Dumplings are small, empanada-like pieces that encompass a wide variety of doughs and fillings. Dim sum is their universe: a constellation of bites designed for sharing, conversation, and leisurely enjoyment. It includes everything from classic filled dumplings, steamed bao buns, and crispy wontons to sweet treats like classic egg tarts.

In Dumplings and Other Dim Sum, the author shares over 50 traditional Chinese recipes, including popular classics like har gow (shrimp dumplings) and char siu bao (steamed buns filled with roasted pork). You'll also discover unique specialties such as xiaolongbao, dumplings filled with flavorful broth, and delicate pearl dumplings, coated in glutinous rice and with a soft yet firm texture after steaming.

With a close and detailed approach, this book is organized according to the cooking method — steamed, fried, boiled or baked — and guides you step by step so you can cook with confidence and enjoy the process, even if it's your first time making a dumpling.

Karin Lei grew up surrounded by the woks and pots of her parents' Asian restaurant, where food was a refuge, a legacy, and a shared language. With this book, she pays homage to that heritage, taking the reader from Cantonese kitchens to the yum cha tables of Hong Kong. Throughout its pages, you'll discover the cultural richness of dim sum—which in Cantonese literally means "touch the heart"—and yum cha, the ceremony in which these small bites are enjoyed with hot tea in the company of family and friends. The book offers an accessible introduction to this tradition, a guide to essential ingredients and types of tea, as well as recommendations for practical utensils to bring this tradition to your own table.

Dumplings and other dim sum is an invitation to enjoy the authentic pleasure of cooking and sharing these bites that, true to their name, are made to touch the heart.

160 pages

24 × 18.5 cm