The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant by Wilson Tang and Joshua David Stein

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    • Categories: Bread & rolls, savory; Chinese; Vegan
    • Ingredients: active dry yeast; all-purpose flour
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    • Categories: Bread & rolls, savory; Chinese
    • Ingredients: active dry yeast; all-purpose flour; store-cupboard ingredients
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    • Categories: Bread & rolls, savory; Sandwiches & burgers; Small plates - tapas, meze; Chinese
    • Ingredients: white onions; light soy sauce; oyster sauce; toasted sesame oil; dark soy sauce; active dry yeast; all-purpose flour; pork tenderloin; Shaoxing wine; MSG; chicken powder; white pepper; ketchup; hoisin sauce; Chinese five-spice powder; yellow food coloring; red food coloring
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    • Categories: Bread & rolls, savory; Sandwiches & burgers; Small plates - tapas, meze; Chinese; Vegetarian; Vegan
    • Ingredients: Chinese broccoli; canned bamboo shoots; dried bean curd; toasted sesame oil; MSG; active dry yeast; all-purpose flour
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    • Categories: How to...; Small plates - tapas, meze; Chinese
    • Ingredients: filling of your choice; Shanghai-style wrappers
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: dried shiitake mushrooms; pork collars; shrimp; white pepper; toasted sesame oil; chicken powder; Shanghai-style wrappers
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: cuttlefish; shrimp; white pepper; toasted sesame oil; potato starch; chicken powder; Shanghai-style wrappers
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    • Categories: Small plates - tapas, meze; Chinese; Vegetarian; Vegan
    • Ingredients: dried wood ear mushrooms; napa cabbage; shiitake mushrooms; carrots; bamboo shoots; white pepper; Shaoxing wine; toasted sesame oil
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: dried shiitake mushrooms; pork collars; shrimp; white pepper; toasted sesame oil; Shanghai-style dumpling wrappers; chicken powder
    • Accompaniments: Dumpling dipping sauce
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: chicken breasts; napa cabbage; fresh ginger; scallions; chicken powder; white pepper; toasted sesame oil; Shanghai-style dumpling wrappers
    • Accompaniments: Dumpling dipping sauce
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    • Categories: Small plates - tapas, meze; Chinese; Vegetarian; Vegan
    • Ingredients: frozen edamame; Chinese chives; canned straw mushrooms; vermicelli noodles; xanthan gum; toasted sesame oil; Szechuan chilli oil; spinach dumpling wrappers
    • Accompaniments: Dumpling dipping sauce
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    • Categories: Soups; Chinese; Vegetarian; Vegan
    • Ingredients: Spanish onions; fresh ginger; carrots; daikon radishes; dashi kombu; cilantro; scallions; whole star anise; mushroom powder; light soy sauce; rice wine vinegar; frozen edamame; Chinese chives; canned straw mushrooms; vermicelli noodles; xanthan gum; toasted sesame oil; Szechuan chilli oil; spinach dumpling wrappers; yu choy
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    • Categories: Small plates - tapas, meze; Chinese; Vegetarian; Vegan
    • Ingredients: sweet potatoes; kale; fresh ginger; scallions; light soy sauce; toasted sesame oil; garlic powder; white pepper; wonton wrappers
    • Accompaniments: Dumpling dipping sauce
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    • Categories: Sauces, general; Small plates - tapas, meze; Argentinian; Chinese
    • Ingredients: red potatoes; Mexican chorizo sausages; yellow onions; Shanghai-style dumpling wrappers; shallots; garlic; cilantro; parsley; dill; fresh oregano; queso fresco
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; American; Chinese
    • Ingredients: ground beef; American cheese; yellow onions; mayonnaise; ketchup; iceberg lettuce; cherry tomatoes; pickles; Hong Kong-style wrappers
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: shiitake mushrooms; chicken thighs; chicken powder; white pepper; toasted sesame oil; Hong Kong-style wrappers
    • Accompaniments: Dumpling dipping sauce
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: shrimp; white pepper; toasted sesame oil; chicken powder; Hong Kong-style wrappers
    • Accompaniments: Dumpling dipping sauce
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: dried shiitake mushrooms; pork collars; shrimp; chicken powder; white pepper; toasted sesame oil; Hong Kong-style wrappers
    • Accompaniments: Dumpling dipping sauce
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: shrimp; white pepper; toasted sesame oil; chicken powder; wheat starch; lard
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: shrimp; white pepper; toasted sesame oil; chicken powder; wheat starch; lard; chives
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: shrimp; white pepper; toasted sesame oil; chicken powder; wheat starch; lard; snow pea leaves
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    • Categories: Dips, spreads & salsas; Small plates - tapas, meze; Chinese
    • Ingredients: gelatin powder; chicken broth; all-purpose flour; ground pork; Shaoxing wine; toasted sesame oil; light soy sauce; white pepper; fresh ginger; Chinese black vinegar
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    • Categories: Fried doughs; Small plates - tapas, meze; Chinese
    • Ingredients: chicken bouillon; Shaoxing wine; ground pork; dried shiitake mushrooms; shrimp; scallions; Chinese five-spice powder; dark soy sauce; toasted sesame oil; taro root; wheat starch; lard; neutral oil of your choice
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Notes about this book

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Notes about Recipes in this book

  • House special roast pork buns (Char siu bao)

    • bwhip on November 14, 2020

      These turned out great for us, though I was confused by quantities in the recipe. I cut the recipe for the pork (Char Siu) in half, since only three cups are needed. When I got to the part about food coloring in the marinade, I did a double-take. A half cup each of red and yellow food coloring? A half cup? I’m used to seeing a drop or two. I just left it out, and added water instead. Using the bun recipe, the initial dough was quite loose and sticky, as though it needed more flour. I added more while kneading after a couple of hours of rising and it worked out fine. End result was puffy and soft, and the pork filling was fantastic.

  • Gauu zi: shrimp master filling

    • bwhip on November 15, 2020

      We loved these dumplings, though again there was a curious oddity in the recipe. The recipe says "Combine all the ingredients in a blender. Blend at high speed until sticky like grout or a paste, 3 to 5 minutes..." It then says to be sure not to overmix. That seemed like a crazy amount of time to blend. I used a food processor, and found that it became the desired "paste" texture in less than 10 seconds. Either way, the results for us turned out great, with lovely flavor and texture in the dumplings.

  • Plain cheung fun

    • mjes on August 07, 2021

      I tried this wrapper replacing wheat starch with corn starch to meet a guest's dietary restrictions. My steamer doesn't hold a quarter sheet pan - promise not to laugh when I say I used cake pan bottoms - the removable kind obviously. This had an advantage -- I couldn't overfill the pans so they all came out thin. In a sheet pan I suspect it would have taken me some time to master judging the thickness correctly. These are excellent wrappers - a very neutral flavor that marries well to almost any filling and dipping sauce.

  • Scallion pancakes

    • mjes on August 07, 2021

      This is my favorite scallion pancakes - primarily for it's use of boiling water. I've also tried it using fried sage rather than scallions which worked quite well.

  • Sloppy Joe noodles (aka spicy chicken Bolognese served over wheat noodles)

    • Dannausc on January 17, 2021

      Fine, not memorable.

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