My grandmother was an exceptional home cook, but she knew that making dim sum required skills that she didn't have. The only dim sum she ever made was siu mai: small, open-topped dumplings filled with ...

To make the filling, in a bowl, combine the pork, mushrooms, water chestnuts, and scallions. Use a fork or spatula to stir and lightly mash the ingredients together so they begin to blend. Put the ...

My friends in locked-down parts of the world are posting on their social media accounts about how much they miss going out for dim sum. Many of these dishes cannot be made easily at home, because ...

Our spin on the traditional Cantonese siu mai, with sticky rice for added texture, and scallops to up the luxe factor. This is our spin on siu mai, with sticky rice for added texture and trout roe in ...

These golden bite-sized morsels are our little brother Justin’s absolute favourite, and also one of the most popular dim sum worldwide. The literal translation of siu mai is “cook sell” – a nod to the ...

Put all the ingredients into a wide bowl. Season well and evenly with salt and freshly-ground pepper. Mix very thoroughly or pulse in a food processor. To assemble the dumplings, hold the wonton ...