Making Dim Sum at Home
The ritual of the dim sum cart is about variety and temperature. By preparing your steamer stations in advance, you can move items from the heat directly to the table to ensure nothing loses its texture.
Prioritize steam management
Your biggest challenge is timing. Steamers hold heat well, but they require a steady supply of boiling water and precise control to prevent dough from turning gummy.
- Stacked bamboo steamers
- Wok or deep skillet for steamer base
- Parchment paper rounds
- Fine mesh sieve
- Small food scale
What goes in.
- 8 ozshrimp, peeled and finely minced
- 1 cupwheat starch
- 1/2 cuptapioca starch
- 1 tbspginger, grated
- 2 tbspsoy sauce
- 1 tsptoasted sesame oil
- 12prepared bao buns or thin dumpling wrappers
Maintain the Rolling Boil
The water in your wok must remain at a vigorous boil throughout the cooking process. Use parchment rounds with holes punched in them to allow steam to circulate around the base of each dumpling.
The method.
Prepare the filling
Combine minced shrimp, ginger, soy sauce, and sesame oil in a bowl. Fold the mixture until it becomes sticky and holds its shape.
Form the wrappers
Mix wheat starch and tapioca starch with boiling water. Knead into a smooth dough. Roll pieces into thin, 3-inch circles using a flat-bottomed press or the side of a heavy cleaver.
Assemble
Place a teaspoon of filling in the center of the wrapper. Pleat the edges upward to seal, creating a small pouch.
Steam in stages
Place the dumplings in the bamboo steamer lined with parchment. Steam over a rolling boil for 6 to 8 minutes until the skin becomes translucent and the shrimp turns opaque.
Serve hot
Transfer the bamboo steamers directly to the table. Serve with a side of chili oil and black vinegar.
Other turns to take.
Pork and Chive
Substitute ground pork for shrimp and fold in finely chopped garlic chives.
Vegetarian
Use finely diced wood ear mushrooms, carrots, and firm tofu seasoned with white pepper.
When it doesn't go to plan.
Keep your unused dough covered with a damp towel so it does not dry out and crack.
If the shrimp filling feels too loose, add a teaspoon of cornstarch to bind the moisture.
Do not crowd the steamer; leave at least an inch between dumplings to ensure even cooking.
The ones that keep coming up.
Can I use metal steamers?
Metal works, but bamboo is preferred because it absorbs excess condensation, preventing the bottoms of your dumplings from becoming soggy.
How do I know when the shrimp is cooked?
The exterior of the dumpling will shift from a chalky white to a translucent, glossy state, and the shrimp inside will have a firm, distinct snap when bitten.