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Dumplings

Bamboo steamers lined with floury dumplings, wafting with fragrant heat, at the heart of a lively dim sum brunch. Wispy tendrils of steam curl invitingly from seams in the lidded steamer, while it rests atop a metal stand. The undulating smoke conveys movement, hinting at the deceased nature of the food within. The steamer itself has a traditional style—one of the earliest Chinese cooking techniques to be documented. The top of the bamboo steamer slides off, and the bottom has latticed supports, which, when placed over playing fire or steam, enables even cooking with a simple method of moving the vessels to and from the heat, rather than adding or draining water. Dumplings are popular in Chinese cuisine with a variety of fillings such as napa cabbage and water chestnut, and the more filling adapted to reflect local produce and Hong Kong values on health and ingredients. Dumplings are customary any time, and during the Dragon Boat Festival, dumplings and zongzi (glutinous rice wrapped in banana leaves) are essential correspondence cuisine. The steamers make an exciting part of a lively dim sum brunch scene.
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