Handmade Dimsum 1 Recipe

Mix and knead dough

In a large bowl combine 2.5 cups all-purpose flour and 1/2 teaspoon salt. Gradually add the warm water while stirring with chopsticks or a fork until a shaggy dough forms. Add 1 tablespoon vegetable oil and mix briefly. Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

Cover the dough with a clean towel or plastic wrap and let rest at room temperature for at least 30 minutes. Resting relaxes the gluten and makes rolling easier.

Prepare proteins

If using whole shrimp, coarsely chop into small pieces so they will blend with the pork but still give texture. In a large mixing bowl place 1 lb ground pork and 8 oz chopped shrimp.

Add aromatics and seasoning

Add 3 tbsp finely chopped scallions, 1 tbsp grated ginger, 1 tsp minced garlic, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1/2 tsp white pepper, 1/2 tsp sugar, 1/2 tsp salt and 1 tbsp cornstarch to the bowl.

Optional vegetables

Fold in the drained, finely chopped napa cabbage (1 cup) and 1/2 cup finely chopped water chestnuts for crunch. Ensure cabbage has been squeezed well to remove excess moisture to avoid a soggy filling.

Bind filling

Using a spatula or your hands, mix vigorously in one direction for 1–2 minutes until ingredients are evenly combined and slightly sticky. Taste a small cooked pinch (microwaved or pan-fried) and adjust seasoning if needed. Cover and refrigerate the filling for 15–30 minutes to let flavors meld; chilled filling is easier to handle.

Roll out wrappers

After the dough has rested, divide it into two equal parts. Keep one half covered. Roll one piece into a log about 1 inch in diameter. Cut into 12–14 equal pieces. Lightly dust pieces with flour. Working with one piece at a time, flatten with your palm and roll into a small circle about 3–3.5 inches (7–9 cm) across, using the rolling pin to make the edges slightly thinner than the center. Repeat with remaining dough to yield approximately 24–28 wrappers total.

Fill and pleat

Place about 1 tablespoon of filling in the center of a wrapper. Fold wrapper over and pleat the edge (or simply press edges together) to seal, ensuring no air pockets remain. You can make classic pleated half-moon gyoza shapes or round purse shapes. Dust finished dumplings lightly with flour to prevent sticking.

Prepare steamer

Line a bamboo or metal steamer with parchment paper punched with holes or lightly oil it. Place finished dumplings in the steamer with space between them (they will expand slightly). Bring 2 cups water to a simmer in a wok or large pot that fits the steamer.

Steam dumplings

Place the steamer over simmering water, cover, and steam for 8–10 minutes (for small dumplings) or 10–12 minutes for larger ones, until pork is fully cooked (internal temp 165°F/74°C) and shrimp is opaque. Avoid lifting the lid too often.

Optional pan-fry (potsticker style)

Alternatively, for potstickers: heat 1–2 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add dumplings in a single layer and cook until bottoms are golden (2–3 minutes). Add 1/3 cup water, cover, reduce heat to medium-low, and steam until water evaporates and dumplings are cooked through, about 6–8 minutes. Uncover and cook 30–60 seconds to re-crisp the bottoms.

Combine 3 tbsp soy sauce and 1 tbsp black vinegar in a small bowl. Stir in 1 tsp chili oil and 1/2 tsp sesame seeds if using. Adjust proportions to taste. Serve alongside the dumplings.