Dim Sum Making

Dim sum literally translates as ‘touch the heart lightly’. Legend has it that the Royal Chefs of the Imperial Court, many centuries ago, created intricate little delicacies to delight the palette and ‘touch the heart’ of the Chinese Emperors. These little morsels are so delicious that it gained popularity throughout Asia.

Traditionally eaten for breakfast, as the popularity and demand for dim sum grew, it was served for brunch and lunch; and nowadays found any time of the day in different types of Asian food establishments.

Lilian will guide you through the art of replicating these delicious flavours, using ready-made dumpling wrappers, easy to follow methods and lots of interactive fun!

Recipes on this course may include:

• Chinese Pork and Cabbage Jiaozi – Little pockets bursting with juicy pork, nappa cabbage and spring onions. These dumplings are fried till crispy on the bottom but softly steamed on top, served with julienne of ginger and Chinkiang black vinegar

• Steamed Pork & Prawn Siu Mai – An open-top Chinese dumpling packed full of minced pork and fresh prawns, steamed to juicy perfection, a true Dim Sum classic

• Five Spice Wontons – Light and crispy pork and fresh coriander parcels, with a hint of five spice and Chinese rice wine. Irresistible with a sweet chili dip

• Sesame Prawn Toast – Fresh prawns complemented with the crunchiness of water chestnuts and the nutty fragrance of sesame seeds on fluffy white bread, crisp fried to golden

The course will run from 1pm until 3.30pm and includes practical and demonstration cookery sessions, lunch, and refreshments. All the ingredients, equipment, and recipes for the day will be provided.