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Dim Sum

Dim Sum Cookery Class

Dim Sum Cookery Class Recipes

We hoped you enjoyed making your Dim Sum with us this evening. If you have any questions, please do not hesitate to ask and we will get back to you as soon as possible.  Make lots and freeze – you can fry from frozen, just make sure piping hot.  Seasoning – everyone has a different palate so if you find these feel too salty or peppery – make a note and adjust for the next batch

We made:

  • – Pan fried Pork War Tip Dumpling
  • – Vegetable Spring Roll
  • – Steamed Chicken and Prawn Sui Mai

Pan fried chicken Wor Tip Dumpling

Ingredients – Makes 15-20 Dumplings:

  • Minced chicken – 500g
  • Chinese leaf/white cabbage – 1/4 – finely shredded 
  • Salt  – teaspoon
  • Sugar – teaspoon
  • Sesame oil – 1 tablespoon
  • Light soy – 1 tablespoon 
  • MSG or chicken powder – 1 tablespoon
  • Spring onion finely sliced – a 3 finger pinch.
  • Raw ginger puree/finely chopped and crushed – 1 teaspoon
  • Gyoza Wrappers
  • Water in bowl – to seal


  1. Mix chicken, ginger and add seasoning.
  2. Add Chinese leaf and spring onion.
  3. Take your gyoza wrappers and add a good teaspoon of filling to the centre
  4. Dab some water on the edge of the wrapper with your finger, then pleat and set aside
  5. Choose Cooking Method – it takes about 8 minutes to cook which ever method
  6. Steam in Bamboo steamer… or
  7. Fry in shallow vegetable or rape seed oil… or
  8. Pot Sticker Method – fry in drizzle of oil to get crispy bottom then add a 1/2 cup of water and cover to steam for 4 minutes.
  9. Vegetarian: use shiitake/ straw mushrooms & Chinese leaf filling.

Steamed pork & shiitake (or prawn) Sui Mai 

Ingredients – Makes 14:

  • – 400g minced pork
  • – 150g of raw prawns, peeled and deveined (or shiitake mushrooms)
  • – 3tbs salt
  • – 2tbs sugar
  • – 5tbs light soy
  • – 5tbs Shaoxing rice wine
  • – Handful of spring onions
  • – Fish roe/truffle/other toppings (Tobiko or Masago)
  • – 1tbs MSG or Chicken Powder
  • – Wonton pastry square or round
  • – Water in bowl
  • – ½ tbs w.pepper
  • – Garlic to your preference don’t over power


  1. Dice prawns or mushrooms, slice spring onions.
  2. Mix the pork, prawns or mushrooms, salt, pepper in a bowl, then the rice wine, soy.
  3. Add chicken powder, sugar and spring onions.
  4. Set aside.
  5. Cup the wrapper in your hand and fill – keep compressing with a spoon or butter knife.  Then seal by pinching the money bag together.  The should be full but not overflowing.
  6. Steam in Bamboo steamer for 8 minutes

Vegetable Spring Roll

Ingredients – Makes 10 Rolls:

  • – 100g julienned/batons carrot. Very fine strips
  • – 200g Shredded Chinese leaf/white cabbage.
  • – 50g of diced tofu
  • – 60g Beansprouts.
  • – 200g finely sliced straw mushroom/fresh shitake mushroom or handful of dried black fungus/dried shitake.
  • – ½ tbs veg stock powder.
  • – 1 tbs oyster sauce/ vegan oyster sauce or mushroom stir fry sauce.
  • – 1tbs light soy.
  • – 1/2 tablespoon dark soy
  • – 1tbsp of mixed sesame seeds
  • – 1.5 tbs sesame oil.
  • – ½ tbs salt.
  • – ½ tbs w.pepper.
  • – Potato starch (or corn starch)
  • – 1tbs Plain flour and Water to make a glue.
  • – Spring roll pastry.
  • – Garlic to your preference don’t over power.
  • – Chillies optional to taste.


  1. Fry the mushrooms with the salt, pepper and sugar for a couple of  minutes
  2. Add all other vegetables and mix – then fry for additional 2 minutes
  3. Add stock powder, tofu, sesame seeds, soy and oyster sauce and sesame oil.  You are looking for the mixture to dry out.  When nearly all liquid is absorbed add the starch and stir through to get a shine.  Allow to cool
  4. Cut your spring roll sheet diagonally to make 4 squares, position one with point towards you.
  5. Add spoon of cooled filling in the centre of the triangle, press down to compress.  Size to suit you but be consistent.  Take the point and roll away from you.  Fold in the corners and seal with the glue.  Repeat with the parcel you have just made in the other triangle and make a tidy spring roll.   Set aside
  6. Shallow fry for about 8 minutes turning

Using a Bamboo Steamer

A Bamboo Steamer consists of interlocking baskets that stack on top of each other with a lid for the top. It is then placed over a Wok or a pot of simmering water, so that when the steam rises through the layers it cooks whatever is inside.

How to use:

  1. If your Bamboo Steamer is new, soak the bottom for 5 minutes and quickly dry. this removes any oils or odours that were left from the manufacturing process.
  2. Line each basket layer with either lettuce, cabbage or parchment paper.
  3. Chop food into uniform pieces and space them evenly in a single layer. If you crowd the basket tiers your food will not cook as the steam will not rise through them.
  4. Make sure that any meat or fish is placed separately and in the bottom layers. Dumplings and pre-soaked rice is usually placed in the middle layer.
  5. In a pan add about 2cm of water and simmer over a medium heat.
  6. Place the steamer into the pan and either cover with its own lid or the pan lid. Steam the food until done or to your liking.

We hope you enjoyed the class!

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