James Lambert of the Australian National Dictionary Centre has unearthed a reference to this popular fast food in the Melbourne Argus in 1928. On 13 October of that year, the paper proclaimed that “No Chinese meal is complete without some succulent dim sims (pork minced with water chestnuts and enclosed in paste), and such sweets as honeyed lychee nuts and honeyed ginger.” Lambert noted that many other sources have attributed the development of dim sims to William Wing Young in 1945.
In her book Banquet: Ten Courses to Harmony Annette Shun Wah relates that ‘dim sum’ literally means ‘to touch the heart’. The dim sims referred to in The Argus‘s article we most likely these delicate morsels, completely unlike the hefty article we’re familiar with today.
Shun Wah says that many Chinese restaurants made their own dim sims and and chicken rolls, often supplying them to hawkers or fish and chip shops. She attributes the commercialisation of dim sims to Chen Wing (William) Young, the father of the television cook and author Elizabeth Chong.
He set up a factory in 1941 and initially employed pastry cooks from China to make the casings and women to wrap the dumplings and chicken chop suey rolls. The new versions were ‘large enough to satisfy western appetites and strong enough to withstand freezing, reheating and transportation’.
The re-engineered dim sims soon became a popular fast food and Young was doing well enough to have an engineer design a machine to make the products. The Aussie Dim Sim had arrived.