Handmade Dimsum 5 Recipe

Make dough

Combine 2 cups all-purpose flour and 0.5 tsp salt in a large bowl. Stir to mix.

Pour 3 tablespoons warm water into a small cup and set aside. Slowly pour 3/4 cup boiling water into the flour while stirring with a fork or chopsticks until a shaggy dough starts to form (this technique makes a slightly tender wrapper).

Add the 3 tablespoons warm water and 1 tablespoon vegetable oil. Mix until the dough comes together; if too sticky, add up to 1 tablespoon more flour, if too dry add a teaspoon of water.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Cover with a bowl or plastic wrap and let rest for 30 minutes at room temperature.

After resting, divide dough into two equal pieces. Roll one piece into a log about 1 inch thick, cut into 15–18 equal pieces. Keep the other piece covered to prevent drying.

Flatten each piece with your palm, then roll into 2.5–3 inch diameter rounds about 1.5 mm thick on a lightly floured surface, dusting as needed. Place finished wrappers under a damp towel to keep pliable. Repeat with remaining dough.

Place 1 cup ground pork and 3/4 cup chopped shrimp into a mixing bowl. Using a spatula, mix briefly to combine.

Add 3 tablespoons finely chopped green onions, 1 teaspoon grated ginger, 1 teaspoon minced garlic, 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine, 1/2 teaspoon sesame oil, 1/4 teaspoon white pepper, 1/2 teaspoon salt, 1 teaspoon cornstarch, and the optional 1 egg white and 1/4 cup finely chopped water chestnuts/bamboo shoots.

Stir mixture in one direction until mixture becomes slightly sticky and homogenous (about 30–60 seconds). This helps bind the filling and build a good texture.

Taste a small amount by quickly microwaving or pan-searing a teaspoon to check seasoning; adjust salt or soy sauce if needed.

Place a wrapper on your palm or a floured surface. Put about 1 teaspoon to 1.5 teaspoons (depending on wrapper size) of filling in the center. Avoid overfilling to prevent tearing.

Moisten the wrapper edge with a little water using your fingertip. Fold wrapper in half and press to seal, or pleat the edge to form traditional dumpling shapes. Make sure seams are pinched tightly to avoid leaks.

Place finished dumplings on a lightly floured tray or parchment, not touching. Cover with a damp towel while assembling the rest to prevent drying.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat.

Arrange dumplings in the skillet seam-side up or flat base down, leaving small gaps between them. Fry until the bottoms are golden brown, 2–3 minutes.

Carefully add 1/2 cup water to the skillet (watch for splatter), then immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 5–6 minutes, until dumpling filling is cooked through (pork should reach 160°F / 71°C).

Remove the lid and let any remaining water evaporate. Cook an additional 1 minute uncovered to re-crisp the bottoms. Drizzle with 1/2 teaspoon toasted sesame oil if desired and transfer dumplings to a platter.

Alternatively, you can boil, steam in baskets for 6–8 minutes, or deep-fry until golden depending on preferred finish.

Combine 3 tablespoons soy sauce, 1 tablespoon black vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, and optional 1 teaspoon chili oil and 1/2 teaspoon minced garlic in a small bowl. Stir until sugar dissolves. Adjust to taste.

Serve sauce alongside hot dumplings.

Serve dumplings hot with dipping sauce. Garnish with extra chopped green onions or toasted sesame seeds if desired.

Leftover cooked dumplings can be refrigerated up to 3 days or frozen on a tray until solid then stored in airtight bags for up to 2 months. Reheat frozen dumplings by steaming 8–10 minutes or pan-frying from frozen with a little extra steam time.