Dim Sum, Make-your-own-yum-cha!


Dim Sum and make-your-own Yum Cha!

Here’s what you need to know. All dim sum are effectively a meat filled pastry with a combination of mostly protein, veg & seasonings. Make them ahead and freeze, or have a party with willing Nimble fingered friends and go big! Once you get the hang of these you ‘Can Do It!’

A few Chinese pastry wraps, veggies, mince & we can say Dim Sum!

Time: 1hr Prep/dumpling making and 15-20 mins to steam. Recipe will yield over a dozen tasty morsels with some leftover mixture for another day too. Regarding these ingredients, most are readily available from a good Asian supplier.

1 onion
1.5 garlic cloves
1tsp Ginger minced
1/8 cabbage-1.25 cups
500g pork mince
Sesame oil
1Tbsp Shaoxing cooking wine
1Tbsp Soy sauce *(plus extra to serve)*
1Tbsp Corn flour
1Tbsp sugar
Chinese mushrooms (pre soaked, Shitake or black fungus)
Salt n pepper
Water chestnuts
Crumbled stock cube

You’ll need a large steamer basket, wok/or saucepan with simmering water filled halfway (up the sides) of the basket. Greaseproof paper, mixing bowl and fork to crimp wrappers.



Pre soak the dried mushrooms in hot water, set aside to infuse.

Start prepping the filling, chop, dice and slice where required for the dim sum, feel free to use a food processor if preferable.

Add the soy sauce, Shaoxing cooking wine and Sesame oil, salt & pepper, etc

Give it a good stir and throw the cornflour in with some garlic & onion,

Next comes the shredded cabbage along with remainder of ingredients, water chestnuts, shitake mushrooms, the sugar, soy sauce etc.

Divide the wrappers and using a clean fork, place a spoonful of filling into centre of wrapper. Starting from the outside, use the fork edge to seal the filling,

Press down into the centre with the fork, this will give the crimped edges,

Squeeze the dim sum together and pack the filling down till firm and even all over,

Pack into steamer basket like so with paper on the base to catch any juices from the dim sum,

Set basket over simmering water for 15-20 minutes,

(We also had some buns which my sister had made before) serve alongside with soy and say Yum Cha!!! ;)


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    • says

      Hi! The technique is in the crimping of the pastry, my mum uses a fork to push the centres together and this kind of dim sum is best steamed (rather than boiled) because they’re too delicate for that.

      There’s a link to the recipe page which will show you step by step pictures if that’s any help. If you don’t have a bamboo steamer you can lay them in a shallow bowl in the bottom of a saucepan and fill halfway with water to steam…

  1. says

    Wow! I’m impressed! It’s actually my goal to start making dim sum next month. hehe.. Can’t wait! Hopefully they’ll turn out as wonderful as yours!

  2. says

    I love learning about different food that I would not normally get out of a cook book or learn from my fellow workers. It pleases me to know all these cultural secrets that have been passed down for years, and thanks!

    • says

      Likewise! I was just reading about your chiffon pumpkin pie too, I think it’s fascinating to learn of dishes from other parts of the world/cultures too. We can’t get many of the ingredients here in Aus but I like to see what we can substitute. :)

  3. says

    They look very appetising, I must say. I’m glad you had a nice holiday, it’s good to go away for a break (especially if it involves consuming lots of chocolate) but nice to be home again too.

    • says

      Technically I looked on so I could document the happy snaps for everyone but I can vouch for the eating bit! In my dad’s kitchen they have a dim sum/making spring roll day! Everyone pitches in, many hands do make light work!

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