Recipes: Viewing Din Tai Fung Articles

Serves 30-50

Make the Dumplings

1. Add dumpling filling into a bowl and mix until well incorporated. Fill dumplings using store bought wrappers, sealing them with a bit of water. You can make these ahead and freeze in one layer (do not allow them to touch each other). Cook them directly from frozen (do not thaw).
2. To cook, bring a large pot of water to the boil. When it’s at a raging boil, add dumplings and cook in batches, for 5-6mins each batch, or until the dumplings are cooked through.
3. Remove dumplings with a slotted spoon/spider and place directly into the prepared sauce. Toss to coat then garnish with sliced spring onion and toasted sesame seeds.

Make the Chilli Oil Sauce

4. In a large shallow bowl, add garlic, sugar, Chinese five spice, chicken powder and Szechuan peppercorns in the centre.
5. Heat oil to smoking point then pour over the garlic mix to release the flavours. Give everything a stir then add the rest of the ingredients and mix through. Set aside.

Hargow & Xiao Long Bao 

1. Line your steamer with the steamer paper 
2. Place your dumplings in, spaced apart so the skin does not touch when it expands 
3. Steam for approximately 8 minutes 
4. Enjoy with dumpling sauce and the most decadent chilli oil by Chillgasm 

Pan fried Shrimp & Pork Dumpling

1. Pour 1 teaspoon of oil into a non stick pan on medium heat 
2. Pan fry till the bottom is golden brown (be careful not to burn it) 
3. Pour 120ml of water in the pan and cover until the water evaporates. 

Prawn Fried Rice with Egg 

1. With the container lid on, microwave for 5 minutes 

All items should be cooked from frozen (do not defrost)