Dim Sum Dipping Platter

Regular price £24.95


Dim sum is literally translated to mean “touch the heart” and the associated Cantonese phrase yum cha means “to drink tea.” Taken together, dim sum is a meal of small dishes served with tea comprised of a collection of savoury and sweet tastes from a variety of steamed and fried buns, dumplings and rolls. 

Our Dim Sum Platter combines easy, steam at home, restaurant-quality dim sum with three amazing recipes for the necessary dipping sauces! We have also thrown in a full-size bottle of Lee Kum Kee Premium Soy Sauce and May Ploy Sweet Chilli.  

This huge meal box consists of 86 beautiful dumplings. However, as they are frozen, they can be eaten over and over again. Pass on the boring nachos this weekend and introduce Dim Sum at your next big night in 

Product Size

  • 40 Pork Sieuw Mai
  • 40 Prawn Har Gow
  • 6 Cha Siu Bao 
  • 1 bunch of spring onion
  • 1 small piece of ginger
  • 2 birds eye chilli 
  • 1 bottle of premium soy sauce 
  • 1 garlic bulb

Cooking Instructions

Preparing your Dim Sum 

It couldn’t be simpler! Fill your steamer with the correct amount of water, place the dumplings into the basket and steam for around 25 minutes. Ensure there is a tight seal on your lid and if not, use a piece of foil as well as the lid.  

Check your pot halfway through to ensure there is still enough water to complete the steaming process.  

Ginger and Spring Onion Garnish – Fresh and Delicious 
Add 1 tablespoon of water to your chopped onions and microwave for 30-40 seconds (to slightly soften) Combine with 2 teaspoons of ginger, a sprinkling of salt, a pinch of sugar and 4 tablespoons of oil. Stir well and put aside for serving.  

Garlic, Ginger & Soy Dipping Sauce – Intense and Sharp 
Add a teaspoon of sugar to 3 tablespoons of premium soy sauce and mix well. Then add a small pinch of minced garlic, a teaspoon of minced ginger. 
Garlic, Chilli & Soy Dipping Sauce – Slightly sweet with a spicy kick 

Add a teaspoon of sugar to 3 tablespoons of premium soy sauce and mix well. Add a teaspoon of garlic and one birds-eye chilli, chopped finely. Stir well and put aside for serving 



Pork Sieuw Mai - Pork, wheat flour, potato starch, shiitake mushrooms, sugar, sunflower oil, chestnut, gluten, soya sauce, soybean, salt, flavour enhancer, sesame oil, pepper dried oil, dried shrimp, paprika extract 

Prawn Har Gow - Prawn, Wheat, Starch, Potato starch Bamboo, Vegetable oil, Soya Sauce, Soybean, Wheat, Sesame Oil, Pepper

Cha Siu Bao - Yellow Bean, Oyster, Mollusc, Soy, Soybean, Wheat, Sesame, Barley, Sulphite, Soya, Pastry


Country of Origin




Pork Sieuw Mai -18 degree

Prawn Har Gow  -18 degree

Cha Siu Bao -18 degree