However, dim sum can equally be enjoyed as part of an evening meal. You can eat them as sides along with your favourite Chinese dish or offer a collection for an authentic Cantonese buffet.

You may have already tried some of the tasty dumpling recipes on our blog. We have built up quite the repertoire over the years. Here are some of our most popular:Many recipes call for dropping the dough directly into the simmering soup, but we like to let ours rest for a few minutes first. This gives the baking powder time to produce gas bubbles, helping the dumplings stay as light as air! Form them by dropping rounded tablespoonfuls of the batter onto a parchment-lined baking sheet and set aside. Step 3: Drop ’em in. Wrap each piece of dough in some cling film, and set aside on the kitchen bench to rest for about 30 minutes. During this time, the dough will sweat a little under the cling film (due to the hot water used in the dough). Step 3

Get a tight fitting lid for your pan and hold it out in front of you as a kind of shield between you and the pan (you’re about to add the water to steam the dumplings, which will cause some oil splatter). Some people can’t find Reames dumplings, but they can find Mary B’s frozen dumplings. Feel free to use whatever kind you can find in your grocery store. For this recipe, I used Reames frozen dumplings, because that’s what I can readily find in my local supermarkets. Want to take your dinner to the next level? Then try the Aunt Bessie's Dumplings. These vegetable suet dumplings really do hit the spot, so what are you waiting for? Thuringia-style dumplings are very minimalistic. Salt and starch are added to the dumpling batter. That’s it. For Bavaria-style dumplings, I like to enrich the dough with egg yolks and butter. Nutmeg and salt are then used to season the batter.

Our Original Dumpling Recipe (the first one we ever posted, still our go-to; can be customized to your own tastes!) As with the Thuringia-style dumplings, you do want to use a starchy potato variety. That way you won’t have to add as much refined potato starch to the dumpling batter. These suet dumplings are made just the way you'd do it, with flour and vegetable suet and a touch of seasoning. Our veggie dumplings will be the lightest and doughiest you will ever taste!