Dim Sum Set Recipe

Bring 2 cups of stock to a gentle boil in a small saucepan.

Add sliced shiitake mushrooms and bamboo shoots; simmer 3 minutes until mushrooms soften.

Stir in tofu, rice vinegar, soy sauce, chili garlic sauce, and white pepper. Taste and adjust vinegar or soy for balance of hot and sour; add salt if needed.

Slowly stir in cornstarch slurry while simmering to slightly thicken (about 1 minute).

Drizzle beaten egg in a thin stream while stirring to create egg ribbons. Finish with sesame oil and chopped green onion. Keep warm until serving.

Make filling: combine ground pork, chopped shrimp, minced green onion, soy sauce, sesame oil and cornstarch in a small bowl. Mix until sticky.

Place about 1 tablespoon of filling in center of each wonton wrapper. Moisten edges with water, fold into desired shape (triangle or purse) and press to seal tightly.

Heat 1 cup vegetable oil in a small pot to 350°F (175°C). Fry wontons in batches until golden and crisp, about 2–3 minutes. Drain on paper towel.

Serve hot with chili oil or sweet and sour dipping sauce.

Prepare filling: combine chopped lobster, shredded cabbage, julienned carrot, mayonnaise, lemon juice and a pinch of salt. Mix gently to combine.

Place filling near one edge of a spring roll wrapper. Brush edges with water, roll tightly folding in sides as you go to form a sealed roll.

Heat 1/4 cup vegetable oil in a small skillet over medium-high heat. Fry the roll turning until evenly golden and crisp, about 2–3 minutes. Drain on paper towel.

Serve warm with sweet chili sauce.

Combine chopped shrimp, minced bamboo shoots, garlic, soy sauce and sesame oil in a small bowl; season lightly.

Place about 1 tablespoon of filling on each crystal wrapper and pleat or fold to seal. Keep seams moist to prevent drying.

Steam dumplings in a lined bamboo or metal steamer over boiling water for 4–6 minutes until wrappers turn translucent and filling is cooked. Serve immediately with black vinegar and chili oil.

Combine ground pork, chopped shrimp, minced water chestnut, soy sauce, Shaoxing wine, sesame oil and cornstarch. Mix until sticky and well combined.

Place about 1 tablespoon of filling onto each shumai wrapper. Gather wrapper up around filling leaving the top exposed; press to shape into a cup. Garnish each with a small dot of fish roe or carrot dice.

Steam shumai over boiling water for 6–7 minutes until cooked through. Serve hot with soy sauce or chili oil.

Combine ground pork with soy sauce, minced ginger, sesame oil and sugar. Fold in chilled diced pork gelatin/aspic into the mixture so that when steamed it will melt into soup.

Place about 1 tablespoon of filling onto each xiao long bao wrapper. Pleat the edges to seal the top tightly (aim for multiple pleats). Place each bun on a small piece of parchment.

Steam over boiling water for 6–8 minutes until wrappers are tender and aspic has melted into a broth inside. Serve immediately with black vinegar and ginger slices.

For Egg Noodle: heat 1 tsp vegetable oil in a skillet over medium-high heat. Add beaten egg, scramble quickly, then push to side. Add cooked egg noodles and soy sauce, toss 1–2 minutes until heated through. Stir in chopped green onion and optional veg. Adjust seasoning and finish with a drop of toasted sesame oil.

For Fried Rice: heat 1 tsp vegetable oil in a skillet or wok. Add beaten egg and scramble briefly. Add 1 cup cooked rice, stir-fry breaking up clumps. Add soy sauce, optional veg, and chopped green onion. Toss until evenly seasoned and heated through. Finish with toasted sesame oil.

Arrange one set per person on a platter: hot and sour soup in a small bowl, crispy wonton (2), lobster spring roll (1), crystal dumpling (2), royal shumai (2), xiao long bao (2), and a serving of chosen egg noodles or fried rice.

Provide small dipping bowls of black vinegar, soy sauce and chili oil; sweet chili sauce for the lobster roll. Garnish dumplings with green onion or extra fish roe as desired.

Serve immediately while hot.