So, I got it in my head the other day to make fish dim sum. Don’t ask me why. Maybe I saw a picture somewhere, or maybe I was just feeling ambitious. You know how it is sometimes, you think, “Yeah, I can totally do that!” Spoiler: it’s always more work than you remember.
Getting Started – The Fish Saga
First thing, gotta get the fish. I trudged down to the market. I had this idea of getting some nice, fresh white fish. Of course, the one day I decide to do this, my usual fish guy is nowhere to be seen. Ended up with some cod that looked decent enough. Getting it filleted was another story, but let’s not even go there. Took it home, and then the real fun began: skinning and deboning. My fingers were aching after about ten minutes. I tell ya, those chefs on TV make it look so easy.
Then came the mincing. I don’t have one of those fancy food processors, just my old trusty cleaver. So there I was, tap-tap-tapping away. It felt like hours. I probably should’ve just bought pre-minced stuff, but where’s the “authentic experience” in that, right? My kitchen counter looked like a battlefield by the time I was done.
The Filling and The Wrappers – Oh My
For the filling, I kept it pretty simple. No need to get all fancy, I reckon. Some finely chopped ginger, a bit of green onion, a splash of soy sauce, white pepper, and a tiny bit of sesame oil. I remember my grandma used to say that for fish, you don’t want to overpower the natural taste. She was usually right about these things.
Now, the wrappers. This is where I usually cheat and buy the ready-made ones. But no, this time, I thought, “I’m making everything from scratch!” So, I mixed up some flour and water. Simple, right? Well, getting the dough to the right consistency was a bit of a wrestle. Too sticky, then too dry. My hands were caked in dough. Rolling them out into perfect little circles? Ha! Let’s just say they were… rustic. Some were oval, some were kinda square-ish. Good enough, I figured. Who’s gonna judge, the cat?
Assembly and The Moment of Truth
Folding these little parcels of fishy goodness is always a bit fiddly. I tried a few different folds I’d seen. Some looked okay, others looked like they’d given up on life. But I persevered. Ended up with a tray full of these somewhat lopsided dumplings. They had character, that’s for sure.
I got my old bamboo steamer out, lined it with some cabbage leaves like I always do – helps stop ‘em sticking, you know. Carefully placed the dim sum in, trying not to let them touch too much. Popped it over a pot of boiling water and then, the waiting game. About 10-12 minutes, I guessed.
- Got the fish ready.
- Made the filling.
- Wrestled with the dough for wrappers.
- Folded them up, somehow.
- Steamed ’em.
Finally, the timer went off. Lifted the lid, and a cloud of steamy fish-scented air hit me. They actually looked pretty good! A few had burst a tiny bit, but mostly intact. I poked one. Cooked through.
The Verdict
So, how did they taste? Honestly, not bad! Pretty darn good, actually. The fish was tender, the seasoning was just right. My wife even said they were better than the ones we sometimes get from that place down the road. High praise, coming from her!
But man, was it a lot of work. Chopping, mixing, rolling, folding… my back was aching by the end of it. It really makes you appreciate the skill and effort that goes into making these things properly in restaurants. Would I do it again soon? Mmm, ask me next week. For now, I think I’ve had my fill of “ambitious” cooking projects. Next time, I might just stick to boiling some noodles. Way less cleanup, that’s for sure.