I prefer it to be thinner but frozen variety wise, any thinner most people would probably rip it on steam. The skin was OK! Not too thick, not too thin. Don’t expect big fat whole shrimps inside the dumpling. There are solid shrimp piece in there, but it’s cut up- with a mix of flour. You can taste/smell the shrimp aroma, but I think the aroma from ground down shrimp paste mixed into the shrimp flour used to fluffy up the Har Gao. Maybe cause I expect this to be close to proper good Har Gao comparable to Tim Ho Wan or Imperial Treasure Restaurants.Īll the dumplings had more flour mix in it than I prefer. Unfortunately I don’t have too much of a good news regarding taste. It’s also fluffier, with thinner and moist dumpling skin. The Kimbo Frozen Mixed Dim Sum is definitely 20% bigger than its microwavable frozen Har Gao counter parts. Excuse the sloppiness of my unruly Sambal. I have a side of Soy Sauce and Indonesian Sambal ABC. Need to savor that Dim Sum skin goodness. Looks great so far! More paper towels so nothing sticks. The first batch, steaming Kimbo Mixed Dim Sum. Always with the damp-somewhat wet paper towel or cloth so none of those beautiful dumpling skin stick on the steamer. Just watching it steam madr me so hungry. All shrimp dumplings- the love of my life.Īs usual, I’ve done some research on the company that imports these in the US, and I’ll post some info and prices later down the post. I REALLY Needed some Dimsum and all Microwavable Har Gaos were SOLD OUT.Īs you can see in the pic above, the Kimbo Mixed Dumplings come in 5 Shrimp Har Gaos, 5 Rose (didn’t know this was a thing) Shrimp Har Gaos, 5 Prawn Siew Mais and 5 Crystal Shrimp Har Gaos. I chose Kimbo Mixed Dimsum from the frozen shelves of 99 Ranch Market. I have yet to see Amoy brand items in the US (Walong Marketing would you grant my wish? Lol) even in Asian Grocery stores. That was my only experience with frozen dumplings. 90s or 2000 my parents would buy microwavable frozen Amoy dim sum Har Gaos and Siew Mais. This is my first attempt trying Frozen Dim Sum that needs to be steamed.Īs a kid, back in… I don’t know anymore. And nothing scares me more than crappy, soggy, rubbery dim sum. But with Covid-19… Dim Sum needs to migrate to home kitchen. When I need energy and morale boost, Dim Sum is there for me. In order to simplify further, perhaps I'm just a dim sum snob.Dim Sum is my ultimate soul food. In this one instance, I was wrong in that the result was commensurate with the original results, but we're not talking industrial frozen food. Tasted just like the ones in the parlor, and with comparable MSG to boot. When frying, one has to sizzle the base and then lid on for steaming effect. The instructions were simple, do not defrost, just steam or fry. They were sourced from a renowned dumpling parlor in Melbourne's Chinatown, called funnily enough, The Shanghai Noodle House. These were not strictly dim sum dumplings, but rather pork and vegetable dumplings of the Shanghainese variety. If its innate, not all people have it, but that's no great sweat is it? Sure, if there are good frozen products, then good, I buy frozen peas and carrots.Īnyhow, in the interest of empirical science, I purchased a batch of frozen dumplings. It's about dedication and the innate need to have something good. The point I was trying to convey is very simple: Anyway, the dim sum is better in Adelaide anyway! It's like, a 3 day drive from Adelaide to Sydney. I didn't do that for Ben on his visit because he gets fresh all the time? The key is to keep them well sealed, but not for too long. Today, I still make ahead when I know I need a large supply.like for my foodblog. I froze them individually, then steamed up upon request. The left over dim sum was what got me to serve luncheon platters. They patiently sat in a back room, spent a week showing me how to make those pesky pleats in har gow and sui mai, and made more than enough for our next event. Wong's little shop burned down acouple weeks before Xmas, and that was when I called in my Mom and her little old lady friends. The only complaint I had was the filling for char sui baos.too much dough and not enough filling. The fillings were flavourful and they steamed up nicely. I didn't have the know-how at that time to make thousands of these little treats for the hords in Brandon. The first time I did a Lunar New Year dim sum buffet ( yup.buffet!) at my old restaurant, we ordered from a little shop in Winnipeg (2.5-hour drive) that made and froze dim sum for sale to grocery stores.
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