You Dim Some, You Lose Some — Hot Honey Dim Sum Adventure Recipe

Step aside, soy sauce — there’s a new saucy star in town, and she’s got a spicy sting and a sweet kiss. Introducing Hot Honey Dim Sum, where East meets sass and every bite takes your tastebuds on a scandalous adventure they didn’t know they needed.

The Dish:

Steamed dumplings, crispy wontons, and pillowy bao — all given a wild makeover with a seductive drizzle of I Am Hot Honey. The heat from chili, the zing from wasabi, and the sweetness of manuka honey melt into each delicate bite, creating a flavour bomb that dips, drizzles, and dazzles.

The Sauce Hack:

Whip up a Hot Honey Soy Drizzle — equal parts soy sauce and I Am Hot Honey, a splash of rice vinegar, and a whisper of sesame oil. It’s the kind of dipping sauce that makes chopsticks quiver.

The Filling Glow-Up:

Toss your prawn or pork filling with a slick of hot honey, fresh ginger, and scallions before wrapping it up in delicate dumpling skins. One bite and you’ll wonder why you ever settled for plain.

The Bonus Round:

Brush those buns (the bao kind… or not) with hot honey right before steaming for a glossy, sticky finish that turns any plate into a showstopper.

The Discovery:

Dim sum is all about exploring tiny bites with massive flavour — so why not make every bite a treasure hunt? One moment you’re getting sweet floral manuka, the next a fiery wasabi kick — all smoothed out with luscious apple cider vinegar and collagen. It’s a full-on culinary affair with every tastebud at the table.

The Challenge:

Who needs predictable when you can play with flavour fire? Dim some, lose some… but when you’ve got I Am Hot Honey, every bite is a win.