Handmade Dimsum 9 Recipe

Make the dough

Put the all-purpose flour and salt in a large mixing bowl and whisk to combine. Slowly pour the boiling water into the flour while stirring with a wooden spoon or chopsticks until the texture resembles coarse crumbs. Add the cold water 1 tablespoon at a time if needed, then add the vegetable oil. When the dough is cool enough to handle, knead in the bowl until it comes together.

Knead and rest

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Form into a ball, coat lightly with oil, place in a bowl, cover with plastic wrap or a damp towel, and rest at room temperature for 30–45 minutes. This relaxes the gluten and makes rolling easier.

Divide and roll

After resting, divide the dough into four equal portions. Keep portions covered. Take one portion and roll into a long log about 1.5–2 cm thick. Cut the log into 24 equal pieces. Keep cut pieces covered with a damp towel while working. Flatten each piece with your palm, then roll into 3–3.5 inch (7–9 cm) round wrappers about 1 mm thick. Use cornstarch or flour to dust to prevent sticking. Stack finished wrappers separated by small sheets of parchment if not using immediately.

Prepare proteins

If using whole shrimp, chop coarsely until small pieces remain — you want a slightly coarse texture so the filling is juicy. Keep pork cold; trim any excess sinew. Combine ground pork and chopped shrimp in a mixing bowl.

Season and bind

Add green onions, grated ginger, minced garlic, soy sauce, oyster sauce, sesame oil, white pepper, sugar, cornstarch, egg white, water chestnuts (if using), and fine salt to the meat mixture. Mix vigorously in one direction until the filling becomes sticky and well combined (about 1–2 minutes). This develops the filling’s texture so it holds together when steamed.

Chill briefly

Cover the bowl and refrigerate the filling for 15–20 minutes while you finish rolling wrappers. Chilling firms the mixture and makes it easier to handle.

Assemble dumplings

Place a wrapper on a lightly dusted board. Put about 1 heaping teaspoon (12–15 g) of filling in the center. Moisten the wrapper edge with a little water. Fold and pleat as desired (classic pleated half-moon, purse or simple seal). Ensure a tight seal with minimal air inside. Repeat until all dumplings are formed. Keep finished dumplings on a tray lined with parchment and lightly dusted so they don’t stick.

Prepare steamer

Fill a wok or large pot with about 4–6 cm (1.5–2.5 in) of water. Bring water to a rolling boil. Line your bamboo or metal steamer with parchment paper with holes punched, cabbage leaves, or lightly oiled perforated liners to prevent sticking. Brush liners very lightly with oil or scatter a few oil drops between dumplings to prevent sticking.

Steam dumplings

Arrange dumplings in the steamer in a single layer about 1–2 cm apart so they don’t touch. Place the steamer over boiling water, cover, and steam for 7–9 minutes (fresh wrappers) or 9–11 minutes (thicker wrappers or if many dumplings). Check one dumpling: pork should be cooked through (no pink) and shrimp opaque. If using a thermometer, internal temperature should be 75°C (165°F).

Finish & serve

Carefully remove the steamer and transfer dumplings to a serving plate. Optionally brush the tops with a few drops of sesame oil for shine and aroma. Serve hot with the dipping sauce.

Mix sauce

Combine soy sauce, rice vinegar, chili oil or sliced chili, sesame oil, and sugar in a small bowl. Taste and adjust: add more vinegar for tang, more soy for saltiness, or a pinch of sugar to mellow. Serve alongside dumplings.