Shark fin dumpling
This article needs additional citations for verification. (June 2018) |
| File:Shark fin dumplings, Holiday Restaurant, Semarang, 2014-06-19.jpg | |
| Course | Dim sum |
|---|---|
| Place of origin | Hong Kong |
| Region or state | Cantonese-speaking region |
| |
Shark fin dumpling (Chinese: 魚翅餃) is a dim sum dish in Hong Kong. It is a form of Dumpling in Superior Soup (Chinese: 灌湯餃), a dumpling with gelatinous broth inside. As with shark fin soup, the shark fin content is often replaced with an imitation.
History
[edit | edit source]Dumpling in Superior Soup (Chinese: 灌湯餃) originated from Ming dynasty in Yangzhou. In that time, pigskin was a preferred ingredient of brewis. As pigskin is composed of collagen which is a main component of connective tissue, brewis would be solidified after it was dissolved, forming a gel-like structure. It would then be integrated into bread for consumption. According to the Qing dynasty cookbook Suiyuan shidan this is the ancestral form of dumpling in superior soup.[1]
The use of shark fin as an ingredient of dumplings appeared in the 1980s, when the economy of Hong Kong was growing rapidly. Part of the Chinese restaurants would like to produce something luxury so as to emphasize the class difference or attract consumers. As time went on, actual shark fin was sometimes replaced by thin bean noodle.
Ingredients and preparation
[edit | edit source]The standard ingredients include shrimp, crab sticks, shiitake and straw mushrooms. The dish is prepared with red agar for texture, and seasoned with salt, MSG, sugar, meal-cake, and ground white pepper.[citation needed]
See also
[edit | edit source]References
[edit | edit source]- ^ 顛不棱即肉餃也，糊面推開，裹肉為餡蒸之。其討好處全在作餡得法，不過肉嫩去筋作料而已。餘到廣東，吃官鎮台顛不棱，甚佳，中用肉皮煨膏為餡，故覺軟美。, "what Dumpling in Soup is and how it is produced" - Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value)..
- Cookery Family-灌湯餃. 2005 (cited 2012 Nov 3)
- Private Cooking Art magazine. Page 96–97. Tam, S.M. 1997.
- Eating Metropolitaneity: Hong Kong, Identity in yumcha[permanent dead link]. The Chinese University of Hong Kong. Retrieved November 19, 2012
- Yuan, M. 隨園食單 (Suiyuan shidan). China Confucius Foundation. Retrieved November 18, 2012
- Samuel. 2006, September, 15. DP&artsection=CAREER 有緣重遇 - 久違的灌湯餃. Jiujik. Retrieved November 3, 2012
- 灌湯餃 (Dumpling in soup). (N.D). Cookery Family. Retrieved November 3, 2012
- Foodies’ Notes : 真正的灌湯入餃. 2012, April, 25. The Sun Online. Retrieved November 3, 2012