Name: Dim sum
Yield: 4-6
Cuisine: China
Ingredients: Har gow: 1 lb shrimp, 1/2 cup wheat starch, 1/2 cup tapioca starch; Siu mai: 1 lb ground pork, 1/2 cup shrimp, wonton wrappers; Mushrooms: 6 shiitake, chopped; 1 tablespoon soy sauce; 1 tablespoon sesame oil; 1 teaspoon cornstarch; 1 teaspoon ginger; Steaming water and parchment; Chili oil and soy sauce to serve

Where it comes from

The tradition comes from Cantonese tea houses, where small plates were served alongside tea. Today it is a weekend family ritual in Guangdong, Hong Kong and Chinese communities around the world.

Explore the cuisine of China, Hong Kong.

Recipe

Make Dim sum at home

Serves 4-6Time 1 hour 30 minutes

Ingredients

Har gow: 1 lb shrimp, 1/2 cup wheat starch, 1/2 cup tapioca starch
Siu mai: 1 lb ground pork, 1/2 cup shrimp, wonton wrappers
Mushrooms: 6 shiitake, chopped
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon cornstarch
1 teaspoon ginger
Steaming water and parchment
Chili oil and soy sauce to serve

How it's made

For siu mai, mix pork, chopped shrimp, mushrooms, soy sauce, sesame oil, cornstarch and ginger.
Place a spoonful of filling in the middle of each wonton wrapper and gather the sides up around it, leaving the top open.
For har gow, pour 3/4 cup boiling water over the starches and knead into a dough; roll thin rounds.
Fill each with chopped shrimp seasoned with salt and sesame oil and pleat into half moons.
Line a bamboo steamer with parchment and steam each type 8-10 minutes over boiling water.
Serve hot with tea, soy sauce and chili oil.