Summary: Authentic Cantonese Dim Sum featuring delicate har gow shrimp dumplings, savory siu mai pork dumplings, and fluffy steamed buns, prepared using traditional bamboo steaming techniques, ready in 60 minutes, yielding 6 servings.
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Category: Main Dishes, Cuisines
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Quick overview
- Dish: Dim Sum (点心)
- Category: Main Dishes, Cuisines
- Cuisine: Chinese
- Main ingredient: shrimp, 1 lb (high quality, fresh)
- Guide: 12 Most Popular Chinese Dishes: Favorite Recipes of Chinese Cuisine
- Total time: 60 minutes (40 min prep + 20 min cooking)
- Difficulty: Advanced
- Servings: 6 servings (Serving weight: 350 g)
- Key technique: Bamboo steaming
- Preparation types: Steaming
- Dietary info & Allergens: Crustaceans, soy, wheat
- Suitable for: Lunch, dinner, festive gatherings
- Nutritional values (per 1 serving): 420 kcal, Protein: 28.0 g, Fat: 12.0 g, Carbs: 48.0 g
- Storage: 2 days in the fridge, 2 months in the freezer
- Pairing: Jasmine tea, Lager, Sparkling water
- In a nutshell: A colorful variety of small Cantonese dishes, such as har gow shrimp dumplings, siu mai pork dumplings, and steamed buns, often served in bamboo steamers.
- Last updated: October 24, 2023
WAGUU says: “Mastering Dim Sum requires patience with folding techniques, but the rewarding taste of freshly steamed parcels is unmatched.”
Key facts
| Prep time: | 40 minutes |
| Cooking time: | 20 minutes |
| Temperature: | 212 °F (Steam) |
| Number of servings: | 6 servings |
In a nutshell
Experience the vibrant culture of Cantonese cuisine right in your kitchen with this classic Dim Sum assortment featuring translucent har gow, open-faced siu mai, and fluffy steamed buns.
Ingredients
Base servings: 6 servings • Serving weight: 350 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Shrimp | 1 lb | fresh, peeled and deveined |
| Ground pork | 0.75 lb | medium fat |
| Wheat starch | 1 cup | fine grade |
| Tapioca starch | 0.33 cup | pure |
| All-purpose flour | 2 cups | unbleached |
| Active dry yeast | 2 tsp | fresh |
| Soy sauce | 2 tbsp | light |
| Sesame oil | 1 tbsp | toasted |
| Sugar | 3 tbsp | granulated white |
| Salt | 1.5 tsp | fine sea salt |
| Water | 1.5 cups | lukewarm |
Why you’ll love this recipe
- Authentic Flavors: Recreates the quintessential taste of a traditional Cantonese teahouse at home.
- Variety: Combines three iconic Dim Sum items—har gow, siu mai, and steamed buns—in one cooking session.
- Freshness: Handmade wrappers and fresh fillings ensure superior texture and taste compared to frozen alternatives.
Success guaranteed: Following the precise dough ratios and steaming times ensures perfectly translucent har gow skins and fluffy steamed buns without cracking or collapsing.
Recipe overview
Prep: 40 min | Cooking: 20 min | Difficulty: Advanced | Servings: 6 servings | Type: Main dish | Origin: Chinese
Detailed instructions
Overall progress: 0% completed
Phase 1: Preparing dough and fillings – 15 min
Appliances: Mixing bowl, rolling pin
1. Combine all-purpose flour, active dry yeast, sugar, and lukewarm water in a large mixing bowl to form the dough for the steamed buns; knead for 8 minutes until smooth and let rise for 20 minutes.
CP: Dough should double in size and feel elastic.
Before moving to the next step:
Ensure the yeast is fully dissolved in the lukewarm water before mixing with the dry ingredients to prevent uneven rising.
Phase 2: Making Har Gow wrappers – 10 min
Appliances: Mixing bowl, kettle
2. Mix wheat starch and tapioca starch in a bowl, then gradually pour in boiling water while stirring vigorously with chopsticks until a crumbly dough forms, then knead gently until smooth.
CP: Water must be boiling hot to gelatinize the starch properly.
Before moving to the next step:
Keep the starch dough covered with a damp towel to prevent it from drying out and cracking.
Phase 3: Preparing fillings – 10 min
Appliances: Knife, cutting board, mixing bowl
3. Chop half of the peeled shrimp coarsely and keep the rest whole; combine with ground pork, soy sauce, sesame oil, and salt in a bowl, mixing thoroughly until sticky.
CP: Filling ingredients should be well emulsified and tacky.
Before moving to the next step:
Chill the filling in the refrigerator for 10 minutes to make wrapping much easier.
Phase 4: Shaping dumplings and buns – 15 min
Appliances: Rolling pin
4. Roll out the starch dough into thin circles for har gow and wrap the shrimp filling with pleats; shape open-faced siu mai with pork filling; divide the yeast dough into small portions, fill, and shape into steamed buns.
CP: Ensure dumplings are securely sealed so juices do not leak during steaming.
Before moving to the next step:
Place parchment paper liners or cabbage leaves inside the bamboo steamers to prevent sticking.
Phase 5: Steaming Dim Sum – 20 min
Appliances: Bamboo steamer, wok or large pot
5. Arrange the shaped har gow, siu mai, and steamed buns inside bamboo steamers; set over boiling water in a wok, cover tightly, and steam over high heat for 15 to 20 minutes until cooked through.
CP: Water level in the wok must remain high and boiling continuously.
Before moving to the next step:
Do not lift the steamer lid during the first 10 minutes to prevent the buns from deflating.
Phase 6: Serving – 0 min
Appliances: Serving plates
6. Remove the bamboo steamers from heat and serve the Dim Sum immediately while piping hot, accompanied by soy sauce and chili oil.
CP: Serve directly in the bamboo steamers for authentic presentation.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Bamboo steamer | 10 inches | Metal steamer basket | Condensation dripping |
| Wok | 14 inches | Large stockpot | Steam escaping around edges |
| Mixing bowl | 2 quarts | Glass bowl | Splattering while mixing |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 6 servings |
|---|---|---|---|
| Energy | 120.0 kcal | 420.0 kcal | 2520.0 kcal |
| Fat | 3.4 g | 12.0 g | 72.0 g |
| of which saturates | 1.1 g | 3.8 g | 22.8 g |
| Carbohydrates | 13.7 g | 48.0 g | 288.0 g |
| of which sugars | 1.4 g | 5.0 g | 30.0 g |
| Protein | 8.0 g | 28.0 g | 168.0 g |
| Salt | 0.9 g | 3.1 g | 18.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Use boiling water for the har gow wrapper dough to achieve the necessary translucent elasticity.
- Tip 2: Keep all unworked dough and wrappers covered with a damp cloth to prevent drying.
- Tip 3: Line bamboo steamers with perforated parchment paper to avoid tearing the delicate dumpling bottoms.
- Tip 4: Serve immediately while steam-hot for optimal texture and flavor retention.
Scientific background
Steam cooking transfers heat rapidly via latent heat of vaporization, gelatinizing starches evenly and keeping proteins tender without drying out the delicate fillings.
Fine Dining – Professional techniques
- Plate composition: Serve in stacked bamboo steamers to preserve heat and dramatic table presentation.
- Texture contrasts: Combine chewy har gow skins with snappy shrimp and fluffy bun dough.
- Temperature contrast: Serve piping hot directly from the steamer alongside room temperature dipping sauces.
- Aromatic garnishes: Garnish with finely sliced scallions and a drizzle of aromatic chili oil.
Sensory radar
- Appearance: Translucent white dumplings alongside golden-topped siu mai and snow-white buns.
- Aroma: Fragrant sesame oil, steamed dough, and fresh seafood aromas.
- Taste: Savory, subtly sweet, and umami-rich.
- Texture: Tender, chewy, and fluffy.
Pairing
- BEER: Crisp Asian Lager
- WINE: Dry Riesling
- NON-ALCOHOLIC: Hot Jasmine Tea
Various preparation methods
- Pan-fried (Guotie style): Crisp the bottom of dumplings in a skillet before steaming.
- Vegetarian Dim Sum: Substitute fillings with finely minced mushrooms, bamboo shoots, and water chestnuts.
Allergens and dietary information
Contains: Crustaceans, soy, wheat • Gluten: Contains gluten • Not suitable for: Celiac disease, shellfish allergy
Suitable for
Lunch, dinner, festive gatherings
Substitution guide
- Ground pork: Ground chicken or turkey
FAQ
Can I freeze uncooked Dim Sum?
Yes, freeze them on a tray before transferring to a bag; steam directly from frozen adding 3 extra minutes.
Why did my har gow wrappers tear?
The water used for the dough might not have been boiling hot, or the dough was rolled too thin.
Can I use store-bought wrappers?
Store-bought wonton wrappers can be used for siu mai, but har gow requires wheat and tapioca starch.
How do I prevent sticking in the steamer?
Always use parchment paper liners with ventilation holes or fresh cabbage leaves.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prepare fillings and shape dumplings ahead of time, storing them in the refrigerator until ready to steam in batches • 20+ people: Use multiple tiered bamboo steamers simultaneously on separate burners.
Sides and serving
- Chili oil – Spicy condiment (not included in the recipe)
- Soy vinegar dip – Traditional dipping sauce (not included in the recipe)
Serving: Serve hot in bamboo steamers with individual dipping bowls.
Storage and reheating
Fridge: 2 days • Freezer: 2 months • Reheating: Steam for 5-8 minutes until piping hot.
Author: WAGUU Petr & Team • Published: 30 Oct 2026
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Common mistakes
- Using cold water for har gow dough – Results in brittle wrappers that crack easily during shaping.
- Overcrowding the bamboo steamer – Causes uneven steaming and soggy dumpling skins.
- Opening the steamer lid too early – Causes yeast buns to deflate due to sudden temperature drop.
- Skipping parchment liners – Leads to dumplings sticking and tearing upon removal.