Picture a steaming bamboo basket, unveiling delicate dumplings and fluffy buns filled with savory goodness, their aromas filling your kitchen with the buzz of a Hong Kong dim sum parlor. Dim sum, the Cantonese art of small, flavorful bites, is perfect for sharing and surprisingly doable at home. This guide brings you two classic dim sum favorites—shrimp dumplings (har gow) and BBQ pork buns (char siu bao)—that are sure to impress. Designed for 4–6 servings, these recipes will turn your table into a dim sum feast. Let’s roll up our sleeves and get steaming!
Why Dim Sum Is a Culinary Adventure
Dim sum is all about variety—bite-sized portions packed with flavor, from delicate dumplings to fluffy buns. Traditionally served with tea, these dishes are perfect for brunch or a fun dinner. We’ll focus on har gow (shrimp dumplings) for their translucent, chewy wrappers and char siu bao (BBQ pork buns) for their soft, savory-sweet filling. With a little prep, you’ll nail these restaurant-worthy treats.
Here’s what you’ll need:
- For Har Gow (Shrimp Dumplings, makes ~20):
- Wrapper: 1 cup wheat starch, 1/4 cup tapioca starch, 1 cup boiling water, 1 tsp vegetable oil.
- Filling: 1/2 lb shrimp (peeled, deveined, chopped), 2 tbsp bamboo shoots (finely chopped), 1 tsp sesame oil, 1 tsp soy sauce, 1 tsp cornstarch, 1/2 tsp sugar, 1/4 tsp white pepper, 1 tbsp minced scallion.
- For Char Siu Bao (BBQ Pork Buns, makes ~12):
- Dough: 2.5 cups all-purpose flour, 1/2 cup warm water, 1/4 cup sugar, 1 tbsp active dry yeast, 1/4 cup milk, 2 tbsp vegetable oil, 1/2 tsp baking powder.
- Filling: 1/2 lb char siu (Chinese BBQ pork, diced), 1/4 cup hoisin sauce, 1 tbsp oyster sauce, 1 tsp soy sauce, 1 tsp sesame oil, 1 tbsp cornstarch mixed with 2 tbsp water, 1/4 cup diced onion.
- Equipment: Bamboo steamer, parchment paper, rolling pin, wok or large pot for steaming, mixing bowls.
Step 1: Make Har Gow Wrappers and Filling
For the wrappers, mix wheat starch and tapioca starch in a bowl. Slowly add boiling water, stirring until a dough forms. Knead in 1 tsp oil until smooth (about 5 minutes). Cover and rest for 10 minutes. For the filling, combine chopped shrimp, bamboo shoots, sesame oil, soy sauce, cornstarch, sugar, white pepper, and scallion in a bowl. Chill until ready to use.
Pro Tip: Boiling water is key for the wrapper’s translucent, chewy texture—don’t use warm water.
Step 2: Shape and Fill Har Gow
Divide the wrapper dough into 20 small balls. Roll each into a 3-inch circle (keep others covered to prevent drying). Place 1 tsp shrimp filling in the center, fold into a half-moon, and pleat the edges to seal (aim for 7–10 pleats for that classic look). Press gently to ensure a tight seal. Place on parchment-lined bamboo steamer trays, leaving space between each.
Step 3: Make Char Siu Bao Dough and Filling
For the dough, dissolve sugar and yeast in warm water; let sit 5 minutes until foamy. Mix flour, baking powder, milk, and oil in a bowl, then add yeast mixture. Knead for 8–10 minutes until smooth. Cover and let rise for 1 hour until doubled. For the filling, sauté onion in 1 tbsp oil until soft. Add diced char siu, hoisin, oyster sauce, soy sauce, and sesame oil; cook 2 minutes. Stir in cornstarch slurry and cook until thickened. Cool completely.
Step 4: Shape and Fill Char Siu Bao
Punch down the dough and divide into 12 balls. Roll each into a 4-inch circle. Place 1 tbsp pork filling in the center, gather edges, and pinch to seal, forming a smooth bun. Place seam-side down on parchment squares. Cover and let rise for 20 minutes.
Step 5: Steam and Serve
Fill a wok or large pot with 2 inches of water and bring to a boil. Place bamboo steamer trays over the water (don’t let them touch the water). Steam har gow for 8–10 minutes until wrappers are translucent. Steam char siu bao for 10–12 minutes until puffy and soft. Serve hot with soy sauce, chili oil, and a side of kimchi or pickled veggies for extra flair.
Pro Tip: Line steamer trays with parchment or cabbage leaves to prevent sticking.
Tips for Dim Sum Perfection
- Keep wrappers moist: Cover unused dough to avoid drying out during assembly.
- Thin is in: Roll har gow wrappers thin for that delicate, translucent look.
- Buy char siu: Save time by grabbing pre-made BBQ pork from an Asian market.
- Steam in batches: Don’t overcrowd the steamer for even cooking.
Your Dim Sum Feast Awaits!
These homemade har gow and char siu bao bring the joy of dim sum to your table, with delicate dumplings and fluffy buns that rival any restaurant. Perfect for a weekend brunch or a cozy gathering, this spread is as fun to make as it is to eat. Save this recipe, share your dim sum creations on Pinterest, and let me know how you savor the flavors. Yum cha time!
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