Shrimp and Pork Dim Sum Recipe- Chinese Special
Dim Sum is a delightful and diverse selection of small dishes, traditionally served in steamer baskets or on small plates. Originating from Cantonese cuisine, it’s perfect for sharing and offers a variety of flavors and textures, from dumplings to buns to rolls. Whether enjoyed for brunch or as a light meal, Dim Sum is a culinary experience that brings friends and family together around the table. With a little preparation, you can create your own delicious dim sum spread at home!
- Prep Time2 hr
- Cook Time45 min
- Total Time2 hr 45 min
Dumpling For Dumplings (e.g., Shrimp Dumplings and Pork Dumplings):
- Dumpling Wrappers: 2 cups all-purpose flour
- 3/4 cup boiling water
- Filling: 1 cup shrimp, peeled and chopped
- 1 cup ground pork
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, finely chopped
- 1 teaspoon ginger, minced
- Salt and pepper to taste
For Steamed Buns (Char Siu Bao):
- Dough: 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon instant yeast
- 1/2 cup warm water
- Filling: 1 cup char siu (Chinese BBQ pork), chopped
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
For Spring Rolls:
- Filling: 1 cup cabbage, shredded
- 1 cup carrots, grated
- 1 cup bean sprouts
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Spring Roll Wrappers: 10-12 wrappers (store-bought)
Prepare the Dumplings:
Make the Wrappers: In a bowl, mix flour with boiling water until it forms a dough. Knead for 5-10 minutes until smooth. Cover and let it rest for 30 minutes.
Prepare the Filling: In a bowl, combine shrimp, ground pork, soy sauce, sesame oil, green onions, ginger, salt, and pepper.
Shape the Dumplings: Roll the dough into thin circles. Place a teaspoon of filling in the center, fold the wrapper over, and pinch the edges to seal.
Prepare the Steamed Buns:
Make the Dough: In a bowl, combine flour, sugar, and yeast. Gradually add warm water, mixing until a dough forms. Knead for 5-10 minutes. Let it rise for 1 hour or until doubled in size.
Prepare the Filling: Mix char siu with hoisin and soy sauce in a bowl.
Shape the Buns: Punch down the dough, divide it into small balls. Flatten each ball, add a spoonful of filling, and pinch the edges to seal. Let them rise for another 30 minutes.
Prepare the Spring Rolls:
Make the Filling: In a pan, sauté cabbage, carrots, and bean sprouts with soy sauce and sesame oil until just tender. Let cool.
Assemble the Rolls: Place a small amount of filling on each spring roll wrapper. Roll tightly and seal the edges with water.
Steam the Dishes:
Prepare the Steamer: Fill a pot with water and bring it to a boil. Line a bamboo or metal steamer with parchment paper.
Steam the Dumplings: Place dumplings in the steamer and steam for about 6-8 minutes until cooked through.
Steam the Buns: Place the buns in the steamer and steam for about 15-20 minutes until fluffy.
Fry the Spring Rolls (optional): If desired, deep fry the spring rolls in hot oil until golden brown, about 3-4 minutes.
Serve:
Presentation: Arrange the dumplings, buns, and spring rolls on a platter. Serve with soy sauce, chili oil, or vinegar for dipping.
Recipe Notes :
Filling Variations: Feel free to customize fillings with other proteins or vegetables according to your taste.
Cooking Method: If you don’t have a steamer, you can use a colander placed over a pot of simmering water.
Make Ahead: Many dim sum items can be made ahead of time and frozen before steaming. Just steam directly from frozen, adding a couple of extra minutes to the cooking time.
