Classic Chinese Dim Sum Box
by Chef Omar

By Chef Omar Foster

For 2 People
about 2 hours
Wheat, Gluten, Sesame, Soya, Fish, Crustaceans, Peanut, Tree Nuts, Celery.

Utensils & Essentials

Utensils and extras you will need: chopping board, sharp knife, frying pan, wooden spoon or spatula, bowls, olive oil, salt and pepper, small oven tray, hand blender or blender, bamboo steamer (or steamer), kitchen paper.

Ingredients:
DIM SUM SELECTION 
  • 4 Bok Choi Dumplings 
  • 4 Shrimp Siu Mai

PRAWN TOAST 
  • 200g prawns
  • 1 spring onion
  • 1 lemongrass stalk
  • fresh coriander
  • 25ml fish sauce
  • 25ml soy sauce
  • 25ml sesame oil 
  • 1 egg
  • 75g panko bread crumbs
  • 80g mixed sesame seeds
  • 1 hot dog bun
MUSHROOM SATAY
  • 5-6 oyster mushrooms
  • salt and pepper (not included)
  • 25ml sesame oil
  • 1 spring onion
  • 2 cloves of garlic
  • small piece of fresh ginger  
  • 1 red chilli (optional)
  • 2 tbsp Chinese five spice
  • 150g tahini
  • 50ml dark soy sauce  
  • veggie stock powder
  • a handful of peanuts
  • 5 stalks of fresh coriander

SMASHED CUCUMBER SALAD
  • 1/2 cucumber
  • 1/2 tsp garlic powder 
  • 2 tbsp rice vinegar
  • 1 tbsp sugar 
  • 1/2 tbsp sesame seeds 

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How to make:

Spring Onion Pancakes
Dissolve the veggie stock powder into 100ml of boiling hot water and set aside
Finely chop the spring onion and garlic. 
Peel and chop the ginger.
If you want to add the red chilli for a little kick, finely slice it (you can remove the seeds for a milder taste).
In a frying pan, heat up the sesame oil and cook the spring onion, garlic, ginger and red chili for 2-3 minutes. Stir in the Chinese 5 spice.
Add the tahini and the dark soy sauce, give it a mix and finally add the veggie stock. Cook for about 15-20 minutes on medium heat. Once cooked, move to a bowl, ready to serve.
Heat some sesame oil or oil of your choice, add the oyster mushrooms and cook for about 2-3 minutes. Season with salt and pepper. Once ready, move to a serving plate covered with kitchen paper and set aside.
Toast the peanut in a warm oven (160C) for a couple of minutes until golden. Sprinkle on the satay sauce, before serving your mushrooms with it. 
Carrot & Radish Salad

How to make:

Coconut Rice
Put in the jug of a hand blender (or in a blender): half of the prawns, the chopped spring onion and lemon grass, the sesame oil, fish sauce, soy sauce and coriander. Blend until combined and move the mixture into a bowl.
Chop the rest of the prawns into thick chunks and add them to the mixture. Stir well.
Heat some oil in a frying pan until very hot. Halve the hot dog bun and then halve it again. Whisk the egg in a bowl and put the panko bread crumbs and sesame seeds inside another bowl.
Spread some of the mixture on top of each piece of bun and flatten it as much as possible. Dip each piece into the egg mixture and then coat with the panko bread crumbs.
CHEF'S TIP: Use one hand for the wet ingredient (egg) and one hand for the dry ingredient (bread crumbs), moving the bun pieces from one hand to the other to avoid getting your hands messy.
Fry the toast, prawn side down, and cook about 90 seconds to 2 minutes on each side. Lay some kitchen paper on a plate and move the toasts onto it to remove the excess grease.

How to make:

Smashed cucumber salad
Heat some vegetable oil in a frying pan, and when hot add the gyoza and cook until they form a crispy base at the bottom. Move them around to make sure they're not sticking. 

Add a cup of water and finish cooking with the lid on, for about 2-3 minutes, until cooked through.

The dumplings and buns will need to be steamed. 
Line a steam basket with some parchment paper (prick some holes on it, if not using the proper steam paper). 

Place your buns on the steam basket, making sure they are not touching to avoid sticking: on the top layer of the steam basket place the vegetable dumplings, then close with the lid and place on top of a saucepan with hot water. 

Steam for about 7-8 minutes until thoroughly cooked. If you don’t have a steam basket, you can use a regular steamer. Serve hot with some dim sum dipping sauce, chilli oil or dressing of your choice. 



Dim Sum and Dumplings
Bring some water to the boil.
Steam the dumplings for about 15-20 minutes and the siu mai for 10 minutes.