Dim Sum Variado Recipe

Prepare shrimp filling

Chop 8 of the shrimp coarsely and leave 4 whole or halved for texture. In a bowl combine chopped shrimp, bamboo shoots, green onion, minced ginger, salt, sugar, sesame oil, white pepper and 1 tbsp cornstarch. Mix until slightly sticky; chill while making wrappers.

Make translucent wrappers

Place wheat starch (or tapioca starch) in a heatproof bowl. Carefully add 3/4 cup very hot water and 1 tsp vegetable oil, stirring with chopsticks until combined. Cover and let sit 5 minutes, then knead briefly until smooth. If too dry add 1 tsp warm water. Roll into a log and cut into 12 pieces; flatten each into a thin round (use a small rolling pin and dust with starch).

Assemble dumplings

Place about 1 tbsp filling in center of each wrapper. Fold sides up and pleat to form crescent/round dumplings, leaving top slightly translucent. Use whole shrimp pieces on top for presentation if desired.

Steam

Bring steaming water to a simmer in a wok or steamer. Line steamer basket with parchment or cabbage. Arrange dumplings with space between. Steam over medium-high heat for 5–6 minutes until wrappers are translucent and shrimp are opaque. Serve hot with soy-vinegar dipping sauce.

Prepare filling

In a bowl combine ground pork, chopped shrimp, water chestnuts, green onion, soy sauce, oyster sauce, sesame oil, sugar and 1 tbsp cornstarch. Mix in one direction until mixture becomes tacky (about 1–2 minutes). Taste a tiny piece cooked in microwave to adjust seasoning.

Assemble siu mai

Place a wonton wrapper in your hand (cup shape) and put about 1.5 tbsp filling in center. Press filling down gently so top remains open. Repeat to make 12 siu mai. Top each with a small dot of masago or diced carrot for color.

Steam

Line steamer and arrange siu mai so they don't touch. Steam over boiling water for 6–8 minutes until pork is cooked through and shrimp is opaque. Serve immediately with chili oil or soy.

Make dough

In a mixing bowl combine warm milk, sugar and yeast. Let sit 5 minutes until foamy. Add flour, baking powder, salt and 1 tbsp oil. Mix into a soft dough and knead 6–8 minutes until smooth and elastic. Cover and let rise in a warm place until doubled, about 1 hour.

Prepare filling

Chop char siu into small dice. If too dry, toss with 1–2 tsp hoisin or reserved sauce to moisten (not included above).

Assemble buns

Punch down dough and divide into 8 portions. Roll each into a 3–4 inch disk, place 2 tbsp diced char siu in center, pull edges up and pinch to seal at top (or fold pleated top). Place each bun on a parchment square.

Second rise and steam

Let buns rest 20–30 minutes until puffy. Meanwhile bring steamer water to a simmer. Steam buns over medium heat for 12–15 minutes. Turn off heat and wait 2 minutes before opening to avoid collapse. Serve warm.

Cook filling

Heat 1 tsp oil in a skillet over medium-high. Sauté garlic briefly, add mushrooms, cabbage and carrot. Stir-fry 2–3 minutes until vegetables are just softened. Add 1 tsp soy sauce and 1/2 tsp sesame oil; toss. Thicken with cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) if mixture seems wet. Remove and cool slightly.

Assemble rolls

Lay a spring roll wrapper with one corner toward you. Place about 2 tbsp filling near the bottom third. Fold bottom corner over filling, fold both sides in, then roll tightly to the top. Seal edge with a little cornstarch slurry. Repeat to make 8–12 rolls.

Pan-fry

Heat 1/2 cup vegetable oil in a skillet over medium heat (enough to shallow-fry). Fry rolls seam-side down first, turning every 1–2 minutes until all sides are golden and crisp, about 6–8 minutes total. Drain on paper towels and serve hot with hoisin-chili dipping sauce.

Soy-vinegar dipping sauce

Combine 1/4 cup soy sauce with 2 tbsp black or rice vinegar and 1 tsp brown sugar or honey. Stir until sugar dissolves. Add chili oil to taste (about 1 tbsp for moderate heat).

Hoisin dipping sauce

Whisk together 2 tbsp hoisin sauce with 1 tsp soy sauce and 1 tsp water to thin. Add a dash of sesame oil if desired.

Prepare steamer with at least 6 cups water and keep simmering while assembling. Steam items in batches so they are hot when served. Arrange assorted dim sum on a platter with dipping sauces on the side. Leftovers: store steamed items in an airtight container in the refrigerator up to 2 days; reheat by steaming 3–5 minutes.