Joyce White Wilson Tang, the current owner of the oldest Chinese restaurant in New York City, is sharing tips in his dim sum-making process. Read on to know what the master has to tell to us.
Steaming the dim sum
The most ideal tool to use here is a bamboo steamer. But if you don’t have one, you use any other steamer as an alternative.
Even if you can’t find a single steamer in your house you can make a DIY steamer using a heat-proof plate as the steamer surface and three foil balls as the supports.
Pan-frying the dim sum
In pan-frying a dim sum, you should always use a non-stick skillet. A non-stick skillet will help you achieve that crispy wrapping and keep your dim sum in one piece.
Make your dim sum in advance
One of the great things about dim sum is you can make it in bulk and store it for weeks or even months.
Line the dim sums on a sheet pan, and once you are done filling and folding them you can slide them all into the container box at once.
As long as you store them inside the freezer, they will last and you can simply pan-fry or steam them every time you want to eat them.
