Dim Sum Platter
A delightful assortment of traditional Chinese dim sum including steamed dumplings, siu mai, and spring rolls. This shareable lunch provides a variety of flavors and textures in bite-sized portions.
Ingredients
- 1 lb large shrimp, peeled, deveined, and chopped
- 1/2 cup bamboo shoots, finely chopped
- 1 1/2 cups wheat starch
- 1/4 cup corn starch
- 1 cup boiling water
- 1/2 lb ground pork
- 6 dried shiitake mushrooms, soaked and minced
- 24 wonton wrappers
- 2 cups napa cabbage, shredded
- 2 carrots, julienned
- 1 cup bean sprouts
- 12 spring roll wrappers
- 2 cups vegetable oil, for frying
- 2 tsp sesame oil
- 2 tbsp soy sauce
- 2 tsp oyster sauce
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tsp sugar
- 2 tsp fresh ginger, grated
- 2 garlic cloves, minced
- 4 green onions, finely chopped
- 1/2 cup soy dipping sauce, for serving
- 2 tbsp chili oil, for serving
Instructions
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1
For Har Gow (Shrimp Dumplings): In a bowl, mix 1 lb peeled, deveined, and chopped large shrimp and 1/2 cup finely chopped bamboo shoots with 1 teaspoon 2 tsp sesame oil, 1 teaspoon 2 tbsp soy sauce, a pinch of 1 tsp salt, and 1/2 tsp white pepper. Refrigerate for 30 minutes.
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2
For the Har Gow dough: Mix 1 1/2 cups wheat starch and 1/4 cup corn starch in a bowl. Slowly add 1 cup boiling water while stirring until a dough forms. Knead until smooth, cover with a damp cloth, and rest for 15 minutes.
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3
Roll the dough into a log and cut into 12 pieces. Roll each piece into a 3-inch circle, add 1 tablespoon of filling, and pleat edges to form dumplings.
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4
For Siu Mai: Combine 1/2 lb ground pork, remaining chopped shrimp, 6 soaked and minced dried shiitake mushrooms, 1 tablespoon 4 finely chopped green onions, 2 tsp grated fresh ginger, 1 teaspoon sesame oil, 1 tablespoon soy sauce, 2 tsp oyster sauce, and a pinch of white pepper and 1 tsp sugar.
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5
Place a tablespoon of the pork mixture in the center of each 24 wonton wrappers. Gather the edges and shape into an open-topped cup.
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6
For Spring Rolls: Stir-fry 2 cups shredded napa cabbage, 2 julienned carrots, 1 cup bean sprouts, and remaining green onions with 2 minced garlic cloves in 2 tablespoons 2 cups for frying vegetable oil until vegetables are soft. Season with soy sauce, salt, and white pepper. Cool completely.
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7
Place 2 tablespoons of vegetable filling on each 12 spring roll wrappers. Fold sides in and roll tightly, sealing edges with water.
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8
Heat oil to 350°F in a deep pan. Fry spring rolls until golden brown, about 3-4 minutes. Drain on paper towels.
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9
Steam Har Gow and Siu Mai in a bamboo steamer over boiling water for 8-10 minutes.
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10
Arrange all dim sum on a serving platter. Serve hot with 1/2 cup for serving soy dipping sauce and 2 tbsp for serving chili oil.