Sharon Reid


Dim sum is one of the most popular styles of Cantonese cuisine. Its origins can be traced back to ancient China; travellers who journeyed along the Silk Road would stop off at tea houses seeking sustenance in the form of small bite sized dishes served in either bamboo steamer baskets or on small plates. The term dim sum is derived from Cantonese; the Chinese meaning is translated as “touch the heart.”*

Whether you prefer your dim sum savoury, or sweet, steamed, baked or fried, there is generally something for everyone – this is why dim sum is the ideal dish to be shared socially.

According to the esteemed chefs at Royal China, creating your own delicious dumplings can be made easy with the help of the freshest ingredients and a good technique. So why not have a go with Royal China’s authentic Chicken & Chive Dumplings recipe?

Serves 4

Filling Ingredients:

300g Ground Chicken

200g Shelled fresh shrimps

½ a bunch of finely chopped Chinese garlic chives

1 Garlic clove, crushed

1 tbsp Chinese Shao Shing wine

1 tbsp Light soy sauce

½ tsp Freshly grated ginger

½ tsp Ground dried shrimp

1 pinch Sugar

1 ½ tsp Sesame oil

1 tbsp Cornflour

1 tsp Salt

½ tsp Ground white pepper

Dumpling ingredients:

Whole chives

4 Shu-mei wrappers (Wonton Skin)


Whip by hand all of the filling ingredients until they are fully combined and hold together.

Place a dollop of the filling in the centre of each wrapper and bring up the corners to form a little “money bag.” Leave the top open so that you can see some of the filling.

Blanch the whole chives in very hot water tap water. Then tie a chive around the neck of each dumpling so that it looks like it is wearing a little green belt.

Steam the dumplings in an oiled bamboo steamer for 15 minutes, in a steaming wok.

Serve hot with sweet chilli sauce.