Sandy Shi’s
Long before she became the executive dim sum
chef at the Wynn Las Vegas Hotel, Sandy Shi
learned techniques from her mother. These
chive dumplings, which Sandy makes
using homemade wrappers, are one of her
go-to recipes. “I cut the shrimp in half
to give them a bit more texture,” she says.
Wilson Tang’s
Wilson Tang owns Nom Wah Tea Parlor,
the longest-running dim sum restaurant
in New York City’s Chinatown, and he
recently released The Nom Wah Cookbook,
which includes recipes for perennial
favorites like scallion pancakes. “They’re a
classic,” he says. “That flaky texture makes
them a light appetizer,” he says.
JANUARY/FEBRUARY 2021 ●FOOD NETWORK MAGAZINE 75