Meilan Kao

Dim Sum: The Art of the Dumpling

RECIPE BOOK

Dim Sum: The Art

of the Dumpling

Meilan Kao
 Meilan Kao
Dim Sum: The Art of the Dumpling

Contents

Meet your Instructor Vietnamese Nem

Beef Jiaozi ● Filling

● The dough
● Filling ● Soy vinaigree
● The dough ● Assemble and Finish
● Assemble and Finish
Fried Wanton
Shrimp Ha Gao
● Filling
● Filling ● The dough
● The dough ● Homemade sweet and sour
● Assemble and Finish sauce
● Assemble and Finish
Green Sui Mai

● Filling
● The dough Glossary
● Assemble and Finish
Allergen Guide
 Meilan Kao
Dim Sum: The Art of the Dumpling

MEET YOUR INSTRUCTOR

Meilan Kao
Meilan Kao holds a degree in International Trade However, it was in 2013 that Meilan Kao truly honed her
and Business and has a rich family history deeply skills in Dim Sum, a Cantonese specialty known for its
rooted in Chinese cuisine. She is the small Chinese tapas, particularly dumplings. She
granddaughter of Kao Tze Chien, the chef of the dedicated herself to perfecting the art of crafting
first Chinese restaurant in Spain. Growing up, these delectable treats. Her dedication paid o, and
Meilan and her sister spent their formative years at she soon became renowned as a Dumpling Maker.
the esteemed Shanghai restaurant, where they
were immersed in the culinary world. With her newfound expertise, Meilan Kao went on to
establish KAO Dim Sum in Barcelona. Her restaurant
Her culinary journey continued as she worked quickly gained acclaim and became one of the most
alongside her father in the kitchen of Shanghai successful dining establishments in the city. Notably, it
restaurant in Barcelona. This hands-on experience was the first Dim Sum gastrotaberna in Barcelona,
allowed her to acquire the tricks and techniques specializing in dumplings and a delightful array of small
necessary to become an expert in Chinese cuisine. Chinese tapas.
Today, Meilan Kao is a respected figure in the world
of gastronomy, particularly known for her expertise
in crafting Chinese dumplings and tapas.
 Meilan Kao
Dim Sum: The Art of the Dumpling

Beef Jiaozi
Filling
Ingredients Preparation
● 200 g ground veal
● Cut the zucchini into julienne strips and slice
● 150 g zucchini
● 50 g spring onions the green part of the spring onion.
● 10 g ginger
● Mix the veal, julienned zucchini, sliced
● 100 ml water
● 2 teaspoons sesame oil spring onion and chopped ginger.
● 2 teaspoons Mokka Chinese salt
● c/s salt ● Use mineral water to make the filling juicy
● c/s pepper
and not so compact.
● Pour the sesame oil and season with salt and
pepper.

● Stir well all the ingredients in a bowl and let

stand for 30 minutes in the refrigerator.

Allergens

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Beef Jiaozi
The dough
Ingredients Preparation
● 100 g wheat flour 'Fuerza
● Mix in a round bowl the flour, water of the
● 4 teaspoons olive oil
● 50 ml water time, salt and oil. Stir for 10 minutes until a
● 2 teaspoons salt homogeneous and compact dough is
obtained.

● The mixture can be left to stand for 30

minutes (for beer integration).
● Knead and shape into an elongated roll.

● Cut the dough into 2cm cubes and flour on

top. Press with the palm of the hand.

● Using a wooden rolling pin, roll out the dough

into a round shape.
● Place on a plate with a damp cloth on top.

Allergens Note: To prevent the dough from sticking, we

can add a lile flour to help knead the dough
beer.

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Beef Jiaozi
Assemble and Finish
Ingredients Preparation
● The dough ● Fill the dough with the filling in the center and
● The filling close it in a half-moon shape.
● water
● cilantro ● Boil the stued dough in plenty of water in a
● soybeans or Chinese dehydrated saucepan for about 5 minutes.
spice
● Using a spoon, remove the dumplings and set
them aside at room temperature.

● Serve each dumpling with a cilantro leaf on top

and accompany them with soy sauce or
dehydrated Chinese hot sauce.

Note: To prevent the dough from sticking to your

hands, moisten them with a lile water when filling.

Allergens

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Shrimp Ha Gao
Filling
Ingredients Preparation
● 200 g red shrimp or prawns ● Peel, devein, wash and cut the shrimp into small
● 50 g water chestnut cubes.
● 1/2 spring onion
● 30 g carrot ● Cut the water chestnut and add to a bowl along
with the shrimp.
● 1 teaspoon sesame oil
● 10 ml oyster sauce
● Finely chop the chives, only the green part. Peel
● 1 Mokka teaspoon of Chinese salt and chop the carrot into very small cubes (help
● 1 teaspoon salt yourself with a blender).
● 1 Mokka teaspoon of ground pepper
● Add the oyster sauce. Season with salt and pepper.

● Finally add the sesame oil and stir all the ingredients
until well integrated.
● Cover with plastic wrap and refrigerate for 15
minutes.

Note: The water chestnut is an aquatic vegetable that

provides a crunchy texture to any type of stuing.

Allergens

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Shrimp Ha Gao
The dough
Ingredients Preparation
● 200 g tapioca and rice starch ● Bring the water to boil. In a bowl add the tapioca starch and
● 150 g potato starch 100 gr of potato starch. Add the salt and pour the boiling
● 370 ml water water.
● 20 ml olive oil
● salt ● Stir until a homogeneous and compact dough is obtained.
Once the texture is obtained, let it rest for 3 minutes
covered with plastic wrap.

● Add the remaining potato starch and a dash of olive oil to

prevent the dough from sticking.

● Knead into a tube and cut into cubes of approximately

2cm. Flour.

● With the help of the palm of the hand press and with the
wooden roll give it a round shape until it is about 6 cm in
diameter. Place on a tray with a lile flour.

Note: Normally the amount of water is added in proportion to the

amount of flour, but a lile more water is added.
Allergens

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Shrimp Ha Gao
Assemble and Finish
Ingredients Preparation
● Filling
● Take the filling with a small spoon and place in the
● The dough
center of the dough. Close with several
● Black sesame
consecutive folds.
● Ginger
● Hot sauce or soy sauce
● While a few are being made, prepare the
● Banana leaf (optional)
steaming using a pot with plenty of water at
maximum heat and bring to a boil.

● In a bamboo box place the Hagao on top of a

bamboo paper and place in a bowl on top of the
boiling pot, allowing the dumping to steam for 4
- 5 minutes.

● Remove and plate on a banana leaf.

● Garnish with black sesame and ginger or some

sprouts. Use dehydrated Chinese chili or black
soy as an accompaniment.
Allergens

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Green Sui Mai

Filling
Ingredients Preparation
● 100 g shrimp
● Cut the chicken meat into cubes or ask for
● 100 g chicken
minced chicken meat at the butcher’s shop.
● 30 g water chestnut
● 1/2 spring onion ● Peel, wash and dice the shrimps.
● 30 g carrot
● 10 ml oyster sauce
● 1 tbsp sesame oil ● Dice the water chestnut; peel the carrot and
● 1 tbsp salt dice. Cut the spring onion into small cubes.
● 1 tbsp of ground pepper
● Pour all these ingredients into a bowl.

● Season with salt and pepper and add the

oyster sauce and sesame oil. Stir until all
the ingredients are integrated. Cover with
plastic wrap and keep in the refrigerator for
30 minutes.

Allergens

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Green Sui Mai

The dough
Ingredients Preparation
● 100 g tapioca flour ● Bring the water to a boil and in a large bowl pour the
● 80 g rice flour mixed flours.
● 50 g potato starch
● 20 ml olive oil ● Pour in the oil. Add the salt and the coloring. Mix
● 350 ml boiling water everything together and pour in the boiling water while
● 2 teaspoons salt mixing.
● 1 teaspoon Mokka natural pigment
(green) ● Continue stirring until a homogeneous and compact
dough is obtained. The dough can be left to rest for 3
minutes when the desired texture is reached by
covering it with plastic wrap.

● Knead and add a lile olive oil to prevent the

dough from sticking.

● Once well kneaded, form the dough into a tubular

shape and cut into cubes of about 2 cm approx.

● Press with the palm of your hand and use the wooden
roll to form a round shape until you get a diameter of
about 6 cm.
Allergens

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Green Sui Mai

Assemble and Finish
Ingredients Preparation
● Filling ● Take the filling from the refrigerator and add in the
● The dough center of the dumpling dough the amount of a small
● water spoon.
● black soy (as a sauce)
● true caviar or dried tomato ● Closing: turn it over with the help of a spoon and
(optional) 'close' it with several consecutive folds in the shape of
a flower.

● For steaming use a pot with plenty of water to put it on

maximum heat and wait for it to start boiling. In a
bamboo box add the siu mai and place in a bowl on top
of the boiling pot leaving it for 4 - 5 minutes of cooking.

● Serve on top of a base of onion sprouts and

accompany with sun-dried tomato, or true caviar,
or other subtle caviars, or spherification type.

Allergens

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Vietnamese Nem
Filling
Ingredients Preparation
● 250 g ground pork
● Wash and chop the carrot with a blender and
● 50 g chopped carrot
chop the onion.
● 50 g chopped onion
● 50 g soy noodles ● Pour the pork mince, carrot, soy noodles and
● 30 ml sesame oil
chopped onion into a bowl.
● 1 teaspoon salt
● 1 teaspoon Mokka of Chinese salt
● 1 teaspoon ground pepper ● Season with salt and pepper.

● Coat the ingredients with sesame oil. Reserve

the mixture for 15 to 30 minutes with plastic wrap.

Allergens

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Vietnamese Nem
The dough
Ingredients Preparation
● Rice paper (2 sheets per roll)
● Bring a pot of water to a boil to hydrate the rice
● 500 ml water
paper.

● Put the rice paper (2 sheets together) carefully

into the water until covered, no more than 10
seconds.

● Place the sheets on a kitchen towel so that they

do not get stuck together.

Allergens

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Vietnamese Nem
Soy vinaigree
Ingredients Preparation
● 2 teaspoons light soy sauce
● In a skillet or small saucepan over medium heat
● 1/2 teaspoon dark soy sauce
add the light soy sauce, dark soy sauce, vinegar
● 2 teaspoons rice vinegar
and sugar.
● 2 teaspoons white sugar
● Stir well, and when it starts to boil, turn o
the heat.
● Cooling.

Allergens

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Vietnamese Nem
Assemble and Finish
Ingredients Preparation
● Filling
● Place the filling (amount of a teaspoon) at one
● The dough
end of the dough and roll into a cannelloni shape.
● 50 ml olive oil
● French leuce (Trocadero) ● Let the filled dough rest for 15 minutes.
● Fresh mint
● Soy vinaigree (optional)
● Finally, fry the nems in a deep frying pan with
plenty of hot oil for approximately 2 - 4 minutes.

● Once browned, reserve on paper towels

to remove excess oil.

● Serve the nem with a Trocadero leuce leaf and 2

fresh mint leaves. It can be accompanied with a
sauce: either soy vinaigree or sweet and sour
sauce.

Note: The texture of the dough itself will help the nem
to close easily when rolled without making any folds.
Allergens

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Fried Wanton
Filling
Ingredients Preparation
● 200 gr ground pork
● Cut the chives into julienne strips or dice.
● 75 gr red shrimp
● 30 gr chives ● In a bowl place the pork, chives, sesame oil, salt
● 20 ml sesame oil and Chinese salt.
● 1 teaspoon salt
● 1 teaspoon Mokka Chinese salt ● Stir all ingredients together.
● Peel and wash the whole shrimp or
prawns and set aside.

Allergens

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Fried Wanton
The dough
Ingredients Preparation
● Wanton Pasta (with egg)
● Take a sheet of wanton pastry and with a medium
● 35 ml water
spoon, place the prepared filling in the center of
● 75 ml olive oil
the dough side. Add a whole shrimp inside.

● Close in the shape of a triangle using the water -

weing the ends of the wanton - to be able to
close it.

Allergens

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Fried Wanton
Homemade sweet and sour
sauce
Ingredients Preparation
● 40 ml orange juice
● In a medium saucepan place 100 cl of water to boil
● 30 ml lemon juice
together with the vinegar.
● 20 ml red pepper
● 50 gr potato starch ● Add the sugar, orange juice, lemon juice and
● 10 ml water
red pepper.
● 100 ml water
● 30 ml vinegar
● 10 g sugar ● Stir for 10 minutes and let the sauce reduce.
After this time, add the potato starch mixed with
a lile water.
● Stir for 2 more minutes to thicken the sauce.

Allergens

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Fried Wanton
Assemble and Finish
Ingredients Preparation
● Filling
● Heat a deep frying pan/pan with olive oil and wait
● The dough
until the oil is hot.
● Homemade sweet and sour
sauce ● Once the oil is optimal for frying,
● olive oil
place the wantons and leave for 3 - 4
minutes.

● Remove and reserve on kitchen paper to dry the

oil as much as possible.

● Plate the wanton and serve with the homemade

sauce on the side or on top.

Allergens

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Glossary
Chinese salt: monosodium glutamate, of Water chestnut: vegetable native to
Japanese origin, is a salt used as a flavor China. It is not related to the chestnut. It is
enhancer in many foods, in which we can an aquatic vegetable that grows in
see it as additive E-621, and it can also be swamps, ponds and seasonal and perennial
called MSG, Chinese salt, ajinomoto or lakes. They have been cultivated in China
umami, referring to the fifth flavor. It is for at least 3000 years. They produce
found in dierent processed foods, ornate fruits, similar to the head of a bull,
especially in broths and packaged soups or and each head contains a single starchy
in frozen salted products, because seed. They have a crunchy texture and mild
sweet flavor. It can be eaten as snak or
combined with other ingredients it
reduced to powder. Before consumption it
enhances and accentuates the flavor,
must be peeled and the white part, which is
increasing their palatability.
the edible part, is consumed.

Trocadero leuce: leuce with buery

and smooth leaves, very tasty, also known
as French leuce, it is generally green
leaf, tender and very digestive.

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 Máximo Cabrera
Panes sin Gluten de Fermentación Natural

Conversion Table

VOLUME CONVERSION

Cups Spoons and Ounces

1 cups 240 ml 1 spoon 15 ml

½ cup 120 ml 1 spoon 3 spoons

⅓ cup 80 ml 1 table spoon 5 ml

1 ounce 30 ml

1 ounce 2 spoons

TEMPERATURE CONVERSION

Temperatures most used in pastry

140 °C 150 °C 160 °C 180 °C 200 °C 250 °C

280 °F 300 °F 320 °F 350 °F 400 °F 500 °F

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 Máximo Cabrera
Panes sin Gluten de Fermentación Natural

Conversion Table
CONVERSION CUPS - GRAMS

Dry ingredients

Wholemeal
Flour Cornstarch Almond meal Grated coconut
flour

1 cup to grams 125g 120g 110g 120g 80g

½ cup to grams 63g 60g 55g 60g 40g

¼ cup to grams 32g 30g 28g 30g 20g

Buer, margarine
Chocolate
Sugar Powder Sugar Cocoa/ cacao and cream
chips
cheese

1 cup to grams 200g 110g 180g 85g 225g

½ cup to grams 100g 55g 90g 43g 113g

¼ cup to grams 50g 28g 45g 21g 54g

Note: we fill cups completely

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 Máximo Cabrera
Panes sin Gluten de Fermentación Natural

Allergen Guide

Cereals Dairy

Molluscs Eggs

Peanuts Sesame

Celery Crustaceans

Fish Nuts

Soy Mustard

Sulphites Lupins

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 Meilan Kao
Dim Sum: The Art of the Dumpling

Dim Sum: The Art

of the Dumpling
Meilan Kao

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