Alright, so let’s talk dim sum. Man, I love dim sum. Always have. For years, I’d rock up to the restaurant, eyes bigger than my stomach, and just go nuts. Point at the cart, say “yes” to pretty much everything that rolled by. Fried stuff, sweet stuff, all of it. Felt great in the moment, you know? Pure joy.
But then, you know how it is. That feeling afterwards. That heavy, sleepy, “why did I eat three baskets of char siu bao?” feeling. It started catching up with me. I wasn’t bouncing back like I used to. My stomach would be doing backflips, and not in a good way. My partner even started giving me the side-eye when the third plate of fried spring rolls landed on our table. Something had to give, but giving up dim sum? Not a chance. That’s just not on the table for me.
So, I Went on a Little Mission
I figured, there’s gotta be a way to still enjoy this glorious tradition without feeling like a complete greaseball afterwards. So, I started my own little investigation. My mission, should I choose to accept it, was to find healthy-ish dim sum. Or at least, healthier. It wasn’t about turning dim sum into a kale smoothie, just making smarter choices.
First thing I did was actually pay attention. Sounds basic, right? But before, it was just a blur of deliciousness. I started really looking at the options, thinking about how they were cooked. Steamed? Baked? Fried? That became my first filter. Anything deep-fried, I told myself, “Okay, maybe just one, or maybe skip it today.” It was tough, not gonna lie. Those crispy things call to you.
Then I started actively seeking out the steamed stuff. And guess what? There’s a ton of it! And a lot of it is seriously good.
- Steamed vegetable dumplings: These became a staple. Packed with greens, light, and you still get that dumpling satisfaction.
- Har gow (shrimp dumplings): Classic, and mostly steamed shrimp. Can’t go too wrong there, felt like a safe bet.
- Steamed fish or seafood: If the place has steamed fish with ginger and scallions, or scallops, I’m all over it. Super fresh tasting usually.
- Cheung fun (rice noodle rolls): I love these. I started going for the ones with shrimp or veggies, and sometimes I’d even ask for less soy sauce, or get it on the side. Some places drown ’em.
- Steamed chicken buns (without the super sweet BBQ sauce if possible): A bit trickier, but some are less heavy than the pork ones.
I also started to be more mindful of the fillings. More veggies, less mystery meat. Tofu dishes, if they have them, are often a good shout too. And congee! Plain congee, or with some lean toppings, is actually pretty comforting and not too heavy.
The Verdict? It’s Doable!
It took a bit of trial and error. Some “healthy” attempts were bland, not gonna kid you. But mostly, I found a new groove. I still get to enjoy the whole dim sum experience – the tea, the sharing, the little plates. But I walk away feeling, well, human. Not like I need to be rolled out.
I also realized portion control is key, even with the healthier stuff. Sharing is caring, right? And it stops me from ordering everything under the sun for myself. Plus, drinking loads of that hot tea they serve definitely helps fill you up and cut through some of the richness.
So yeah, that’s been my journey with dim sum. It’s not about being a saint. It’s about finding that balance. You can still have your treats, just maybe not all the treats, all the time. Making a few swaps here and there really does make a difference to how you feel. Give it a try next time you’re out – you might be surprised you don’t miss the food coma as much as you thought.