The 5 Must-Try Dishes to Order if You’ve Never Had Dim Sum

Ordering dim sum for the first time can be an exhilarating — and overwhelming — experience. Some larger restaurants like Yank Sing, a popular dim sum hot spot in San Francisco, offer over 100 rotating dishes every day, from a frenzy of rolling carts. If you’re heading to your first dim sum experience or ringing in the year of the snake on Lunar New Year, here’s everything to know about the ever-popular meal, plus the dishes you need to try.

Related: Dim Sum Is a Way of Life in Cantonese Culture — Here's Where to Try It in Hong Kong

What is dim sum?

Dim sum is a traditional Chinese meal that consists of a variety of small plates and is often served with tea. In China, there are many regional styles of dim sum, but Cantonese-style dim sum is the most well-known globally, especially in the United States. This style includes steamed, baked, and fried dishes like steamed and pan-fried dumplings, rice noodle rolls, and pork buns that are lightly seasoned to highlight the delicate flavors of the ingredients. Dim sum is traditionally enjoyed as a late breakfast or brunch, but because of its popularity, some establishments offer all-day dim sum service.

Dim sum translates to “touch the heart,” which speaks to the philosophy that each dish is meant to be slowly savored not just to fill your appetite, but to bring happiness and joy. There’s no shortage of dishes that follow through on that promise. We always turn to Lo Main Gai (lotus leaf-wrapped rice parcels), Lo Bak Go (turnip cakes), Jian Dui (fried sesame balls), and Cheung Fun (rice noodle rolls that can be filled with shrimp or pork). But if you’re a first-timer, these are the dishes you absolutely can’t miss out on.

Har gow

These steamed shrimp dumplings are the heart and soul of dim sum and an all-time favorite amongst regular patrons. “You can find [them] at any dim sum establishment,” says Yank Sing owner Vera Chan-Waller.

They consist of a minced shrimp filling, seasoned with white pepper and ginger, encased in a nearly translucent dumpling skin. A combination of wheat and tapioca flours gives the skin a a pleasant chew and has earned har gow the the nickname “crystal shrimp dumplings.” Kick off your feast with an order — these aren’t too filling, thanks to the delicate shrimp flavor and thinner dumpling skin.

Related: How to Throw a Dim Sum Party Like A Pro

Char siu bao

Traditionally stuffed with sweet and savory Chinese barbecue pork, char siu bao falls into two categories: baked or steamed. Baked baos, a southern Chinese speciality, are smooth, round, and golden brown buns that are sweeter than their steamed counterpart thanks to the inclusion of more sugar in the dough. Steamed baos are white, and are either pinched or pleated at the top to seal them.

These baos are popular at dim sum restaurants and Chinese bakeries alike, and for good reason. The sweet, rich barbecue flavor and meltingly tender char siu meat are a match made in pork paradise. Baos generally are served in sets of two, so if you’re dining with a larger group, you’ll want to snag more than one order.

Shumai

Another stellar set of steamed dumplings are shumai. When the dim sum cart rolls around, look out for slightly yellow dumplings (the dough is often enriched with eggs) that are left open at the top to reveal a traditional ground pork and shrimp filling. (They are also often garnished with fish roe, which makes them easy to spot.)

These dumplings have a rich pork flavor that is similar to that of a pork potsticker. The unique mouthfeel can be described as “Q,” a Taiwanese term for a particular texture that strikes a balance between firm and chewy yet still tender, with a good snap.

Pair these with Chinese hot mustard, a staple dipping sauce at dim sum restaurants alongside soy sauce and chile oil. The horseradish-like flavor tickles your nose and its heat balances the succulent pork flavor.

Related: Pixar 'Bao' Director Domee Shi Gave Us Her Mom's Dumpling Recipe

Gai-lan

Crisp-tender leafy greens like blanched and sautéed gai-lan, aka Chinese broccoli, are especially welcome in the middle of the meal when you need an interlude between heavier courses. “The key is to pace yourself,” explains Chan-Waller. There are two options for your order: umami-packed oyster sauce or a clear garlic sauce. You can’t go wrong either way.

Hong Kong egg tarts (daan tat)

Make sure to save room for these smooth and creamy egg custards that are encased in mildly sweet, buttery, flaky pastry. Similar to Portuguese pastéis de nata and English egg custard tarts, Hong Kong egg tarts are believed to have originated around the 1920s in the port city of Canton (now Guangzhou). Inspired by English custard tarts that were brought over by visiting British chefs, Cantonese bakers created their own version with flaky puff pastry instead of a short crust, and a simple filling of eggs, sugar, milk, and sometimes vanilla extract.

After World War II, the egg tarts made their way to Hong Kong, following the migration of wealthy Cantonese people to the city. They exploded in global popularity and today are recognized around the world as Hong Kong egg tarts.

Light, flaky, and creamy, these are the perfect one-bite treat to conclude your dim sum experience — whether it’s your first time or your thousandth.

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