Handmade Dimsum 16 Recipe
Make Handmade Dimsum 16 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dumpling wrappers & assembly
Filling — pork & shrimp
Optional garnish & dipping
Method
Dumpling wrappers & assembly
- 1
Prepare workspace and wrappers
Lightly dust a clean work surface with potato starch or cornstarch to prevent sticking. Keep wrappers covered with a damp towel while you work so they don't dry out.
- 2
Filling portioning
Lay out 16 wrappers. Plan to use about 1 tablespoon of filling per wrapper (heaping), adjusting slightly to fit wrapper size.
Filling — pork & shrimp
- 3
Combine proteins
Place the ground pork and chopped shrimp in a large mixing bowl. Using a spatula or wooden spoon, fold the proteins together until just combined.
- 4
Add aromatics and seasonings
Add grated ginger, minced garlic, finely chopped green onions, light soy sauce, oyster sauce, sesame oil, Shaoxing wine, white pepper, sugar and salt to the bowl.
- 5
Bind and hydrate
Add the egg white and then add 1–2 tablespoons of cold water or light chicken stock. Mix vigorously in one direction for 30–60 seconds until the mixture becomes slightly sticky and cohesive. This helps the filling hold together and gives a springy texture.
- 6
- 7
Portion filling onto wrappers
Spoon about 1 tablespoon of filling into the center of each wrapper. Do not overfill — leave at least 1/2 inch of space at the edges.
- 8
Fold and seal
Brush a thin line of water around half the wrapper edge. Fold wrapper over to form a half-moon (or pleat according to preferred dim sum style). Press edges firmly to seal, making small pleats along the sealed edge if desired. Ensure each dumpling is sealed with no gaps.
Cooking & finishing
- 9
- 10
Steaming method
Bring 1–2 inches of water to a simmer in a wok or pot fitted with a steamer basket. Line the steamer with parchment (pierced) or a lightly oiled cabbage leaf to prevent sticking. Place dumplings in the steamer with space between them. Steam over simmering water for 8–10 minutes (for 16 dumplings, steam time about 8–10 minutes) until pork is cooked through and shrimp are opaque. Remove carefully with a spatula or tongs.
- 11
Pan-frying (potsticker) method
Heat 1–2 tbs neutral oil in a large nonstick skillet over medium-high heat. Arrange dumplings flat-side down with a little space between them and fry until bottoms are golden brown, about 2–3 minutes. Add 1/3 cup (80 ml) water to the pan and immediately cover with a tight-fitting lid. Reduce heat to medium and steam for 5–6 minutes until water has evaporated and filling is cooked. Remove lid and cook another 30–60 seconds to crisp the bottoms again.
- 12
Finish and garnish
Transfer cooked dumplings to a serving plate. Sprinkle with toasted sesame seeds and cilantro leaves if using. Serve immediately with dipping sauce and chili oil on the side.
Optional garnish & dipping
- 13
Make dipping sauce
In a small bowl combine 3 tbs soy sauce, 1 tbs black vinegar, 1 tsp sesame oil and 1/2 tsp minced garlic (optional). Stir to combine. Adjust proportions to taste and add chili oil if you like heat.
- 14
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