Dim Sum (Evening Class) (1)

Dim sum literally translates ‘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 palate 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 demystify the art of dim sum with you, making replicating these delicious morsels a possibility using ready-made dumpling wrappers, easy to follow methods, hands on practise and lots of Interactive fun! You will learn the technique of making these classic dim sum using fresh ingredients readily available in the supermarkets, and with the skills you have acquired, even create your own flavour combinations! They are ideal make-ahead party food and great as canapés, starter or mains.

Your experience

Welcome Moctail - Jade Bamboo - Freshly brewed citrus tea with organic honey, shaken with a squeeze of fresh lime juice

Knife Skills - Sharpening and cutting skills

Vegetable carving - Cucumber Chinese buttons

Presentation skills- Ways to present and plate the dishes 

Menu may include:

Beef and Cabbage Jiaozi

Little pockets bursting with juicy beef, 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.

Sesame Prawn Toast

Sweet fresh prawns complimented with the crunchiness of water chestnuts and nutty fragrance of sesame seeds on fluffy white bread, crisp fried and delicious on its own or served with a sweet chilli dip

Steamed Pork Siew Mai

An open top Chinese dumpling packed full of minced pork, waterchestnuts and a hint of Shaohsing rice wine, steamed to juicy perfection 

Crisp Fried Five Spice Wontons

Light and crispy pastry filled with pork, water chestnuts, spring onion, a hint of five spice and Chinese rice wine. Learn the different ways to make these deep fried treasures. Irresistible little parcels delicious served with a sweet chilli dip

Notes

- This is a practical interactive cookery session which will include dinner and a chance to bring home your masterpieces. 

- Ingredients, equipment, apron and recipes will be provided. 

- Asian tea will be served throughout the day.