Dim Sum Recipe

In a large bowl combine 2 cups all-purpose flour and 1 tsp salt. Gradually add 3 tablespoons hot water while stirring with a fork until the mixture looks crumbly. Add 4 tablespoons cold water and 1 tsp vegetable oil and mix until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 6–8 minutes. Cover with a damp towel and rest for 30 minutes to relax the gluten.

After resting, divide dough into two portions. Roll each portion into a log about 1-inch diameter and cut into 15–18 equal pieces (total 30–36). Keep cut pieces covered so they don’t dry.

Take one piece, flatten with palm, then roll into a small circle about 3 inches (7–8 cm) across with a rolling pin. Rotate as you roll so center is slightly thicker than edges. Repeat for remaining pieces and stack with a little flour between wrappers.

Prepare vegetables: shred napa cabbage or bok choy finely and sprinkle with a pinch of salt. Let sit 5 minutes, then squeeze out as much liquid as possible using a clean towel or your hands. Measure 1 cup squeezed greens and set aside.

In a large bowl combine 1 lb ground pork, 8 oz chopped shrimp, 4 tbsp finely chopped green onions, 1 tbsp grated ginger, and 1 tsp minced garlic. Mix lightly to combine.

Add to the meat mixture: 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tsp white pepper, 1 tsp sugar, 1 tbsp cornstarch, 1 tsp salt (for filling), and 1 egg white. Fold in the squeezed cabbage/bok choy.

Mix filling thoroughly and briskly in one direction for about 1–2 minutes until mixture becomes sticky and cohesive (this improves texture). Cover and refrigerate for at least 15 minutes to let flavors meld.

Place a wrapper in your non-dominant hand. Put approximately 1 heaping teaspoon (about 12–15 g) of filling in the center of the wrapper. Be careful not to overfill.

Moisten the edge of the wrapper with a little water. Fold wrapper in half and seal the top by pressing edges together, then create pleats along one side working from left to right (or right to left) to form a traditional dim sum fold. Pinch tightly to prevent leaks. Repeat until all wrappers and filling are used.

Pan-fried (potsticker) method

Heat a large nonstick skillet over medium-high heat and add 2 tbsp vegetable oil. Place dumplings flat-side down in a single layer, leaving space between each. Fry until bottoms are golden brown, about 2–3 minutes.

Carefully pour 1/2 cup water into the pan and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam until water has evaporated and dumplings are cooked through, about 6–8 minutes. Remove lid and cook another 30–60 seconds to re-crisp bottoms.

Steaming only method (traditional dim sum)

Line bamboo steamer baskets with lightly oiled parchment or cabbage leaves. Arrange dumplings with space between. Bring water to a simmer in a wok or pot, place basket over simmering water, cover and steam 8–10 minutes for pork/shrimp dumplings until filling reaches 165°F/74°C. Serve directly from steamer.

Optional finishing: sprinkle toasted sesame seeds and thinly sliced green onion over dumplings before serving.

Combine 1/4 cup soy sauce, 2 tbsp black vinegar or rice vinegar, 1/2 tsp sesame oil, 1 tsp julienned ginger, 1 tsp chili oil (optional) and 1/2 tsp sugar (if using) in a small bowl. Stir to dissolve sugar. Taste and adjust balance — more vinegar for tang, more soy for saltiness, more chili for heat.

Serve sauce alongside hot dumplings.