Shu Mai (烧卖), also spelled Siu Mai, is one of the most beloved dim sum classics — open-faced steamed dumplings filled with a bouncy pork and shrimp mixture, topped with a tiny crown of orange roe or diced carrot. Every dim sum cart carries them, and every table orders atContinue Reading
Lo Mai Gai (糯米鸡), or Sticky Rice in Lotus Leaf, is one of the most satisfying dim sum offerings — a fragrant parcel of glutinous rice steamed with Chinese sausage, chicken, shiitake mushrooms, and dried shrimp, all wrapped in a lotus leaf that infuses every grain with its unmistakable earthyContinue Reading
Char Siu Bao (叉烧包) is one of the most beloved dim sum classics — impossibly fluffy, cloud-like steamed buns cradling a savory-sweet filling of barbecued pork in a glossy, sticky sauce. The buns crack open naturally during steaming, revealing the rich red filling within like a floral blossom. This recipeContinue Reading
Har Gow (虾饺) is the crown jewel of the dim sum basket — delicate, translucent dumplings wrapped around a succulent filling of whole shrimp, bamboo shoots, and pork fat. A perfectly made har gow has a thin, pleated skin that reveals the pink shrimp within, and a texture that isContinue Reading