Used to get these from the Chip Shop all the time back when I lived in Victoria. You can also eat them fried, by the way. Same deal for crafting, just pop them in the deep fryer along with your chips!
I still live in Melb, Vic. When I get fish and chips I get the fried Dim Sims. When I am just wanting a snack, I get the steamed Dim sims. Both are great. But I put some tomato sauce on the fried dim sims (with soy sauce), but on the steamed just extra soy sauce as a dip or place a few drops into the steamed dim sim after I eat one end off. Tomato sauce is the best with fried dim sims along with the chips etc.
I haven’t had a dim sim since I left home, gonna make some tomorrow! Love them direct out of a fryer with a dash of salt, or out of the steamer with soy sauce!
Thanks Uncle for the shoutout, I'm a hero to my cheese n' kisses now. I can't add much coz' they look very nice. One small thing you forgot to mention was that you can deep fry them as well.. but I like them steamed. As for the diet, your support along the way helps no end, down 66 kg now. My first main target is down 100 kg. But as I said when I stopped smoking, "I got my silly self into this mess, I have to get myself out". Cheers 🥂
You are very welcome Yhen and thanks for the suggestion, another recipe off the list. I'm guessing you've been on the keto diet or some other low carb and sugar routine? Any advise for me as I lost a couple of stones last year but it's creeping back on lately? I'm considering making less content or even taking a break for a month or so to dedicate more time to riding my bike, I probably spend 25 hours each week doing this uncle Matt thing, and unfortunately it looks like a long time before it can be my main job if ever.
From what I can tell you keep plugging and giving value, it's not just "Subscribers". You have to make Advertisers interested as well. "Subs" are nice and "thumbnails" and search terms are also important. EG: Instead of calling a video (Yorkshire Pudding) Call it "The best English cuisine - Yorkshire Pudding" so you get people looking for English dishes. Sorry about my diet but I simply Fast up to 3 days at a time. Maybe Keto or something in about 30kg. Cheers Uncle. 🥂
*These dumplings came out very nice! and making the warps as well very nice Matt!* i love Dim Sim, I think I need to start making some at home, the restaurants are not the same here as on the west coast.
@@corey6722 Becchessari1 was talking about the cabbage you twit. Uncle Matt said "This is Chinese leaf cabbage. Not sure what they"'re called where your from...." And Becchessari1 was answering the question. 🙄
OMG, instant homesickness. The last time I had this was forever ago. I don't know of anyone making this at home. We just go to the fish and chip shop (so it's the fried version).
Ooo! Missed this one! Hot water for the dough, eh? I'll definitely check out that shop as I love a good browse for kitchenware and I buy my kitchen bits online.
I like Dim Sim because two of them are like a meal because they are such a large portion. Five spice is a go to ground slice for me- I think the flavor is so nice.
OoooOOOooh!! My hubby will go crazy for these!! Thanks for making the dough from scratch as well and not using "spring roll wrappers" like most other people! Now...can we interest you in the other Aussie classic...a Chiko Roll to go with it as well !🤩 (I have a recipe - for the Air fryer - if you are game to try it LOL). Hello by the way from a new Aussie viewer. 🐨
I hadn't heard of Chicko roll's, just had a quick search and they look very much like what we call a spring roll. We used to buy those for our stagger home from the pub when I was a young man, easy to eat even though I'd burn the inside of my mouth.
@@unclemattscookerylessons "Quora" says: The main ingredients in a Chiko roll are mutton, barley, cabbage, carrots, celery, rice, and seasonings, whereas a spring roll is made of carrots, cabbage, bean shoots, seasonings." I think the dough wrapping is lighter in spring rolls too. They are good for an occasional lunch as a change from sangers (sandwiches) and meat pies LOL!!! 🤣
@@unclemattscookerylessons And any other time. Even the bags are a bit of an oddity, consisting of a brown paper bag lined with parchment paper, or plastic, to stop the soy sauce from leaking everywhere. Right now, as the Marathon Company, the main producer of dim sims, has had storm damage, we're in the midst of a dim sim shortage!
@@unclemattscookerylessons Big thing for tradies. The brown paper bag is lined with waxed paper I believe. Not seen plastic lined ones in Vic before. Not at our shop anyways. And oddly enough, these are a healthy eat if you discount the outer wrapping and frying.
Looks like a good recipe for stuffing into sausage casing maybe change the Chinese leaf cabbage for sage or some other herb, but still give them a go atb John
Nice video, but not sure I'd call the dim sim a gourmet dumpling lol. They are one of my favourite foods, but they are a casual snack kinda food. One of the things that make me proud to be a 4th gen Australian Chinese man!
Aussie Aussie Aussie Oi Oi Oi!!!!! Chef Matt It is with great pleasure that I declare you to be an honorary Aussie because of this those dimmies look GROUSE mate!!!! I love them fried as much as steamed and I laughed out loud when you used chopsticks haha I've never seen that done before!!! The filling magnificent, the pastry to die for and most importantly the shape was spot on!!!! Magnificent work bravo 😋👏👏👏!!!!
I was hoping for your approval Patrick, i did a little research and saw the fried version (i think I'd love them) but Yhen recommended this version. I'm definitely going to try more Aussie recipes, hope you're well mate
Awesome job! You got the shape really really close. The only thing different is that the corners don’t get twisted at the top, they line up and meet, but they don’t join. That makes my method of eating them work so it’s an important little thing lol. So, my method. Steam (let’s be honest, whack em in the microwave). Add soy sauce. Pierce with a fork roughly in the middle. With fingers, pull corner of wrapper down and peel it off. Drop in soy puddle in bowl. Repeat. Move fork to get last bit of wrapper which usually makes meat fall apart into a nicely sized portion to stab with the fork and pick up. Munch on meat. Repeat with next one. Peel, drop, eat meat. Then go back and eat the pieces of soy soaked wrapper. So good. I don’t know why I eat them like that, I just do lol.
Did I read that correctly? Eat the wrapper..?! O.o Uhhh, is it rice paper, or do you just get down with Xylophagia..? (A pica disorder specific to paper. Pica being the mental health disorder of eating non-food items or materials...)* Note*: I include this not to condescend, but because personally, I didn't know what xylophagia and pica were before writing this comment, and felt their definitions warranted inclusion for whomever is reading. 🎩👌🏻 🐵💬 "Cheers, and hats off to you!" - Mr. Monkey; Gentleman Commenter.
@@knuckle12356 wrapper as in wonton wrapper. Made of flour and water. Might have some rice flour. Haven’t made them in a long time. The outer part of the dim sim, not the packaging.
cinnamon, fennel seed, star anise, and cloves and ginger all ground up to a powder. It really has a distinctive flavour, I'm surprised that it's not available anywhere though? Are there not any Oriental supermarket stores, or maybe you could ask in a Chinese restaurant?
@@marinellaspano8826 I know that Italian regions are quite insular with food, so it makes sense that you don't have as much variations in world cuisine? On the positive side your food is amazing, why not go on amazon. I'm sure they'll stock it
@@unclemattscookerylessons I must say in defence of Italy we have quite a variety of international restaurants in Italy, in some regions especially down south we don't have too many international stalls
You should have used "Aussie Chopsticks" - there are three pieces to them: a thumb, index finger, and a middle finger. The middle finger is critically important, for social balance as it should always face outwards. 🤪🤪🤪🤪
@@unclemattscookerylessons just havin' a laugh. Seriously though, when I was a lad and went to the local Chippy to grab some dimmies, we always held them with our fingers. Oh, and deep fried dim sims are awesome. Always with a little soy sauce, nothing else. These days I prefer low sodium, light soy.
hi there from Melbourne. My son takes steamed "dimmies" to school every day . but we have two versions here. the type you get at the fish and chip shop which are more Ocker (aussie) so not Asian. And then the more rounded type you can buy at the Local Chinese shop, either in the food court or at a restaurant. The Round ones just have a different taste. I was looking for a recipe for them. as the fish and chip shop brand you can get at the local supermarket. interestingly.... not everywhere in Australia sells Dim sims. i was up in QLD and they didn't sell them there. Devo. ( devastated. )
Thank you Julia for taking time to comment, it helps let RU-vid know that someone likes my content. I must come to Oz one day and get stuck into some great grub. X
Here is a video of the daughter of the fellow that invented Dim Sims ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--Cr7KfZimfc.html Chinese cabbage is known as Wombok or in US they call it Nappa cabbage. Nice video
I did see this video when I was researching my recipe. I always try to watch at least 3 or 4 to give me some reference. I've discovered that it's impossible to please everyone as their grandma did it differently but I try to get the essence right and maybe put a little Uncle Matt spin in it. Thank you Will for taking the time to share I really appreciate it.
Not taking you to task, but where's the celery and the carrot? This is more of a traditional dumpling, not a proper dimmie, mate. I won't say anything about the undercover promotion in the video. Good effort.
I did my best mate, my usual research I watched many other videos on the recipe. Perhaps as with just about every dish, there are multiple variations? I do wish I'd deep fried them however, I've been advised to do that. Re the promotion, yes there's a local kitchen shop in my town who gave me the basket for a shout out. I'm now waiting for Nord VPN or Squarespace to get in touch, I wish 😀
Uncle Matt, actually, "dim-sim" is supposedly pronounced in MANDARIN and in Cantonese-dialect, it is pronounced as "dim-sum". So you are right as they are both the same dim-sim or dim-sum. And I think the easier to make is siu-mai...and also if you could get the wanton skin from the Chinese grocer, would save you lots of time to enjoy...i m Chinese from Singapore 🇸🇬❤❤❤
thank you, there are a couple of Oriental markets in Bristol which I have been to a few times and I really like seeing all those amazing ingredients available. But I really do like to make food from scratch sometimes
I understand what you say Laurencia however regardless of its kin, the "Dim Sim" is an Ozzie adaptation and I think was first put together by an Australian Chinese immigrant and went viral in Aust. after that. You can buy them Frozen in Supermarkets or Cooked in Fish n' Chip shops. Uncle Matt served them great. Love your last name. Cheers 🍺
@@manuelstarr3602 wow thank you...my name is rare and in all my legal documents. Being Chinese, I do have a Chinese name and is very lady like which I seldom used it.
There's always at least one person who assumes that dim sims and dim sums are one and the same, but they are very distinct. Have a read of this article and you might understand how this Chinese inspired menu item came to be in the land down under. ☺️ www.theurbanlist.com/melbourne/a-list/history-of-the-dim-sim
@@TysonClugg yes definitely not the same…. I miss dim sims and the only place I find them for sale in the USA is online and you get 6 for $18 plus shipping …. So attempting to make my own! ❤️🥰❤️
I appreciate you taking time to comment, shame you couldn't continue watching though. Re the five spice, I always search for several recipes and videos before finalising what I'm going to do, five spice was used quite a lot. I'd love it if you don't hold this against me and do check out some more of my content
Can't thank you enough for cooking these and supplying the recipe-one of my favourites. Very rarely do the store bought and Chinese restaurant offers come up to scratch. I haven't made these yet, but i trust your good cooking sense and taste.🥢
