Dim Sum Experience

Interactive experience

Products and recipes

As seen on Series 1

Ingredients

Dumplings

• 1 packet Korean beef dumplings
• 1 packet Thai chicken dumplings
• 1 packet tandoori chicken dumplings
• 1 packet Szechuan pork dumplings
• 1 packet vegetable dumplings

Spring Onion and Ginger Oil

• 150ml vegetable oil (or any non-flavoured oil)
• 3cm ginger, grated
• 20ml light soy sauce
• 20ml black vinegar
• Sugar to taste
• ½ bunch of spring onions white part only, finely sliced (reserve the green part for garnishing the Dumplings)

Sichuan Chilli Sauce

• 40g chilli oil
• 1 tbsp (20ml) black vinegar
• 1 tbsp (20ml) light soy sauce
• 1 tablespoon sugar
• 1 teaspoon garlic, minced

Method

1. Make the Dumplings — To cook the dumplings, steam them in a steamer basket for 9 minutes from frozen.
2. Notes — Remember if steaming multiple baskets to rotate them, so take the basket from the bottom first.
3. Make the Sauces — Heat the oil until hot in a small saucepan. Prepare ginger and add it to a mixing bowl. Add in the rest of the ingredients, and then add the spring onion. Pour the oil over the spring onion and ginger mixture and allow to sit for 5 mins before serving. Be careful when pouring the oil as it will spit.
4. Make the Sauces — Mix all the ingredients thoroughly together in a bowl. Make sure it’s not too runny, so it coats the Dumplings.