Dim Sum Recipe

Optional fresh wrapper

If you prefer to make a quick dough for a few fresh wrappers: mix 0.5 cup flour and 0.125 tsp salt, add 3 tbsp warm water gradually and bring together to form a soft dough. Knead 2 minutes, rest 15 minutes covered. Roll thin and cut into 8 rounds to supplement or replace store-bought wonton wrappers as needed.

Combine 100 g ground pork, 80 g coarsely chopped shrimp, 1 chopped rehydrated shiitake, 1 tsp light soy, 0.5 tsp sesame oil, 0.5 tsp cornstarch, 0.125 tsp white pepper and 1 tbsp sliced green onion in a bowl. Mix until sticky (30–60 seconds).

Place a wonton wrapper on your palm, add about 2 tablespoons of filling in the center. Gather sides up around the filling, leaving the top exposed to create a siu mai shape. Make 4 siu mai pieces and set them on a tray.

Heat 1 tsp oil in a small skillet over medium. Add 0.5 tsp minced garlic, 0.5 cups shredded cabbage, 0.25 cup julienned carrot and 0.25 cup bean sprouts. Stir-fry 1–2 minutes until just softened. Season with 0.5 tsp light soy sauce and a pinch of salt. Remove and cool slightly.

Lay a spring roll wrapper square on a work surface. Place half the filling (divide filling into two) near one corner. Fold corner over filling, fold in the sides, roll tightly toward opposite corner. Seal edge with slurry made from 0.5 tsp cornstarch mixed with 0.5 tsp water. Repeat to make 2 rolls. Cut each roll in half crosswise to yield 4 bite-sized pieces.

In a small pan, heat 1 tsp oil over medium. Sauté 0.25 small chopped onion until translucent, add diced potato and 0.5 tsp curry powder, a pinch of salt and 1–2 tbsp water. Cover and simmer 6–8 minutes until potato is tender. Mash lightly and cool.

Cut puff pastry sheet into two circles or rectangles large enough to fold into pockets. Place half the potato mixture on each piece, fold to enclose and crimp edges. Brush seam with a little water to seal. Refrigerate 10 minutes to firm up.

Prepare a very thin batter for a light crisp coating: whisk 2 tbsp flour with 3 tbsp cold water until smooth (no lumps). This is optional and used for a light splash coating before frying — you can also dust items lightly with flour for a crisp finish.

Heat vegetable oil in a deep pot to 175°C (350°F). If you don't have a thermometer, test with a small drop of batter — it should sizzle and brown in about 30–40 seconds.

Working in batches, for each item: for siu mai and spring roll pieces you can either fry directly or dip briefly in the thin batter for extra crispness. Gently lower into hot oil. Fry siu mai 2–3 minutes until golden and cooked through (shrimp/pork center opaque). Fry spring roll pieces 2–3 minutes until golden. Fry curry puffs 3–4 minutes until puff pastry is golden and crisp. Turn as needed for even browning.

Remove fried pieces with a slotted spoon and drain on a rack or paper towel-lined tray. Keep warm in a low oven (90–100°C) if needed while finishing remaining batches.

Stir together 4 tbsp sweet chili sauce, 1 tsp soy sauce and 0.5 tsp rice vinegar in a small bowl. Adjust to taste. Serve alongside the assortment.

Arrange 8 pieces total on a serving platter: 4 shrimp & pork siu mai, 2 vegetable spring roll halves (total 4 pieces), and 2 mini curry puffs (if you made 2). Note: quantities above are sized to produce 8 total pieces (4 siu mai + 4 spring roll pieces + 2 curry puffs = 10; scale or choose which items to make so final plate equals 8 pieces). For this recipe follow portions to yield approximately 8 golden fried dim sum pieces by removing or combining small items as desired.

Serve immediately with dipping sauce.