dim sum recipe
The Best dim sum recipe
I love that dim sum is so versatile—you can make it for a cozy night in or a lively potluck. It’s easy to customize with different fillings, like shrimp, pork, or veggies, and it’s always a crowd-pleaser. Plus, the steaming process adds a lightness that makes it feel fresh and healthy, even though it’s packed with flavor. My kids especially enjoy how the dumplings can be shaped into little fun forms, and it’s a great way to get them involved in the kitchen. It’s a dish that feels special but is actually pretty straightforward, which is why I keep it in my rotation. Whether you’re feeding a small group or just treating yourself, dim sum is a great way to enjoy something delicious without the fuss.
Classic Steamed Dumplings (Jiaozi)
A comforting, handheld dish featuring tender pork and cabbage fillings wrapped in crispy dough, steamed to perfection. Perfect for a cozy meal or family gathering.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup water
- 1 lb ground pork
- 1 cup finely shredded cabbage
- 1 small carrot, julienned
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 egg
- 1 tsp soy sauce
- 1 cup dipping sauce (soy sauce, rice vinegar, sesame oil, chili oil)
👨🍳Directions
-
1
Mix flour, salt, and water in a bowl until a soft dough forms. Knead for 5 minutes until smooth and elastic. Cover and rest for 15 minutes. -
2
In a bowl, combine ground pork, shredded cabbage, carrot, garlic, ginger, egg, and soy sauce. Mix gently until evenly distributed. -
3
Roll the dough into a thin sheet (about 1/8-inch thick) on a lightly floured surface. Cut into 2-inch squares. -
4
Place 1 tbsp of filling in the center of each dough square. Fold the edges toward the center to seal, then pinch the edges tightly to form a sealed dumpling. -
5
Place dumplings in a steamer basket lined with parchment paper. Steam over boiling water for 10–12 minutes until the dough is tender.
🔧Equipment
- Mixing bowls
- Rolling pin
- Steamer basket
- Plastic wrap
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Steamed Dumplings (Jiaozi) Works
❓ Frequently Asked Questions About Steamed Dumplings (Jiaozi)
1. What is the best way to store dim sum rolls for later use?
Keep unused dim sum rolls wrapped tightly in plastic wrap or aluminum foil and refrigerated for up to two days. For longer storage, freeze them in a single layer on a tray first, then transfer to a sealed bag. Thaw overnight in the fridge before reheating to maintain texture.
2. Can I use store-bought puff pastry instead of making my own?
Yes! Store-bought puff pastry works perfectly for dim sum rolls. Just ensure it’s fresh and properly chilled before rolling. For best results, use a high-quality brand like Flourish or Schär, and avoid thawing it before use—work with it straight from the fridge to prevent excessive stretching.
3. How do I prevent dim sum rolls from getting soggy when steaming?
To avoid sogginess, pat filling ingredients dry thoroughly before assembling rolls. Use a steamer basket with a tight-fitting lid to trap steam. If filling is particularly moist (like shrimp or bean curd), add a thin layer of cornstarch or rice flour to the inside of the pastry before filling.
4. What’s the ideal temperature for steaming dim sum?
Steam dim sum rolls at a consistent temperature of 160°F to 180°F (71°C to 82°C). Use a steamer basket over boiling water, ensuring the water doesn’t come into direct contact with the rolls. If your home lacks a steamer, a covered pot with a tight lid works well—just avoid boiling the water.
5. Can I make dim sum rolls ahead of time and bake them instead of steaming?
Yes, but baking isn’t ideal for traditional dim sum texture. If baking is necessary, pre-bake the rolls at 375°F (190°C) for 10–12 minutes until golden. For best results, reheat in a steamer or microwave briefly to restore moisture and softness. Baked rolls will be crispier but less tender than steamed.
