrimp rice rolls).

Deep-Fried Dim Sum Dishes

HARM SHIU GORK (aka Hom Suey Gok, Ham Sui Gok) – Salty Water Dumplings
Half-moon-shaped dumplings of glutinous rice-flour dough stuffed with minced pork and vegetables and then lightly flavored with five-spice powder. The dumplings, which are deep-fried to a golden brown, are crunchy outside and slightly sticky inside.   http://www.flickr.com/photos/55017688@N00/2747260877/ Other deep-fried Gork dumplings include Gee Yoke Gork (pork and water chestnuts in an egg pastry), Jar Ha Gork (shrimp turnovers in a rice pastry) and Woo Gork (pork, shrimp and vegetable turnovers in a taro pastry).
HEUN GUEN (aka Chun Guen, Chun Juan, Cheun Gyun) – Spring Rolls
Spring rolls can be meat-filled, vegetarian or a combination. Long thin rolls are stuffed and then deep-fried. Vegetarian spring roll fillings may include shredded dried mushrooms, carrot, bamboo shoots, wood ear fungus and cabbage. Non-vegetarian spring rolls may also include shrimp or shredded pork. The rolls are then deep-fried until crispy. The rolls are usually cut into sections at table and sprinkled with Worcestershire sauce, if desired. Two spring rolls per serving. http://en.wikipedia.org/wiki/Spring_roll
HA DOR SEE – Shrimp Toasts
Bread pieces are smeared with raw shrimp paste, cut into triangles and deep-fried to a golden brown. Sometimes topped with Chinese parsley sprigs or sesame seeds. Three triangles per serving. http://www.flickr.com/photos/9817122@N05/2751563932/
JAR SEEN YOW (aka Yau Yu Sou) -- Crispy Fried Squid
Sliced squid pieces or tentacles are dipped in seasoned flour and deep-fried. Normally served on small plates with a sweet and sour dip on the side. http://biteme.photoquickies.com/index.php?showimage=80
WOO GORK (aka Woo Gok, Wu Gock, Woo Kok) – Taro-Root Dumplings
Mashed taro root and flour are mixed, stuffed with diced ****ake mushrooms, pork and dried shrimp and formed into long oval dumplings. The filling is lightly flavored with five-spice powder. The deep-fried dumplings are cut in half before eating. http://www.yanksing.com/img/our-cuisine/deem-sum-gallery/deep-fried/taro-root-roll_lg.jpg
YEUNG HI KEEM – Stuffed Crab Claws
Claws are wrapped with a shrimp-meat mixture, deep-fried and served with a hoi sin sauce dip on the side. Two claws per serving. http://hungerhunger.blogspot.com/2008/04/stuffed-crab-claws.html
JAR WUN TUN (aka Jow Won Ton) — Fried Won Tons
Ravioli-like dumplings, with a minced pork, shrimp and water chestnut stuffing, are deep-fried to a golden brown. A sweet and sour dip is served on the side or poured over the won tons. Three or four won tons per serving. http://en.wikipedia.org/wiki/Wonton

Dim Sum Dessert Dishes

DAHN TARD (aka Dun Tot, Dan Ta, Dan Tart, Don Tot, Dan Tat) – Custard Tart
Small, flaky pastry tarts, filled with egg custard, baked until golden brown and served warm. The filling is soft and sweet. Two tarts per serving. http://en.wikipedia.org/wiki/Egg_tart
JEEN DOI (aka Jeen Dui, Jin Dui) – Fried Sesame Balls
Glutinous rice balls stuffed with sweet red bean or lotus seed paste, rolled in sesame seeds and deep-fried until golden brown. The rice dough is sticky, chewy and crunchy. Two or three balls per serving. http://en.wikipedia.org/wiki/Jin_deui
GOW CHUN GO (aka Gow Chung Go, Chien Chang Go) – Nine Layer Cake
Made with two types of sweet egg dough batter – one white and made with milk and the other pink and made with a red-colored rice mixture. Each layer is steamed separately and then stacked before being cut into cubes.

DOW FOO FAR (aka Dou Fu Fa) -- Soybean Curds
Cooked soybean milk is coagulated into soft curds. It’s served hot or cold topped with brown sugar or sugared water. http://picasaweb.google.com/jonathan.h.chu/XmasBreak?authkey=wEEHDwUoMhU#5152598109842890146
MA LAI GO (aka Mar Lai Go) – Steamed Sponge Cake
Three-inch square steamed cake made with eggs, flour and brown sugar. Light and sweet, but somewhat bland. http://delightfuldelicacies.blogspot.com/2008/05/ma-lai-go.html
BAK TONG GO – White Sugared Pudding Slices
Rice flour, baking powder and sugar are mixed. Sugar water, egg whites and wheat starch are added and combined. The dough is allowed to rise to a spongy mass in a cake pan. Then it is steamed, cooled and sliced into thick pieces. http://hungerhunger.blogspot.com/2007/09/bak-tong-go-white-sugar-kueh.html

Dim Sum Related Dishes

CHOY SUM or GAI LAN – Chinese Greens
Kong stalks of these green vegetables are blanched and served with a soy-based sauce. Other vegetable dishes sometimes are not available during dim sum hours.   http://en.wikipedia.org/wiki/Bok_choy   http://en.wikipedia.org/wiki/Kai-lan
CONGEE (aka Joke, Joak, Zhou) – Rice Porridge
Limited varieties of congee are usually available during dim sum hours. The most common congee probably is Pei Dahn Sow Yuk Joke (Preserved Black Duck Egg and Pork Congee). Chunks of preserved egg and salted pork are served in a bowls of thick steaming-hot congee. http://en.wikipedia.org/wiki/Congee
Congee specialty restaurants such as this one http://www.congeequeen.com/ serve dozens of congee varieties but very few dim sum items.
(edited2/20/09 to add photo links)l