From light and fluffy buns stuffed with barbecue meat or minced chicken and shiitake mushrooms to juicy prawn hargao and classic chicken siu mai, thanks to Little Bangkok you can have a dim sum spread ready in minutes – just add dipping sauces.
In the mood to make your own instead? Follow these three simple steps:
Roll out the dumpling dough as thinly as you can on a floured surface. Use a cookie cutter to stamp out small circles, about 9cm in diameter.
Put 1 tsp filling of choice in the centre. Dampen the edges of the circles lightly with water. Fold the dough over the filling into a half moon shape.
Pinch and pleat the dough together to seal, then place flat-side down on a floured baking tray until you’re ready to start steaming.
Take it one step further with Myles Williamson's recipe for steamed vegetable dumplings: