Unlock the magic of dim sum right in your own kitchen! These bite-sized treasures are perfect for everything from casual family dinners to festive gatherings. Whether you’re craving classic steamed buns or want to try your hand at crispy spring rolls, we’ve gathered 18 irresistible recipes that bring the vibrant flavors of the teahouse to your table. Let’s dive in and discover your new favorite dim sum delights!
Steamed Pork and Shrimp Siu Mai
Venture beyond your usual takeout order with these irresistible steamed parcels of joy that’ll make your bamboo steamer the new star of your kitchen. These pork and shrimp siu mai are like little flavor bombs wrapped in delicate dough, ready to transport your taste buds straight to dim sum heaven without requiring pants or proper table manners.
Ingredients
– 1 lb ground pork
– 8 oz raw shrimp, peeled and deveined
– 1/4 cup finely chopped shiitake mushrooms
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp grated ginger
– 2 cloves garlic, minced
– 1/4 cup chopped scallions
– 1 package round wonton wrappers
– 1/4 cup water for steaming
Instructions
1. Combine 1 lb ground pork, 8 oz chopped raw shrimp, 1/4 cup finely chopped shiitake mushrooms, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, 2 cloves minced garlic, and 1/4 cup chopped scallions in a large bowl.
2. Mix the filling ingredients thoroughly with your hands for 2 minutes until well combined and slightly sticky.
3. Place one round wonton wrapper in your palm and add 1 tablespoon of filling to the center.
4. Gently gather the wrapper edges around the filling, leaving the top exposed and creating a cup shape.
5. Tap the bottom of each siu mai firmly on your work surface to create a flat base for standing.
6. Arrange the shaped siu mai in a single layer in a bamboo steamer lined with parchment paper, leaving 1 inch between each.
7. Bring 1/4 cup water to a boil in your wok or steaming pot over high heat.
8. Place the steamer basket over the boiling water and cover with the lid.
9. Steam the siu mai for 12 minutes at a steady boil until the filling is cooked through and the wrappers become translucent.
10. Check the water level halfway through cooking and add more boiling water if needed to prevent burning.
11. Remove the steamer from heat and let the siu mai rest for 2 minutes before serving.
Absolutely magical how these little parcels deliver such big flavor – the juicy pork and sweet shrimp create a textural symphony that’s both tender and satisfying. Serve them with a spicy chili oil dip for an extra kick, or get fancy by garnishing each with a single fish roe pearl for that authentic dim sum flair that’ll impress even your most food-snobby friends.
Crispy Pan-Fried Pork Dumplings
Let’s be real—some days call for crispy, golden pockets of joy that require zero delivery fees. Crispy pan-fried pork dumplings are the ultimate weeknight hero, turning your kitchen into a bustling dumpling house without the line. They’re the perfect blend of crunchy bottom, tender wrapper, and savory filling that’ll make you feel like a culinary rockstar.
Ingredients
– 1 lb ground pork
– 2 cups finely chopped napa cabbage
– 3 tbsp soy sauce
– 2 tbsp sesame oil
– 1 tbsp grated ginger
– 2 cloves minced garlic
– 1/4 cup chopped green onions
– 24 round dumpling wrappers
– 2 tbsp vegetable oil
– 1/2 cup water
Instructions
1. In a large bowl, combine 1 lb ground pork, 2 cups finely chopped napa cabbage, 3 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp grated ginger, 2 cloves minced garlic, and 1/4 cup chopped green onions.
2. Mix the filling ingredients thoroughly with your hands or a spoon until well combined.
3. Place 1 tablespoon of the pork filling in the center of a round dumpling wrapper.
4. Moisten the edges of the wrapper with water using your fingertip.
5. Fold the wrapper in half over the filling and press the edges firmly to seal, creating a half-moon shape.
6. Pleat the sealed edge by making 3-4 small folds along one side for a traditional look.
7. Repeat steps 3-6 until all 24 dumpling wrappers are filled and sealed.
8. Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
9. Arrange the dumplings in the skillet in a single layer, flat side down, working in batches if needed.
10. Cook the dumplings for 2-3 minutes until the bottoms turn golden brown.
11. Carefully pour 1/2 cup water into the skillet—it will sizzle and steam immediately.
12. Cover the skillet tightly with a lid and reduce heat to medium.
13. Steam the dumplings for 8-10 minutes until the wrappers become translucent and the pork cooks through.
14. Remove the lid and continue cooking for 2-3 more minutes until the water evaporates and the bottoms re-crisp.
15. Use a spatula to transfer the dumplings to a serving plate, crispy side up.
Heavenly crisp bottoms give way to tender wrappers and juicy pork filling in every bite. Serve these golden beauties with a spicy dipping sauce or tuck them into lunch boxes for a surprise upgrade. Either way, they disappear faster than your resolve to “just have one.”
Fluffy Char Siu Bao (BBQ Pork Buns)
Picture this: you bite into a cloud that’s been secretly dating sweet-savory BBQ pork. These fluffy char siu bao are the edible equivalent of finding money in your pocket—unexpectedly delightful and ridiculously satisfying.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp active dry yeast
- 3/4 cup warm water (110°F)
- 2 tbsp vegetable oil
- 1/2 tsp baking powder
- 1 cup char siu pork, diced
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1/4 cup water
Instructions
- Combine 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1 tsp active dry yeast in a large bowl.
- Pour in 3/4 cup warm water (110°F) and 2 tbsp vegetable oil, then mix until a shaggy dough forms.
- Knead the dough on a floured surface for 8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
- While dough rises, combine 1 cup char siu pork, 2 tbsp hoisin sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil in a bowl.
- Mix 1 tbsp cornstarch with 1/4 cup water in a small saucepan, then cook over medium heat for 2 minutes until thickened.
- Stir the cornstarch mixture into the pork filling until well combined.
- Punch down the risen dough and knead in 1/2 tsp baking powder until fully incorporated.
- Divide the dough into 8 equal pieces and roll each into a 4-inch circle.
- Place 2 tbsp of pork filling in the center of each dough circle.
- Pinch the edges together firmly to seal each bun, creating pleats at the top.
- Place buns on parchment-lined baking sheets, cover, and let rest for 30 minutes.
- Steam the buns in a bamboo steamer over boiling water for 15 minutes.
- Turn off the heat and let the buns sit in the steamer for 5 minutes before removing.
Gloriously soft and pillowy, these buns reveal a sticky-sweet pork filling that’ll make you question all your previous life choices. Serve them still warm from the steamer with extra hoisin for dipping, or be rebellious and tuck one into your coat pocket for a secret snack attack later.
Delicate Har Gow (Shrimp Dumplings)
Kicking off our dumpling adventure, these delicate har gow are the culinary equivalent of edible origami—each translucent pouch cradles a plump, juicy shrimp filling that’ll make your taste buds do a happy dance. Seriously, if shrimp could wear tiny crowns, this is where they’d reign supreme.
Ingredients
- 1 cup wheat starch
- 1/3 cup tapioca starch
- 3/4 cup boiling water
- 1 tbsp vegetable oil
- 8 oz raw shrimp, peeled and deveined
- 1/4 cup bamboo shoots, finely diced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1/4 tsp sugar
Instructions
- Combine 1 cup wheat starch and 1/3 cup tapioca starch in a heatproof bowl.
- Pour 3/4 cup boiling water into the starch mixture while stirring continuously with chopsticks until a dough forms. Tip: Work quickly while the water is hot for a smooth, pliable dough.
- Knead the dough on a clean surface for 3 minutes until elastic and no longer sticky.
- Incorporate 1 tbsp vegetable oil into the dough, kneading for 1 more minute until fully absorbed.
- Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature.
- Chop 8 oz raw shrimp into 1/4-inch pieces, leaving some chunks for texture.
- Mix chopped shrimp with 1/4 cup finely diced bamboo shoots, 1 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp white pepper, and 1/4 tsp sugar in a medium bowl.
- Stir the filling in one direction for 1 minute until sticky and well-combined.
- Divide the rested dough into 20 equal portions, rolling each into a ball.
- Roll one dough ball into a 3-inch circle on a surface dusted with tapioca starch. Tip: Roll from the center outward for an even, thin wrapper that’s thicker in the middle to prevent tearing.
- Place 1 tbsp shrimp filling in the center of the wrapper.
- Pleat the edges of the wrapper with your fingers, folding and pinching to create 5-7 folds along one side.
- Press the pleated edge firmly to seal the dumpling, forming a crescent shape.
- Repeat with remaining dough and filling, keeping finished dumplings under a damp cloth.
- Line a steamer basket with parchment paper or cabbage leaves to prevent sticking.
- Arrange dumplings in the steamer, leaving 1 inch between each to avoid crowding.
- Steam over boiling water for 8 minutes at 212°F until the wrappers turn translucent. Tip: Don’t peek during steaming—the trapped steam is key to cooking the dumplings evenly.
- Remove dumplings from the steamer immediately using tongs.
Delightfully chewy and semi-translucent, these dumpling wrappers give way to a burst of sweet shrimp and crunchy bamboo shoots. Serve them stacked high on a bamboo plate with a side of chili oil for dipping, or get fancy by garnishing with micro-cilantro for a pop of color that’ll wow your guests.
Savory Turnip Cake (Lo Bak Go)
Fabulously underrated and packed with savory goodness, this traditional dim sum favorite is about to become your new kitchen obsession. Forget everything you thought you knew about turnips—this steamed then pan-fried cake delivers crispy edges, tender centers, and enough umami to make your taste buds do a happy dance. Let’s turn those humble roots into something truly spectacular!
Ingredients
– 1.5 lbs daikon radish
– 1.5 cups rice flour
– 0.5 cup wheat starch
– 0.25 cup dried shrimp
– 2 Chinese sausages
– 4 shiitake mushrooms
– 2 tbsp vegetable oil
– 1 tbsp soy sauce
– 1 tsp sugar
– 0.5 tsp white pepper
– 0.25 tsp salt
– 2 cups water
Instructions
1. Soak dried shrimp in warm water for 15 minutes until softened, then drain and finely chop.
2. Soak shiitake mushrooms in hot water for 20 minutes until pliable, then remove stems and dice caps.
3. Dice Chinese sausages into ¼-inch pieces.
4. Peel daikon radish and grate using the large holes of a box grater.
5. Heat 1 tablespoon vegetable oil in a large skillet over medium heat.
6. Sauté Chinese sausage for 3 minutes until lightly browned and fragrant.
7. Add chopped shrimp and mushrooms, cooking for 2 more minutes until combined.
8. Stir in grated daikon radish and cook for 8 minutes until slightly translucent and softened.
9. Add soy sauce, sugar, white pepper, and salt, stirring to combine evenly.
10. In a separate bowl, whisk together rice flour, wheat starch, and 2 cups water until smooth.
11. Pour the flour mixture into the skillet with the cooked ingredients, stirring constantly.
12. Cook the mixture over low heat for 5 minutes, stirring continuously until it thickens to a paste-like consistency.
13. Grease an 8-inch round cake pan with remaining vegetable oil.
14. Transfer the thickened mixture to the prepared pan, smoothing the top with a spatula.
15. Steam the pan in a covered steamer over boiling water for 50 minutes until firm to the touch.
16. Remove the pan from the steamer and let cool completely to room temperature, about 2 hours.
17. Refrigerate the cooled turnip cake for at least 4 hours or overnight to firm up completely.
18. Cut the chilled cake into ½-inch thick slices using a sharp knife.
19. Heat 1 tablespoon oil in a non-stick skillet over medium-high heat.
20. Pan-fry slices for 3-4 minutes per side until golden brown and crispy edges form.
Let’s be honest—the crispy, golden exterior giving way to that soft, savory interior is pure magic. The combination of chewy shrimp, rich sausage, and earthy mushrooms creates layers of flavor that’ll have you reaching for “just one more slice.” Serve these beauties with a spicy chili crisp dipping sauce for an extra kick that’ll make your dim sum dreams come true!
Golden Egg Custard Tarts
Dazzlingly simple yet impossibly elegant, these golden egg custard tarts are the dessert equivalent of wearing pajamas to a fancy party—comfortable, secretly luxurious, and guaranteed to impress. With their flaky, buttery crust and silky-smooth filling, they’re the perfect treat to satisfy your sweet tooth without any fuss. Get ready to bake up some sunshine in pastry form!
Ingredients
– 1 ¼ cups all-purpose flour
– ½ cup unsalted butter, cold and cubed
– ¼ cup granulated sugar
– 1 large egg
– ¾ cup whole milk
– ¼ cup heavy cream
– 3 large egg yolks
– ¼ teaspoon vanilla extract
– Pinch of salt
Instructions
1. Preheat your oven to 375°F (190°C).
2. Combine 1 ¼ cups all-purpose flour, ¼ cup granulated sugar, and a pinch of salt in a large bowl.
3. Add ½ cup cold, cubed unsalted butter to the flour mixture.
4. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
5. Crack 1 large egg into a small bowl and lightly beat it with a fork.
6. Pour the beaten egg into the flour-butter mixture.
7. Mix with a spatula until a dough forms, then knead gently into a ball.
8. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
9. Roll out the chilled dough on a floured surface to ⅛-inch thickness.
10. Cut the dough into 12 circles using a 3-inch round cutter.
11. Press each dough circle into the cups of a standard muffin tin.
12. Prick the bottom of each tart shell 3-4 times with a fork.
13. Bake the tart shells for 12-15 minutes until lightly golden.
14. Whisk together 3 large egg yolks, ¼ cup granulated sugar, and ¼ teaspoon vanilla extract in a medium bowl.
15. Heat ¾ cup whole milk and ¼ cup heavy cream in a saucepan over medium heat until steaming.
16. Slowly pour the warm milk mixture into the egg yolk mixture while whisking constantly.
17. Strain the custard through a fine-mesh sieve into a clean bowl.
18. Divide the custard evenly among the pre-baked tart shells.
19. Bake the filled tarts for 18-20 minutes until the custard is set but still slightly jiggly in the center.
20. Cool the tarts completely in the pan before removing.
Forget everything you thought you knew about fancy desserts—these tarts deliver a velvety, rich custard that melts on your tongue, contrasted by a shatteringly crisp crust. Serve them slightly warm with a dusting of nutmeg or cinnamon for an extra cozy twist, or chill them for a refreshing cool treat that’s pure golden bliss.
Sticky Rice in Lotus Leaf
Fancy a culinary adventure that’ll transport your taste buds straight to the streets of Chinatown without leaving your kitchen? Sticky rice wrapped in lotus leaf is that magical bundle of joy—steamy, fragrant, and packed with savory surprises. It’s like opening a delicious present, but way better because you get to eat the wrapping (well, almost).
Ingredients
– 2 cups glutinous rice
– 4 dried lotus leaves
– 1 cup diced Chinese sausage
– 1/2 cup dried shiitake mushrooms
– 2 tbsp soy sauce
– 1 tbsp oyster sauce
– 1 tsp sesame oil
– 4 cups water
Instructions
1. Rinse 2 cups glutinous rice under cold water until the water runs clear, then soak it in 4 cups water for 4 hours to ensure it cooks evenly and becomes tender.
2. Soak 4 dried lotus leaves in warm water for 30 minutes until pliable, which prevents tearing during wrapping.
3. Soak 1/2 cup dried shiitake mushrooms in hot water for 20 minutes until softened, then drain and dice them finely.
4. Heat a skillet over medium heat and cook 1 cup diced Chinese sausage for 5 minutes until lightly browned to release its fats and flavor.
5. Add the diced shiitake mushrooms to the skillet and sauté for 3 minutes until fragrant.
6. Stir in 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil, cooking for 1 minute to combine all ingredients evenly.
7. Drain the soaked glutinous rice and mix it thoroughly with the sausage and mushroom mixture in a large bowl.
8. Lay a soaked lotus leaf flat on a surface, spoon 1/4 of the rice mixture into the center, and fold the leaf tightly into a bundle, tying it with kitchen string to secure—this helps the steam penetrate and cook the rice uniformly.
9. Repeat step 8 with the remaining lotus leaves and rice mixture to make 4 bundles.
10. Place the bundles in a steamer basket over boiling water and steam for 45 minutes until the rice is fully cooked and sticky.
11. Let the bundles rest for 5 minutes before unwrapping to allow the flavors to meld and avoid burning your fingers.
Mouthwateringly tender and infused with umami from the lotus leaf, this dish boasts a sticky, chewy texture that’s pure comfort. Serve it as a handheld feast for picnics or slice it open dramatically at the dinner table to wow your guests with the aromatic steam that bursts forth.
Spicy Sichuan Wontons
Hear me out, fellow spice adventurers: these fiery Sichuan wontons are about to become your new obsession, delivering that perfect punch of heat that’ll make your taste buds do a happy dance while secretly questioning all their life choices.
Ingredients
– 1 package wonton wrappers
– 1 lb ground pork
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp soy sauce
– 1 tsp sesame oil
– 1/2 cup green onions, finely chopped
– 2 tbsp Sichuan chili oil
– 1 tbsp black vinegar
– 1 tsp sugar
– 4 cups chicken broth
– 1 tsp white pepper
Instructions
1. Combine 1 lb ground pork, 3 cloves minced garlic, 1 tbsp grated ginger, 2 tbsp soy sauce, 1 tsp sesame oil, and 1/4 cup chopped green onions in a large bowl.
2. Mix the filling vigorously for 2 minutes until the pork becomes slightly sticky and well-combined.
3. Place 1 wonton wrapper on a clean surface and spoon 1 teaspoon of filling into the center.
4. Dip your finger in water and moisten all four edges of the wrapper.
5. Fold the wrapper diagonally to form a triangle, pressing edges firmly to seal.
6. Bring the two bottom corners of the triangle together and press to secure, creating the classic wonton shape.
7. Repeat steps 3-6 until all filling is used, keeping completed wontons covered with a damp towel to prevent drying.
8. Bring 4 cups chicken broth to a rolling boil in a large pot over high heat.
9. Carefully drop wontons into the boiling broth one by one, stirring gently to prevent sticking.
10. Cook for 4-5 minutes until wontons float to the surface and the wrappers become slightly translucent.
11. While wontons cook, whisk together 2 tbsp Sichuan chili oil, 1 tbsp black vinegar, 1 tsp sugar, and remaining 1/4 cup green onions in a small bowl.
12. Remove cooked wontons with a slotted spoon and divide among serving bowls.
13. Ladle hot broth over wontons and drizzle with the chili oil mixture.
14. Sprinkle 1 tsp white pepper evenly over all bowls.
Absolutely addictive, these wontons deliver that signature Sichuan tingle with silky wrappers giving way to savory pork filling. The contrasting textures of tender dumplings swimming in fiery broth make for an unforgettable experience – try serving them with extra chili oil for your brave friends and cold beer for everyone else!
Chewy Sesame Balls
Hang onto your taste buds, folks, because we’re diving fork-first into the magical world of Chewy Sesame Balls—those golden, crispy-on-the-outside, chewy-on-the-inside orbs of pure joy that make you wonder why you ever settled for ordinary snacks. These little flavor bombs are the perfect blend of sweet, nutty, and downright addictive, guaranteed to disappear faster than your resolution to eat just one. Get ready to impress your friends, your family, and most importantly, your future self who gets to enjoy these glorious treats.
Ingredients
– 1 cup glutinous rice flour
– 1/4 cup granulated sugar
– 1/2 cup warm water (110°F)
– 1/2 cup sweet red bean paste
– 1/2 cup white sesame seeds
– 4 cups vegetable oil
Instructions
1. In a medium bowl, combine 1 cup glutinous rice flour and 1/4 cup granulated sugar.
2. Gradually add 1/2 cup warm water (110°F) while stirring with a fork until a shaggy dough forms.
3. Knead the dough on a clean surface for 3-5 minutes until smooth and pliable (tip: if the dough cracks, add 1 tablespoon more warm water; if too sticky, dust with extra glutinous rice flour).
4. Divide the dough into 12 equal portions, rolling each into a smooth ball.
5. Flatten one dough ball into a 3-inch disc using your palms.
6. Place 1 teaspoon of sweet red bean paste in the center of the disc.
7. Carefully gather the edges of the dough around the filling, pinching to seal completely and rolling between your palms to form a smooth sphere (tip: ensure no filling is visible to prevent bursting during frying).
8. Roll the filled ball in 1/2 cup white sesame seeds, pressing gently to adhere seeds evenly.
9. Repeat steps 5-8 with remaining dough and filling.
10. Heat 4 cups vegetable oil in a deep pot to 325°F, using a candy thermometer to verify temperature.
11. Carefully lower 4-5 sesame balls into the hot oil using a slotted spoon, frying for 2 minutes without stirring.
12. Gently nudge the balls with chopsticks to promote even browning, frying for 4-5 more minutes until golden brown and puffed (tip: maintain oil temperature between 320-330°F for optimal texture—too hot causes burning, too cool makes them greasy).
13. Remove sesame balls with a slotted spoon, draining on a wire rack set over a baking sheet.
14. Repeat frying process with remaining batches.
15. Let cool for 10 minutes before serving.
Venture into pure textural heaven where the crisp sesame seed shell gives way to that signature chewy, slightly sweet dough hugging the warm red bean center. These beauties shine served warm with green tea for contrast, or get wild by splitting them open and adding a scoop of vanilla ice cream for an East-meets-West dessert explosion.
Pan-Fried Chive and Pork Dumplings
Ready to upgrade your takeout game? These pan-fried chive and pork dumplings are the crispy, savory pockets of joy that will make you question why you ever dialed for delivery. With golden-brown bottoms and juicy interiors, they’re basically edible happiness that requires zero sharing unless you’re feeling unusually generous.
Ingredients
– 1 lb ground pork
– 2 cups chopped fresh chives
– 1 tbsp minced ginger
– 2 tbsp soy sauce
– 1 tsp sesame oil
– 1 package (about 40) round dumpling wrappers
– 1/4 cup vegetable oil
– 1/2 cup water
Instructions
1. In a large bowl, combine 1 lb ground pork, 2 cups chopped fresh chives, 1 tbsp minced ginger, 2 tbsp soy sauce, and 1 tsp sesame oil.
2. Mix the filling ingredients thoroughly with your hands until well combined and slightly sticky.
3. Place 1 dumpling wrapper on your palm and spoon 1 tablespoon of filling into the center.
4. Dip your finger in water and moisten the edges of the wrapper.
5. Fold the wrapper in half and press edges together firmly, creating pleats along one side for a traditional crescent shape.
6. Repeat steps 3-5 until all filling and wrappers are used, keeping completed dumplings covered with a damp towel to prevent drying.
7. Heat 2 tablespoons vegetable oil in a large non-stick skillet over medium-high heat until shimmering (about 350°F).
8. Arrange dumplings in a single layer in the hot skillet, flat sides down, working in batches if necessary.
9. Cook dumplings undisturbed for 3-4 minutes until bottoms turn golden brown and crispy.
10. Carefully pour 1/4 cup water into the skillet and immediately cover with a tight-fitting lid.
11. Steam dumplings for 8-10 minutes until wrappers become translucent and filling is cooked through.
12. Remove lid and continue cooking for 1-2 minutes until any remaining water evaporates.
13. Add remaining 2 tablespoons vegetable oil to the skillet and cook for another 2 minutes to recrisp the bottoms.
14. Use a spatula to transfer dumplings to a serving plate, crispy sides up.
Now for the grand finale: that satisfying crunch gives way to juicy pork bursting with fresh chive flavor. Nothing beats dipping these golden parcels in chili oil while pretending you’re a dumpling connoisseus who definitely didn’t just burn their tongue on the first bite.
Steamed Chicken Feet with Black Bean Sauce
Yikes, you might be skeptical, but these gelatinous gems are about to become your new dim sum obsession—tender, saucy, and packed with umami that’ll make your taste buds do a happy dance.
Ingredients
- 1 lb chicken feet, cleaned and nails removed
- 2 tbsp fermented black beans, rinsed
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp vegetable oil
- 2 green onions, sliced
- 1 red chili, thinly sliced (optional)
Instructions
- Bring a large pot of water to a rolling boil (212°F), then add chicken feet and boil for 5 minutes to remove impurities.
- Drain the chicken feet and rinse under cold water to stop the cooking process—this helps achieve a cleaner texture.
- Heat vegetable oil in a steamer-safe dish over medium heat, then sauté garlic, ginger, and fermented black beans for 1 minute until fragrant.
- Add chicken feet to the dish, tossing to coat evenly with the aromatics.
- Stir in soy sauce, oyster sauce, and sugar until the chicken feet are well-coated.
- Mix cornstarch with 2 tbsp water in a small bowl to create a slurry, then pour over the chicken feet and stir to thicken the sauce slightly.
- Transfer the dish to a steamer basket set over boiling water, cover, and steam for 45 minutes until the feet are tender and gelatinous.
- Check the water level halfway through steaming, adding more boiling water if needed to prevent the steamer from drying out.
- Remove from heat and garnish with green onions and red chili for a fresh, spicy kick.
Delightfully sticky and savory, these chicken feet boast a melt-in-your-mouth texture with a rich black bean punch. Serve them piled high on a platter for a hands-on appetizer, or pair with steamed rice to soak up every last drop of that glossy sauce.
Scallop and Shrimp Dumplings
Venture beyond your usual dumpling game with these scallop and shrimp beauties that’ll make your taste buds do a happy dance. We’re talking plump, briny scallops and sweet shrimp wrapped in delicate dough pockets that are basically little edible presents. Get ready to impress yourself (and maybe some lucky dinner guests) with these restaurant-worthy bites you can actually make at home without crying over complicated techniques.
Ingredients
– 1/2 pound fresh sea scallops
– 1/2 pound raw shrimp, peeled and deveined
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 2 cloves garlic, minced
– 1/4 cup chopped scallions
– 1 package round dumpling wrappers (about 30 count)
– 2 tablespoons vegetable oil
– 1/2 cup water
Instructions
1. Pat the scallops and shrimp completely dry with paper towels to ensure proper searing.
2. Finely chop the scallops and shrimp into 1/4-inch pieces using a sharp knife.
3. Combine the chopped seafood with soy sauce, sesame oil, ginger, garlic, and scallions in a medium bowl.
4. Mix the filling thoroughly until all ingredients are evenly distributed.
5. Place 1 tablespoon of filling in the center of each dumpling wrapper.
6. Dip your finger in water and moisten the edges of the wrapper.
7. Fold the wrapper in half and press edges together firmly, creating pleats along one side for a traditional look.
8. Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering (about 350°F).
9. Arrange dumplings in a single layer in the hot skillet, pleated side up.
10. Cook for 2-3 minutes until bottoms turn golden brown and crispy.
11. Carefully pour 1/2 cup water into the skillet and immediately cover with a tight-fitting lid.
12. Steam the dumplings for 8-10 minutes until the wrappers become translucent and the filling is cooked through.
13. Remove the lid and continue cooking for 1-2 minutes to re-crisp the bottoms.
14. Transfer dumplings to a serving plate using a spatula.
Kick back and admire your handiwork—these dumplings boast a satisfying contrast between the crispy golden bottoms and tender steamed tops. The scallops provide a sweet, buttery richness that perfectly complements the shrimp’s delicate brininess, all wrapped in that delightfully chewy dough. Serve them with a spicy dipping sauce or go wild by pan-frying them until extra crispy for ultimate texture heaven.
Crispy Taro Dumplings
Brace yourselves, flavor adventurers, because we’re about to turn the humble taro root into crispy, golden pockets of pure joy that will make your taste buds do a happy dance. Forget everything you thought you knew about dumplings—this is the crunchy, savory upgrade you never knew you needed.
Ingredients
- 2 cups mashed taro root
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup finely chopped scallions
- 2 tbsp soy sauce
- 1 tsp grated ginger
- 1/2 tsp white pepper
- 1/4 tsp salt
- 4 cups vegetable oil
Instructions
- Combine 2 cups mashed taro root, 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup finely chopped scallions, 2 tbsp soy sauce, 1 tsp grated ginger, 1/2 tsp white pepper, and 1/4 tsp salt in a large mixing bowl.
- Knead the mixture for 3-4 minutes until it forms a smooth, pliable dough that doesn’t stick to your hands.
- Divide the dough into 24 equal portions and roll each into smooth balls between your palms.
- Flatten each ball into 1/4-inch thick discs, ensuring edges are slightly thinner than centers for even cooking.
- Heat 4 cups vegetable oil in a deep pot to 350°F, verified using a deep-fry thermometer.
- Carefully lower 6 dumplings into the hot oil using a slotted spoon, maintaining oil temperature between 345-355°F.
- Fry for 3-4 minutes until dumplings float to the surface and turn light golden brown.
- Flip dumplings and fry for another 2-3 minutes until deeply golden and crisp on both sides.
- Remove dumplings with a slotted spoon and drain on a wire rack set over a baking sheet for maximum crispiness.
- Repeat frying process with remaining dumplings in batches of 6, allowing oil to return to 350°F between batches.
Seriously crispy on the outside with a fluffy, slightly sweet interior, these dumplings deliver an addictive texture contrast that’s pure magic. The subtle earthiness of taro plays beautifully against the savory soy and sharp scallion notes, making them irresistible straight from the fryer. Try serving them stacked high with a spicy chili dip or crumbled over fresh greens for an unexpected salad topper that’ll have everyone asking for your secret.
Beef and Mushroom Rice Noodle Rolls
Virtually every food lover has faced the chewy noodle conundrum, but these Beef and Mushroom Rice Noodle Rolls are about to become your new obsession—they’re so delightfully slippery, you’ll need a strategy to keep them on your fork! Imagine tender rice noodles hugging savory beef and earthy mushrooms in a dance of textures that’s both comforting and wildly fun. Trust me, this dish is the culinary equivalent of a happy accident you’ll want to repeat on purpose.
Ingredients
– 8 ounces dried rice noodles
– 1 pound beef sirloin, thinly sliced
– 2 cups sliced cremini mushrooms
– 3 tablespoons vegetable oil
– 4 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/2 teaspoon black pepper
– 2 cups beef broth
– 2 green onions, chopped
Instructions
1. Place 8 ounces dried rice noodles in a large bowl and cover with hot water; soak for 10 minutes until pliable but not fully soft, then drain thoroughly.
2. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add 1 pound thinly sliced beef sirloin and cook for 3–4 minutes, stirring occasionally, until browned on all sides.
4. Transfer the beef to a plate, leaving any juices in the skillet.
5. Add 1 tablespoon vegetable oil to the same skillet and sauté 2 cups sliced cremini mushrooms for 5 minutes until golden and tender.
6. Stir in 4 cloves minced garlic and cook for 1 minute until fragrant.
7. Tip: To prevent the garlic from burning, keep the heat at medium and stir constantly.
8. Pour in 2 cups beef broth and 1 tablespoon soy sauce, scraping the bottom of the skillet to lift any browned bits.
9. Add the drained rice noodles to the skillet, tossing to coat them in the broth mixture.
10. Return the cooked beef to the skillet and sprinkle with 1/2 teaspoon black pepper.
11. Simmer uncovered for 8–10 minutes, stirring occasionally, until the noodles are tender and have absorbed most of the liquid.
12. Tip: For the best texture, avoid overcooking the noodles—they should be soft but still have a slight chew.
13. Drizzle with 1 teaspoon sesame oil and toss to combine.
14. Remove from heat and garnish with 2 chopped green onions.
15. Tip: Let the dish rest for 2 minutes before serving to allow the flavors to meld together.
Outrageously satisfying, these noodle rolls boast a silky-smooth texture from the rice noodles that contrasts beautifully with the hearty beef and umami-rich mushrooms. Serve them straight from the skillet for a cozy dinner, or pack them for a next-level lunch that’ll have coworkers eyeing your container with envy.
Sweet Red Bean Paste Buns
Let’s be real—most of us have stared longingly at bakery windows, dreaming of pillowy buns with sweet surprises inside. Today, we’re making those dreams a reality with homemade sweet red bean paste buns that are so fluffy, they might just float away if you don’t eat them fast enough!
Ingredients
– 3 cups all-purpose flour
– 1 cup warm water (110°F)
– 2 tbsp granulated sugar
– 2 tsp active dry yeast
– 1 tsp salt
– 2 tbsp vegetable oil
– 1 cup sweet red bean paste
– 1 tbsp milk
– 1 tbsp sesame seeds
Instructions
1. Combine 1 cup warm water (110°F), 2 tbsp sugar, and 2 tsp yeast in a large bowl and let sit for 5 minutes until foamy.
2. Mix in 3 cups flour, 1 tsp salt, and 2 tbsp vegetable oil until a shaggy dough forms.
3. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. (Tip: The dough should spring back slowly when poked—this indicates proper gluten development.)
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
5. Punch down the risen dough and divide into 12 equal pieces.
6. Roll each piece into a 4-inch circle, leaving the center slightly thicker than the edges.
7. Place 1 heaping tablespoon of sweet red bean paste in the center of each circle.
8. Gather the edges and pinch firmly to seal, then roll gently between your palms to form smooth balls. (Tip: Make sure no filling is visible through the seams to prevent leaking during baking.)
9. Arrange the buns seam-side down on a parchment-lined baking sheet, cover, and let rise for 30 minutes.
10. Brush the tops lightly with 1 tbsp milk and sprinkle with 1 tbsp sesame seeds.
11. Bake at 350°F for 18-20 minutes until golden brown and sound hollow when tapped. (Tip: Rotate the baking sheet halfway through for even browning.)
12. Transfer to a wire rack to cool for 15 minutes.
Heavenly doesn’t even begin to describe these buns—the soft, cloud-like exterior gives way to that rich, sweet red bean center that’s both comforting and slightly addictive. Try serving them warm with a drizzle of condensed milk for extra indulgence, or split and toast them for a delightful breakfast treat that’ll make you feel like a professional baker!
Steamed Spare Ribs with Garlic
Brace yourselves, flavor adventurers, because we’re about to transform humble spare ribs into a garlicky cloud of pure deliciousness that’ll make your taste buds do a happy dance. Forget complicated techniques—this steamed wonder proves that sometimes the best things in life are the simplest (and most aromatic).
Ingredients
– 2 pounds pork spare ribs
– 6 cloves garlic
– 1 tablespoon soy sauce
– 1 tablespoon cornstarch
– 1 teaspoon sesame oil
– 1/2 teaspoon white pepper
– 1/4 cup water
Instructions
1. Cut 2 pounds pork spare ribs into 2-inch pieces using a sharp chef’s knife.
2. Mince 6 cloves garlic finely until it reaches a paste-like consistency.
3. Combine ribs, minced garlic, 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, and 1/2 teaspoon white pepper in a large bowl.
4. Mix thoroughly with your hands until every rib piece is evenly coated with the marinade.
5. Let the ribs marinate at room temperature for 30 minutes to allow flavors to penetrate.
6. Pour 1/4 cup water into a steamer pot and bring to a rolling boil over high heat.
7. Arrange marinated ribs in a single layer on a heatproof plate that fits inside your steamer.
8. Place the plate in the steamer basket once water is boiling vigorously.
9. Cover steamer tightly and steam ribs for 25 minutes over medium-high heat.
10. Check water level halfway through cooking and add more boiling water if needed to prevent burning.
11. Remove plate carefully using oven mitts when ribs are cooked through and tender.
12. Let ribs rest for 3 minutes before serving to allow juices to redistribute.
Let these garlic-kissed ribs transport you to flavor town with their fall-off-the-bone tenderness and aromatic steam infusion. The cornstarch creates a velvety sauce that clings beautifully to each bite, while the steaming method locks in incredible juiciness that’ll have you licking your fingers shamelessly. Serve them over fluffy jasmine rice to soak up every last drop of that glorious garlicky goodness, or stuff them into bao buns for an instant street food upgrade that’ll disappear faster than you can say “more please!”
Vegetable Spring Rolls
Oh, the humble vegetable spring roll – that crispy, golden-brown package of joy that makes you feel both virtuous (veggies!) and slightly rebellious (fried food!). These little flavor torpedoes are about to become your new party trick, delivering that satisfying crunch that could probably be heard from space.
Ingredients
– 12 spring roll wrappers
– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/2 cup bean sprouts
– 1/4 cup chopped green onions
– 2 cloves minced garlic
– 1 tbsp grated ginger
– 2 tbsp soy sauce
– 1 tsp sesame oil
– 4 cups vegetable oil for frying
– 1/4 cup cornstarch
– 1/4 cup water
Instructions
1. Combine 2 cups shredded cabbage, 1 cup shredded carrots, 1/2 cup bean sprouts, 1/4 cup chopped green onions, 2 cloves minced garlic, and 1 tbsp grated ginger in a large bowl.
2. Add 2 tbsp soy sauce and 1 tsp sesame oil to the vegetable mixture, then toss until evenly coated.
3. Mix 1/4 cup cornstarch with 1/4 cup water in a small bowl to create a sealing paste.
4. Place one spring roll wrapper on a clean surface with a corner pointing toward you.
5. Spoon 2 tablespoons of the vegetable filling onto the bottom third of the wrapper.
6. Fold the bottom corner over the filling, then fold in the side corners tightly.
7. Brush the top corner with cornstarch paste using your finger or a pastry brush.
8. Roll the spring roll away from you tightly, pressing the sealed edge to secure.
9. Repeat steps 4-8 with remaining 11 wrappers and filling.
10. Heat 4 cups vegetable oil in a heavy pot to 350°F, checking with a deep-fry thermometer.
11. Carefully place 3-4 spring rolls in the hot oil using tongs, avoiding overcrowding.
12. Fry for 3-4 minutes until golden brown, turning occasionally for even cooking.
13. Remove spring rolls with a slotted spoon and drain on a wire rack over paper towels.
14. Repeat frying process with remaining spring rolls in batches.
15. Let spring rolls rest for 2 minutes before serving to allow filling to set.
Absolutely magical how that paper-thin wrapper transforms into shatteringly crisp perfection while the veggie filling stays vibrantly fresh inside. The contrast between the crunchy exterior and tender interior makes these irresistible dipped in sweet chili sauce or peanut dressing – though honestly, they’re dangerously good even without any accompaniment!
Pumpkin and Shrimp Dumplings
Yikes, who knew pumpkin and shrimp could throw such an epic flavor party? These dumplings are the culinary equivalent of your favorite fall sweater meeting a beach vacation—unexpectedly brilliant and ridiculously comforting. Get ready to fold your way to dumpling greatness!
Ingredients
– 1 cup pumpkin puree
– 1/2 lb raw shrimp, peeled and deveined
– 2 tbsp soy sauce
– 1 tsp grated ginger
– 2 cloves garlic, minced
– 1/4 cup chopped scallions
– 1 package round dumpling wrappers (about 24)
– 2 tbsp vegetable oil
– 1/2 cup water
Instructions
1. Combine pumpkin puree, chopped shrimp, soy sauce, ginger, garlic, and scallions in a medium bowl.
2. Mix filling ingredients thoroughly until shrimp pieces are evenly distributed throughout the pumpkin base.
3. Place 1 tablespoon of filling in the center of each dumpling wrapper.
4. Moisten the edges of the wrapper with water using your fingertip.
5. Fold wrapper in half and press edges together firmly, creating a half-moon shape.
6. Make small pleats along one edge for a traditional dumpling appearance and better seal.
7. Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
8. Arrange dumplings in a single layer in the hot skillet, leaving space between each one.
9. Cook dumplings for 2-3 minutes until bottoms turn golden brown and crisp.
10. Carefully pour 1/2 cup water into the skillet, standing back as it will sizzle and steam vigorously.
11. Immediately cover the skillet with a tight-fitting lid to trap the steam.
12. Reduce heat to medium and steam dumplings for 8-10 minutes until wrappers become translucent and shrimp turns pink.
13. Remove lid and continue cooking for 1-2 minutes until any remaining water evaporates.
14. Use a thin spatula to transfer dumplings to a serving plate, crispy side up.
Remarkably, these dumplings achieve that magical textural contrast—crispy golden bottoms giving way to tender, steamed wrappers that reveal the vibrant orange filling. The sweet pumpkin plays beautifully against the briny shrimp, creating a flavor profile that’s both comforting and sophisticated. Serve them stacked like little edible towers with extra soy sauce for dipping, or get fancy by drizzling with chili oil and sprinkling with toasted sesame seeds for that restaurant-wow factor.
Summary
Delightful dim sum awaits in these 18 recipes perfect for any gathering! From classic dumplings to modern twists, there’s something for every cook to explore. We’d love to hear which recipes become your favorites—leave a comment below and share your culinary creations. Don’t forget to pin this article on Pinterest to save these delicious ideas for your next cooking adventure!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
