Dim Sum Charcuterie Board
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.
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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.
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