Dim Sum, a Cantonese culinary tradition, has gained immense popularity worldwide for its delectable and varied offerings. From steamed delights to pan-fried treats, each bite-sized morsel is a flavorful experience waiting to happen. Whether you’re hosting a dinner party or just looking for a quick snack, dim sum has something for everyone. In this article, we’ll take you on a culinary journey through the world of dim sum, exploring 18 mouth-watering recipes that will elevate your cooking game and satisfy your cravings.
Steamed Pork Siu Mai
Siu mai is a classic Cantonese dim sum dish that’s both flavorful and delicate. This recipe yields tender, juicy pork-filled dumplings steamed to perfection.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 pound ground pork
– 1/4 cup chopped scallions (green onions)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a mixing bowl, combine ground pork, chopped scallions, garlic, soy sauce, and sesame oil. Mix well until all ingredients are fully incorporated.
2. Lay a wonton wrapper on a clean surface. Place a small spoonful of the pork mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
4. Repeat with remaining wrappers and filling.
5. Place siu mai on a bamboo steamer or metal steamer lined with parchment paper, leaving some space between each dumpling.
6. Steam over boiling water for 8-10 minutes, or until the pork is cooked through and the wrappers are translucent.
Cooking Time: 8-10 minutes
Har Gow (Shrimp Dumplings)
A classic Cantonese dim sum dish, Har Gow is a delicate shrimp dumpling wrapped in a thin dough wrapper. This recipe yields tender and flavorful dumplings with a delicate balance of textures.
Ingredients:
– 1 package of round wonton wrappers
– 1/2 cup cooked and peeled shrimp
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 tablespoon cornstarch
– Salt and pepper to taste
– Water for wrapping
Instructions:
1. In a mixing bowl, combine cooked shrimp, soy sauce, sesame oil, and cornstarch. Mix well.
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. Press the edges together to seal the dumpling.
5. Repeat with remaining wrappers and filling.
6. Cook Har Gow in a steamer basket over boiling water for 8-10 minutes, or until the dough is cooked through.
Cooking Time: 8-10 minutes
Char Siu Bao (BBQ Pork Buns)
A classic Cantonese dim sum dish, Char Siu Bao is a sweet and savory treat that combines tender pork with fluffy buns. These BBQ pork buns are perfect for a quick snack or as part of a larger meal.
Ingredients:
– 2 cups all-purpose flour
– 2 teaspoons instant yeast
– 1/4 cup warm water
– 1/4 cup sugar
– 1/2 cup Char Siu filling (see below)
– 1 egg, beaten (for egg wash)
Char Siu Filling:
– 1 pound pork shoulder or butt, sliced into thin strips
– 2 tablespoons soy sauce
– 2 tablespoons oyster sauce (optional)
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 tablespoon cornstarch
– 2 tablespoons vegetable oil
Instructions:
1. In a large mixing bowl, combine flour and yeast.
2. Add warm water, sugar, and Char Siu filling to the dry ingredients. Mix until a shaggy dough forms.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Divide the dough into 8-10 equal pieces. Roll each piece into a ball and then flatten slightly into a disk shape.
5. Place a tablespoon of Char Siu filling in the center of each disk. Fold the dough over the filling to form a bun.
6. Brush the tops with beaten egg for a glaze.
7. Bake at 375°F (190°C) for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Cheung Fun (Rice Noodle Rolls)
Cheung fun, also known as rice noodle rolls, is a popular Cantonese dish that’s easy to make and packed with flavor. This recipe yields soft, chewy noodles wrapped around savory fillings.
Ingredients:
– 1 package of rice noodle sheets
– Filling ingredients:
+ 1/2 cup shredded pork or chicken
+ 1/4 cup chopped scallions
+ 2 tablespoons soy sauce
+ 2 tablespoons oyster sauce (optional)
– Vegetable oil for pan-frying
– Salt and pepper to taste
Instructions:
1. In a small bowl, mix together the filling ingredients.
2. Lay a rice noodle sheet flat on a clean surface.
3. Place about 1 tablespoon of the filling mixture in the center of the noodle sheet.
4. Fold the bottom half of the noodle sheet up over the filling, then fold in the sides and roll up to form a neat package.
5. Repeat with remaining noodles and filling.
6. Pan-fry the rolls in vegetable oil until lightly browned and crispy.
7. Serve warm with soy sauce or oyster sauce (if using) for dipping.
Cooking Time: 10-12 minutes
Turnip Cake (Lo Bak Go)
A traditional Cantonese dessert, Turnip Cake is a simple and delicious treat made with shredded turnips, rice flour, and eggs. This recipe yields a moist and flavorful cake that’s perfect for any occasion.
Ingredients:
– 1 large turnip, peeled and grated
– 2 cups rice flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon white pepper
– 1/2 cup granulated sugar
– 2 large eggs
– Vegetable oil for greasing
Instructions:
1. In a large mixing bowl, combine grated turnip, rice flour, cornstarch, salt, and white pepper. Mix well.
2. Add sugar and mix until the mixture is evenly coated.
3. Beat in the eggs until well combined.
4. Grease a 9-inch round cake pan or a mini muffin tin with vegetable oil.
5. Pour the mixture into the prepared pan/tin.
6. Steam over boiling water for 25-30 minutes, or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Egg Custard Tarts
These classic Portuguese pastries are a staple of any bakery or café. With just a few simple ingredients and steps, you can create these creamy, sweet treats at home.
Ingredients:
– 1 package of frozen puff pastry, thawed
– 2 large eggs
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to about 1/8 inch thickness. Cut into squares, about 3 inches per side.
3. In a bowl, whisk together eggs, sugar, heavy cream, salt, and vanilla extract until well combined.
4. Place a spoonful of the egg mixture onto one half of each pastry square, leaving a 1/2 inch border around edges.
5. Fold other half of pastry over filling to form a triangle or rectangle shape. Press edges to seal.
6. Brush tops with a little bit of water and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Pan-Fried Chive Dumplings
Savor the simplicity of this Pan-Fried Chive Dumplings recipe, a delightful twist on traditional Chinese dumplings. These delicate treats are bursting with fresh chive flavor and crispy texture.
Ingredients:
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 cup warm water
• 2 tablespoons vegetable oil
• 1/4 cup chopped scallions (chives)
• 1 egg, lightly beaten
Instructions:
1. In a large mixing bowl, combine flour, cornstarch, and salt.
2. Gradually add warm water to form a dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into small portions and roll each into a ball.
4. Flatten each ball into a disk shape.
5. Place a spoonful of chopped chives in the center of each disk.
6. Fold the dumpling in half to enclose filling, pressing edges together.
7. Heat 1 tablespoon oil in a non-stick skillet over medium-high heat.
8. Pan-fry dumplings for 2-3 minutes on each side until golden brown.
Cooking Time: 4-5 minutes per batch
Sticky Rice in Lotus Leaf
A classic Chinese dessert, Sticky Rice in Lotus Leaf is a simple yet impressive treat that’s perfect for special occasions or everyday indulgence. This recipe combines the comforting warmth of glutinous rice with the subtle sweetness of lotus leaves.
Ingredients:
– 1 cup of glutinous rice
– 2 cups of water
– 1/4 cup of sugar
– 1/4 teaspoon of salt
– 2 lotus leaves (fresh or dried)
– Vegetable oil for brushing
Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and combine with sugar, salt, and 2 cups of fresh water. Cook according to package instructions until the rice is sticky and creamy.
3. Cut a lotus leaf into a square shape, leaving the stem intact. Brush both sides with vegetable oil.
4. Place a scoop of cooked glutinous rice onto the center of the lotus leaf, leaving a 1-inch border around the edges.
5. Fold the lotus leaf over the rice to form a neat package. Repeat with the remaining ingredients.
6. Steam the sticky rice packages over boiling water for 15-20 minutes or until the rice is heated through.
Cooking Time: 15-20 minutes
Xiao Long Bao (Soup Dumplings)
This classic Chinese dish from Shanghai requires precision and patience, but the result is well worth the effort. With a delicate wrapper and a savory broth-filled center, these soup dumplings are a must-try for any culinary enthusiast.
Ingredients:
– 2 cups all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 cup warm water
– Filling ingredients (see below)
– Filling:
+ 1 pound ground pork
+ 1/2 cup chopped scallions
+ 2 cloves garlic, minced
+ 1 tablespoon soy sauce
+ 1 tablespoon Shaoxing wine
+ 1 tablespoon sesame oil
Instructions:
1. In a large mixing bowl, combine flour, cornstarch, and salt.
2. Gradually add warm water to form a dough.
3. Knead the dough for 10 minutes until smooth.
4. Divide the dough into small balls (about 1/2 inch in diameter).
5. Roll out each ball into a thin circle (about 1/8 inch thick).
6. Place a tablespoon of filling in the center of each wrapper.
7. Fold and pleat the edges to form a pouch, then seal by pressing the edges together.
8. Cook Xiao Long Bao in boiling water for 5-7 minutes or until the wrappers are fully cooked.
Cooking Time: 10-15 minutes
Beef Meatballs with Orange Peel
A twist on classic meatballs, this recipe adds a burst of citrus flavor from orange peel. Perfect for a quick weeknight dinner or as an appetizer for your next gathering.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 2 tablespoons orange peel, finely chopped (about 1 orange)
– Salt and pepper to taste
– Marinara sauce and cooked pasta for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, Parmesan cheese, garlic, salt, and pepper. Mix with your hands until just combined.
3. Add olive oil and orange peel; mix until the mixture is well combined.
4. Use your hands to shape the mixture into 20-25 meatballs, about 1 1/2 inches (3.8 cm) in diameter.
5. Place meatballs on a baking sheet lined with parchment paper. Drizzle with a little olive oil and gently roll them around to coat evenly.
6. Bake for 18-20 minutes or until cooked through.
Cooking Time: 18-20 minutes
Deep-Fried Taro Dumplings
Experience the thrill of biting into crispy, golden-brown dumplings filled with sweet and savory taro goodness. This recipe is a modern take on traditional Asian dumplings, perfect for adventurous foodies.
Ingredients:
– 2 cups taro puree
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 egg, beaten
– Vegetable oil for frying
– Optional: soy sauce, vinegar, or chili flakes for dipping
Instructions:
1. In a large bowl, combine taro puree, flour, salt, and baking powder. Mix until smooth.
2. Add the beaten egg and mix until a dough forms.
3. Knead the dough for 5 minutes until it becomes pliable.
4. Divide the dough into small balls (about 1-inch in diameter).
5. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
6. When the oil reaches 350°F, carefully add the taro dumplings and fry for 3-4 minutes on each side, or until golden brown.
7. Remove from oil with a slotted spoon and drain on paper towels.
8. Serve hot with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Scallop and Shrimp Dumplings
This recipe combines the sweetness of scallops with the savory flavor of shrimp, wrapped in a delicate dumpling wrapper. Perfect for a light and refreshing meal or as an appetizer.
Ingredients:
– 1/2 pound large scallops
– 1/2 pound large shrimp, peeled and deveined
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 2 tablespoons cornstarch
– Salt and pepper to taste
– Dumpling wrappers (about 20-24 pieces)
– Vegetable oil for pan-frying
Instructions:
1. In a medium bowl, combine scallops, shrimp, scallions, garlic, soy sauce, and sesame oil. Mix well.
2. Add cornstarch and mix until just combined.
3. Lay a dumpling wrapper on a flat surface. Place 1 tablespoon of the scallop-shrimp mixture in the center.
4. Fold the wrapper into a half-moon shape, pressing edges to seal.
5. Pan-fry the dumplings with vegetable oil over medium heat for about 2-3 minutes or until golden brown.
6. Serve immediately with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Vegetable Spring Rolls
Enjoy the flavors of Asia with these crispy vegetable spring rolls, perfect as an appetizer or snack.
Ingredients:
– 1 package of spring roll wrappers (usually found in the frozen food section)
– 1/2 cup shredded cabbage
– 1/2 cup shredded carrots
– 1/4 cup chopped scallions
– 1/4 cup chopped bean sprouts
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or wok over medium-high heat.
2. In a bowl, combine the cabbage, carrots, scallions, and bean sprouts.
3. Add the soy sauce and sesame oil to the vegetable mixture; mix well.
4. Lay a spring roll wrapper on a flat surface. Place about 1 tablespoon of the vegetable mixture in the center of the wrapper.
5. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder. Repeat with remaining wrappers and filling.
6. Cook the spring rolls in the preheated skillet or wok for 2-3 minutes on each side, until crispy and golden brown.
7. Serve warm with your favorite dipping sauce.
Cooking Time: 10-12 minutes
Chicken Feet in Black Bean Sauce
Chicken feet are a popular ingredient in many Asian cuisines, and when braised in a rich black bean sauce, they become tender and flavorful. This recipe is a perfect example of how simple, humble ingredients can be elevated into a delicious and satisfying dish.
Ingredients:
– 4-6 chicken feet
– 2 cups black beans, cooked and mashed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1 teaspoon ground cumin
– 1/4 teaspoon red pepper flakes (optional)
– Salt and black pepper, to taste
– Vegetable oil, for braising
Instructions:
1. Rinse the chicken feet under cold water, then pat dry with paper towels.
2. Heat 2 tablespoons of vegetable oil in a large Dutch oven or wok over medium-high heat.
3. Add the onion and garlic; cook until the onion is translucent.
4. Add the mashed black beans, soy sauce, sugar, cumin, red pepper flakes (if using), salt, and black pepper. Stir to combine.
5. Add the chicken feet; braise for 30-40 minutes or until they are tender and falling off the bone.
6. Serve hot with steamed rice or noodles.
Cooking Time: 30-40 minutes
Prawn Toast with Sesame Seeds
A classic Chinese-inspired snack that combines the sweetness of prawns with the nutty flavor of sesame seeds, perfect for a quick and satisfying bite.
Ingredients:
– 4-6 slices of white bread
– 1/2 cup prawns (cooked and chopped)
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– 1/2 teaspoon sesame oil
– Salt to taste
– Sesame seeds for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Spread a small amount of vegetable oil on each bread slice.
3. Top each slice with chopped prawns, soy sauce, and sesame oil.
4. Sprinkle salt to taste.
5. Bake in the preheated oven for 8-10 minutes or until the bread is toasted and the prawns are heated through.
6. Garnish with sesame seeds before serving.
Cooking Time: 8-10 minutes
Red Bean Paste Buns
Get ready to delight your taste buds with these soft and fluffy buns filled with a sweet and savory red bean paste!
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1/2 teaspoon instant yeast
– 1/2 cup warm water
– 2 tablespoons vegetable oil
– 1/2 cup red bean paste (homemade or store-bought)
– Confectioners’ sugar for dusting (optional)
Instructions:
1. In a large mixing bowl, combine flour, sugar, and salt.
2. Add yeast to the warm water and let it sit for 5 minutes. Then, add the mixture to the dry ingredients and mix until a shaggy dough forms.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 375°F (190°C). Punch down the dough and divide into 6-8 equal pieces. Shape each piece into a ball and then flatten slightly into a disk shape.
6. Place a tablespoon of red bean paste in the center of each disk. Fold the dough over the filling, forming a bun shape, and seal edges with a fork.
7. Bake for 15-20 minutes or until golden brown. Dust with confectioners’ sugar (if desired).
Cooking Time: 20 minutes
Steamed Spare Ribs with Garlic
Elevate your spare ribs game by steaming them to tender perfection and infusing them with the rich flavor of garlic. This simple recipe yields a deliciously fall-off-the-bone dish that’s perfect for any occasion.
Ingredients:
– 2 pounds pork spare ribs
– 3 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 tablespoon sugar
– 1 teaspoon sesame oil
– 1 cup chicken broth
Instructions:
1. Preheat steamer basket to high heat.
2. In a small bowl, mix together garlic, soy sauce, oyster sauce (if using), sugar, and sesame oil.
3. Place spare ribs in the steamer basket, leaving some space between each rack.
4. Brush the garlic mixture evenly onto both sides of the ribs.
5. Steam for 12-15 minutes or until meat is tender and falls off the bone.
6. Serve with additional chicken broth if desired.
Cooking Time: 12-15 minutes
Fried Sesame Balls (Jin Deui)
Traditional Chinese desserts often feature crispy fried treats coated in a sweet and nutty sesame topping. This recipe for Fried Sesame Balls, or Jin Deui, offers a simple yet satisfying treat that’s perfect for snacking or serving at gatherings.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup vegetable oil
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 cup water
– Sesame seeds for coating
Instructions:
1. In a large bowl, whisk together flour, sugar, and salt.
2. Gradually add in water to form a dough.
3. Knead the dough for 5-7 minutes until smooth.
4. Divide the dough into small balls (about 1-inch each).
5. Heat oil in a deep frying pan to 350°F (175°C).
6. Fry the sesame balls in batches until golden brown, about 2-3 minutes per batch.
7. Drain excess oil and coat with sesame seeds while still warm.
Cooking Time: 10-15 minutes
Summary
Get ready to indulge in the world of dim sum with these 18 mouth-watering recipes! From classic favorites like Steamed Pork Siu Mai and Har Gow (Shrimp Dumplings) to modern twists like Beef Meatballs with Orange Peel and Prawn Toast with Sesame Seeds, there’s something for every occasion. Whether you’re a dim sum newbie or a seasoned pro, these recipes will guide you through the preparation of popular dishes like Char Siu Bao (BBQ Pork Buns), Cheung Fun (Rice Noodle Rolls), and Turnip Cake (Lo Bak Go). So go ahead, gather your friends and family, and get ready to dim sum like a pro!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
