Pan-Asian Dim Sum

Up to one month ahead:

• Assemble the shiu mai and freeze them on a baking sheet. When frozen, transfer them to an airtight container, setting parchment or plastic wrap between layers, or seal them in a plastic bag.

One day ahead:

• Marinate the chicken for the satés.
• Prepare and roll out the scallion pancakes. Stack them between floured sheets of parchment or waxed paper, wrap in plastic, and refrigerate.
• Make the shrimp spring rolls. Cover with a damp paper towel, wrap in plastic, and refrigerate.

One hour ahead:

• Remove the scallion pancakes and spring rolls from the refrigerator.
• Soak the skewers for the chicken satés.
• Make the soy dipping sauce.
• Thread the chicken tenders onto the skewers.
• Prep the vegetables and herbs for the beef-lettuce rolls.

Thirty minutes ahead:

• Make the sauce for the chicken satés.
• Cook the rice for the beef-lettuce rolls.
• Arrange the components for the beef-lettuce rolls in separate bowls.
• Slice the spring rolls in half and arrange them on a platter.

15 minutes before dinner

• Steam the shiu mai.
• Broil the beef.
• Fry the scallion pancakes.
• Broil the chicken satés.

Fresh Produce

• 2 medium hearts of romaine or 1 large head red or green leaf lettuce
• 1 small head napa cabbage
• 1 head Boston lettuce
• 1 large carrot
• 8 oz. chanterelle, shiitake, or other fresh wild mushrooms
• 6 medium radishes
• 1/4 lb. fresh bean sprouts (1 heaping cup)
• 4 bunches scallions
• 2 large bunches fresh cilantro
• 2 bunches fresh mint
• 1 bunch fresh chives
• 1 head garlic
• 1 3-inch piece fresh ginger
• 1 medium lemon

Meat, Eggs & Dairy

• 2 boneless, skinless chicken breast halves (about 1 lb.)
• 1 lb. ground pork
• 1 lb. flank steak, 1 inch thick
• 1/4 lb. cooked, peeled shrimp
• 1 large egg white

• 55 to 60 shiu mai wrappers or wonton wrappers
• 25 rice paper rounds, 8-1/2 inches in diameter
• 2 oz. thin rice vermicelli noodles
• 1 cup soy sauce
• 3/4 cup rice vinegar
• 1/2 cup hoisin sauce
• 2/3 cup toasted sesame oil
• 1/3 cup crunchy natural peanut butter
• 1/3 cup unsweetened coconut milk
• 1/4 cup mirin
• About 32 bamboo skewers

Pantry Staples

• 4 cups (18 oz.) all-purpose flour
• 3/4 cup long-grain white rice
• 1-1/2 cups peanut oil
• 7 Tbs. sesame seeds
• 1 Tbs. cornstarch; more for dusting
• 1 Tbs. vegetable oil
• 2 tsp. granulated sugar
• 1 tsp. light brown sugar
• 1/2 tsp. curry powder
• Pinch cayenne
• Kosher salt and freshly ground black pepper