Traditionally, dim sum is meant to be enjoyed with a group, allowing you to sample a large number of items. But there is no reason you can't make your favorite dim sum dishes at home. Many dim sum items can be incorporated into a main meal â€" for example, dumplings can take the place of rice or noodles. Here are my favorite dim sum recipes:
Rhonda ParkinsonThese northern Chinese dumplings are considered a lucky food because of their resemblance to ancient Chinese money. While jiaozi are a traditional Chinese New Year food, many families make them during other special occasions, such as birthdays. This jiaozi recipe has a pork or beef filling, and has been reader-rated at 5 out of 5 stars.
Rhonda ParkinsonSpring rolls have their origins in the spring festival, and were originally filled with vegetables from the Spring harvest. The filling for these spring rolls includes barbecued pork and Chinese dried mushrooms (dried shiitake mushrooms), along with shredded carrot, red bell pepper, and mung bean sprouts. Serve the spring rolls plain, or with a simple soy sauce and rice vinegar dipping sauce.
Vegetable Spring Rolls 
Rhonda ParkinsonYou’ll find these at any dim sum restaurant â€" steamed buns filled with barbecued pork.
These basket-shaped, open-faced dumplings are also called "cook and sell dumplings." In this recipe, the Siu Mai are filled with shrimp, pork and Chinese dried mushrooms. Using wonton wrappers saves you from having to make your own dumpling dough.
Wonton Wrapper Recipe This recipe comes from Evelyn Chau, who notes that the watercress absorbs the flavor of the seasoned beef. It includes dried citrus peel, available at Chinese/Asian markets.
Pearl balls are pork meatballs that are rolled in glutinous rice and then steamed. The name comes from their shiny, pearly color after cooking, thanks to the glutinous rice coating. Glutinous rice, also called sticky rice, is sold in Chinese/Asian markets.
Rhonda ParkinsonThe easiest type of Chinese dumpling to make, potstickers are fried on one side and then steamed. According to legend, potstickers were invented when a cook accidentally burnt a batch of dumplings and decided to serve them anyway. Ideally, potstickers should be crispy on the bottom and soft and smooth on the top.
Vegetable PotstickersHow to Freeze Potstickers Glutinous rice flour (sticky rice flour) is available in Chinese/Asian markets. Like other Chinese cakes, turnip cake is steamed instead of baked. Slices of the cake are fried just before serving.
Rhonda ParkinsonThese soft buns are filled with a buttery coconut filling, made with coconut flakes.
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