One reason we love making (and eating) dim sum is for the variety. In this episode of Yan Can Cook, Martin shows us how to make several variations, including golden meat-filled turnovers (2:10),
steamed juicy buns (9:39), egg custard tarts (13:29), and quail egg siomai (20:50). Don't forget your bamboo steamer!
Yan Can Cook
Season 3, Episode 19, 1989
#MartinYanMondays
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About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
See what Martin is up to now on his website: https://yancancook.com/home/
Discover more fun with food on KQED: https://www.kqed.org/food