Sticky Rice in lotus leaf (aka nor mai gai) is a leaf-wrapped sticky rice packet with pork, chicken, sausage and black mushrooms inside. The contents are steamed and then unwrapped for the diners at the table.
Steamed pork buns are a classic dim sum dish, a must order item at the restaurant. Pork is roasted or barbecued, wrapped in white dough and then steamed.
Steamed chicken feet are deep fried and then steamed until the meat and skin feel very soft. Though chicken feet might feel a bit out there for western palates, this dish is a highlight of the meal for intrepid dim sum diners.
Steamed pork ribs are made by steaming pork rib tips with whole black beans and oil to create a savory treat. The menu never specifies that the ribs or beer or pork, but diners know that they are never made with beef ribs because they are too big.
Traditional siu mai are filled exclusively with chopped pork, though some restaurants will include shrimp in the filling. Siu mai are wrapped in a fresh pasta skin that is left open, so that the filling peeks out of the top of the dumpling when served at the table.
Shrimp dumplings are usually filled with chopped or whole shrimp and pieces of water chestnut or bamboo shoot to add a bit of crunch, before being steamed in a translucent wrapper. Shrimp dumplings are a must-have dim sum staple and the best restaurants proudly highlight the quality of the seafood included in their dumplings.
Steamed soup dumpings were originally a northern Chinese creation, but you can find them in southern Cantonese restaurants now, as well. The main feature is the wrapper, which is formed like a volcano on top and releases a mouthful of hot soup when bitten off.
Steamed sausage rolls are made by wrapping the same white bread that is used in steamed roast pork buns around a Chinese sausage. The bread soaks up the oil from the sausage to create a savory treat.