About the 10th century AD, during the Song Dynasty-after the myth foisted by imperial physician Hua To that drinking tea while eating would cause weight gain was laid to rest-these teahouses began serving small snacks, now known as “dim sum,” which, translated from Cantonese, means “a little bit of heart.”įrom savory, ever-so-sticky morsels of soy-stuffed Siu Mai to the doughy, slightly sweet faux-meat-filled Cha Siu Bao rolls, dim sum has kept the Chinese sated for centuries. These roadside stops simply offered yum cha (which literally translates to “drinking tea”) and a pleasant atmosphere conducive to conversation and relaxation. But with so many new products and vegan meat substitutes out on the market, I think we'll get to a pretty nice sized collection very soon.Some 1,700 years ago, travelers along China’s Silk Road sought respite and relief in teahouses after a long, tiring day.
When I'm veganizing recipes, I keep the flavors pretty close to the original recipes, so the harder parts are usually to get the texture right. A huge part of the tasting experience is flavor and texture. So anyways, this is the current project and most recipes have come out surprisingly delicious. In the case of shortbread cookies, fat is added with the flour to create crumbly, easy to eat cookies because the network of gluten has been "shortened" with fats that disrupt the gluten bonds. For example, cake flour is flour cut with starches to disrupt gluten bonds resulting in softer and fluffier cakes. As a baker, you know when you want to work gluten so that you develop the proper structures for breads.īut usually in the case of most pastry goods, you find ways to lessen the effects of these protein bonds. This is definitely new territory and I guess what I fall back on is my experience in baking. I have to say this was both exciting and very scary. I also experimented a lot with wheat gluten and making my own meat analogues. Gardein has an amazing line of accessible and affordable vegan meat substitutes like grilled chicken, pork and beef crumbles, which I love to cook and make dim sum dishes with. Gardein's Crispy Chicken Strips that I challenge anyone to see if they can tell the difference. Some of them resembles so closely to the real thing i.e. I also started cooking with a lot of vegan meat substitutes you can find in grocery stores today. I found that if you dehydrate the jackfruit in an oven, the texture becomes a lot more meaty like pulled pork. I started playing around with jackfruit a half year back with a "pork" char siu bao recipe. I either needed to find really good meat and seafood substitutes on the market, or I needed to nail down at least a damn good ground pork and beef recipe. So for me, it was important I do this right. Sure there are the baos and dessert type items that are fun to play around with, but a lot of the savory dim sum like your har gao (shrimp dumplings), shu mai (pork and shrimp dumplings), and your lion's head meatballs are basically all meat. So here's the vegan dim sum playlist so far.ĭim sum is not always the easiest recipes to veganize. Every time I meet a someone new on my channel I ask them for suggestions and they always want vegan dim sum. Do I want to be known as the girl "veganizing" dim sum? Darn straight! Vegan dim sum recipes are probably the main recipes people request from me.
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