Use fresh shrimp and ground pork instead of frozen, Carmichael recommended. Buy the thinnest ones possible. The wrappers freeze well as long as they are properly wrapped. Once thawed, they keep for five days in the refrigerator. Invest in high-quality soy sauces, both light and dark, such as the Pearl River Bridge brand from China.
Sesame oil is another staple in dim sum cooking.
If the oil isn't hot enough, the dumplings will be soggy. If it's too hot, they'll burn before the insides are cooked. There are many Asian grocery stores around Montreal that stock all the ingredients required for dim sum cooking, as well as Chinese tea, woks, bamboo steamer baskets, chopsticks, cooking gear and dinnerware. On weekends, it's best to arrive before 10 a.m. to avoid long line-ups. Dice the water chestnuts.