dumpling

A folk word, first attested in c. 1600s, apparently from a Norfolk (East Anglian) dialect, of uncertain origin:
* perhaps from some Low German word (compare dümpeln (“bobbing up and down”)),
* or from the rare dialectal adjective dump (“lump, of the consistency of dough”) (first attested in the late 1800s), + -ling (diminutive suffix), although dumpling is recorded much earlier. However, compare dumpy (“short and stout”).

(cooking) A ball of dough that is cooked and may have a filling and/or additional ingredients in the dough.

(chiefly US) Specifically, a food composed of a dough wrapper around a filling.


bun

From Middle English bunne (“wheat cake, bun”), from Anglo-Norman bugne (“bump on the head; fritter”), from Old French bugne (hence French beignet), from Frankish *bungjo (“little clump”), diminutive of *bungu (“lump, clump”), from Proto-Germanic *bungô, *bunkô (“clump, lump, heap, crowd”), from Proto-Indo-European *bʰenǵʰ- (“thick, dense, fat”). Cognate with Dutch bonk (“clump, clot, cluster of fruits”). More at bunch.

bolletjie

a small bread roll, often sweetened or spiced

couldn't organise a bun fight in a bakery

Coordinate term: cake

Senses referring to baked goods.
(Northern England, Ireland) A cupcake.

Senses referring to baked goods.
A cupcake.


dim sum

Borrowed from Cantonese 點心／点心 (dim² sam¹), literally “to touch the heart gently; to refresh the heart”.

King Chef (2F Main Mall, 0932 323 1871) serves healthy food and authentic Cantonese cuisine in a fine dining setup. For Father's Day, treat the whole family to its dim sum platters! It has a roasted platter which includes soyed chicken, roast duck, barbecued pork asado, fried five-spice roll, and soyed cucumber with century egg. Another option is the steamed dim sum platter, where you can devour a spread of hakaw, pork & shrimp siomai, Japanese siomai, beancurd roll, and Taosi spareribs.

2022 June 18, “Go on a Binondo food trip this Father's Day at Lucky Chinatown”, in Manila Bulletin, Manila: Manila Bulletin Publishing Corporation, →ISSN, →OCLC, archived from the original on 2022-06-22:

The food served at a dim sum meal, typically including dumplings, seafood, and desserts.


steamer

From steam + -er. The steamer duck or steamer (sense 6.2) is apparently named for its resemblance to a paddle steamer when swimming rapidly.

A steamer duck: any of the four species of the duck genus Tachyeres which are all found in South America, three of which are flightless.


yum cha

A traditional (usually daytime, sometimes nighttime) Chinese meal, consisting of several small courses (dim sum) and Chinese tea.


egg tart

A baked pastry commonly made in Hong Kong, Macau and other parts of Asia consisting of an outer pastry crust that is filled with egg custard.

Hong Kong-style egg tart

蛋撻／蛋挞 (dàntà)

Macau-style egg tart

葡撻／葡挞 (pútà)


shumai

Hot and sour soup, shrimp toast, shumai, General Tso’s chicken, pork with garlic sauce, beef with asparagus, hot and spicy shrimp, sushi deluxe, cheesecake, fried bananas, litchi sherbet.

2009 May 31, Joanne Starkey, “Old-School Chinese With Efforts at Fusion”, in New York Times:

A traditional steamed Chinese pork dumpling served in dim sum.

燒賣 /烧卖

a traditional steamed Chinese pork dumpling served in dim sum


dim sim

(Australia, New Zealand) Any of various kinds of Chinese-style meat and cabbage dumplings, similar to shumai and other dim sum and usually steamed or deep fried. Commonly offered by Chinese restaurants and fish-and-chip shops.


chicken feet

(Singapore, erroneous) Alternative form of chicken feed (“A simple or easy task”)