Handmade Dimsum 2 Recipe

Mix dry ingredients

In a large bowl, combine 3 cups all-purpose flour and 1/2 tsp salt. Mix briefly so salt is evenly distributed.

Add boiling water

Slowly pour 1 cup boiling water into the flour while stirring with a wooden spoon or chopsticks. The hot water partially cooks the flour to create a pliable dough for thin wrappers.

Adjust and knead

Add 1 tablespoon cold water and 1 tablespoon vegetable oil if dough seems too stiff. When the mixture has cooled enough to handle, transfer to a lightly floured surface and knead for 6–8 minutes until smooth and elastic. The dough should be soft but not sticky; add a little flour if very sticky or a few drops of water if too dry.

Rest dough

Cover the dough with plastic wrap or a damp towel and rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

Prepare proteins and aromatics

Place 1 cup ground pork and 1/2 cup finely chopped raw shrimp in a mixing bowl. Add 3 tbsp finely chopped green onions, grated 1 tsp ginger, and 1 tsp minced garlic.

Season filling

To the bowl add 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil, 1 tsp Shaoxing wine, 1/2 tsp sugar, 1/4 tsp white pepper, and 1/4 tsp salt. Mix briefly to distribute seasonings.

Add binders

Sprinkle in 1 tsp cornstarch and add 1 egg white. These will help bind the filling and give it a tender texture. Mix in one direction (fold and push) until mixture is sticky and cohesive, about 1–2 minutes. Overmixing can toughen the meat, so stop when the filling holds together.

Fold in vegetables

Gently fold in 1/2 cup blanched, squeezed, and chopped napa cabbage, 2 rehydrated finely chopped shiitake mushrooms, and 1/4 cup finely chopped water chestnuts if using. Taste a small piece by cooking a teaspoon in a pan to check seasoning; adjust with a bit more soy or salt if needed.

Chill filling

Cover the filling and refrigerate for 10–15 minutes while you roll the dough. Chilling firms the filling and makes wrapping easier.

Portion dough

After dough has rested, divide it into two portions. Roll each portion into a log about 1.5 inches in diameter. Cut each log into 18–20 equal pieces (you should have roughly 36–40 pieces total depending on size). Keep pieces covered with a damp towel.

Roll wrappers

On a lightly floured surface (use 2 tbsp wrapper dusting flour and 1 tbsp cornstarch mixed), flatten each dough piece with your palm and roll with a small rolling pin into a thin round about 3.5–4 inches (9–10 cm) in diameter. Make the edges slightly thinner than the center. Keep finished wrappers under a damp towel to prevent drying.

Fill and pleat

Place about 1 tbsp of filling in the center of each wrapper. Use wet fingertips to moisten the outer edge with a little water. Fold and pleat to form your preferred dim sum shape (half-moon with pleats or purse). Press seams firmly to seal and ensure there are no air pockets.

Steaming (traditional)

Line a bamboo or metal steamer with parchment (holes poked) or lightly oil it. Arrange dumplings with space between them. Bring 2 cups water to a simmer in a wok or pot that fits the steamer. Place steamer over simmering water, cover, and steam for 8–10 minutes until filling is cooked through (pork should register 160°F/71°C or be firm and opaque). Remove carefully with a spatula.

Pan-steaming (potsticker style)

Heat a nonstick skillet over medium-high heat and add 1 tsp vegetable oil. Place dumplings in a single layer and cook 2–3 minutes until bottoms are golden brown. Carefully add 1/2 cup water, cover immediately, and reduce heat to medium. Steam until water has evaporated and filling is cooked, about 6–8 minutes total. Remove lid and cook 30–60 seconds more to re-crisp bottoms.

Cool slightly

Let dumplings rest 1–2 minutes after cooking to firm up, then transfer to a serving plate.

Make dipping sauce (optional)

Serve with 1/4 cup soy sauce and optional 2 tbsp black vinegar or chili oil. Optionally combine soy sauce with a splash of rice vinegar, a drop of sesame oil, and chopped green onion or chili for a fresher sauce.

Serve

Arrange dumplings on a platter and serve warm with dipping sauce. Leftovers can be refrigerated up to 2 days; reheat by steaming for 4–6 minutes or pan-steaming.