Handmade Dimsum 14 Recipe

Make dough

In a large bowl, whisk together flour and salt. Pour in boiling water while stirring with a fork or chopsticks until mixture forms coarse crumbs. Add cold water gradually and mix until a shaggy dough forms. Add vegetable oil and knead on a lightly floured surface 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle a little more flour.

Rest dough

Shape dough into a ball, coat lightly with oil, place in a bowl and cover with a damp towel or plastic wrap. Rest at room temperature for 30 minutes to relax the gluten (this makes wrappers easier to roll).

Divide and roll

After resting, divide dough into four equal pieces. Roll each piece into a log about 1" (2.5 cm) thick. Cut each log into 12 equal pieces (about 48 total for 4 logs). Keep pieces covered with a damp cloth so they don't dry. Working with one piece at a time, flatten into a disc and roll into a thin round wrapper about 3–3.5" (7.5–9 cm) diameter. Aim for slightly thinner edges. Dust with flour as needed.

Prepare proteins

If using whole shrimp, finely chop until small pieces remain. Combine ground pork and chopped shrimp in a mixing bowl.

Season filling

Add green onions, minced ginger and garlic, soy sauce, oyster sauce, sesame oil, Shaoxing wine, salt, and white pepper to the meat and shrimp. Mix gently to combine.

Bind filling

Add egg white and cornstarch to the mixture. Stir vigorously or use a folding method for 1–2 minutes until the mixture becomes sticky and cohesive; this helps the filling hold moisture and shape. Chill the filling in the refrigerator for 10–15 minutes if it feels too soft to handle.

If making the vegetable filling, toss shredded napa cabbage, chopped mushrooms, grated carrot, soy sauce, sesame oil and salt in a bowl. Squeeze out any excess moisture from the cabbage once mixed. Use this as an alternate filling for some dumplings.

Fill wrappers

Place a wrapper on your palm or flat surface. Put about 1 to 1 1/2 teaspoons (roughly 10–12 g) of filling in the center — use less for smaller wrappers. Be careful not to overfill.

Fold and seal

For a simple half-moon: brush the edge of the wrapper with a tiny amount of water, fold in half and press to seal, removing air pockets. For pleated style (traditional dim sum): fold one edge in small pleats toward the center while pressing to create a crimped seal. Ensure seam is tight so no filling escapes during cooking.

Arrange on trays

Place finished dumplings on a lightly floured tray or parchment-lined plate in a single layer. If steaming, place them on parchment squares or lightly oiled steamer baskets to prevent sticking. Keep covered with a damp towel while assembling the rest.

Steam (traditional)

Bring 2 cups of water to a simmer in a wok or pot with a steamer rack. Line steamer basket with parchment or cabbage leaves and arrange dumplings with space between. Steam over medium-high heat for 6–8 minutes (fresh pork/shrimp filling) until filling reaches 165°F (74°C) and wrappers are translucent and tender. Increase time by 1–2 minutes for larger dumplings.

Pan-fry (potstickers)

Heat 1 tsp vegetable oil in a nonstick skillet over medium heat. Arrange dumplings in a single layer and cook 2–3 minutes until bottoms are golden. Add 1/3 cup water, cover immediately, and steam in pan for 5–6 minutes until water evaporates and dumplings are cooked through. Uncover and cook an additional 1 minute to re-crisp bottoms.

Serve

Transfer dumplings to serving plates. Brush lightly with a touch of vegetable oil if they look dull. Sprinkle toasted sesame seeds if desired. Serve hot with dipping sauce (see below).

Combine soy sauce, black vinegar, sesame oil, chili oil (if using), julienned ginger and sugar in a small bowl. Stir until sugar dissolves. Taste and adjust balance of soy and vinegar to your preference. Serve in small bowls alongside dumplings.