I am in Australia at the moment. This is my first time back home in 18 months. Apart from catching up with family and friends I had to deal with a food craving I have had for months back in the USA. Steamed Dim Sims covered in soy sauce from a local fish and chip shop!
Dim Sims? Must be the same as Chinese Dim Sum right? No way, totally different!
Chinese inspired, they are a modified version of a dumpling to suit Aussie tastes. They are bigger (longer and wider), have a thicker dumpling like skin (lasts longer and easier to transport) and are generally made with pork or mutton and cabbage. You can eat them fried or steamed (my preference is steamed). Drowning them in soy sauce is essential! They have a pungent aroma but taste great!
They are said to have been created by a Melbourne chef – William Wing Young for his “Wing Lee” restaurant in 1945. We Aussies know them as “Dimmies“. They are not necessarily available in all parts of the country, but in my home state of Victoria you can find them easily(there are also some variations such as the famous South Melbourne Market dim sim – a large ball-shaped one that people often eat with chilli sauce).
So the first thing I did upon arrival back in Melbourne was head to a fish and chip shop with my Brother and get some “Dimmies“. I was so happy, I didn’t even have to add soy sauce, the lady behind the counter had already smothered them in it before handing them over….got to love Victoria!
To accompany my Dim Sims I decided to eat another classic Aussie snack – the Chiko Roll. Kind of like a big thick skinned Spring Roll they are deep fried and contain beef, carrot, cabbage, celery, corn and more. Also created in Victoria back in the 1950’s they are a robust hand-held food that was designed to be easily eaten at an Australian football match (no , not rugby – a very different game. Look up AFL to find out more).
The Chiko Roll is a tasty savoury treat that in years gone by was always advertised with attractive women on motorbikes! Ah it’s good to be home!