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What You Can Do Ahead

Still seem overwhelming? Here are a few tips on how to divide up dim sum-making tasks.

Day Before:

Make the cucumbers and chill them.

Blanch the pork riblets.

Make the scallion pancake sauce.

Make the scallion pancakes up to the point where they're rolled up. Refrigerate them, separating the rolls with parchment paper.

Morning Of:

Chop the ginger, garlic and scallions for the pork glaze.

Make a big pot of rice in the cooker (or in a pot on the stove).

Preheat the oven to 200 degrees.

Glaze the ribs and slide them in the oven to keep warm.

Take the cucumbers and pancake sauce from the refrigerator and set the table. Pull the ribs from the oven.

Roll out the pancakes and fry a couple in two skillets. Drain on paper towels, cut each in 8 pieces and serve. (You can always make more later. They'll hold up on a rack in the 200-degree oven for 5 to 10 minutes, but they're best eaten right away.)

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