Skip the queues with these 40 yum cha recipes

It’s never been easier to have your own yum cha feast at home this weekend. From char siu spare ribs to duck pancakes, we’ve got you sorted.

Andrew McConnell's prawn toast

Prawn toast

These are anything but your average Chinese takeaway prawn toasts.

Chicken and prawn siu mai

Make it a dumpling dinner tonight.

Andrew McConnell's Sichuan pork dumplings

Sichuan pork dumplings with garlic chives and chilli oil

It really just doesn't get any better than these dumplings. Recipe by Andrew McConnell, of Melbourne's Ricky & Pinky.

Wrap up the week with our prawn spring rolls with sweet and sour sauce

Prawn spring rolls with classic sweet and sour sauce

“Spring rolls are essential for New Year; it’s believed they resemble gold bars, so by eating them, wealth is assured. The prawns – the icing on the cake – are for bringing happiness and even more good fortune” - Leanne Kitchen.

Andrew McConnell's comforting lemon chicken

Lemon chicken

This Chinese classic gets an Andrew McConnell makeover. The perfect way to spice up a weeknight chicken dinner with lemon, soy sauce and chilli, or whip it up for friends at your next dinner party.

Steamed prawns and rice noodle rolls

Credit: Linda Linder

You will need a bamboo steamer for this recipe. This is an edited extract from Chinese Food Made Easy by Ross Dobson (Murdoch Books, $39.99), and is available where all good books are sold. Photography by Linda Linder.

Leftover prawn and ham dumplings

These dumplings are the perfect way to use up Christmas main leftovers – seafood and ham! Recipe by Jo Barrett, Alanna Sapwell, Thi Le and Lauren Eldridge.

Char siu spare ribs

Let these spare ribs by Merivale's gun chefs Patrick Friesen, Erik Koh and Christoper Hogarth take you on a trip to flavour town. These are best served with piping-hot rice and your choice of Asian greens.

General Tso's chicken

This tasty chicken dish is an American-Chinese mash-up with origins in New York and Taiwan.

Chongqing chicken wings

These peppery chicken wings by chefs Patrick Friesen, Eric Koh and Christoper Hogarth are bursting with flavour. Best served as part of a Chinese banquet, or as a spicy starter.

Gai lan with schmaltz

Adding a touch of New York to your Chinese banquet, chefs Patrick Friesen, Erik Koh and Christopher Hogarth bring a Brooklyn slant to these Chinese greens, and it tastes oh so good!

Chinese roast pork with pancakes

The famous Peking duck has taught us that even an old boot would taste great when wrapped in Mandarin pancakes with a dab of hoisin sauce and some crisp cucumber and spring onion. Try it with this easy homemade version of char siu roast pork.

Salt and pepper prawns with pineapple dipping sauce

Contrast salt and pepper prawns with sweet chilli pineapple dipping sauce for a vibrant starter.

Shanghai noodles with barbecue duck and lychees

Shanghai noodles? Check. Barbecued duck? Check. Lychees? Check. This beautiful noodle recipe has it all - from the crunchy-skinned duck to the sweet, soft lychees.