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Steamed Pork Dim Sum Dumplings
medium
Appetizer
Chinese
Steamed Pork Dim Sum Dumplings
35m
Prep
12m
Cook
4
Servings
980
Views
1 photos • Tap to view
Tender open-topped steamed pork dumplings seasoned with ginger, scallions, and sesame, wrapped in delicate pastry skins for a classic dim sum experience at home.
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Yumzy
Public Recipe
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Ingredients
- ✓400 g ground pork
- ✓100 g raw shrimp
- ✓2 stalks scallions
- ✓15 ml fresh ginger
- ✓15 ml soy sauce
- ✓15 ml Shaoxing rice wine
- ✓1 tsp toasted sesame oil
- ✓1 tsp granulated sugar
- ✓15 ml cornstarch
- ✓0.5 tsp white pepper
- ✓24 pieces wonton wrappers
- ✓1 small carrot
Instructions
1
In a large mixing bowl, combine the ground pork, minced shrimp, scallions, grated ginger, soy sauce, Shaoxing wine, sesame oil, sugar, cornstarch, and white pepper.
💡
Tip:Mincing shrimp finely adds springiness to the filling texture.
2
Vigorously stir the pork mixture in a single circular direction with chopsticks or a wooden spoon for 2 to 3 minutes until it turns pale, sticky, and paste-like.
💡
Tip:Stirring in one direction develops myosin, which gives dim sum dumplings their signature springy, juicy bite.
3
Hold a wrapper flat across your open hand. Spoon roughly 1 generous tablespoon of filling into the center.
💡
Tip:Cover unused wrappers with a damp cloth to stop them drying out.
4
Gather the edges of the wrapper upward around the filling, squeezing gently into a waist with your thumb and index finger to form an open-topped cup. Tap the bottom flat on your work surface.
💡
Tip:Smooth the exposed top filling flat using a butter knife dipped in water.
5
Top the exposed center of each dumpling with a tiny pinch of finely minced carrot for color.
6
Line a bamboo or metal steamer basket with perforated parchment paper or thin carrot slices. Arrange the dumplings inside, leaving about 2 cm of space between them to prevent sticking.
💡
Tip:Parchment prevents wrappers from tearing during removal.
7
Bring water to a rolling boil in a wok or wide pot. Place the steamer on top, cover tightly with the lid, and steam over medium-high heat for 10 to 12 minutes until the pork filling is firm and cooked through.
💡
Tip:Check that the internal temperature reaches 74 C (165 F).
8
Carefully take off the lid away from your face to avoid steam burns. Transfer dumplings to a platter and serve hot with chili oil or dim sum dipping sauce.
📝 Chef's Notes
Uncooked assembled dumplings can be frozen on a flat baking sheet, transferred to an airtight freezer bag, and steamed directly from frozen by adding 3 to 4 extra minutes.
dim sum
pork dumplings
steamed dumplings
siu mai
chinese appetizers
homemade dim sum
pork
dim
sum
pork dim sum
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