Dim Sum Recipes
Plenty of ginger and scallions add terrific flavor to these juicy shumai dumplings from Andrew Zimmern.
Shrimp-and-Pork Spring Rolls
Zang Toi's supremely crispy spring rolls are filled with a mix of marinated shrimp, ground pork and a handful of colorful julienned vegetables, like carrot, jicama and beans.
These fresh, light corn-and-shrimp dumplings from F&W's Kay Chun are a cinch to make.
Shredded Ginger Chicken Congee
Healing like chicken soup, this light Chinese congee has shredded chicken and is fragranced with fresh ginger.
Pork-and-Crab Soup Dumplings
The secret to getting the soup inside these Chinese soup dumplings, or xiao long bao, is to set the rich stock with gelatin before folding it into the dumpling skin along with the ground meat filling.
These supersavory toasts feature pureed shrimp and crunchy sesame seeds.
Shrimp-and-Pork Dumplings with Bamboo Shoots
Wonton rappers make quick work of these delicate dumplings from chef Martin Yan.
Asian Steamed Buns with Bok Choy and Chinese Chives
A blend of mild bok choy with spicy mustard greens and oniony Chinese chives fills puffy, savory buns.
Crispy Gluten-Free Pork Potstickers with Sesame Dipping Sauce
These excellent gluten-free dumplings are made with sweet rice flour, Napa cabbage leaves, ground pork and tamari.
Salt-and-Pepper Squid with Chinese Five-Spice Powder
Wendy Leon gives this classic Chinese squid dish a fun twist by flavoring it with five-spice powder (typically a ground mixture of cinnamon, star anise, black peppercorns, fennel and clove).
Shumai with Crab and Pork
Because he's based in California, Sylvan Mishima Brackett uses Dungeness crab to make these open steamed dumplings, but any lump crabmeat will work well. The dumplings are juicy and flavorful on their own, so they're best served simply with just a little Chinese mustard and soy sauce, for dipping.
Pork Dumplings with Aged Black Vinegar
Han Feng makes her delicate dumplings with gyoza wrappers and a simple pork filling. She first fries her dumplings in a skillet, then adds water to the pan to steam the dumplings so they're tender, juicy and crisp.