Ginger

The Lee Ho Fook chef's go-to dish for summer.

Don't underestimate that dressing – it's a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.

The legendary chef's take on a Cantonese classic.

The Shanghai dumpling receives an upgrade. We've stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.

These little parcels may be simple to make, but the flavour packs a punch.

A fast and easy way to up your vegetable count.

A chicken soup to cure all ills.