A Dim Sum Charcuterie Board with some of your yum cha favorites – Sang Yoke Bao, Daan Tat, Char Siu Bao, Lo Bak Gao, Siu Mai, Wu Kok.
Checking Off My To-Do List
This Dim Sum Charcuterie Board has been on my to-do list like forever. Admittedly, dim sum dishes are not easy to prepare. Preparing just one dish is not a problem but preparing 6 to 7 dishes all at once can be daunting and hard to do for one person in a day. I made all 6 dishes in 3 days. I would have made a seventh dish but ran out of time.
An Old Dim Sum Favorite On The Blog
Easy Siu Mai made using wonton wrappers filled with ground pork, shrimp, mushroom, and water chestnuts, topped with chopped carrot as crab roe. You can make this ahead of time and keep the formed dumplings uncooked and refrigerated.
New Recipes For This Dim Sum Charcuterie Board
Although I already have a Char Siew Bao recipe on this blog, I improved on the recipe to make the dough easier to handle. There is also a slight difference in the filling. This Char Siu Bao (Steamed BBQ Pork Buns) is the improved version I made 2 days ahead together with the Steamed Pork Buns (Sang Yoke Bao) which I will be sharing soon. Of course we ate some fresh out of the steamer but I kept some in the freezer for this board.
It was bao day as I also made Steamed Pork Buns (Sang Yoke Bao). Unlike Char Siu Bao, the filling for this steamed buns are not cooked beforehand. Hence, the word sang yoke which means fresh meat in Cantonese. This kind of bao is popular in Northern and Central China but not so much in Malaysia.
A Most Requested Recipe
This next recipe is one that has been requested repeatedly and so I finally decided to make it. Chinese Radish Cake (Lo Bak Gao) is fairly easy to make and it is very popular at the dim sum restaurants.
Wu Kok – A Very Popular Dim Sum Dish
Wu Kok is a very popular dim sum dish. It is crispy on the outside and fluffy on the inside with a moist and tasty filling. Achieving that lacy-like texture is not easy and I was very pleasantly surprised at how well these turned out. I made these on the day I served the board because I wanted these Crispy Taro Puffs to be crispy for maximum enjoyment.
Something Sweet
Finally, here is something sweet for my Dim Sum Charcuterie Board – Hong Kong Egg Tarts (Daan Tat. This is another dim dum dish that I love. These mini egg tarts are just the perfect size for one serving. The combination of flaky pastry and sweet egg custard cannot be beat. Taken at the end of a dim sum feast really rounds off the meal.
My Kitchen Was Like A Dim Sum Shop
I made the two most challenging dishes to the last, i.e. on the day of serving. The other was Hong Kong Egg Tarts (Daan Tat), which I will be sharing soon. It was hectic to say the least, as I had to steam the buns and dumplings, pan fry the radish cake, and make the crispy puffs and egg tarts from scratch. My kitchen felt and smelt like a dim sum shop. 😉
On top of all that, I was taking pictures as I went along. Thankfully, my office/studio is right next to the kitchen and I was carrying dishes and photography props in and out. Can you imagine the mess after dinner and the cleanup? 😳 That is all part of the crazy life of a food blogger.
Similar Products Used in How To Make This Dim Sum Charcuterie Board
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24 inches Large Round Solid Circle Serving Tray, Black Walnut Platter with 4 Coasters
24 inches Large Round Tray with Handle, Black Walnut
Round 24″ Black Walnut Wood Serving Tray with Handle
22 Pieces Charcuterie Board Accessories and Toothpick Flags
Mini Serving Tongs 5-Inch, Stainless Steel, Set of 4
4 Pcs Mini Wooden Spoons with Tied Line on Handle
6 Small Wooden Condiments Spoon
Yeo’s Sweet Chili Sauce
Dim Sum Charcuterie Board
Equipment
Materials
- 8 Hong Kong Egg Tarts (Daan Tart)
- 1 portion Siu Mai (Shumai)
- 1 portion Chinese Radish Cake (Lo Bak Gao)
- 8 Crispy Taro Puffs (Wu Kok)
- 4 Char Siu Bao (Steamed BBQ Pork Buns)
- 4 Steamed Pork Bun (Sang Yoke Bao)
- 1 cups fried wonton wrapper
- 2 cups crispies (any kind)
Sauces
- ¼ cup sweet chili sauce (in two small bowls)
- ¼ cup hoisin sauce
Instructions
- Arrange Hong Kong Egg Tarts (Daan Tat) in the center of the board.
- Place Sui Mai in 4 small dishes with 2 of the dishes on opposite sides of the board.
- Arrange Chinese Radish Cake (Lo Bak Gao) on one side.
- Place Crispy Taro Puffs (Wu Kok) to one side.
- Arrange Char Siu Bao (Steamed BBQ Pork Buns) and Steamed Pork Buns (Sang Yoke Bao) on opposite sides of the board.
- Tuck in bowls with sauces in close to the Siu Mai.
- Fill in the gaps with fried wonton wrappers and crispies.
More Dishes A Dim Sum Charcuterie Board
I am pleased with how this board turned out. The family thoroughly enjoyed it and I will make another board with other dim sum dishes sometime in the near future. Here are a few more dim sum favorites for you to check out.
1. Lo Mai Gai (Steamed Glutinous Rice with Chicken)
2. Crystal Skin Shrimp Dumpling
3. Sui Kow/Shui Jiao (Chinese Dumpling)
4. Steamed Pork Ribs
5. Hor Yip Fan (Lotus Leaf Wrapped Rice)
6. Gai Lan (Chinese Broccoli) with Oyster Sauce
7. Jian Dui (Sesame Seed Balls)
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