Handmade Dimsum 10 Recipe

Place 2 cups all-purpose flour and 1 tsp salt in a large bowl and mix. Make a well in the center.

Carefully pour 3 tablespoons boiling water into the well while stirring with a chopstick or fork until mixture becomes crumbly.

Add 1 tablespoon cold water and 1 tablespoon vegetable oil, continue to bring dough together with your hands until it forms a rough ball.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, dust with a little flour; if dry, add tiny drops of water.

Cover dough with plastic wrap or a damp cloth and rest for 30 minutes to relax the gluten—this makes wrappers easier to roll.

After resting, divide dough into 10 equal pieces (for 10 dimsum). Keep pieces covered. Roll each piece into a small ball, then flatten with palm and roll into thin rounds (about 3–3.5 inches / 7–9 cm diameter) with a rolling pin. Alternatively, use a small cutter to trim to uniform circles.

Place 300 g ground pork and 150 g chopped shrimp in a mixing bowl.

Add 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine, 1 tsp white pepper, 1 tsp sugar and 0.5 tsp salt to the meat mixture.

Whisk 1 egg white until frothy and add to the meat, then add 1 tablespoon cornstarch mixed with 2 tbsp water (slurry) to help bind and give sheen.

Mix vigorously in one direction for 2–3 minutes until the mixture becomes slightly sticky and cohesive. This develops the filling texture.

Fold in 3 tbsp finely sliced green onions, 1 tsp minced ginger and 1 tsp minced garlic until evenly distributed.

Put 1 cup very finely chopped napa cabbage in a small bowl. Add 0.5 tsp sesame oil, 0.5 tsp soy sauce, 0.5 tsp cornstarch and 2 tsp water. Toss and squeeze out excess moisture using a clean towel or paper towel. The vegetable should be moist but not wet.

Mix the squeezed cabbage into the pork-shrimp filling until evenly combined. Taste a small amount (lightly cooked) and adjust seasoning if needed (add a little more salt or soy sauce).

Set up an assembly station: wrappers, filling bowl, small cup of water for sealing and a lightly floured tray to place finished dimsum.

For each wrapper, place about 1.5 tablespoons of filling in the center. Moisten the wrapper edge with water using your finger.

Fold and seal: for a simple half-moon, fold wrapper over filling and press to seal edges, pleating if desired to make a traditional dimsum look. Ensure there are no air pockets and the seam is well sealed. Repeat until you have 10 dimsum.

Pan-fry then steam (potsticker-style)

Heat a large nonstick skillet over medium-high heat and add 2 tbsp vegetable oil, swirling to coat. Arrange dimsum in a single layer seam-side up, leaving space between each.

Fry undisturbed for 2–3 minutes until the bottoms are golden brown. Reduce heat to medium-low.

Carefully pour 1/4 cup water into the pan (it will sizzle). Immediately cover the pan with a tight-fitting lid to trap steam and cook for 5–6 minutes until filling is cooked through and wrappers become translucent at edges.

Remove lid and continue to cook 1 minute to crisp the bottoms again if needed. Transfer dimsum to a plate.

Serve

Mix 2 tbsp soy sauce, 1 tbsp black vinegar and 1 tsp chili oil (optional) in a small bowl for dipping. Serve warm with dipping sauce.