SEATTLE — Culinary instructor and pastry chef Thanh Tang loves to show people how to cook Dim Sum style as he believes it's a perfect way to bring people together around food. Dim Sum, translated means "to touch your heart". 

Thanh teaches classes at WHISK in Bellevue as well as PCC locations. He also moonlights as florist. 

Recipe: Dungeness Crab & Pork Shu Mai

From Culinary Instructor Thanh Tang. 

Makes 12 Dumplings


  • 8 ounces minced pork
  • 6 shitake mushrooms, minced
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • ¼ teaspoon white pepper
  • ½ teaspoon toasted sesame oil
  • 1 tablespoon potato starch
  • 8 ounces Dungeness crab meat
  • 12 shu mai/dumpling wrappers
  • 2 tablespoon minced carrots, for garnishing


In a medium bowl, combine the pork, shiitake mushrooms and salt. Mix to until the filling becomes sticky then add the sugar, pepper, sesame oil and potato starch. Add the crab meat last and mix gently to combine.

Place 2 tbs of filling in the center of each wrapper. Lift and crimp the sides of the wrapper around the filling leaving the top open. The dumplings should look like little flowerpots. Garnish by arranging ¼ teaspoon of minced carrots in the center shu mai. Place dumplings onto a lined steamer basket. Steam over high heat for 6 to 8 minutes or until the internal temperature reaches 165’F.

ABOUT THE CHEF: "A graduate of Seattle Culinary Academy, and Star Chef Management in Hong Kong, Thanh Tang believes that cooking should be fun and stress free. His philosophy is that you can’t know where you’re going unless you know where you came from. Hence, a strong understanding of cultures and techniques associated with a recipe is the secret foundation of any great cook." PCC.

Segment Producer Suzie Wiley. Watch New Day Northwest 11 AM weekdays on KING 5 and streaming live on Contact New Day.