20 Best Chinese Dim Sum Recipes (2024)

FAQs

What is the most popular dimsum? ›

The most popular dim sum menu items include Har Gow (shrimp dumplings), Siu Mai (pork and shrimp dumplings), Char Siu Bao (BBQ pork buns), Cheong Fun (rice noodle rolls), Lo Bak Go (turnip cake), Fung Zao (chicken feet), and Dan Tat (egg tart).

The most popular types of dim sum range from dumplings, buns, wraps and noodle rolls (often filled with a mixture of fresh seafood, meat and vegetables) to puffs, tarts and puddings.

First, pick a tea, as it will be a central part of the meal — dim sum did originate in tea houses after all. If you want to follow traditional etiquette, the person closest to the teapot should pour tea for guests first before pouring his or her own cup.

Fat, salt and carbs

They're also usually loaded with salt. Nutritionally speaking, these are basically tiny hotdogs in buns (sometimes literally). Even whole meat dim sum items, like pork ribs and chicken feet, tend to be rather fatty and glazed with salty, sugary sauces.

PU-ERH. Pu-erh (Bo-Lay in Cantonese) is popular in China but apparently less well known in the west. It is a traditional tea of choice to be served with Dim Sum, but remember that it's strong and considered by many to be an acquired taste.

Steamed shrimp dumplings are one of the recommended dim sum dishes if you are looking for healthy options. Chinese steamed buns are among the healthier dim sum offerings.

Steamed dishes: Steamed dishes are generally healthier than fried or deep-fried options. You can try steamed vegetable dumplings, steamed shrimp dumplings, steamed tofu, and vegetable rolls. Broth-based soups: You can opt for clear soups like hot and sour soup, egg drop soup, or wonton soup.

As a sign of respect, always pour tea for your companions first. Always move an item from the communal dish to your own before eating using a serving utensil or the top ends of your chopsticks. Do not eat directly from the steamer basket or shared plate. Dim sum is for sharing! Never lay claim to any one dish.

It makes a big difference when you steam dim sum for one minute more or one minute less. You should eat them hot. Their flavors will totally change if you warm them by microwave at home.”

Among the former, you'll find everything from steamed pork spareribs, char siu bao (steamed buns with roast pork), and har gaw (shrimp dumplings). Deep-fried treats include mini spring rolls and wu gok, a type of taro turnover.

Is dim sum bad for diabetics? ›

Chicken and Coriander dim-sum

Finely greased these dim-sums are very light on the stomach and highly recommended for sugar patients. Nutritional Values: Kcal-57, Carbs- 7g, Fat- 4g, Protein- 3g.

“You definitely cannot have a dim sum meal every day because it's not possible to get a balanced diet that way,” said Ho Yuk-yin, a consultant with the government's Food and Environmental Hygiene Department, who led the research.

Healthy tip: Although this dish is a good source of fibre and protein, it is very high in fat, saturated fat, cholesterol and sodium. Eating this dish exceeds the daily saturated fat allowance, and provides 70% or more of the daily cholesterol and sodium allowance for an adult!

Dim sum means 'touch the heart' in Chinese. The small portions were designed to merely touch the heart not sate the appetite, and as such were first enjoyed as snacks. Over time, however, yum cha has evolved, and the cuisine is now a vital part of Chinese culture.

For generations, it's been a tradition for families to go to yum cha on holidays. There's a sense of sharing and camaraderie that comes with the food,” adds Mak. In Chinese, “dim sum” literally means “a light touch on the heart”, which is an ideal way to describe the small, delicious sweet or savoury dishes.

The communal aspect of sharing multiple dishes created a convivial atmosphere and strengthened social connections. The tradition of dim sum also became closely tied to the custom of yum cha, meaning “drinking tea” in Cantonese. Yum cha involved enjoying tea alongside a variety of dim sum dishes.

The essence of dim sum is the hand craftsmanship. It's not a dish where you can find a recipe and imitate it easily at home. It requires skill and years of training,” says Saito Chau, a chef with vast experience in contemporary Cantonese cuisine. “It's the attention to detail, precision and the human touch.