Shrimp and Pork Dim Sum Recipe- Chinese Special
Dim Sum is a beloved treasure of Cantonese cuisine, where steamed dumplings filled with shrimp and pork become perfect small bites in a joyful brunch spread or gathering. This Shrimp and Pork Dim Sum recipe brings homemade dim sum into your kitchen—with tender pork, juicy shrimp, aromatic ginger, and carefully crafted wrappers. Whether you’re hosting friends or simply craving a taste of tradition, these delightful morsels are made to be shared and enjoyed together.
- 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 :
Wrapper Thickness: Roll out the dumpling wrappers thin but not paper-thin; too thick and they’re doughy, too thin and they’ll break.
Filling Moisture: Drain excess liquid from the shrimp and pork mix; if the filling is too wet the wrappers may leak during steaming.
Freezing Ahead: You can shape dumplings ahead of time and freeze them. Steam directly from frozen, adding a few extra minutes to cooking time.
Steaming Time: Steam dumplings over boiling water for about 6-8 minutes (or until filling is cooked through and wrapper translucent).
Dipping Sauces: Serve with soy sauce, chili oil, or black vinegar mixed with a touch of sesame oil for authentic dipping flavor.
