You may know them better as momos, but the original dimsum is a clever little package of fineness, flavour and technique They may have different names in different parts of the world — momos in Sikkim, Bhutan and Nepal and dimsums from the Cantonese regions of China, but the two are essentially the same — spiced meat mince encased in a thin flour wrapping, steamed, boiled or fried for a juicy, hot, fragrant dumpling. These dumplings are molded and wrapped with delicate folds in different shapes to distinguish their stuffings. As intricate as they look, they are easier to make and even...
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