Dim Sum Brunch Recipe

Make filling

In a medium bowl combine ground pork, chopped shrimp, chopped shiitake, sliced green onion, grated ginger, soy sauce, oyster sauce, sesame oil, beaten egg, cornstarch, salt and white pepper. Mix vigorously until mixture is sticky and cohesive (about 1–2 minutes). Chill 10 minutes if mixture feels too soft.

Form siu mai

Place a siu mai/wonton wrapper in your palm. Put about 1 tablespoon of filling in center (heaping, about 18–20 g). Gather edges up around filling and gently press to form an open-top puck, leaving top exposed. Press a dab of finely diced carrot into center for garnish. Repeat until all wrappers are filled (about 24).

Steam

Line a bamboo or metal steamer with parchment paper or cabbage leaves and set siu mai 1/2 inch apart. Bring water in a wok or pot to a rolling boil and place steamer over it. Steam, covered, on high for 6–8 minutes until pork is cooked through and shrimp opaque. Remove and keep warm.

Make dough

Whisk warm milk, 1 tablespoon sugar and yeast in a bowl; let sit 5–7 minutes until foamy. In a large bowl combine flour, remaining 2 tablespoons sugar, baking powder and salt. Add foamy milk and oil; mix until a soft dough forms. Knead on a lightly floured surface 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 60–75 minutes.

Prepare filling

In a small bowl combine chopped char siu, hoisin, soy sauce and 1 tablespoon sugar. Mix cornstarch with 2 tablespoons water to make a slurry and stir into filling. Taste — it should be sweet-salty; adjust if needed.

Shape buns

Punch down dough and divide into 12 equal pieces (about 45–50 g each). Flatten each piece into a 3½-inch disc. Place 1–1½ tablespoons of filling in center, gather edges to seal and pinch top. Place each bun seam-side down on a small square of parchment.

Steam buns

Arrange buns in a steamer leaving space to expand. Cover and let rest 15 minutes. Steam over boiling water for 12–14 minutes. Turn off heat and allow buns to sit 2 minutes before removing lid to avoid collapsing. Serve warm.

Cook savory mix

In a skillet over medium heat add 1 teaspoon oil and sauté diced lap cheong 1–2 minutes until oil releases. Add rehydrated shiitake and chopped dried shrimp; cook 1–2 minutes. Add green onion and 1 tablespoon soy sauce; stir and remove from heat. Set aside.

Make batter

Place grated and lightly pressed daikon into a bowl. Pour hot water over rice flour and stir to make a smooth slurry. Add the hot slurry to the daikon, then mix in the cooked savory mix, salt and white pepper until combined.

Steam cake

Pour mixture into a lightly oiled 8x8-inch or similar pan, smoothing the top. Steam over high heat for 40–50 minutes until set and firm in the center. Remove and cool to room temperature (at least 30 minutes); chill in refrigerator 1–2 hours for easier slicing.

Pan-fry

Turn chilled cake out and slice into 12 pieces. Heat 2 tablespoons oil in a nonstick skillet over medium-high heat. Fry slices 2–3 minutes per side until golden and crisp. Serve hot with soy-black vinegar dip or chili oil.

Arrange soy sauce, black vinegar, chili oil, hoisin and toasted sesame oil in small bowls. Mix scallions into hoisin or soy-vinegar mixture as desired. Offer sauces alongside siu mai, buns and turnip cake for guests to combine to taste.