Handmade Dimsum 19 Recipe

Combine flour and salt in a medium bowl. Mix warm water and oil together, then gradually pour into flour while stirring with chopsticks or a fork until shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough feels too dry, add water 1/2 teaspoon at a time; if too sticky, dust with a little flour.

Cover dough with plastic wrap or a damp towel and rest 30 minutes at room temperature to relax the gluten.

Divide dough into 2 equal portions. Roll one portion into a log and cut into 12 equal pieces. Roll each piece into a small ball, flatten with palm, then use a rolling pin to roll into round wrappers about 3.5 inches (9 cm) diameter and about 1 mm thick. Dust with flour to prevent sticking. Repeat with remaining dough.

Place ground pork in a large bowl. Add chopped shrimp, chopped shiitake, green onion, grated ginger, soy sauce, oyster sauce, sesame oil, Shaoxing wine, cornstarch, white pepper and salt.

Mix the filling by pressing and folding with a spatula or your hand until mixture becomes sticky and cohesive (about 1–2 minutes). This helps bind the filling and create a springy texture.

Cover filling and refrigerate while you prepare wrappers (keeps filling firm for shaping).

In a skillet over medium heat, add a teaspoon of oil and sauté chopped mushrooms until they release moisture and it evaporates, about 4–5 minutes. Let cool slightly.

Combine crumbled pressed tofu, cooked mushrooms, shredded cabbage (squeezed dry), green onion, soy sauce, sesame oil, grated ginger, cornstarch, salt and white pepper in a bowl. Mix until cohesive. Adjust seasoning to taste.

Cover and refrigerate filling until assembly.

Prepare a steamer (bamboo or metal) and line trays with parchment (pierced) or lightly oil the basket. Bring water to a simmer in the steamer pot.

Siu Mai (open-top)

Place one wrapper in your non-dominant hand. Put about 1 tablespoon of pork-shrimp filling in center. Gather wrapper edges up around filling, pressing lightly to form a cylinder about 1 1/2 inches tall, leaving top open. Use the water to moisten rim if needed to help shape. Repeat to make 12 siu mai.

Optional: top each siu mai with a sprinkle of grated carrot and a few toasted sesame seeds for color.

Vegetarian dumplings (half-moon or pleated)

Place one wrapper flat, add about 2 teaspoons of tofu-mushroom filling in center. Brush edge with a little water and fold in half; press edges to seal. For pleated style, make small pleats along one side while sealing. Repeat to make 12 vegetarian dumplings.

Arrange dumplings in steamer basket leaving small gaps. Brush dumplings lightly with oil to prevent excessive sticking together.

Steam over simmering water for 6–8 minutes for siu mai (until pork is cooked through and shrimp opaque) and 5–6 minutes for vegetarian dumplings. If steaming multiple layers, rotate trays halfway through and ensure steam is steady, not roiling.

When done, remove steamer from heat and let sit 1 minute before opening to avoid condensation dripping.

Whisk together soy sauce, black vinegar, chili oil, sesame oil, sliced green onion and sugar in a small bowl until sugar dissolves. Taste and adjust: add more vinegar for tang, chili oil for heat, or a pinch more sugar to balance.

Serve sauce alongside freshly steamed dim sum.

Serve siu mai and vegetarian dumplings hot from the steamer with dipping sauce. Garnish as desired.

To store: refrigerate cooled dumplings in an airtight container up to 2 days. Reheat by steaming 4–6 minutes. To freeze: freeze uncooked assembled dumplings on a tray until solid, then transfer to a bag for up to 2 months; steam from frozen adding 2–3 minutes to cook time.