About Dim Sum Haus

Har gow, siu mai, char siu bao and the rest — dim sum recipes and the techniques behind them, written for a home steamer.

Everything here is written to be cooked from: full ingredient quantities, real timings, and the detail that decides whether a dish works. Where a step matters more than it looks, we say why.

Browse by section, or start with the steamed 蒸, pan and deep fried 煎 / 炸, baked 烘 — or read the guides for the techniques behind them.

Questions or corrections are welcome: get in touch.