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illustrated image of a coral-hued dumpling with the words nom wah across it

Virtual Chinese Cooking Class with Nom Wah

September 10, 2020

Poster House is thrilled to once again partner with Nom Wah, one of New York’s oldest dim sum houses, in honor of the exhibition The Sleeping Giant: Posters & The Chinese Economy. Tune in to this live cooking event where Nom Wah’s chefs will guide you through an authentic Chinese recipe highlighted in their upcoming cookbook The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City’s Iconic Dim Sum Restaurant.

Tonight’s menu will highlight Nom Wah’s incredible Turnt Up Turnip Cake.  A complete ingredient list is noted below.

Please note that due to copyright restrictions, this event will not be recorded or available for view after the live event.


Early Bird (purchased before Sept 5): Free!
General Admission (purchased after Sept 5): $3


Makes approx. 9 portions (27 slices)

Required Cooking Equipment: 12 3/4 x 10 1/2 x 2 1/2 inch metal half-pan for steaming


Canola Oil – 5 tbs.
Chinese Pork Sausage (or any firm sausage), 1/8″ dice – 1 cup
Dried Shrimp, minced – 1.5 oz (can also use raw shrimp)
Rice Flour – 1 lb.
Corn Starch – 1/2 lb.
Water – 6 cups total (divided into 4 and 2 cups)
Whole Daikon, peeled & grated – 4 lbs.
Kosher Salt – 1 tbs.
Sugar – 1 tbs.
Mushroom Powder – 1 tbs.
Chicken Powder – 1 tbs.

Optional Garnish:

Fried shallots
Scallions, sliced