During this class you will learn to cook various dishes that are popular in dim sum restaurants all over the world using a mixture of techniques that you can replicate and adapt over and over again to impress your friends and family. We will be cooking up some of the recipes to share ‘family style’ but there will be plenty for you to take home to share afterwards too!
Spring Onion Pancakes (葱油饼) are a savoury pancake that originates from Northern China but is now very commonly found on Dim Sum menus. They are rich, flaky, crispy and totally moreish. Serve on their own or with a dipping sauce.
“Teochow Fun Gor” (潮州粉果) are Crystal Dough Dumplings that are steamed until their wrappers become translucent and show hint at the delightful fillings they hold. A dim sum classic you will learn to master.
“Lo Mai Chee” (糯米糍) also known as ‘Mochi Balls’ are made from glutinous rice flour that gives it a signature chewy texture. Found in most Hong Kong bakeries it can be made with a variety of sweet fillings. We teach you the traditional one.
Dim Sum (點心) is a style of Chinese cuisine that originates from the Cantonese speaking area of Hong Kong. Literally translated Dim (點) means ‘touch’ and Sum (心) means ‘heart’, as the dishes were originally created as snacks served with tea rather than fill stomach-filling meals. Dim Sum is served as small plates that are shared amongst a group. Dim sum can be cooked by steaming and frying, amongst other methods.