We’re so excited to bring in some frozen dim sum just in time for Lunar New Year next week!
Siu Mai (pork/shrimp dumplings) - they have the yellow wrapper around them Har Gow (shrimp dumplings) - the translucent rice flour dumpling filled with shrimp
Char Siu Bao - the white fluffy buns filled with Chinese style bbq pork
There are no instructions with them so we felt it was our duty to cook and taste test them for everyone Spoiler: THEY DELICIOUS
Cooking instructions: 1. Boil a pot of water 2. Line a steaming pot/insert with parchment to prevent sticking.*** 3. Place 1 layer of the frozen dim sum on the parchment (no need to thaw anything first) 4. Place the insert on the boiling pot of water with a tight fitting lid. Steam for 10 minutes. 5. Enjoy while hot with chili sauce, sweet soy sauce or naked (the dim sum, not you).
***A heat proof plate could also be used instead. We used one propped up on the lid rings of mason jars within a large pan of boiling water. ***Instead of parchment paper, you could also use lettuce or cabbage leaves for a greener alternative
Our favourite combos are: Siu mai + Chili garlic sauce Har gow + Sweet soy sauce Char siu bao + my mouth
We hope you enjoy! Find them in the frozen bunker at the end of the produce department. They are next to the frozen asian veggies!