Ever wanted to know how to make the ever-popular little delicacy that’s a staple of many Chinese restaurants? Hakkasan’s executive chef Lee Kok Hua shows us how it’s done.
Hakkasan has a long-standing reputation as one of the city’s finest eateries. One of their signature dishes is, of course, dim sum. But what exactly is involved in the intricate process of making them?
Dim sum have their origins in Cantonese traditions during the silk trade era, when tea houses were set up along trade routes for people to stop and enjoy dim sum with tea – a meal that is known as yum cha. Fast forward to today and you can find dim sum all across the globe. Consequently this staple of Chinese cuisine has made its way into eateries all over our city, including onto Hakkasan’s new menu which introduces a rich variety of steamed, fried and baked dumplings. Their selection also includes interesting variations such as steamed buns with grilled honey wagyu beef, sugar snap dumplings and lotus root glutinous rice cake.
We arranged to meet with Hakkasan’s executive chef, Lee Kok Hua, for a masterclass. After greeting team TOAD he led us through to the kitchen. No outsiders are allowed into the kitchens at Hakkasan so we felt extremely privileged when given the tour. Leading us to a corner, he set out the ingredients we were going to use to make our dim sum.
The process looks fairly simple and you can use almost any ingredients for the filling. We settle on some vegetables and shrimps.
A small amount of the filling is placed in the middle of a small circle of rolled-out dough, which can also made from a variety of ingredients such as translucent rice flour or wheat flour. You can usually find the items that you need ready-made at local grocery stores. Chef Hua then showed us how to place all the elements in the middle and, using quick movements, he wrapped the dough around to make a nice dumpling shape.
Our attempts were not quite as aesthetically pleasing sadly. Once the balls were ready, they were steamed at a very high temperature in a large bamboo steamer or deep fried – depending on the dough and the ingredients. A few minutes later they were ready, but were placed in a smaller bamboo steamer where they stayed warm until they were served.
We quickly sampled our creations and loved the shrimp dumplings and the honey wagyu beef. Each bite was total perfection.
Hakkasan do yum cha at lunchtime on Fridays and Saturdays. Hakkasan. Emirates Palace, Ras Al Akhdar (02 690 7999).
More dim sum spots
Li Jiang
Ritz-Carlton Abu Dhabi, Grand Canal, Khor Al Maqta’a (02 818 8282).
Jing Asia
Crowne Plaza Abu Dhabi Yas Island (02 656 3053).
Shang Palace
Shangri-La Hotel Qaryat Al Beri, Bain Al Jessrain (02 509 5888).
Shanghai Surprise
Al Diar Capital Hotel, Al Markaziyah (02 678 7700).
A quick word with executive chef Lee Kok Hua
What is the most popular dim sum that you serve?
Har gau and scallop shui mai.
How long does the whole process take usually?
If the dim sum are being prepared at home it might take around 40 minutes to make enough for about four people.
What is your personal favourite dim sum and why?
Scallop shui mai because it is light, traditional and the taste is full and really delicious. This is a traditional Chinese dim sum from over 5,000 years ago.
What are the different ingredients that you can put in dim sum?
You can use almost anything. I personally prepare dim sum with vegetables, fish, meat and poultry.
Chef Lee’s scallop shui mai recipe (eight pieces)
• 50g Chicken
• 150g Prawns
• 8 scallops
• Shui mai skin (you can find this at the supermarket in the Chinese or Asian section)
• Sesame oil
• Salt/sugar (just a small amount)
• White pepper
Preparation
• Chop the prawns in half and the chicken into little pieces then mix with salt, pepper, sugar and sesame oil.
• Create a dim sum design using the shui mai skin.
• Add a scallop on top and steam everything for just five minutes. Decorate with a few caviar eggs.
