Toronto dim sum is the Cantonese morning tea ritual: bamboo steamers of har gow, siu mai, pork buns and rice rolls served lunchtime in Chinatown rooms and weekend banquet halls.

Cantonese dim sum reached Toronto in the 1890s with the first Chinatown along Elizabeth Street, then expanded to Spadina from the 1950s. Hong Kong immigration in the 1970s and 1980s established the modern dim sum canon; Lai Wah Heen (1995) introduced cartless reservation-only dim sum at the Metropolitan Hotel, called the best in North America by the NYT. Pearl Harbourfront's waterfront view and Rol San's late-night menu are the city's other reference rooms.

Where to eat Cantonese dim sum in Toronto

3 editor picks for Cantonese dim sum in Toronto, ranked by editorial score. All Toronto signature dishes · Cantonese dim sum across every city.

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Make it at home

Serves Makes 20 dumplings1 hr 30 minIntermediate

Ingredients

  • 200g wheat starch (for har gow wrapper)
  • 50g tapioca starch
  • 300ml boiling water
  • 2 tablespoons neutral oil
  • 250g raw shrimp, peeled and roughly chopped
  • 50g bamboo shoots, finely diced
  • 1 teaspoon sesame oil
  • 1 teaspoon Shaoxing wine
  • 1 teaspoon white sugar
  • Pinch of salt and white pepper
  • 1 tablespoon cornstarch

Method

  1. Mix wheat starch and tapioca starch in a bowl. Pour boiling water over and stir to form a dough. Add oil and knead until smooth. Cover and rest 15 minutes.
  2. Mix the shrimp, bamboo shoots, sesame oil, Shaoxing wine, sugar, salt, white pepper and cornstarch in a bowl. Refrigerate 30 minutes.
  3. Roll the dough into a log and cut into 20 equal pieces.
  4. On an oiled work surface, press each piece flat with a side of an oiled knife or a tortilla press into a 7cm round wrapper.
  5. Place a teaspoon of filling in the centre, pleat the edges by folding 7 times to form the signature har gow crescent shape.
  6. Line a bamboo steamer with parchment, place dumplings 2cm apart. Steam over high heat for 6 minutes.
  7. Serve immediately with chili oil and Chinese black vinegar.

Editor tip. Wheat and tapioca starch make the translucent skin; flour wrappers won't work. 5 to 7 pleats is the canonical har gow. Steam fresh and eat immediately.

Common allergens: Gluten, Shellfish, Soy.