![]() it was all great fun because we helped build the dishes and taste the final results. Wai started with a little introduction on basic knife skills so that no one cut off their digits during the prep work. We had an ambitious menu to get through, but Wai kept the class moving at a good clip, and we all had lots to contribute. Savory Daikon Cakes with Caramelized Shallots and Wood Ear Mushroomsīean Curd Rolls Stuffed with Wild Mushrooms and Bamboo Shoots Sticky Rice Bundles Wrapped in Lotus Leaves ![]() Translucent Shiitake Mushroom and Cabbage Dumplings with Soy Vinegar Sauce Here is the menu that we prepared together in the class: Wai Hon Chu teaching Vegetarian Dim Sum at Natural Gourmet His expertise with the ingredients and the preparation came through clearly as he guided us through the recipes. All of this to say, Wai has a lot of street cred in this dim sum arena. He came to the States as a young boy and was raised in Chinatown by a family that owned a restaurant in the heart of this bustling neighborhood. Wai is the author of The Dumpling: A Seasonal Guide and was originally born in Hong Kong. I find that I usually prefer the vegetable dim sum dishes, so I was intrigued by Wai Hon Chu‘s Vegetarian Dim Sum class at the Natural Gourmet Institute, offered this past January. The term dim sum has different translations but the one I like the best is “a touch of the heart,” because it’s a meal best shared with those close to you. Everyone passes around the dishes and discusses the latest gossip. The dishes range from fried to steamed, sweet to savory, and are usually enjoyed with a big chatty group of friends or family. Dim sum is the traditional Chinese Sunday meal comprised of an endless array of small dishes that are brought to each table.
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