Edited by Liv Wan.
01 of 09
Spring rolls have their origins in the spring festival, and were originally filled with vegetables from the Spring harvest. The filling for these spring rolls includes barbecued pork and Chinese dried mushrooms (dried shiitake mushrooms,) along with shredded carrot, red bell pepper and mung bean sprouts. Serve the spring rolls plain, or with a simple soy sauce and rice vinegar dipping sauce.
If you’re vegetarian, please have a look of vegetable spring rolls recipe here.
02 of 09
You will find these at any dim sum restaurant. Steamed buns filled with barbecued pork and the bun tastes slightly sweet with a very soft texture.
03 of 09
These basket-shaped, open faced dumplings are also called “cook and sell dumplings.” In this recipe, the Siu Mai are filled with shrimp, pork and Shiitake mushrooms. Using wonton wrappers saves you from having to make your own dumpling dough.
You can also have a look at a seafood flavour of shu mai recipe here.
04 of 09
This recipe comes from Evelyn Chau, who notes that the watercress absorbs the flavour of the seasoned beef. It includes dried citrus peel (chenpi), available at Chinese/ Asian markets.Continue to 5 of 9 below.
05 of 09
06 of 09
The easiest type of Chinese dumpling to make, potstickers are fried on one side and then steamed. According to legend, potstickers were invented when a cook accidentally burnt a batch of dumplings and decided to serve them anyway. Ideally, potstickers should be crispy on the bottom and soft and smooth on the top.
07 of 09
08 of 09
This recipe comes from chef/cookbook author Stephen Wong.
How to make mango pudding – a step-by step photo instructions article.Continue to 9 of 9 below.
09 of 09