Indore Marriott: The art of rolling perfect dim sum
Perfecting the skill of dim sum rolling necessitates a great deal of patience and practise. So I learned at the Indore Marriott’s Dim Sum making class this month. My fondness for dim sums grew at Hyatt China House, the same property from which Chef Sharki relocated to the Indore Marriott in November last year, as irony would have it. Chef Hemant Sharki is currently teaching a select number of folks how to roll beautiful dim sums, and guess what? I’m one of them.
Dim Sums are an important part of Cantonese cuisine, and they originated thousands of years ago in China. The first Dim Sum was created almost 2500 years ago, according to early Chinese poetry and music. Although Dim Sum is inextricably linked to Cantonese food, it began in Northern China and has vastly developed over the decades. These little delicacies were created as a valuable delicacy for the Emperor and his family, but they later began to be served in bustling tea rooms along the Silk Road.
Dim Sum is now regarded as an influential part of Chinese culture and is widely praised in Asian countries. It is frequently associated with Yam Cha, going out to drink tea in Cantonese. The best Dim Sum may be found in Canton, Southern China, and Hong Kong. In China, these little bites are traditionally served in bamboo baskets or steamers. To create an authentic experience, Indore Marriott prepared our tables before any of us arrived. Each table was stacked high with an enticing assortment of colourful dough, various fillings, and rolling supplies.
Chef Sharki demonstrated how to roll Dim Sum dough during the first round. The approach calls for pressing the dough ball’s outside edges until they are flexible flat. Beetroot juice gave the red dough its colour, spinach juice gave it its green, and carrot juice gave it its yellow. The second round demonstrated how to hold the flat Dim Sum dough in the palm of our hand before stuffing it with our preferred filling. The trick is to stuff the Dim Sum and press it down with the spoon until it’s ready to be sealed.
The final round was the most challenging of them all since it taught us how to pack Dim Sum in various ways. And, even though chef Hemant Sharki made it appear easy with his deft hands, I struggled to wrap the dim sums properly. Overall, a very informative workshop. The procedure is unique and will take some time to master.
The bamboo baskets were collected by the waitstaff near the end of this dim sum making class; and every dumpling we had rolled was steamed, wrapped, and handed to us in an appealing takeaway paper bag.
Garlic bread and seasonings were also placed in the paper bag. If you want to learn how to roll excellent dim sums, get in touch with the Indore Marriott immediately and inquire about their next class. Because there are a limited number of seats available, it’s critical to make reservations as soon as possible.
