Name: Dim Sum
Prep time: 1 h 10 min
Cook time: 11 min
Total time: 1 h 21 min
Yield: 20-24 servings
Cuisine: China
Ingredients: 200 g all-purpose flour; 100 g cornstarch; 150 ml water; 200 g shrimp, finely chopped; 200 g ground pork; 2 cloves garlic, finely chopped; 1 tablespoon soy sauce; 1 tablespoon oyster sauce; 1 teaspoon salt; 1 teaspoon sugar; 1 tablespoon sesame oil; Green onions, finely chopped (optional); Salt and pepper, to taste

Dim Sum refers to a style of Chinese cuisine that involves small, flavorful dishes served in bite-sized portions, often steamed or fried.

Where does Dim Sum come from?

Dim Sum originated in Guangdong province, China, and has evolved as a popular dining experience throughout the country.

What are the main ingredients in Dim Sum?

Key ingredients include all-purpose flour, cornstarch, shrimp, ground pork, garlic, soy sauce, and oyster sauce.

How long does Dim Sum take to make?

Making Dim Sum takes approximately 70-92 minutes in total.

What do you serve with Dim Sum?

Dim Sum is often served with hot tea and can be accompanied by dipping sauces like soy sauce or chili oil.

Dim sum is a format, not a single dish: dozens of small Cantonese preparations — har gow (shrimp dumplings), siu mai (pork-shrimp baskets), char siu bao (barbecue pork buns), cheung fun (rice noodle rolls), egg tarts — served in bamboo steamers and eaten communally with tea as part of yum cha ('drink tea') morning service. The tradition developed along the ancient Silk Road, where teahouses (cha lau) offered small snacks alongside tea for traveling merchants; Cantonese culture refined this into an elaborate restaurant ritual that peaks on Sunday mornings in Hong Kong, where families occupy large round tables for two to three hours. The etiquette has specific rules: pour tea for others before yourself; tap two fingers on the table when someone pours for you (a gesture substituting for a bow, originating in Qing dynasty custom). Dim sum restaurants in Hong Kong still operate on a trolley service where dishes roll past the table and diners point at what they want.

⚡ Medium 🔥 ~210 kcal / serving

Ingredients

200 g all-purpose flour
100 g cornstarch
150 ml water
200 g shrimp, finely chopped
200 g ground pork
2 cloves garlic, finely chopped
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon salt
1 teaspoon sugar
1 tablespoon sesame oil
Green onions, finely chopped (optional)
Salt and pepper, to taste

Instructions

Preparing the Dough

In a bowl, combine flour and cornstarch. Gradually add water and knead until you get a smooth dough.

Let the dough rest for 30 minutes.

Roll the dough out thinly and cut into small circles. Sprinkle a little cornstarch on each circle.

Preparing the Filling

In a bowl, mix chopped shrimp, ground pork, garlic, soy sauce, oyster sauce, salt, sugar, and sesame oil.

Optionally, add finely chopped green onions and mix well.

Shaping the Dim Sum

Place a teaspoon of filling in the center of each dough circle.

Gather the edges of the dough to the top, pleating and pressing to seal.

Cooking

Line the bottom of a steamer basket with parchment paper or lightly oil it.

Place the dim sum in the steamer basket, cover, and steam over boiling water for about 10-12 minutes.

Serving

Serve the dim sum hot, accompanied by soy sauce or other dipping sauces.

Frequently Asked Questions

What is Dim Sum?

Cantonese small-plate format: steamed and fried dishes served in bamboo baskets with tea; yum cha morning tradition.

Where does it come from?

Guangdong (Canton), China; developed from Silk Road teahouse tradition; perfected in Hong Kong's restaurant culture.

What are the main ingredients?

Varies by dish; har gow (shrimp + tapioca wrapper), siu mai (pork + shrimp + wonton skin), char siu bao (yeasted bun + BBQ pork), egg tart (shortcrust + egg custard).

What is the key tip?

Har gow wrapper should be translucent and slightly sticky — if it tears when folded or is gummy, the wrapper ratio is off; eat immediately from the bamboo steamer, not after it cools.

What do you serve with it?

Chinese tea (pu-erh, chrysanthemum, or jasmine — all classic yum cha pairings); dim sum is the meal itself, not a starter.

Dim Sum