This is made simply by mixing equal amounts of mustard powder and cold tap water. There are many hot mustards on the market but I prefer the English-made Colman’s Mustard, Double Superfine Compound. It must be the dried mustard, not the Colman’s prepared mustard that comes in jars.

For a normal dim sum recipe, you will use about 2 to 3 teaspoons of mustard to a similar amount of water.<