Handmade Dimsum 18 Recipe

Make hot-water dough

Place the all-purpose flour in a large bowl. Slowly pour the boiling water into the flour while stirring with a wooden spoon or chopsticks until shaggy. Add the cold water and vegetable oil and mix until a rough dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Cover with plastic wrap or a damp towel and let rest at room temperature for 30 minutes. This yields approximately 40–50 wrappers (~18–24 larger dumplings depending on size).

After resting, divide dough into 24 equal pieces for larger dimsums (or 36–40 for smaller). Roll each piece into a small ball, then flatten with your palm. Using a rolling pin, roll each into a circle about 3–3.5 inches (7–9 cm) across, slightly thinner at the edge and a bit thicker at the center. Keep finished wrappers under a damp towel to prevent drying.

Place the ground pork in a large mixing bowl. Add the chopped shrimp, sliced green onions, minced ginger and garlic.

Add the soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, cornstarch, and the lightly beaten egg to the meat mixture. IMPORTANT: Taste and adjust seasoning by cooking a small spoonful in a skillet (optional) to check saltiness; adjust soy/salt as needed.

Mix the filling thoroughly — use a folding and pressing motion until the mixture becomes sticky and cohesive (about 2–3 minutes). This improves texture and helps filling hold its shape.

Cover the filling and refrigerate for 15–30 minutes to let flavors meld and the cornstarch hydrate. If mixture seems too wet, chill longer or add 1–2 tsp more cornstarch.

Prepare a work area with wrappers under a damp towel, a bowl of water for sealing, and a tray dusted with a little flour for finished dumplings.

Place about 1 tablespoon (or 1.5 Tbsp for larger wrappers) of filling in the center of each wrapper. Wet the wrapper edge with a little water, fold in half or pleat into your preferred shape, and press to seal tightly, ensuring no air pockets remain. Repeat until all dumplings are formed.

Steam method (for softer, traditional dim sum)

Line a bamboo or metal steamer with parchment paper or cabbage leaves to prevent sticking. Place dumplings with space between. Bring a pot of water to a rolling simmer. Steam over simmering water, covered, for 8–10 minutes (8 minutes for smaller, 10 for larger) until pork is cooked through and shrimp is opaque. Brush finished dumplings with 1 tsp toasted sesame oil before serving.

Pan-fry (potstickers) method

Heat 1–2 tbs neutral oil in a large nonstick skillet over medium-high heat. Place dumplings flat-side down and cook until bottoms are golden brown (2–3 minutes). Add 1/2 cup water (or enough to come about 1/4 up the sides), reduce heat to medium, cover immediately and steam for 6–8 minutes until cooked through. Remove cover and continue cooking uncovered for 1 minute to crisp the bottoms. Drizzle with toasted sesame oil.

Deep-fry method (crispy)

Heat neutral oil in a heavy pot to 350°F (175°C). Fry dumplings in batches until golden brown and cooked through, about 2–3 minutes per side depending on size. Drain on paper towels and finish with a light sprinkle of salt if desired.

If you want the pan-fry 'lace' (guo tie) finish: after adding water in the pan-fry method, stir 2 tbs cornstarch slurry into 1 cup water and pour into the skillet instead. Cover and steam until water mostly evaporates, then uncover to crisp; this will create a lacy crispy skirt.

Combine soy sauce, black vinegar, chili oil, sesame seeds and sugar in a small bowl. Stir until sugar dissolves. Taste and adjust—add more chili oil for heat or vinegar for tang.

Serve sauce alongside hot dumplings.