Handmade Dimsum 8 Recipe

Place 2 cups all-purpose flour and 1 tsp salt in a large bowl and stir to combine.

Gradually add 3 tablespoons boiling water while stirring with a wooden spoon or chopsticks until mixture forms coarse crumbs. If dough seems too dry, add up to 2 tablespoons cold water, 1 teaspoon at a time, until it comes together.

When cool enough to handle, knead dough on a lightly floured surface for 6–8 minutes until smooth and elastic. Cover with a damp towel and rest 30 minutes. This relaxes the gluten and makes rolling easier.

After resting, divide dough into two portions. Roll each portion into a log about 2–3 cm diameter and cut into equal pieces (about 12–15 pieces per log for ~24–30 wrappers). Keep cut pieces under a damp towel.

Take one piece, flatten with palm, then roll with a small rolling pin into a round wrapper about 7–9 cm (3–3.5 in) across. Keep finished wrappers dusted with cornstarch and covered to prevent drying. Repeat for remaining pieces.

If using Napa cabbage, finely shred and sprinkle lightly with salt, let sit 5 minutes, then squeeze out excess moisture in a clean towel. Measure 150 g squeezed cabbage for the filling.

In a large bowl, combine 300 g ground pork and 150 g chopped shrimp. Add 3 tablespoons finely chopped green onions, 1 tablespoon grated ginger, 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sesame oil, 1 teaspoon sugar, 1 teaspoon white pepper, 1 teaspoon cornstarch, 1 teaspoon vegetable oil, and 1 egg white. Mix thoroughly until the mixture becomes sticky — this helps the filling bind and gives a springy texture.

Fold the squeezed Napa cabbage into the meat-shrimp mixture until evenly distributed. Taste a small bit by pan-frying a teaspoonful (optional) and adjust seasoning, adding a touch more soy or salt if needed.

Keep the filling chilled until ready to assemble; a colder filling is easier to handle and helps wrappers hold shape.

Combine 250 g finely chopped shiitake mushrooms and 150 g crumbled, squeezed firm tofu in a bowl. Add 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon grated ginger and 1 teaspoon cornstarch. Mix until combined. Adjust seasoning to taste and keep chilled.

Place a wrapper on your palm or work surface. Spoon about 1 heaping teaspoon (≈12–15 g) of filling into the center. Do not overfill — too much filling makes sealing difficult.

Moisten the edge of the wrapper with a little water (use your fingertip). Fold wrapper in half to form a half-moon and press center to seal. Starting from one side, make 3–4 small pleats along the edge, pressing each pleat to the opposite side to create a sealed pleated dumpling. Ensure there are no air pockets.

Place finished dumplings on a tray dusted with cornstarch and cover with a damp towel to prevent drying. Repeat until all wrappers and filling are used.

Pan-fry

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Place dumplings in the pan flat-side down in a single layer, leaving small gaps between them.

Fry to brown

Fry 2–3 minutes until bottoms are golden brown and crisp. Keep an eye to avoid burning; reduce heat slightly if browning too fast.

Steam

Carefully pour 120 ml water into the pan (it will sizzle). Immediately cover with a tight-fitting lid. Let steam for 6–8 minutes, until water has evaporated and filling is cooked through (pork should reach 71°C / 160°F).

Finish

Remove lid and continue cooking 1 minute to re-crisp the bottoms. Turn off heat and transfer dumplings to a platter. Serve hot with dipping sauce.

Whisk together 4 tablespoons soy sauce, 2 tablespoons black vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar, and 1 teaspoon chili oil (if using). Sprinkle sliced green onion on top.

Serve dumplings immediately with dipping sauce. Leftovers can be refrigerated up to 2 days; reheat in a skillet with a little water and lid to retain texture.