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A dim sim is Chinese-inspired meat and vegetable dumpling-style snack food, popular in Australia [1] and to a lesser extent in New Zealand. It was popularized in the 1940s, by William Chen Wing Young, a Chinese immigrant in Melbourne who originally came from Guangdong, and the father of Australian celebrity chef, author and TV personality Elizabeth Chong. [1]
Dim Sim: was developed by Chinese chef William Wing Young around 1945 in Melbourne. Dim Sim is a dumpling with thick (crispy) skin filled with meat and is usually fried. [10] Broad beans, Bean curd and Chinese chutney (BBC): A vegetarian dish popularised by the Adelaide Chinese restaurant Ying Chow.
The ingredients favour fresh vegetables and fruit, with fish, poultry, and pork, with rice, herbs and spices. The dim sim, a popular snack throughout Australia, was inspired by Cantonese cuisine and invented by a Cantonese chef in Melbourne's Chinatown. [4]
The original meaning of the term "dim sum" remains unclear and contested. [28]Some references state that the term originated in the Eastern Jin dynasty (317 AD–420 AD). [29] [30] According to one legend, to show soldiers gratitude after battles, a general had civilians make buns and cakes to send to the front lines.
In Cantonese cuisine, it is usually served as a dim sum snack. [1] In addition to accompanying the Chinese diaspora, variations of shumai are found in Japan and Southeast Asia, such as the Indonesian siomay. In Australia, it developed into dim sim.
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It was also the location where the Dim Sim, a popular Chinese-Australian snackfood commonly served in takeaway outlets throughout the country, was first invented by William Wing Young, at his restaurant Wing Lee, in 1945. Gift shops and souvenir shops also make up a large proportion of businesses.
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