yum cha

Recipe video above. These are truly just like what you get at Yum Cha / Dim Sum. Soft fluffy white buns with a juicy sweet and savoury filling. Perfect freezer standby - microwave from frozen and it&#x27;s like they&#x27;re fresh out of the bamboo steamer!

Chinese Steamed Pork Buns

active dry yeast powder

/ 65 ml warm water

tbsp white sugar

/125 ml warm water

white sugar

plain flour ((all purpose))

cornstarch

/ 65 ml vegetable oil

tsp baking powder

vegetable oil

tbsp sugar

soy sauce (, regular

tbsp oyster sauce ((can sub Hoisin))

tbsp sesame oil

water

cornflour

Chinese Barbecue Pork (, diced (Note 2))

Yeast Activation: Place yeast, sugar and water in a small bowl. Mix, then set aside for 10 minutes until it becomes foamy.

Place flour, cornflour and sugar in a stand mixer bowl fitted with a dough hook. Mix briefly to combine.

Add yeast mixture, oil and water. Mix on low speed for 3 minutes until a smooth ball of dough forms. It should be soft and elastic, not so sticky it gets stuck all over your hands. Adjust with a touch of flour/water if required to get the dough consistency right.

Cover with cling wrap and place in a warm dry place for 2 hours until it doubles in volume. (Note 3). Meanwhile, make Filling.

Remove cling wrap, scatter over baking powder. Return to stand mixer and mix on low for 2 minutes.

Turn dough out onto work surface, sprinkle with flour. Knead lightly to form a smooth round disc.

Dough:

Cut dough into 4 pieces. Take one piece, roll into an even log, cut into 3 pieces (so 12 pieces in total).

Take one piece of dough, cover remaining with cling wrap or tea towel.

Roll into round 4.5" / 11 cm in diameter, making the edges thinner.

Place dough in hand, put 1 1/2 tbsp of Filling in the centre.

Pinch 8 pleats around the edges. Then gather the pleats together one by one to seal the bun. Pinch the top the twist.

Repeat with remaining dough - make 12 in total.

Cover buns loosely with cling wrap and leave in a warm place for 15 minutes.

Making Buns (watch video):

Line a large bamboo steamer (or other steamer) with parchment paper punctured with holes (Note 4).

Place 6 to 8 buns on paper, cover with steamer lid.

Pour about 4 cm / 1 1/2 inches in a wok / pot (steamer should not touch water) and bring to rapid simmer over medium high.

Place steamer in wok, then cook for 12 minutes. Check water halfway through, top up if required.

Buns are ready when they spring back when touched, and the buns have formed a smooth skin.

Remove steamer from wok, serve warm!

Steaming:

Heat oil in a saucepan over medium heat. Add eschalots and cook for 2 minutes.

Add sugar, soy sauce, oyster sauce, sesame oil and water. Mix.

While stirring, slowly pour cornflour mixture in. Mix until smooth.

Stir in pork. Cook until sauce is thickened, 1 - 1 1/2 minutes (see video for consistency). Set aside to cool (thickens when cools).

Filling:

Find inspiration in the flavours of Chinese cuisine with this spectacular version of Shanghai dumplings.

Shanghai dumplings

plain flour, sifted

sunflower oil

Chinese cabbage (wombok) leaves (see note)

(250 milliliters) black vinegar (see note)

ginger,

red chilli,

pork mince

green prawns, finely chopped

spring onions, finely chopped

caster sugar

soy sauce

ginger

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5605379984001&=domain=taste

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Let these spare ribs by Merivale's gun chefs Patrick Friesen, Erik Koh and Christoper Hogarth take you on a trip to flavour town. These are best served with piping-hot rice and your choice of Asian greens.

Char siu spare ribs

(150 grams) caster sugar

(55 grams) sea salt flakes

five-spice powder

garlic powder

(about 6) pork spareribs

(115 grams) honey, melted

White sesame seeds,

(250 grams) fermented bean curd (from Asian grocers)

(185 milliliters) hoisin sauce

(125 milliliters) ground bean sauce (from Asian grocers)

rose wine (mei kuei lu chiew – from Asian grocers)

sesame oil

This peppery chicken wing dish by chefs Patrick Friesen, Eric Koh and Christoper Hogarth is bursting with flavour. Best served as part of a Chinese banquet or as a spicy starter.



Chongqing chicken wings

chicken

Sunflower oil, to deep-fry

peanut oil

garlic clove, finely grated

chicken stock powder

spring onions, thinly sliced

tsp sesame oil

Chinese rice wine (shaohsing)

tbs white sesame seeds, toasted

Store-bought chilli garlic sauce,

tbs caster sugar

garlic cloves, finely grated

tsp white pepper

This Chinese classic gets an Andrew McConnell makeover.

Andrew McConnell's comforting lemon chicken

chicken thigh fillets

(75 grams) plain flour, plus extra to dust

(75 grams) cornflour

tbs white sesame seeds, toasted,

Coriander leaves and crispy chilli

(110 grams) table salt

clove

tsp black peppercorns

lemon

(90 grams) liquid glucose

(60 milliliters) soy sauce

sugar

lemon lemons

kombu (thick dried seaweed strip – from Asian food shops)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

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Lightly charring the halved dim sims on the barbecue gives them a delicious crispiness. This pork mince and prawn recipe is perfect for weekend parties.

Barbecued pork and prawn dim sims

green shallots

raw prawn meat, finely chopped

purple wombok

(about 30 grams) water chestnuts, finely chopped

dried shiitake mushrooms, soaked, finely chopped

garlic clove, crushed

tsp finely grated fresh ginger

tsp Chinese five spice

tbsp cornflour

egg wonton wrappers

lemon juice

fresh small red chilli, deseeded, finely chopped

tsp caster sugar

Bouncy tapioca pearls and mango chunks in a fruity coconut soup, a classic Asian dessert perfect for a hot summer's day!

Mango Sago Recipe

Tapioca pearls (1/2 cup)

mangoes

Coconut milk

Condensed milk (1/4 cup)

Whole milk, to serve

Bring a large pot of water to a boil over high heat

Add the sago and cook on medium heat for 8 minutes or until the sago is almost fully transparent

Cover and turn off the heat, let the sago sit for 10 minutes or until it's fully transparent

Drain the sago through a fine mesh sieve and rinse with cold water, set it aside

Peel the mangoes, cut off the mango flesh and remove the pit

In a blender combine half the mango, coconut milk, and condensed milk, and blend until it forms a smooth mango puree

Cut the remaining mango into large chunks

Divide the cooked tapioca pearls and mango mixture between 4 glasses or bowls, and top with chunks of mango (optionally you can also add toppings like coconut jelly!)

Pour milk over the top to taste, stir, and serve!

This came out perfectly. Thank you very much

These are anything but your average Chinese takeaway prawn toasts.

Prawn toast recipe

sesame seeds

white bread, crusts removed, halved diagonally

green prawn meat

(35 grams) cornflour

white pepper

tsp ginger

eggwhite

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6318840134112&=domain=del

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Andrew McConnell's chicken and prawn siu mai

wonton wrappers (from Asian food shops and selected supermarkets)

coriander

Crispy chilli in oil (from Asian food shops), to serve

skinless chicken thigh fillets, finely chopped

green prawn meat, finely chopped

pork fat

tbs cornflour

garlic chives (from good grocers

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977441057001&=domain=del

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This tasty chicken dish is an American-Chinese mash-up with origins in New York and Taiwan.

General Tso's chicken

chicken thigh fillets,

tbs sunflower oil, plus extra to deep-fry

(100 grams) plain flour

(100 grams) cornflour

jasmine

chicken stock

tsp cornflour

spring

red chillies

(60 milliliters) dark soy sauce

tbs Chinese black rice vinegar

Adding a touch of New York to your Chinese banquet, chefs Patrick Friesen, Erik Koh and Christopher Hogarth bring a Brooklyn slant to these Chinese greens and it tastes oh so good!

Gai lan with schmaltz

tbs schmaltz (rendered chicken fat)

tsp each white vinegar and caster sugar

gai lan (Chinese broccoli), halved widthways

garlic chives,

The easiest way to recreate the Chinese steamed ribs you love at Yum Cha! Marinated to perfection and full of flavour, they’re super easy to make at home!

Steamed Ribs With Garlic Sauce

g pumpkin (Sliced, more or less to cover the plate)

oil (For frying garlic)

garlic (finely chopped)

oyster sauce

corn starch

spring onion (chopped, optional)

chili (choped, optional)

Soaking the spare ribs: Soak the spare ribs in water for at least 30 minutes to 2 hours. Then, drain and pat them dry with paper towels.

Marinate the Ribs- Heat oil and garlic in a pan over medium heat until the garlic is lightly browned. Mix well with dark soy sauce, soy sauce, and oyster sauce.- Combine the sauce with the spare ribs and marinate for 30 minutes. Mix in cornstarch.

Steam the Ribs: - Place the pumpkin on a plate and arrange the ribs on top. Sprinkle the fresh chili. - Bring the water in the steamer to a full boil, then Put the plate in and steam for 30 minutes. - Garnish with spring onions and serve.

Please make a cookbook. Call me old-fashioned, but I love cookbooks, and I love your recipes!

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Top Tags

Chinese Steamed Pork Buns

Shanghai dumplings

Char siu spare ribs

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Andrew McConnell's comforting lemon...

Barbecued pork and prawn dim sims

Mango Sago Recipe

Prawn toast recipe

Andrew McConnell's chicken and praw...

General Tso's chicken

Gai lan with schmaltz

Steamed Ribs With Garlic Sauce

Top 12 yum cha recipes from across the web

The most viewed yum cha recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Steamed Pork Buns

Shanghai dumplings

Char siu spare ribs

Chongqing chicken wings

Andrew McConnell's comforting lemon...

Barbecued pork and prawn dim sims

Mango Sago Recipe

Prawn toast recipe

Andrew McConnell's chicken and praw...

General Tso's chicken

Gai lan with schmaltz

Steamed Ribs With Garlic Sauce

The most viewed yum cha recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine