Dim Sum Dumpling Platter Recipe

Prepare filling

In a bowl, combine picked king crab meat (8 oz) with minced ginger (1 tsp), chopped white scallion (1 tbsp), sesame oil (1/2 tsp), salt (1/2 tsp) and white pepper (1/4 tsp). Gently mix to combine, keeping some larger flakes of crab for texture. Chill while preparing wrappers.

Make translucent wrappers

In a heatproof bowl, sift together 1 cup rice flour and 1/2 cup wheat starch. Add 1/2 cup boiling water gradually, stirring with chopsticks or a spatula until a shaggy dough forms. Add 1 tbsp lard or neutral oil and knead briefly (5 minutes) until smooth and elastic. Cover with a damp cloth and rest 15 minutes to hydrate.

Form dumplings

Divide dough into 12 equal pieces (about 20 g each). Roll each piece into a small ball, then press/roll into a thin round about 3 inches diameter (use more wheat starch to dust if sticky). Place about 1 tablespoon of crab filling in center and pleat to form a crescent or purse, sealing edges tightly. Keep finished dumplings on a lightly oiled tray to prevent sticking.

Steam

Line a bamboo or metal steamer with parchment (pierced) or cabbage leaves. Bring water in the steamer pot to a rolling boil. Place dumplings with space between them and steam over high heat for 6–8 minutes until wrappers turn translucent and filling is hot. Remove and serve immediately with dipping sauces.

Prepare pork filling

In a mixing bowl combine 10 oz ground pork, finely chopped shrimp (3 oz) if using, soy sauce (1 tbsp), oyster sauce (1 tsp), sesame oil (1/2 tsp), cornstarch (1 tsp), Shaoxing wine (1 tsp), grated ginger (1/2 tsp) and chopped green scallion (1 tbsp). Mix vigorously until sticky (about 2–3 minutes) to develop a cohesive texture.

Assemble siu mai

Place a siu mai wrapper on your palm, spoon about 1.5 tablespoons of filling into the center. Gather the wrapper around the filling to form an open-topped cup, press gently to compact. Top each with a few diced carrot pieces for color. Repeat for about 12 siu mai.

Steam siu mai

Arrange siu mai in a steamer lined with parchment or cabbage leaves with a little space between. Steam over a rolling boil for 6–7 minutes until pork is cooked through and shrimp (if used) are opaque. Remove and keep warm.

Make chicken filling

Combine 10 oz ground chicken with 1 cup finely shredded and squeezed-dry cabbage, 1 tsp minced garlic, 1 tsp grated ginger, 1 tbsp soy sauce, 1/2 tsp rice vinegar, 1/2 tsp sesame oil and 1 tsp cornstarch. Mix until combined and slightly sticky.

Wrap potstickers

Place a gyoza wrapper on a work surface, spoon about 1 tablespoon of filling into center. Moisten wrapper edge with water, fold in half and pleat edges to seal, making 16 potstickers. Keep finished dumplings covered to prevent drying.

Pan-fry and steam in pan

Heat a nonstick or cast-iron skillet over medium-high heat. Add 2 tbsp vegetable oil and arrange potstickers flat-side down without overcrowding. Fry 2–3 minutes until bottoms are golden-brown. Carefully add 1/4 cup water and immediately cover the pan. Reduce heat to medium-low and steam 5–6 minutes until water evaporates and wrappers are cooked through. Uncover and cook 30–60 seconds more to re-crisp bottoms. Transfer to a platter.

Prepare vegetable filling

In a skillet over medium heat, sauté finely chopped shiitake (3 oz) with a small spray of oil until softened (2–3 minutes). In a bowl combine the cooked mushrooms with crumbled pressed tofu (6 oz), grated carrot (1/2 cup), shredded bok choy (3/4 cup), 1 tbsp soy sauce, 1/2 tsp sesame oil and 1 tsp cornstarch. Mix thoroughly.

Assemble wrappers

Place about 1 tablespoon of vegetable filling into the center of each wonton/dumpling wrapper (12). Fold and seal as desired (half-moon or purse). Keep covered until ready to steam.

Steam vegetable dumplings

Steam on parchment or cabbage leaves over boiling water for 6–7 minutes until wrappers are translucent and filling is hot. Remove and serve with dipping sauces.

Make soy-vinegar dipping sauce

Combine 1/2 cup light soy sauce with 1/4 cup black vinegar (or rice vinegar), 1 tsp sugar and 1 tsp minced garlic. Stir until sugar dissolves. Transfer to a small serving bowl and top with sliced scallions (2 tbsp) and 1 tsp toasted sesame seeds.

Prepare chili oil

If using store-bought chili oil, transfer 2 tbsp to a small bowl. Optionally mix a spoonful of the chili oil into a portion of the soy-vinegar sauce for a spicy variant.

Serve platter

Arrange steamed king crab har gow, pork siu mai, pan-fried chicken potstickers and steamed vegetable dumplings on a large platter. Garnish with extra sliced scallions and serve immediately with dipping sauces on the side.