My father ran a Chinese restaurant for a few years and some dishes like dim sum we made at home only when we had every available family member pitching in assem

My father ran a Chinese restaurant for a few years and some dishes like dim sum we made at home only when we had every available family member pitching in assembly line style, we usually had recipes that called for enough filling to make X number of dim sum, where X was the number of rice paper dough wraps in a single package. People can eat a lot of dim sum and it's manual intensive labor. Some other things like stir frying doesn't work as well with most home ranges and one can only make one or two servings at a time, even though cooking time is very short. Even with the home made dim sum we took shortcuts besides using the pre made wraps, for the ones with barbecue pork fillings we bought the pork already cooked from the Chinese grocery.