Special Dim Sum Recipe

Prepare shrimp: pat shrimp very dry with paper towels and roughly chop into small, uniform pieces (about 3–5 mm). Place in a large bowl.

Add ground pork, grated ginger, chopped green onion, Shaoxing wine, light soy sauce, sesame oil, egg white, cornstarch, salt and white pepper to the bowl.

Mix vigorously with a spatula or chop repeatedly with a cleaver until the mixture becomes slightly sticky and cohesive (about 2–3 minutes). Cover and refrigerate while preparing wrappers.

Traditional translucent wrapper: in a heatproof bowl, combine wheat starch and tapioca starch. Slowly pour boiling water while stirring with a spatula until a rough dough forms.

Add vegetable oil and knead (with a spoon until cool enough, then by hand) until smooth, about 3–4 minutes. If too dry, add 1–2 tsp warm water; if too sticky, dust with a little tapioca starch.

Divide dough into 12 equal pieces (about 25–28 g each). Roll each piece into a ball and flatten with a lightly oiled rolling pin into a thin round, about 7–8 cm diameter. Keep covered with a damp towel to prevent drying.

Shortcut option: use rice paper rounds. Lightly wet each rice paper with warm water so it becomes pliable, then place a small piece of dough-like wrapper (or use as-is for a different texture).

Place ~15–18 g of shrimp/pork filling in the center of each wrapper. Fold by bringing edges up and pleating or forming a half-moon, ensuring a few pleats on top for shape and leaving top slightly exposed if desired.

Place each dumpling on a parchment round or cabbage leaf inside a steamer basket, leaving space between pieces.

Bring water in a wok or steamer to a rolling boil. Place steamer over boiling water, cover and steam dumplings for 6–7 minutes (until shrimp turns opaque and filling is cooked through).

Remove steamer from heat and let rest 1 minute before serving.

In a bowl combine ground pork, chopped rehydrated shiitake, grated carrot, soy sauce, oyster sauce, cornstarch, sesame oil, salt and white pepper. Mix until cohesive and slightly sticky.

Place a small round of wonton wrapper or square wrapper in your palm, add about 20–25 g filling, press to form an open-topped cup and pleat the sides to form traditional siu mai shape. Top each with a tiny piece of carrot or mushroom for garnish.

Arrange siu mai on parchment or cabbage leaves in the steamer and steam over boiling water for 6–8 minutes until pork is cooked through.

Make dough: in a bowl dissolve sugar and yeast in warm water. Let sit 5 minutes until foamy. Combine flour and salt in a mixing bowl, add yeast mixture and vegetable oil. Mix until a soft dough forms.

Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Place in an oiled bowl, cover and let rise in a warm place until doubled, about 45–60 minutes.

Meanwhile prepare filling: heat 1 tsp oil in a skillet, sauté mixed vegetables until just wilted, season with light soy sauce and sesame oil. Cool to room temperature.

Punch down dough and divide into 8 equal pieces (about 60 g each). Flatten each piece, place ~30 g filling in center, gather edges and pinch to seal top to form a bun. Place on parchment squares.

Let buns rest 15 minutes for a short proof. Meanwhile bring steamer water to a boil. Steam buns over medium-high heat for 12–14 minutes. Turn off heat and let sit covered 2 minutes before removing.

Combine black vinegar, light soy sauce, chili oil, sugar and julienned ginger in a small bowl. Stir until sugar dissolves. Taste and adjust: add more chili oil for heat or a pinch more sugar if very sharp.

Transfer to a serving bowl and sprinkle chopped cilantro if using. Serve alongside all dim sum pieces.

Arrange shrimp dumplings, siu mai and vegetable buns on warm plates or bamboo steamers. Serve immediately with dipping sauce and hot tea.

Leftovers: cool completely, refrigerate up to 2 days. Reheat by steaming 5–7 minutes from cold.