Right, so you’re in the UK, and you get that craving, you know? That real, deep-down need for some decent dim sum. It hits you, especially if you’re like me and grew up with the good stuff. Moving here was great and all, but man, finding proper dim sum without breaking the bank? That was a whole other challenge.
First off, restaurant dim sum here can be amazing, no doubt. But let’s be honest, it’s often a once-in-a-while treat, innit? The prices can make your eyes water if you’re thinking of having it regularly. So, that was mostly out for a quick Tuesday night fix.
Then I thought, “Okay, I’ll just make it myself!” Seemed like a good idea at the time. Bought all the ingredients, watched a ton of videos. Let me tell you, my first few attempts at har gow? Looked more like sad, deflated jellyfish. And the time it took! For someone working full-time, it just wasn’t practical to be pleating dumplings for hours on end every week.
My Journey into the Frozen Aisle
So, there I was, stuck between expensive restaurants and my own kitchen disasters. Then a friend, or maybe I just saw it somewhere, mentioned frozen dim sum. My first reaction? Pure skepticism. Frozen? Dim sum? Sounded like a recipe for disappointment. I imagined those weird, plasticky things you sometimes find in the back of a freezer.
But desperation, and a serious craving for siu mai, can make you try things. I decided to give it a go. What’s the worst that could happen, right? So, I started my little exploration of the supermarket freezer sections and the Asian grocery stores.
The first few packs I bought were… well, let’s just say they confirmed my initial fears. Some were bland, some had a weird texture. It was a bit grim. I nearly gave up, thinking, “See? Told you so.”
But I’m stubborn. I figured there had to be some decent ones out there. So, I started being more selective. I began to properly check the packaging, look at the ingredients – fewer weird additives, the better. I also started to notice that some types of dim sum just freeze better than others. Things like char siu bao (pork buns), siu mai (pork and prawn dumplings), and gyoza-style dumplings generally held up pretty well.
Perfecting the At-Home Frozen Dim Sum Experience
Once I found a few brands and types that didn’t taste like sadness, the next step was figuring out how to cook them right. This was key. Just chucking them in the microwave? Absolutely not. Don’t do it. Seriously. You end up with rubbery outsides and often still-cold insides.
Here’s what I landed on, my tried-and-tested method:
- Steaming is king: For most traditional dim sum like har gow, siu mai, or buns, steaming is the only way to go. I got myself a simple bamboo steamer. You can get metal ones too. Line it with greaseproof paper with a few holes poked in, or even cabbage leaves if you want to be fancy.
- Don’t overcrowd: Give them space in the steamer. If they’re all jammed together, they won’t cook evenly.
- Boiling water first: Always get your water to a rolling boil before you put the steamer on top.
- Timings matter: The packet usually has instructions, but I sometimes add an extra minute or two, just to be sure, especially if they’re packed quite densely.
- Pan-frying for some: For things like gyoza or potstickers, a bit of pan-frying after steaming (or sometimes straight from frozen with a bit of water to steam, then fry) gives you that lovely crispy bottom. That’s a game changer.
And sauces! You can’t forget the sauces. I usually whip up my own simple dipping sauce – some soy sauce, a bit of rice vinegar, maybe a touch of sesame oil and some chili oil if I’m feeling spicy. Makes all the difference.
So, yeah, that’s been my journey. It took a bit of trial and error, a few disappointing meals, but I got there. Now, I’ve always got a stash of my favourite frozen dim sum in the freezer. It’s not quite the same as a bustling dim sum restaurant on a Sunday morning, with the trolleys and the chatter. But for a quick, comforting, and pretty tasty meal at home here in the UK, it honestly does the job. And my wallet is much happier too!
It’s all about managing expectations and finding what works. For me, frozen dim sum went from a “no way” to a “yes, please!” when that craving hits. Give it a proper go, experiment a bit, and you might be pleasantly surprised.