7 delicious recipes straight from the House of Ming kitchen

Delhi’s first 5-star Chinese restaurant, House of Ming, recently reopened its doors with an all-new ambience, but the same stellar flavours!

Edamame smoked chilli dim sum

Edamame smoked chilli dim sum at house of ming.
Edamame smoked chilli dim sum at House of Ming.


  • 50 gm edamame
  • 40 gm chopped asparagus
  • 3 gm salt
  • 3 gm sugar
  • 3 gm white pepper powder
  • 10 ml refined oil
  • 20 gm potato starch
  • 30 gm tang ming flour
  • 2 gm fresh red chilli
  • 5 gm chopped  garlic
  • 5 gm black bean
  • 10 gm chilli flakes
  • 10 gm onion


  • Chop and blanch both edamame and asparagus.
  • In a wok, toss it and season it with salt, sugar, and white pepper.
  • Make slurry with 5 grams of potato starch and add it to the wok to bind the mixture. This mixture will act as the filling.
  • In a bowl take the tang ming flour and the remaining potato starch. Add about 30ml of boiling hot water to it, while continuously stirring the mixture. Once it coagulates and forms a dough, cover it and let it rest.
  • Meanwhile, heat oil in a wok to medium heat, add chopped garlic and chopped onion and sauté gently till it turns golden brown.
  • Now add the black bean and chilli flakes and sauté for a few more minutes. Let the sauce rest for one hour before using it. While the sauce rests, cut the resting dough into 8 gm pieces.
  • On a marble surface press down using a cleaver in a circular motion to roll out the dough into dim sum wrappers.
  • Take a piece of dough in your hand and add a teaspoon of the filling and shape it like a flower.
  • Once the dim sums are ready, steam them in a preheated steamer for four minutes.
  • Add a quarter of a teaspoon of the sauce on top to garnish it.

Hand cut noodles, chicken

A warm bowl of hand cut noodles with chicken at house of ming.
A warm bowl of hand cut noodles with chicken at House of Ming.


  • 150 gm red lotus flour
  • 2 ml eggs
  • 75 gm chicken breast
  • 10 gm pak choi
  • 10 gm carrot
  • 10 gm bean sprouts
  • 10 gm green pepper
  • 10 gm onion
  • 5 gm sliced elephant garlic
  • 3 gm garlic
  • 4 gm chilli flakes
  • 12 gm spring onion
  • 5 gm salt
  • 3 gm sugar
  • 3 gm white pepper powder
  • 3 ml soya sauce
  • 5 gm refined oil


  • Make a dough with red lotus flour, egg, 40 ml of water, and a pinch of salt. Let it rest for a few minutes and then roll it out to approximately one millimetre thickness.
  • Once it is rolled thin, cut it into thin stipes of noodles. Blanch it for two minutes and wash it with cold water. Sprinkle some oil so that the noodles don’t stick. Keep it aside.
  • Scramble an egg and keep it aside.
  • Make the homemade smoked chilli sauce by cooking chopped garlic and chilli flakes in hot oil until the garlic turns golden, and let it cool.
  • In a wok, sauté the vegetables, sliced elephant garlic, and chicken. Add the noodles and give it a toss.
  • Season it with salt, white pepper, a touch of soya sauce, and a teaspoon of homemade smoked chilli sauce. Add the scrambled egg to it and toss well.
  • Garnish the dish with chopped spring onions.

Lobster pickled chilli 

House of ming's lobster with pickled chillies.
House of Ming’s lobster with pickled chillies.


  • 300 gm lobster
  • 20 gm red thai pepper, diced
  • 20 gm yellow thai pepper, diced
  • 20 gm spring onion
  • 20 gm onion
  • 20 ml refined oil
  • 10 gm ginger
  • 10 gm garlic
  • 10 gm black bean
  • 3 gm white pepper
  • 15 ml rice vinegar
  • 5 gm salt
  • 3 gm sugar
  • 10 ml cooking wine
  • 80 gm glutinous rice
  • 40 ml light soya sauce
  • 15 gm coriander


  • Make a pickling liquid with rice vinegar, salt, and sugar.
  • Dice the red and yellow thai chilies and soak it in the liquid overnight. After soaking it overnight, in a wok, cook black beans with 10 ml of oil. Add the pickled chillies and cook for a few seconds. Keep it in a clean container and let it cool. 
  • Meanwhile, cut the lobster lengthwise into two, keeping the shell and tail intact.
  • Remove the meat and wash the shell. Marinate the meat with pickled chillies and put it back in the shell. Add some more of the pickled chillies on top and steam it for six minutes. 
  • Meanwhile, heat the light soy sauce and Chinese wine. Let it simmer slowly with coriander. After letting it sit with the coriander for 40 minutes, strain the sauce. Keep it in a clean container and add a pinch of salt.
  • Cook the glutinous rice on the side, with twice the amount of water in a preheated steamer for 30 minutes.
  • Serve it by placing the steamed lobster on a plate and top it off with chopped spring onions. Add hot oil to temper it.
  • Pour the house soya over it and serve steaming hot along with the glutinous rice.

Mala roast cumin goat shoulder

Flavours packed in this house of ming signature offering.
Flavours packed in this House of Ming signature offering.


  • 12 gm reshampati chilli
  • 12 gm sichuan peppercorn
  • 12 gm garlic
  • 5 gm fresh red chilli
  • 800 gm goat shoulder
  • 10 gm potato starch
  • 25 ml refined oil
  • 5 gm salt
  • 5 gm sugar
  • 21 gm rice flour
  • 9 gm refined flour
  • 25 gm pak choi
  • 12 gm cucumber
  • 12 gm carrot
  • 25 gm rice vinegar
  • 3 gm ginger
  • 5 gm cumin


  • Take a whole goat shoulder that is approximately 800 gms in weight.
  • Take three grams of salt and eight grams of garlic paste, and rub it well on the goat. Let this marinate overnight.
  • The next day, make another marinade by mixing raw garlic paste, chilli paste, toasted and ground cumin, salt, toasted and ground Sichuan pepper, and fresh red chillies. Let the goat marinate for six to seven hours.
  • Make the dough for the peking pancakes by mixing rice flour and red lotus flour with hot water. Let the dough rest for 20 minutes and then roll it into thin pancakes.
  • On a medium hot pan, heat the pancakes for a few seconds and keep them aside.
  • Make a pickling liquid for the pickled vegetables with rice vinegar, sugar, white pepper, and a pinch of salt.
  • Cut the carrot and cucumber into batons and pickle it overnight. Roast the goat shoulder at 120˚c for two hours. Baste the goat shoulder with the marinade and chilli oil every 30 minutes.
  • Debone and slice the goat shoulder and place it on an oval white platter.
  • Steam the pancakes in a bamboo steamer and serve it in the same basket.
  • Serve the pickled vegetables in a small bowl along with it.

Pan fried chicken kothe

These pan-fried dimsums at house of ming are some of the best in delhi.
These pan-fried dimsums at House of Ming are some of the best in Delhi.


  • 80 gm chicken thigh
  • 5 gm chopped  ginger
  • 5 gm chopped celery
  • 5 gm potato starch
  • 5 gm salt
  • 3 gm sugar
  • 3 gm white pepper powder
  • 3 ml sesame oil
  • 3 ml garlic oil
  • 5 gm chopped coriander
  • 50 gm red lotus flour
  • 5 gm spring onion


  • Chop the chicken and add finely chopped ginger, celery, and spring onions to it.
  • Mix it well and season it with salt, sugar, and white pepper. Once the mixture is mixed well, add sesame oil, garlic oil, and potato starch for binding. Mix the mixture very well and let it marinate overnight.
  • Mix 40 gms of red lotus flour with cold water to form a tight dough. Knead it well till it becomes smooth.
  • Cut the dough into 10 gm pieces and roll them out with a dim sum roller to form dim sum wrappers.
  • Take 25 gms of the filling in one wrapper and fold it in such a way that it forms a half moon shape. Once the dim sums are folded, steam them for six minutes in a preheated steamer.
  • Meanwhile, make a batter by mixing 10 gms of flour with 100 ml of water, and 20 ml of refined oil.
  • Pour the batter over a flat pan at low heat to make the tulle.
  • Once the tulle is cooked more than halfway through, place the dim sum over it. 
  • Serve the dim sum with the tulle facing upwards.

Peking pancake

These pancakes at house of ming are to die for, and now you can recreate it at home!
These pancakes at House of Ming are to die for, and now you can recreate it at home!


  • 75 gm chopped onions
  • 50 gm chopped spring onions
  • 5 gm salt
  • 4 gm sugar
  • 3 gm soya sauce
  • 3 gm white pepper powder
  • 5 ml sesame oil
  • 200 ml refined oil
  • 50 gm red lotus flour


  • In a clean bowl, mix the chopped onions, spring onions, salt, sugar, white pepper, soya sauce, and sesame oil.
  • Make a dough by mixing the red lotus flour with 10 ml of refined oil and 15 ml of cold water. Add a pinch of salt to season the dough.
  • Roll out the dough into circles of three inch diameters, add some filling and fold it into a semicircle. Stick the ends of the semicircle together to make a round pancake.
  • Heat the remaining oil to 170℃ and fry the pancakes till golden.
  • Serve them hot with a hot garlic sauce.

Steamed asparagus, chilli mustard and tau sou

Love house of ming? Now make your favourite dishes at home!
Love House of Ming? Now make your favourite dishes at home!


  • 60 gm jumbo asparagus
  • 40 gm silken tofu
  • 60 gm soya bean
  • 10 ml refined oil
  • 5 gm salt
  • 5 gm sugar
  • 3 gm white pepper powder
  • 3 gm chilli paste
  • 5 gm ginger
  • 3 gm garlic
  • 5 gm English mustard
  • 3 gm chilli paste
  • 4 gm spring onion
  • 4 gm potato starch


  • Soak soybeans overnight.
  • Prepare a well seasoned vegetable stock and set it aside in a bowl.
  • Cut silken tofu into thin slices. Deep fry it in hot oil until it turns golden. Soak them in the vegetable stock for 20 minutes.
  • Take six pieces of jumbo asparagus, trim the bottom, and peel the skin. Roll the tofu around the asparagus.
  • Meanwhile in a medium hot wok, sauté garlic, add the English mustard and 100 ml of vegetable stock. Add a few drops of chilli oil and season it with salt, sugar, and white pepper.
  • Make a slurry with potato starch and use it to thicken the sauce.
  • Grind the soaked soybeans slightly. Fry the soybeans in medium hot oil until it turns golden. Season it with salt, white pepper powder, and chilli flakes.
  • Place the steamed asparagus on a white plate. Pour the chilli mustard sauce on the asparagus and top with the fried tau sou. 
  • Garnish the dish with finely chopped spring onions.

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