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Guangdong Province — dim sum tradition Techniques

3 techniques from Guangdong Province — dim sum tradition cuisine

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Guangdong Province — dim sum tradition

Cantonese Deep-Fried Taro Dumpling (Wu Gok) — Lacy Crust Craft

Guangdong Province — dim sum tradition

Wu gok (芋角) — deep-fried taro dumpling — is one of the most technically demanding items in the dim sum pastry repertoire. The dough is made from mashed taro and lard with wheat starch; the challenge is creating the characteristic lacy, honeycomb-patterned crust that forms when the dumpling is fried. The interior is a savoury pork-mushroom-shrimp filling.

Chinese — Cantonese — Dim Sum Pastry foundational →

Cantonese Steamed Spare Ribs with Black Bean (Dou Chi Zheng Pai Gu)

Guangdong Province — dim sum tradition

Steamed spare ribs with black bean and chili are one of the most ordered dim sum items globally. Small pork spare rib pieces are marinated with fermented black beans (dou chi), garlic, chili, soy, and sesame oil, then steamed in a dish. The ribs must be cut small (3–4cm pieces), marinated at least 30 minutes, and steamed until the fat renders and the meat is tender but not falling apart.

Chinese — Cantonese — Dim Sum Steaming foundational →

Cantonese Turnip Puff Pastry (Loh Bak Sou)

Guangdong Province — dim sum tradition

Loh bak sou (蘿蔔酥) — turnip puff pastry — is a Cantonese dim sum pastry: a filling of shredded daikon radish, dried shrimp, and pork, mixed with sesame and oyster sauce, is enclosed in a flaky Chinese pastry (water-and-oil dough with oil paste lamination). Baked until golden and flaky. The Chinese pastry tradition is distinct from French puff pastry — it uses lard rather than butter for the oil paste.

Chinese — Cantonese — Dim Sum Pastry →