Handmade Dimsum 11 Recipe

Make dough

Place 2.5 cups all-purpose flour in a large mixing bowl. Slowly pour 1 cup boiling water into the flour while stirring with a wooden spoon or chopsticks until shaggy clumps form. When cool enough to handle, knead the dough on a lightly floured surface for 6–8 minutes until smooth and elastic. If dough is too dry, wet your hands and continue kneading; if too sticky, add up to 1 tbs flour. Wrap dough in plastic wrap and rest at room temperature for 30 minutes.

Divide & roll wrappers

After resting, divide dough into four pieces. Keep pieces covered. Working with one piece at a time, roll into a long log about 1"–1.25" in diameter. Cut the log into 24 equal pieces (for about 24 dumplings). Lightly dust each piece with cornstarch and press into small discs. Using a small rolling pin, roll each disc into a 3.5"–4" round wrapper, thinning toward the edge so the center is slightly thicker. Keep finished wrappers covered with a damp towel to prevent drying.

Set up steamer

Line bamboo or metal steamer baskets with parchment or cabbage leaves to prevent sticking, or brush lightly with vegetable oil. Prepare a pot with water and bring to a rolling simmer before you begin steaming dumplings.

Prepare filling

Combine 1 lb ground pork and 8 oz finely chopped raw shrimp in a mixing bowl. Add 3 tbsp finely sliced green onions, 1 tbsp grated ginger, 1 tsp minced garlic, 2 tbs soy sauce, 1 tbs oyster sauce, 1 tbs Shaoxing wine, 1 tsp sesame oil, 1/2 tsp white pepper, 1/2 tsp salt, 1 large egg white and 2 tbs water or light chicken stock. Mix thoroughly in one direction until the mixture becomes sticky and cohesive, about 1–2 minutes—this helps the proteins bind and create a smooth texture.

Taste & adjust

Take a small pinch of the filling and pan-fry it quickly to test seasoning (optional). Adjust salt, soy, or sesame oil as needed. If the filling feels too loose, add 1 more tbs of stock and mix; if too wet, add 1 tsp cornstarch to bind.

Portion filling

Place a heaping teaspoon (about 12–15 g) of filling in the center of each wrapper. Wet the wrapper edge lightly with water, then fold and pleat or press to seal, forming half-moon or round purse shapes. Ensure edges are fully sealed to prevent leaks during steaming. Place each finished dumpling on a parchment-lined steamer tray, leaving space between them.

Steam dumplings

Bring water in the steamer pot to a gentle rolling simmer. Arrange steamer trays over simmering water, cover and steam dumplings for 8–10 minutes for medium-sized (3.5"–4") dumplings, or until pork is cooked through and shrimp are opaque. If steaming multiple layers, rotate the baskets halfway through for even cooking. Avoid over-steaming which can make wrappers soggy.

Prepare vegetables

While steaming, blanch baby bok choy or napa cabbage in boiling salted water for 30–45 seconds until bright green and crisp-tender. Drain and toss with 1/2 tsp sesame oil and a pinch of salt. Arrange on serving plates as a bed for dumplings.

Make dipping sauce

Mix 1/4 cup soy sauce with 2 tbs black or rice vinegar, add 1 tsp chili oil if using, and garnish with chopped cilantro. Serve in small bowls alongside dumplings.

Finish & serve

Transfer steamed dumplings to the prepared plates over the blanched greens. Brush the tops lightly with a few drops of vegetable oil to add sheen if desired. Serve hot with dipping sauce.