Dim Sum, a traditional Chinese delicacy, consists of bite-sized food portions served in small steamer baskets or on small plates. Often enjoyed during brunch, these delicious dumplings are a staple in Chinese cuisine and are beloved worldwide for their rich flavors and delicate textures.
Ingredients
For the Dough:
- 2 cups all-purpose flour
- ¾ cup boiling water
- ¼ cup cold water
- 1 teaspoon salt
For the Filling:
- 1 pound ground pork (or chicken)
- 1 cup finely chopped shrimp
- 1 cup chopped napa cabbage
- ½ cup chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 1 teaspoon cornstarch
For Steaming:
- 8-10 cabbage leaves (optional, for lining the steamer)
- Water
Steps
1. Preparing the Dough:In a large mixing bowl, combine the flour and salt. Gradually add the boiling water, mixing with a wooden spoon until a rough dough forms. Add the cold water and continue mixing until the dough is smooth. Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until the dough is elastic and smooth. Cover with a damp cloth and let it rest for 30 minutes.
2. Making the Filling:In a large bowl, combine the ground pork (or chicken), chopped shrimp, napa cabbage, and green onions. Add the soy sauce, oyster sauce, sesame oil, grated ginger, minced garlic, sugar, white pepper, and cornstarch. Mix thoroughly until all ingredients are well incorporated. Cover and refrigerate for 30 minutes to allow the flavors to meld.
3. Assembling the Dim Sum:After the dough has rested, divide it into small, equal portions (about the size of a walnut). Roll each portion into a thin circle (about 3 inches in diameter) on a lightly floured surface. Place a heaping teaspoon of filling in the center of each circle. Fold the dough over the filling to form a half-moon shape, then pleat the edges to seal. Ensure the dumplings are sealed tightly to prevent the filling from leaking during steaming.
4. Steaming the Dim Sum:Line your steamer basket with cabbage leaves or parchment paper to prevent the dumplings from sticking. Arrange the dumplings in a single layer, leaving space between them to expand. Bring water to a boil in a large pot or wok. Place the steamer basket over the boiling water, cover, and steam the dumplings for 10-12 minutes, or until the dough is translucent and the filling is cooked through.
5. Serving:Carefully remove the steamed dumplings from the basket and arrange them on a serving plate. Serve hot with soy sauce, black vinegar, or chili oil for dipping. Enjoy these delightful bites as an appetizer, snack, or main course.
Tips for Variation
- Vegetarian Dim Sum: Substitute the meat and shrimp with a mixture of finely chopped mushrooms, tofu, and water chestnuts for a delicious vegetarian option.
- Spicy Filling: Add finely chopped chili peppers or a teaspoon of chili paste to the filling mixture for an extra kick.
- Different Wrappers: Use store-bought wonton or gyoza wrappers if you’re short on time or prefer a thinner dough.
- Pan-Fried Dim Sum: For a crispy texture, try pan-frying the dumplings after steaming them. Heat a little oil in a skillet over medium-high heat and fry until the bottoms are golden brown.
- Herbal Twist: Incorporate finely chopped fresh herbs like cilantro or basil into the filling for an added layer of flavor.
Macros (per serving)
- Calories: 220
- Protein: 15g
- Carbohydrates: 25g
- Fat: 8g
- Fiber: 2g
Frequently Asked Questions for DimSum!
- 1. Can I freeze Dim Sum before cooking?
- Yes, you can freeze uncooked Dim Sum. Arrange them on a baking sheet in a single layer and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Steam directly from frozen, adding a few extra minutes to the cooking time.
- 2. What dipping sauces pair well with Dim Sum?
- Popular dipping sauces include soy sauce, black vinegar, chili oil, and hoisin sauce. You can also create a custom dipping sauce by mixing soy sauce, vinegar, and a dash of sesame oil.
- 3. How can I ensure my dumplings don’t stick to the steamer?
- Lining the steamer with cabbage leaves or parchment paper helps prevent sticking. You can also lightly oil the steamer basket before adding the dumplings.
- 4. Can I use other types of meat for the filling?
- Absolutely! You can substitute pork with chicken, beef, or even a combination of meats. Adjust the seasoning as needed to complement the meat used.
Steamed Dimsum Recipe: A Step by Step Guide
Ingredients
For the Dough:
- 2 cups all-purpose flour
- ¾ cup boiling water
- ¼ cup cold water
- 1 teaspoon salt
For the Filling:
- 1 pound ground pork or chicken
- 1 cup finely chopped shrimp
- 1 cup chopped napa cabbage
- ½ cup chopped green onions
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 2 cloves garlic minced
- 1 teaspoon sugar
- 1 teaspoon white pepper
- 1 teaspoon cornstarch
For Steaming:
- 8-10 cabbage leaves optional, for lining the steamer
- Water
Instructions
- Combine flour and salt in a large bowl. Gradually add boiling water, mixing until a rough dough forms. Add cold water and mix until smooth. Knead on a floured surface for 5 minutes. Cover with a damp cloth and rest for 30 minutes.
- Mix ground pork (or chicken), shrimp, napa cabbage, green onions, soy sauce, oyster sauce, sesame oil, ginger, garlic, sugar, white pepper, and cornstarch in a bowl. Refrigerate for 30 minutes.
- Divide rested dough into small portions (walnut-sized). Roll into thin circles (3 inches diameter). Place a teaspoon of filling in each circle, fold into a half-moon, and pleat edges to seal.
- Line a steamer basket with cabbage leaves or parchment. Arrange dumplings in a single layer. Steam over boiling water for 10-12 minutes until dough is translucent and filling is cooked.
- Remove dumplings and arrange on a plate. Serve hot with soy sauce, black vinegar, or chili oil. Enjoy as an appetizer, snack, or main course.