Perfecting dim sims with Elizabeth Chong
Chinese-born chef, author and presenter Elizabeth Chong AM opens her home kitchen to us for the second instalment of our Nonnas of Melbourne video series.
Through her close relationship with Chinatown restaurateurs, award-winning cookbooks and regular television appearances, Elizabeth played a pivotal role in elevating the popularity of Chinese cuisine in Australia through the 1970s, 80s and 90s, for which she was recently made a Member of the Order of Australia. “Chinese food is not ethnic cuisine anymore, it’s Australian,” she says.
This culinary passion has continued down the generations to Elizabeth’s own children and grandchildren, with her daughter Angie now at the helm of The Humble Dumpling cooking school.
In the early days of her cooking school Elizabeth remembers taking phone calls from frantic Australians living in London, asking that she send over dim sims. “They said they couldn’t live without them,” she chuckles.
Though it was her father who had brought the ‘dimmy’ to the masses through his development of the first dim sim machine and wholesaling business, her brother Tom is the one credited for the snack’s ubiquity in bain-maries across Australia. “He gave a box to a friend who owned a fish and chip shop and, having no way to steam them, they dropped them in the chip fryer instead – of course they were delicious and soon every fish and chop shop in Melbourne wanted to sell dim sims,” she explains.
Watch Elizabeth’s dim sim tutorial now, and find her recipe below:
ELIZABETH’S DIM SIM RECIPE
Ingredients
- 1 packet wonton wrappers (yellow or white)
- 500g minced pork
- ½ cup shredded cabbage (lightly blanched and squeezed out)
- ½ cup celery (finely chopped)
- 3 spring onion stalks (finely chopped)
- ½ cup water chestnuts (finely chopped)
- 1 tbsp cornflour
- 2 tsps salt
- 2 tsps sugar
- 2 tsps light soy sauce
- ½ tsp sesame oil
- 1/4 tsp white pepper
Method
Combine all the filling ingredients in a large bowl and mix thoroughly. Place one large tablespoon of the filling in the centre of each wonton wrapper and gently squeeze the wrapper closed in the shape of a flower pot. Add more filling if needed to fill your ‘flower pot’ to the top. Steam over boiling water for 20 minutes, then serve with soy sauce.
Watch more Nonnas of Melbourne cooking tutorials on our YouTube channel.
Photography by Nick Tsindos
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