Rolling perfect snacks is a culinary art that requires great patience and practice. So I am studying in a dessert making class organized by Indore Marriott this month. Ironically, my love for dim sum has grown at Hyatt China House. In November last year, chef Sharki moved to the Indore Marriott Hotel. Today, chef Hemant Sharki is instructing a small group of people how to make perfect dim sum, guess what, I am also a member of this group. Dim sum plays a vital role in Cantonese cuisine, and their culinary art appeared in China thousands of years ago.
As pointed out in early Chinese poetry and music, the first dim sum was prepared nearly 2500 years ago. Although dim sum is no different from Cantonese cuisine, in fact, it originated in northern China and has been greatly improved over the centuries. Initially, these small snacks were a priceless treat invented for the emperor and his family, but in the end, they began to be served in busy tea houses along the Silk Road. Nowadays, dim sum has become an important part of Chinese culture and is widely praised in Asian countries.In Cantonese, eating dim sum is often associated with yam, which means going out to play Drink tea.
Many people believe that Guangdong, Southern China and Hong Kong can taste the most delicious dim sum. In China and elsewhere, these snacks are traditionally served in bamboo baskets or steamers. While performing the real experience, the Indore Marriott Hotel prepared our tables before any of us arrived. Each table is filled with colorful dough, different fillings and rolling necessities.
In the first round, Chef Sharki taught us how to roll pastry dough. This method requires you to press the distal ends of the dough balls until they flexibly flatten. The color of the red dough comes from beetroot juice, the green comes from spinach juice, and the yellow comes from carrot juice. The second round showed how to place the flat snack dough in the center of the palm and then wrap it with the filling of our choice.
The trick is to fill and press with a spoon until you are sure you are ready to seal the snack. The last round is the most difficult because it teaches us to package the snacks into different styles. Although the chef Hemant Sharki uses his skilled hands to make it look easy, it is totally difficult for me to wrap the dim sum in the right way. Each technique is very creative, but it takes a little time to learn.
At the end of this wonderful dim sum making class, the waiter put away the bamboo basket, and each of our rolled dumplings was steamed, packaged and delivered to us in a beautiful take-out paper bag. Garlic bread and seasoning are also added to the paper bag.
Overall, this is a very insightful meeting. If you want to learn how to make the perfect snack, please contact Indore Marriott immediately and ask about their upcoming meeting. Please note that their seats are limited, so it is best to book as early as possible.
