Scallop siu mai

Although I have been eating them pretty much since I was able to eat solid food, my real dim sum journey started about four years ago when I went back to Singapore to learn how to make them from scratch. On the first day of class, my teacher made sure that I made a minimum of 500 of each type before I could move onto the next, as getting each one to look exactly the same takes time. With these open wontons, practice makes perfect – but don’t be put off! They will taste good however they end up looking and are a great addition to any dinner party.

Tip: The traditional way to beat the filling is to scoop it from the mixing bowl in a cupped hand and throw it back into the bowl. This not only tenderises the meat, but will push any air out of the mix, creating a smooth finish when biting into the dumplings.

Recipe from Chinese Unchopped by Jeremy Pang (Quadrille, £20)

Photography by Martin Poole.