Handmade Dimsum 12 Recipe

If using store-bought wrappers, keep them covered with a damp towel to prevent drying. Lightly dust your work surface with cornstarch to prevent sticking.

Prepare a small bowl of water for sealing wrappers and lightly brush a thin film of vegetable oil inside a container where finished dumplings will rest to prevent sticking.

Chop and combine proteins

Coarsely chop the shrimp into small 4–5 mm pieces. In a large mixing bowl, add ground pork and chopped shrimp.

Add diced water chestnuts, finely chopped green onions, and grated ginger to the meat bowl.

Add soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, white pepper, and salt to the mixture.

Add the beaten egg white and potato starch (or cornstarch). These binders help the filling hold together and become juicy after steaming.

Using a spatula or your hand, mix the filling by folding and pressing in one direction for 1–2 minutes until it becomes slightly sticky and cohesive. Do not overmix to avoid toughness.

Taste a small amount by steaming a tiny pinch on a spoon for 30–40 seconds and adjust seasoning if necessary (add a little more salt or soy).

Lay one wrapper flat in your palm. Place about 1 tablespoon (roughly 18–20 g) of filling in the center — enough to mound slightly above the wrapper edge.

Gather the wrapper edges up around the filling, leaving the top exposed (traditional siu mai). Gently press the sides so the filling is compact and stands open at the top. The final shape should be a short open cup. Smooth seams by pinching lightly; if wrapper tears, use a dab of water to seal or replace wrapper.

Repeat with the remaining wrappers and filling. Place finished dumplings on the oiled tray in a single layer, not touching. If you have garnish (carrot or tobiko), press a small amount on top of each dumpling.

Prepare a steamer: bring about 2–3 cm of water to a gentle boil in a wok, large pot, or steamer base. Line bamboo steamer baskets with parchment (pierced) or cabbage/leaves to prevent sticking, or lightly oil the steamer tray.

Arrange dumplings in the steamer basket with 2–3 cm between them for heat circulation. Work in batches if necessary (two baskets or multiple rounds).

Cover and steam over high simmer/boil for 6–8 minutes for fresh wrappers and a thin filling. If wrappers are thicker or filling cold from fridge, steam 8–10 minutes. Ensure pork reaches 70–75°C (160–165°F) if using a thermometer.

When cooked, remove the lid away from you to avoid steam burns. Transfer dumplings to a serving plate.

Serve dimsums hot with soy sauce and black vinegar or chili oil on the side. For a classic pairing, mix 2 tbs soy sauce with 1 tbs black vinegar and a few drops of sesame oil.

Leftovers: cool completely, freeze in a single layer on a tray then transfer to a freezer bag. Re-steam frozen dumplings covered for 10–12 minutes or until heated through (add 2–3 minutes compared with fresh).