Dim sum, a Cantonese culinary tradition, has captured the hearts (and stomachs) of foodies around the world. This delightful concept of small, shareable dishes has evolved over time to include a vast array of flavors and textures. Whether you’re a seasoned dim sum enthusiast or just looking to try something new, we’ve got you covered with our collection of 18 mouthwatering recipes that will take your taste buds on a culinary journey across China.
From classic favorites like Har Gow (shrimp dumplings) and Siu Mai (pork and shrimp dumplings), to innovative twists like Beef Siu Mai and Scallop and Shrimp Dumplings, we’ve curated a list of must-try dim sum dishes that are sure to satisfy any craving. And the best part? Each recipe is carefully crafted to be easy to make at home, with step-by-step instructions and helpful tips to ensure your dim sum experience is nothing short of extraordinary.
Stay tuned for our upcoming articles as we dive deeper into each of these delicious recipes and explore the art of creating authentic dim sum dishes in your own kitchen.
Har Gow (Shrimp Dumplings)
Har Gow is a classic Cantonese dim sum dish that consists of delicate shrimp-filled dumplings wrapped in thin dough wrappers. This recipe yields tender and flavorful dumplings that are perfect for serving at your next dim sum gathering.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 cup of cooked and peeled shrimp
– 1 tablespoon of soy sauce
– 1 tablespoon of sesame oil
– 1 tablespoon of chopped scallions
– Salt to taste
Instructions:
1. In a small bowl, mix together the cooked shrimp, soy sauce, sesame oil, and chopped scallions.
2. Lay a wonton wrapper on a clean surface. Place a small spoonful of the shrimp mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
5. Press the edges together to seal the dumpling.
6. Repeat with the remaining wrappers and filling.
7. Cook the dumplings by steaming them for 8-10 minutes or pan-frying them until golden brown.
Cooking Time: 8-10 minutes (steaming) or 3-5 minutes per side (pan-frying)
Siu Mai (Pork and Shrimp Dumplings)
Siu Mai, also known as Pork and Shrimp Dumplings, is a classic Cantonese dish that’s both savory and delicious. These delicate dumplings are typically served steamed or pan-fried, making them a perfect addition to any meal.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 pound ground pork
– 1/4 cup finely chopped shrimp
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. In a mixing bowl, combine ground pork, chopped shrimp, garlic, soy sauce, and oyster sauce (if using). Mix well until all the ingredients are fully incorporated.
2. Lay a wonton wrapper on a flat surface. Place about 1 tablespoon of the pork-shrimp mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper. This will help the dumpling stick together during cooking.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
5. Repeat with the remaining wrappers and filling.
Cooking Time:
– Steaming: Place siu mai in a single layer on a heatproof plate and steam for 8-10 minutes over boiling water.
– Pan-frying: Heat about 1 tablespoon of oil in a pan over medium-high heat. Add siu mai and cook for 2-3 minutes on each side, or until golden brown.
Char Siu Bao (BBQ Pork Buns)
These tender and flavorful buns are filled with sweet and savory BBQ pork, perfect for a quick snack or as part of a Chinese-inspired meal.
Ingredients:
– 2 cups all-purpose flour
– 2 teaspoons instant yeast
– 1/4 cup warm water
– 1/4 cup sugar
– 1/2 cup milk
– 2 tablespoons vegetable oil
– Filling ingredients:
+ 1 pound BBQ pork (such as char siu or Chinese-style roast pork)
+ 1 tablespoon soy sauce
+ 1 tablespoon oyster sauce (optional)
Instructions:
1. In a large mixing bowl, combine flour, yeast, and sugar.
2. Gradually add warm water and mix until a dough forms.
3. Knead the dough for 10 minutes, then rest for 30 minutes.
4. Divide the dough into small balls and flatten each into a disk shape.
5. Place a tablespoon of BBQ pork in the center of each disk, leaving a 1/2-inch border around the filling.
6. Fold the dough over the filling to form a triangle or a ball shape, and press edges together to seal.
7. Steam the buns for 12-15 minutes, or bake at 375°F (190°C) for 15-20 minutes.
Cooking Time: 12-20 minutes
Cheung Fun (Rice Noodle Rolls)
Cheung Fun is a popular Cantonese dim sum dish consisting of rice noodle rolls filled with sweet and savory fillings. This recipe guides you through the process of making these delicious and easy-to-make rolls at home.
Ingredients:
– 1 cup rice flour
– 1/2 cup water
– 1 tablespoon vegetable oil
– Filling ingredients (e.g., cooked pork, shrimp, vegetables, or bean paste)
– Scallions, chopped (optional)
Instructions:
1. In a large mixing bowl, combine rice flour and water to form a dough.
2. Knead the dough for about 10 minutes until smooth and elastic.
3. Divide the dough into small portions, about the size of a small egg.
4. Roll out each portion into a thin sheet, about 1/8 inch thick.
5. Place your chosen filling in the center of the sheet, leaving a 1-inch border around it.
6. Fold the sheet over the filling to form a roll, and press edges together to seal.
7. Repeat with remaining dough and fillings.
8. Cook the rolls by steaming them for about 10 minutes or pan-frying until golden brown.
Cooking Time: 10-15 minutes
Lo Mai Gai (Sticky Rice in Lotus Leaf)
A classic Cantonese dish, Lo Mai Gai is a flavorful and aromatic rice dish cooked in lotus leaves to create a tender and fragrant result. This recipe yields a delicious main course perfect for special occasions or everyday meals.
Ingredients:
– 1 cup sticky rice
– 2 cups water
– 1/4 cup dried preserved egg, diced
– 1/4 cup dried shrimp, diced
– 1 tablespoon vegetable oil
– 2 scallions, chopped
– 2 lotus leaves (fresh or frozen)
Instructions:
1. Rinse the sticky rice and soak it in water for at least 4 hours or overnight.
2. Preheat a steamer to high heat. Cut the lotus leaves into large squares and place one square on the bottom of each steaming basket.
3. In a small pan, heat the vegetable oil over medium heat. Add the diced preserved egg and shrimp; stir-fry until fragrant.
4. Drain the soaked sticky rice and add it to the pan with the egg and shrimp mixture. Stir-fry for about 2 minutes.
5. Place the rice mixture onto the center of each lotus leaf, leaving a 1-inch border around the edges.
6. Fold the leaves over the filling, folding in the sides first, then the top.
7. Steam the Lo Mai Gai for 18-20 minutes or until the rice is cooked and the leaves are tender.
Cooking Time: 20 minutes
Turnip Cake (Radish Cake)
In this recipe, we’ll show you how to make a delicious and savory Turnip Cake, also known as Radish Cake. This traditional Cantonese dish is often served as a side or used as a filling in sandwiches.
Ingredients:
– 2 large turnips, peeled and grated
– 1/4 cup cornstarch
– 1/4 cup chopped scallions (green onions)
– 2 cloves garlic, minced
– 1/4 teaspoon salt
– 1/4 teaspoon white pepper
– 2 tablespoons vegetable oil
Instructions:
1. In a large mixing bowl, combine grated turnip, cornstarch, scallions, garlic, salt, and white pepper.
2. Mix well until the ingredients are evenly distributed.
3. Heat the vegetable oil in a non-stick pan or wok over medium heat.
4. Add the turnip mixture to the pan and press it down gently with a spatula.
5. Cook for 10-12 minutes on each side, or until the cake is golden brown and crispy.
6. Serve warm or let cool before slicing.
Cooking Time: 20-24 minutes
Wu Gok (Taro Dumplings)
Wu Gok, also known as Taro Dumplings, are a traditional Cantonese dessert that combines the natural sweetness of taro with a delicate wrapping and steaming process. This recipe yields a batch of soft, fluffy dumplings perfect for serving at special occasions or as a sweet treat any time.
Ingredients:
– 2 cups cooked taro, mashed
– 1/4 cup glutinous rice flour
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup water
– Vegetable oil for brushing
– Optional: sesame seeds or powdered sugar for garnish
Instructions:
1. In a large mixing bowl, combine mashed taro, glutinous rice flour, all-purpose flour, salt, and sugar. Mix until well combined.
2. Gradually add in the water and mix until a dough forms.
3. Knead the dough for about 10 minutes until it becomes smooth and pliable.
4. Divide the dough into small portions and shape each into a ball.
5. Flatten each ball into a disk shape and place a small spoonful of taro filling in the center.
6. Fold the dough over the filling to form a half-moon shape, pressing edges together to seal.
7. Steam the dumplings for 15-20 minutes or until they’re cooked through.
Xiao Long Bao (Soup Dumplings)
Xiao Long Bao, also known as soup dumplings, are a type of traditional Chinese steamed bun filled with pork and a savory broth. This recipe provides a simple and authentic way to make these delicate and flavorful dumplings at home.
Ingredients:
– 2 cups all-purpose flour
– 2 teaspoons salt
– 1/4 teaspoon baking powder
– 1/4 cup warm water
– 1/4 cup pork filling (see below)
– Vegetable oil for steaming
Pork Filling Ingredients:
– 1 pound ground pork
– 1/4 cup finely chopped cabbage
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine
– 1 tablespoon cornstarch
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add warm water and mix until a dough forms.
3. Knead the dough for 10 minutes, then let it rest for 30 minutes.
4. Divide the dough into small balls and roll out each ball into a thin circle.
5. Place a spoonful of pork filling in the center of each circle.
6. Fold the dough over the filling to form a purse shape, and press edges together to seal.
7. Steam dumplings for 8-10 minutes or until cooked through.
Cooking Time: 15-20 minutes
Egg Tarts (Dan Tat)
A classic Portuguese-inspired dessert from Macau, Egg Tarts are a flaky pastry filled with a creamy egg custard.
Ingredients:
– 1 sheet of frozen puff pastry, thawed
– 3 large eggs
– 1/2 cup granulated sugar
– 1/2 cup heavy cream
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. Cut into small squares, about 3 inches per side.
4. In a bowl, whisk together eggs, sugar, heavy cream, and salt until well combined.
5. Place a spoonful of egg mixture onto one half of each pastry square, leaving a 1/2-inch border around the edges.
6. Fold the other half of the pastry over the filling to form a triangle or a square shape.
7. Press edges together to seal the tart and use a fork to crimp.
8. Brush tops with melted butter.
9. Bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Beef Siu Mai
A popular dim sum dish from Cantonese cuisine, Beef Siu Mai is a must-try for any lover of Chinese food. This recipe brings together the flavors of tender beef, savory soy sauce, and delicate wrapping to create a mouthwatering treat.
Ingredients:
– 1 pound ground beef
– 1/2 cup finely chopped cabbage
– 1/4 cup finely chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Wonton wrappers (about 20-25)
Instructions:
1. In a mixing bowl, combine ground beef, cabbage, scallions, garlic, soy sauce, and sesame oil. Mix well until everything is fully incorporated.
2. Lay a wonton wrapper on a clean surface. Place about 1 tablespoon of the beef mixture in the center of the wrapper.
3. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the filling inside.
4. Repeat with remaining wrappers and filling.
5. Cook Siu Mai in boiling water for 8-10 minutes, or until they float to the surface.
Cooking Time: About 20-25 minutes total (including wrapping and cooking time)
Chicken Feet in Black Bean Sauce
This recipe is a flavorful twist on traditional Chinese cuisine, where chicken feet are braised in a rich black bean sauce to create a tender and savory dish. Perfect as an appetizer or main course, this dish is sure to please.
Ingredients:
– 4-6 chicken feet
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup dried black beans, soaked overnight and drained
– 2 cups water
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Rinse chicken feet under cold water, then pat dry with paper towels.
2. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until onion is translucent.
3. Add chicken feet, black beans, water, soy sauce, and oyster sauce (if using). Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Remove from heat and let cool. Serve warm or at room temperature.
Cooking Time: 1 hour
Vegetable Spring Rolls
Discover the delightful combination of crunchy vegetables and soft rice paper wrapped in this easy-to-make Vegetable Spring Roll recipe.
Ingredients:
– 1 package of spring roll wrappers (usually found in the Asian food section)
– 2 cups mixed vegetables, such as shredded carrots, bean sprouts, cabbage, and scallions
– 1/4 cup cooked white rice
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt to taste
– Vegetable oil for frying
Instructions:
1. In a bowl, mix together the mixed vegetables, cooked rice, soy sauce, and sesame oil.
2. Lay a spring roll wrapper flat on a clean surface.
3. Place about 1 tablespoon of the vegetable mixture in the center of the wrapper.
4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder.
5. Repeat with the remaining wrappers and filling.
6. Heat about 1-2 inches (2.5-5 cm) of vegetable oil in a deep frying pan over medium-high heat.
7. Fry the spring rolls until golden brown, about 3-4 minutes per side.
8. Drain on paper towels and serve warm.
Cooking Time: 15-20 minutes
Pan-Fried Chive Dumplings
A delicious and flavorful snack or side dish that combines the savory taste of chives with the comforting texture of dumplings.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1 tablespoon chopped fresh chives
– Optional: soy sauce or sesame oil for serving
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water to form a dough.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Divide the dough into small balls, about 1 inch in diameter.
5. Roll out each ball into a thin circle, about 1/8 inch thick.
6. Place 1-2 chopped chives in the center of each circle.
7. Fold the dough over the filling to form a triangle or a square shape.
8. Heat vegetable oil in a non-stick pan over medium heat.
9. Pan-fry dumplings for 2-3 minutes on each side, until golden brown.
10. Serve with soy sauce or sesame oil, if desired.
Cooking Time: 4-6 minutes per batch
Steamed Spare Ribs with Black Bean Sauce
A classic Chinese dish that combines tender spare ribs with a savory and slightly sweet black bean sauce, perfect for a quick and flavorful meal.
Ingredients:
– 1 rack of pork spare ribs (about 2 pounds)
– 2 cloves of garlic, minced
– 1/4 cup soy sauce
– 1/4 cup black bean paste (doubanjiang)
– 2 tablespoons vegetable oil
– 2 tablespoons sugar
– 1 tablespoon cornstarch
– Salt and pepper to taste
Instructions:
1. Preheat a steamer basket with 2 inches of water.
2. In a small bowl, mix together soy sauce, black bean paste, garlic, sugar, and cornstarch.
3. Season the spare ribs with salt and pepper, then place them in the steamer basket.
4. Steam the ribs for 12-15 minutes or until tender.
5. In a separate pan, heat vegetable oil over medium-high heat. Add the black bean sauce mixture and cook for 2-3 minutes or until thickened.
6. Serve the spare ribs with the black bean sauce spooned over the top.
Cooking Time: 20-25 minutes
Red Bean Buns
Red Bean Buns Recipe
These sweet buns are infused with the comforting flavor of red bean paste and topped with a crispy egg wash. Perfect for breakfast or as a snack, they’re sure to be a hit!
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup red bean paste
– 1 egg, beaten (for egg wash)
– Vegetable oil for brushing
Instructions:
1. In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until the mixture becomes frothy.
2. Add flour and salt to the bowl. Mix until a shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic.
4. Roll out the dough into a rectangle, about 1/4 inch thick. Spread red bean paste evenly over the dough, leaving a 1-inch border around the edges.
5. Roll the dough into a tight log shape and cut into 12 equal pieces.
6. Place the buns on a baking sheet lined with parchment paper, leaving some space between each bun.
7. Brush tops with beaten egg for a golden glaze.
8. Bake in a preheated oven at 375°F (190°C) for 18-20 minutes until golden brown.
Fried Sesame Balls (Jin Deui)
A popular Chinese dessert, Fried Sesame Balls are crispy on the outside and soft on the inside, filled with sweet red bean paste or other fillings. This recipe yields a batch of addictive treats that are perfect for snacking.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup sesame seeds
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup warm water
– Filling of your choice (e.g. red bean paste, sweetened lotus seed paste)
Instructions:
1. In a large mixing bowl, combine flour, sesame seeds, sugar, and salt.
2. Gradually add warm water to form a dough. Knead for 5 minutes until smooth.
3. Divide the dough into small balls, about 1 inch in diameter.
4. Flatten each ball slightly and place a spoonful of filling in the center.
5. Fold the dough over the filling to form a ball shape, and press edges together to seal.
6. Heat about 2 inches of oil in a deep frying pan over medium heat until it reaches 350°F (175°C).
7. Fry the sesame balls for 3-4 minutes on each side, or until golden brown.
8. Remove from oil with a slotted spoon and drain on paper towels.
Cooking Time: About 10-12 minutes total, depending on the size of your sesame balls.
Steamed Custard Buns (Liu Sha Bao)
These soft and fluffy buns filled with a creamy custard are a popular Chinese dessert. With just a few simple ingredients, you can create these sweet treats at home.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon instant yeast
– 1/2 cup warm water
– 1/4 cup unsalted butter, melted
– Custard filling ingredients (see below)
Custard Filling:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 3 large egg yolks
Instructions:
1. Combine flour, sugar, and salt in a bowl.
2. Add yeast and warm water, mix until smooth.
3. Knead dough for 10 minutes, rest for 30 minutes.
4. Roll out dough to 1/4 inch thickness.
5. Cut into squares and place custard filling in center.
6. Fold and shape into buns.
7. Steam buns for 15-20 minutes or until cooked through.
Cooking Time: 20-25 minutes
Scallop and Shrimp Dumplings
Scallop and Shrimp Dumplings Recipe
Summary:
Experience the harmony of tender scallops, succulent shrimp, and delicate dumpling wrappers in this flavorful dish. Perfect for a special occasion or a cozy dinner.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 pound large scallops, rinsed and patted dry
– 1/2 pound cooked and chilled shrimp, chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Cooking spray or vegetable oil
Instructions:
1. In a medium bowl, combine scallops, shrimp, garlic, soy sauce, and sesame oil. Mix well.
2. Lay a wonton wrapper on a clean surface. Place about 1 tablespoon of the scallop-shrimp mixture in the center of the wrapper.
3. Dampen the edges of the wrapper with water.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
5. Repeat with remaining wrappers and filling.
6. Cook the dumplings in boiling, salted water for 5-7 minutes or until they float to the surface.
7. Serve hot with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the world of dim sum with these 18 mouth-watering recipes! From classic Har Gow and Siu Mai dumplings to Char Siu Bao BBQ pork buns and Cheung Fun rice noodle rolls, this collection has something for every occasion. Also included are unique dishes like Lo Mai Gai sticky rice in lotus leaf and Turnip Cake radish cake. Whether you’re a dim sum newbie or a seasoned pro, these recipes will take your culinary skills to the next level.