Dim Sum Variado Tesoros De Lelong Recipe

Combine 2 cups all-purpose flour and 1 tsp salt in a bowl. Gradually add hot water (3 tbs) while stirring with chopsticks or a fork to create a shaggy dough; add cold water (6 tbs) a little at a time until mixture comes together. Knead on a lightly floured surface 6–8 minutes until smooth. Cover and rest 30 minutes.

Divide rested dough into two portions. Roll one portion into a log and cut into 12 equal pieces for siu mai and dumplings and 8 pieces for buns as needed. Roll each piece into a small round using a rolling pin, dusting with cornstarch to prevent sticking; siu mai wrappers should be slightly thicker, buns wrappers larger (about 3–4 in / 7–10 cm). Keep covered with a damp towel to prevent drying.

Prepare filling: in a bowl combine 300 g ground pork, 150 g chopped shrimp, 3 chopped rehydrated shiitakes, 2 chopped scallions, 1 tsp grated ginger, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, 1 tsp sugar, 1 tsp white pepper, and 1 egg white. Mix in one direction until mixture becomes sticky and cohesive (about 1–2 minutes).

Portion and assemble: place a wrapper in your palm, spoon about 1.5 tablespoons filling into the center. Gather the wrapper sides straight up and press gently to form an open-topped cup; leave the center exposed. Top each siu mai with a sprinkle of finely diced carrot for color.

Steam: line a steamer basket with cabbage leaves or parchment squares and lightly oil. Place siu mai upright with space between them. Bring water to a rolling boil in a wok or pot, place steamer over the water, cover and steam for 6–8 minutes until pork is cooked through and shrimp is opaque. Remove and keep warm.

Prepare filling: in a small saucepan combine 250 g diced char siu, 2 tbsp hoisin sauce, 1 tsp soy sauce, 1 tsp sugar, 1 tsp cornstarch mixed with 1 tbsp water (slurry), and 1 tsp butter if using. Heat gently and stir until sauce thickens and coats pork, 2–3 minutes. Cool to room temperature.

Assemble buns: roll dough rounds into circles about 10 cm diameter. Place 1–2 tablespoons filling in center, gather edges up and pinch to seal at top (for closed bun) or pleat for a smooth top. Place each bun on a cabbage leaf or parchment square.

Steam buns: with steamer prepared and boiling water, place buns in the steamer leaving room for expansion. Steam covered for 12–14 minutes until dough is soft and cooked through. Avoid opening the lid during the first 10 minutes to prevent collapse. Remove carefully and serve warm.

Prepare vegetable filling: in a bowl combine 150 g crumbled pressed tofu, 1 cup shredded napa cabbage, 1 grated carrot, 2 chopped shiitake mushrooms, 1 tsp minced garlic, 1 tsp grated ginger, 1 tbsp soy sauce, 1 tsp sesame oil and 1 tbsp cornstarch. Mix until evenly combined; cornstarch helps bind the moisture.

Assemble dumplings: place about 1 tablespoon of filling in the center of each wrapper. Fold and seal using your preferred method (half-moon with pleats or purse). Lightly press the edges with a little water to secure.

Cook dumplings: you can steam or pan-fry. To steam: place dumplings on lined steamer and steam over boiling water for 6–8 minutes. To potsticker (pan-fry): heat 1 tbsp oil in a nonstick skillet over medium-high, arrange dumplings flat-side down and fry until bottoms are golden (2–3 minutes), add 1/4 cup water, cover and steam until water evaporates and dumplings are cooked through (4–6 minutes).

Make dipping sauces: combine 2 tbsp light soy sauce, 1 tbsp black vinegar and 1 tsp sugar for a balanced tangy-salty dip. For chili sauce mix 1 tbsp light soy sauce with 1 tbsp chili oil and 1 tsp sesame oil. Adjust to taste and garnish with cilantro if desired.

Plate: arrange siu mai, char siu bao and vegetable dumplings on a serving platter. Serve immediately while hot with prepared sauces on the side.

Storage & reheating: keep leftovers refrigerated up to 2 days. Reheat by steaming 4–6 minutes from cold until heated through; avoid microwaving to preserve texture.