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Pan-Asian Dim Sum

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Dumplings, spring rolls, and scallion pancakes come together in one terrific noshing menu.

This menu is inspired by the Chinese tradition of dim sum—a meal made up of many small plates. But the recipes themselves draw on cuisines from all over Asia: Indonesian satés, Chinese scallion pancakes, even a spin on Korean-style beef and lettuce wraps. Many of the dishes require some last minute cooking, but the cooking time is so short, you can roll out the dishes in quick succession.

To streamline your work, make a double batch of the soy dipping sauce to serve with both the shiu mai and spring rolls, rather than the two different-but-similar sauces that go with each recipe.

Menu Timeline

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.

Shopping List

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

The Menu


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