Dim Sum Recipe

Prepare filling

Roughly chop 12 oz shrimp and place in a bowl. Add minced bamboo shoots, 1 tsp light soy, 1 tsp sesame oil, 1 tsp cornstarch, 1/4 tsp white pepper and 1/4 tsp salt. Mix until combined and slightly sticky. Chill while making wrappers.

Make translucent wrappers

Bring 1/2 cup hot water to a simmer and stir in 1 tsp vegetable oil. In a heatproof bowl, combine 1 cup wheat starch and 1/4 cup tapioca starch. Pour the hot water and oil over the starches, stirring quickly until a shaggy dough forms. Knead for 2–3 minutes (while still hot) until smooth and pliable. Let cool slightly, then divide into 12 pieces and roll each into a thin 3-inch round wrapper, dusting with extra tapioca starch if sticky.

Assemble dumplings

Place about 1 tablespoon of filling in center of each wrapper. Fold by pinching pleats to form a crescent/round dumpling, sealing at top. Place on parchment squares in a steamer basket, leaving space between dumplings.

Steam

Bring a pot of water to boil and set steamer over it (ensure steam can circulate). Steam dumplings over high heat for 6–7 minutes until shrimp is opaque and wrappers are translucent. Remove carefully and serve hot with black vinegar or chili oil.

Make filling

In a bowl, combine 10 oz ground pork, 3 oz chopped shrimp, 2 tbsp chopped shiitake, 2 tbsp green onion, 1 tsp oyster sauce, 1 tsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar, 1 tsp cornstarch and 1/4 tsp white pepper. Mix vigorously (fold and press) until mixture becomes sticky and cohesive, about 1–2 minutes.

Fill wrappers

Spoon about 1.5 tablespoons of filling into each siu mai wrapper. Gather wrapper up around filling, leaving top exposed, and gently press to form a neat, slightly open-topped dumpling. Press a tiny amount of diced carrot on top for color.

Steam

Arrange siu mai in a lined steamer basket with space between. Steam over boiling water for 6–8 minutes until pork is cooked through. Serve hot with soy or chili oil.

Prepare filling

Combine 8 oz chopped char siu with 1 tsp butter, 1 tsp soy sauce and 1 tsp sugar in a bowl. Mash lightly so pork pieces are saucy but still chunky. Chill while making dough.

Make dough

Warm 3/4 cup milk until lukewarm. In a mixing bowl, combine 2 cups all-purpose flour, 1 tsp instant yeast, 2 tbsp sugar (dough) and 1/2 tsp salt. Add milk and 2 tbsp softened butter and mix until a soft dough forms. Knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and proof in a warm place until doubled, about 60–75 minutes.

Shape buns

Punch down dough and divide into 8 equal pieces. Flatten each piece into a 4-inch circle, place 2 tablespoons of char siu filling in center, pleat and seal to form a bun. Place each bun on a parchment square.

Second proof & steam

Let buns proof for 20–30 minutes until puffy. Brush with beaten egg if desired for sheen. Steam buns over boiling water for 12–15 minutes until dough is cooked and shiny. Remove and serve warm.

Cook filling

Heat 1 tsp sesame oil in a skillet over medium-high heat. Add shredded cabbage and carrot and stir-fry 2–3 minutes until slightly softened. Add bean sprouts, 1 tsp soy sauce and 2 tbsp green onion; cook another 1 minute. Stir in cornstarch slurry to bind, then remove from heat and let cool to room temperature.

Assemble rolls

Place a spring roll wrapper on a clean surface with one corner pointing toward you. Put about 2 tablespoons of cooled filling near the corner. Fold the corner over filling, fold in the sides, then roll tightly to seal. Brush the final edge with a little water or cornstarch slurry to secure. Repeat with remaining wrappers.

Fry

Heat 2 cups vegetable oil in a deep skillet to 350°F (175°C). Fry rolls in batches, seam side down first, turning occasionally, until golden brown and crisp, 2–3 minutes per side. Drain on paper towels and serve hot with hoisin or chili oil.

Black vinegar soy

Mix 1/4 cup black vinegar with 2 tbsp soy sauce. Serve in a small bowl for dumplings.

Chili-hoisin

Combine 2 tbsp hoisin sauce with 2 tbsp chili oil. Add 1 tsp mustard if you like a spicy-sweet punch. Stir and serve.