Handmade Dimsums Recipe

Make the dough

Place 3 cups all-purpose flour and 1 tsp salt in a large mixing bowl. Stir to combine.

Pour 1 cup boiling water over the flour in a steady stream while stirring with a wooden spoon or chopsticks until most of the flour is hydrated and you have a rough shaggy dough.

Add 2 tablespoons cold water and 1 tsp vegetable oil if the dough feels too dry; mix until the dough comes together. If too sticky, dust with a little flour.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Form into a ball, cover with a damp towel or plastic wrap, and rest for 30 minutes at room temperature (rest allows gluten to relax and makes rolling easier).

Prepare vegetables

Finely shred 2 cups Napa cabbage and sprinkle with 1/2 tsp salt. Let sit for 5 minutes, then squeeze out excess liquid using a towel or your hands. This prevents soggy filling.

Chop 8 oz shrimp coarsely and mince 4 green onions, 1 tbs grated ginger, and 2 cloves garlic.

Combine filling

In a large bowl, add 1 lb ground pork and the chopped shrimp. Add 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, 1 tsp sesame oil, 1 tsp salt, 1/2 tsp white pepper, and 1 egg white. Mix with a spatula or chopsticks in one direction until the mixture becomes slightly sticky (this helps bind the filling). Fold in the squeezed Napa cabbage, green onions, ginger, and garlic until evenly distributed.

Rest the filling

Cover the filling and refrigerate for at least 15 minutes to allow flavors to meld and the cornstarch to hydrate. Keep chilled until ready to assemble.

Prepare vegetable filling

Heat a small skillet over medium heat with 1 tbs vegetable oil. Add chopped shiitake mushrooms and sauté until tender and most moisture has evaporated, about 5–6 minutes. Cool slightly.

In a bowl, combine cooked mushrooms, 8 oz crumbled firm tofu, 1/2 cup grated carrot, 2 chopped green onions, 1 tbsp soy sauce, 1 tbsp cornstarch, 1/2 tsp salt and 1/2 tsp sesame oil. Mix until combined and refrigerate briefly before assembling.

Divide and roll dough

After the dough has rested, turn it onto a lightly floured surface. Roll into a log about 1.5–2 inches in diameter. Cut into 40 equal pieces (for ~40 dumplings). Keep pieces covered with a damp towel to prevent drying.

Working with one piece at a time, flatten it with your palm, then roll into a thin round wrapper about 3–3.5 inches (7–9 cm) in diameter, slightly thinner at the edges and thicker in the center. Dust with flour to prevent sticking.

Fill and pleat

Place about 1 tsp–1.5 tsp (heaping) of filling in the center of each wrapper. Fold the wrapper in half and pleat or press edges to seal, ensuring no air is trapped. For a classic pleat, make 4–6 small folds on one side and press to seal against the other side. Repeat until all dumplings are assembled. Keep finished dumplings on a floured tray, not touching each other.

Pan-fry (potstickers)

Heat a large nonstick skillet over medium-high heat and add 2 tbs vegetable oil. Arrange dumplings in a single layer, flat side down, leaving space between each.

Fry for 2–3 minutes until bottoms are golden brown. Pour in 1/3 to 1/2 cup water (enough to come about 1/4 inch up the side), immediately cover with a tight-fitting lid, and reduce heat to medium-low. Steam for 6–8 minutes until water has evaporated and dumplings are cooked through (internal temperature should reach 165°F / 74°C for pork/shrimp).

Remove lid and cook an additional 1–2 minutes to re-crisp bottoms. Transfer to a plate lined with paper towel; serve hot.

Steam (alternative)

Line a bamboo or metal steamer with parchment or cabbage leaves. Place dumplings spaced apart and steam over boiling water for 8–10 minutes until cooked through.

Boil (alternative)

Bring a large pot of water to a boil. Add dumplings in batches so they don’t stick. When they float, cook 2–3 minutes more, then remove with a slotted spoon. Serve immediately.

Make the sauce

Whisk together 4 tbsp soy sauce, 2 tbsp black vinegar, 1 tsp sesame oil, 1 tsp sliced fresh chili (optional), 1/2 tsp sugar and 1/2 tsp minced garlic (optional). Add 1 tbsp water to adjust intensity if desired. Taste and adjust balance of salty, sour and spicy.

Serve sauce alongside freshly cooked dumplings.