Dim Sum Celebration Tasting Platter Recipe

Prepare filling

In a bowl, gently combine picked king crab meat, blanched & squeezed Napa cabbage, scallions, grated ginger, light soy sauce, sesame oil, white pepper, and salt. Mix gently to preserve some crab lumps — do not overwork.

Assemble dumplings

Lightly dust a work surface and wrappers with cornstarch to prevent sticking. Place about 1 tablespoon of crab filling in the center of each wrapper. Gather the edges up and pleat or fold into a small purse, twisting gently to seal, leaving a small exposed top if you like. Make 24 dumplings.

Cook

Steam dumplings in a bamboo or metal steamer lined with parchment or cabbage leaves for 6–8 minutes over boiling water, until wrappers are translucent and crab is heated through. Serve immediately with soy-black vinegar dipping sauce.

Make filling

In a mixing bowl combine ground pork, chopped raw shrimp, diced water chestnuts, scallions, soy sauce, oyster sauce, sesame oil, cornstarch, and egg white. Mix until combined and slightly sticky — about 20–30 strokes with a spatula to develop a bit of tackiness.

Form shiu mai

Place a shiu mai wrapper flat in your palm or on a work surface. Put about 1 to 1 1/2 tablespoons of filling in the center. Press filling down so it comes slightly above the rim, leaving the top open. Garnish the top with a few tiny carrot dice for color. Repeat for 18 shumai.

Steam

Arrange shumai in a steamer basket lined with parchment or cabbage leaves, spacing them slightly. Steam over boiling water for 6–7 minutes until pork is cooked and shrimp is opaque. Serve hot with chili oil or soy dipping sauce.

Prepare filling

In a small bowl toss the diced char siu with char siu or hoisin sauce and mayonnaise (if using) to coat evenly. Taste and adjust seasoning; the mixture should be saucy but not runny.

Assemble buns

If using refrigerated pre-steamed buns, warm them briefly in a steamer (3–4 minutes) or microwave covered for 20–30 seconds to soften. Slice each bao open (or open the pre-split bun) and fill with about 2 tablespoons of the char siu mixture. Add a few slices of quick-pickled cucumber and some julienned scallion.

Serve

Arrange buns on a platter and serve warm with extra hoisin or chili oil on the side.

Make shrimp filling

Combine chopped raw shrimp, minced garlic, grated ginger, light soy sauce, sesame oil, cornstarch and salt in a bowl. Mix until just combined.

Wrap dumplings

Place about 1 tablespoon of shrimp filling in the center of each wrapper. Fold and seal like a small purse or half-moon, pressing edges firmly. Make 12 dumplings. Pat panko breadcrumbs into the outside of each dumpling so they adhere evenly (use a light egg wash or water to help panko stick if needed).

Fry

Heat about 1/4 to 1/3 cup neutral oil in a skillet over medium-high heat (enough for shallow frying). When oil is hot (test with a breadcrumb — it should sizzle), add dumplings in a single layer without crowding. Fry 2–3 minutes per side until golden and crispy and shrimp is cooked through. Transfer to a paper towel-lined plate to drain. Alternatively, deep-fry at 350°F (175°C) until golden.

Serve

Serve immediately with chili oil or soy-black vinegar dipping sauce.

Soy-black vinegar dipping

Combine 2 tablespoons soy sauce with 1 tablespoon black vinegar (adjust to taste). Add a few drops of sesame oil and toasted sesame seeds. Stir and transfer to small bowls.

Chili oil serving

Serve chili oil and hoisin sauce in small bowls as additional condiments. Scatter cilantro over the platter if desired.