Summary: Traditional Cantonese Dim Sum featuring handcrafted shrimp har gow dumplings, juicy pork siu mai, and fluffy steamed bao buns, expertly prepared with professional bamboo steamer technique in 90 minutes for 6 portions.
Did you cook this recipe? Share the result with the community.
Category: Starters, Chinese Cuisine
Success rate: 98% of users successfully made this recipe
Quick overview
- Dish: Dim Sum
- Category: Starters, Chinese Cuisine
- Cuisine: Cantonese / Chinese
- Main ingredient: Tiger prawns, 500 g (fresh, peeled and deveined)
- Guide: 12 most popular Chinese dishes: favourite Chinese cuisine recipes
- Total time: 90 minutes (50 min prep + 40 min cooking)
- Difficulty: Advanced
- Portions: 6 (Portion weight: 280 g)
- Key technique: Bamboo steaming and delicate wrapper folding
- Preparation types: Kneading, mincing, wrapping, steaming
- Dietary info & Allergens: Crustaceans, wheat, soy, sesame
- Suitable for: Festive gatherings, weekend brunch, dinner parties
- Nutritional values (per 1 portion): 420 kcal, Protein: 28.5 g, Fat: 14.2 g, Carbohydrates: 44.0 g
- Storage: 2 days in the fridge, 3 months in the freezer
- Pairing: Jasmine tea, Tsingtao beer, dry Riesling
- Last updated: 2025-02-15
WAGUU says: “Mastering Dim Sum folding requires patience, precise dough hydration, and gentle steam heat control to achieve translucent har gow skins and juicy fillings.”
Key facts
| Prep time: | 50 minutes |
| Cooking time: | 40 minutes |
| Temperature: | 100 °C boiling steam |
| Number of portions: | 6 portions |
In a nutshell
Dim Sum represents the vibrant heart of Cantonese culinary culture. This comprehensive recipe guides you through creating three iconic delicacies: crystal prawn har gow with translucent wheat starch wrappers, open-faced pork and shrimp siu mai dumplings, and tender steamed BBQ pork buns. Every piece is meticulously crafted by hand, arranged in traditional stacked bamboo steamers, and cooked over roaring steam until piping hot, fragrant, and irresistibly tender.
Ingredients
Base portions: 6 portions • Portion weight: 280 g
| Ingredient | Amount | Quality |
|---|---|---|
| Tiger prawns | 500 g | Fresh, peeled and deveined |
| Ground pork shoulder | 300 g | 20% fat content |
| Wheat starch (Tang Mian Fen) | 150 g | Fine grade for translucent wrappers |
| Tapioca starch | 50 g | Food grade |
| Wonton wrappers | 30 pieces | Square yellow wrappers |
| Bao bun flour | 250 g | Low protein bleached flour |
| Active dry yeast | 5 g | Fresh active |
| Granulated sugar | 30 g | Fine white |
| Warm water | 280 ml | 38 °C |
| Light soy sauce | 30 ml | Premium brewed |
| Sesame oil | 15 ml | Toasted pure sesame |
| Shaoxing rice wine | 20 ml | Aged cooking wine |
| Cornstarch | 25 g | Pure food starch |
| Bamboo shoots | 60 g | Canned, finely minced |
| Scallions | 40 g | Fresh green onions |
| Fresh ginger | 15 g | Peeled and minced |
| White pepper | 3 g | Ground white peppercorns |
| Table salt | 12 g | Fine sea salt |
| Lard or vegetable shortening | 20 g | Pure rendered lard |
Why you will love this recipe
- Authentic Dim Sum House Experience: Recreate professional yum cha delicacies right in your home kitchen with traditional bamboo steaming methods.
- Triple Variety Selection: Enjoy three distinct, highly popular dim sum items (har gow, siu mai, and fluffy buns) in a single unified cooking session.
- Exceptional Texture Contrast: Delight in the contrast between translucent chewy prawn wrappers, juicy pork fillings, and pillowy soft steamed buns.
Success guaranteed: Follow the precise dough hydration temperatures and steaming times to prevent wrappers from tearing and ensure fully cooked fillings.
Recipe overview
Prep: 50 min | Cooking: 40 min | Difficulty: Advanced | Portions: 6 | Type: Starter / Snack | Origin: Cantonese, China
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing Bao Dough and Prawn Har Gow Filling – 15 min
Appliances: Kitchen scale, mixing bowls, chef knife
1. Dissolve 5 g of active dry yeast and 15 g of granulated sugar in 150 ml of warm water (38 °C) in a large glass bowl, letting it rest for 5 minutes until frothy. Add 250 g of bao bun flour, 10 g of lard, and a pinch of salt. Knead vigorously by hand on a clean countertop for 10 minutes until the dough becomes smooth, elastic, and uniform. Cover with a damp cloth and set aside in a warm draft-free corner (28 °C) to prove for 45 minutes. For the har gow prawn filling, take 350 g of peeled tiger prawns, pat them thoroughly dry with paper towels, and chop half into coarse chunks while mincing the remaining half into a sticky paste. Combine the prawn mixture in a chilled stainless steel bowl with 30 g of finely minced bamboo shoots, 5 g of minced ginger, 5 ml of sesame oil, 3 g of cornstarch, 2 g of white pepper, and 4 g of table salt. Stir energetically in one direction using chopsticks for 3 minutes until the mixture develops a cohesive, springy binding consistency. Cover tightly with plastic wrap and chill in the refrigerator at 4 °C for 30 minutes to firm up.
VKB: VKB stands for Visual Control Point – ensure the prawn paste turns sticky and elastic before chilling.
Before moving to the next step:
Verify that the bao dough has been kneaded sufficiently so that it springs back when gently pressed with a finger, and ensure prawns are thoroughly dry before mixing.
Phase 2: Preparing Siu Mai Pork Filling and Har Gow Dough – 12 min
Appliances: Mixing bowl, saucepan, whisk
2. In a separate large mixing bowl, combine 300 g of ground pork shoulder with the remaining 150 g of chopped tiger prawns. Add 30 ml of light soy sauce, 20 ml of Shaoxing rice wine, 10 ml of sesame oil, 15 g of cornstarch, 15 g of sugar, 5 g of salt, and 2 g of white pepper. Stir the pork and prawn mixture vigorously in a circular motion for 4 minutes until thick, sticky, and thoroughly emulsified. Fold in 20 g of finely minced scallions. Cover and store in the refrigerator. Next, prepare the crystal har gow wrapper dough. In a medium saucepan, whisk together 150 g of wheat starch, 50 g of tapioca starch, and 4 g of salt. Pour in 130 ml of boiling water (100 °C) all at once, stirring rapidly with a wooden spatula until a coarse, translucent shaggy dough forms. Cover with a lid for 3 minutes to gelatinize the starches. Add 10 g of vegetable oil and knead the hot dough on a silicone mat for 5 minutes until smooth and pliable. Immediately cover the dough ball with an inverted bowl to prevent moisture loss while shaping.
VKB: VKB stands for Visual Control Point – boiling water must be added instantly to wheat starch to ensure proper wrapper elasticity.
Before moving to the next step:
Ensure the hot wheat starch dough is kept covered at all times so it does not dry out and crack during rolling.
Phase 3: Shaping Har Gow Prawn Dumplings – 13 min
Appliances: Rolling pin, bench scraper
3. Pinch off small portions of the har gow dough weighing approximately 10 g each. Roll each piece into a smooth ball between your palms, dusting lightly with tapioca starch. Using a small rolling pin or the flat side of a Chinese cleaver pressed down and rotated, flatten each ball into a thin, round wrapper approximately 8 cm in diameter with slightly thicker center and thinner edges. Place 12 g of the chilled prawn filling into the center of each wrapper. Fold the wrapper in half over the filling into a semi-circle, then pleat one edge with 7 to 9 delicate folds while pressing firmly against the back edge to seal securely into a crescent shape. Place the finished har gow dumplings on a parchment-lined baking sheet and cover with a slightly damp towel. Repeat the process until all prawn filling and dough are used, yielding approximately 24 dumplings.
VKB: VKB stands for Visual Control Point – check that dumpling seams are tightly sealed to prevent juices from leaking during steaming.
Before moving to the next step:
Verify that all shaped har gow dumplings remain covered under a damp cloth to prevent the delicate wrappers from drying out.
Phase 4: Shaping Siu Mai and Filling Bao Buns – 10 min
Appliances: Butter knife, steamer baskets
4. Lay out 30 square wonton wrappers on a clean work surface. Scoop 15 g of the pork and shrimp filling into the center of each wonton wrapper. Gather the wrapper around the filling using your thumb and index finger to form an open-ended cylinder shape, leaving the top uncovered. Gently squeeze the middle with your fingers to compact the filling and create a flat base so the dumpling can stand upright. Top each siu mai with a tiny dot of finely minced carrots or green peas for garnish. Next, punch down the proved bao bun dough from Phase 1, divide into 6 equal portions (approx. 45 g each), roll into smooth balls, flatten slightly, and place on small squares of parchment paper. Arrange both the siu mai dumplings and shaped bao buns inside stacked bamboo steamer baskets lined with perforated parchment paper, leaving 2 cm of space between each piece for expansion.
VKB: VKB stands for Visual Control Point – ensure siu mai stand firmly upright without collapsing.
Before moving to the next step:
Check that bamboo steamer baskets are properly lined with parchment paper to prevent sticking during the steaming process.
Phase 5: Steaming Dim Sum Assortment – 20 min
Appliances: Wok, bamboo steamer baskets, stove
5. Fill a large wok or wide pot with 5 cm of water and bring to a vigorous rolling boil over high heat (100 °C). Place the stacked bamboo steamer baskets containing the har gow, siu mai, and bao buns securely over the boiling water. Cover the top basket tightly with its bamboo lid. Steam over high, continuous heat for exactly 10 minutes for the har gow and siu mai, and 15 minutes for the bao buns. Maintain a steady, roaring boil throughout the entire cooking time to ensure adequate steam circulation. Do not lift the lid during the first 8 minutes to prevent temperature drops and wrapper deflation.
VKB: VKB stands for Visual Control Point – verify that water in the wok remains boiling vigorously and steam escapes steadily from the basket edges.
Before moving to the next step:
Ensure the steamer lid is kept securely closed during steaming to maintain optimal internal temperature and pressure.
Phase 6: Resting and Plating Dim Sum – 10 min
Appliances: Heat-resistant tongs, serving plates
6. Once steaming is complete, turn off the heat and let the bamboo baskets rest covered for 2 minutes to allow the internal pressure and dumpling structures to stabilize. Carefully remove the bamboo lid, directing the hot steam away from your face. Using heat-resistant tongs or spatula, transfer the piping hot har gow, siu mai, and steamed bao buns directly from the bamboo baskets onto warmed ceramic serving platters. Garnish with finely sliced fresh scallions and serve immediately while piping hot alongside small dipping dishes filled with premium Chinkiang black vinegar, soy sauce, and homemade chili oil.
VKB: VKB stands for Visual Control Point – har gow skins should appear crystal clear and glossy when cooked.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Bamboo steamer basket | 24 cm diameter | Metal steamer insert | Metal drips condensation onto dumplings |
| Large wok | 32 cm diameter | Wide stockpot | Pot too narrow for steamer base |
| Rolling pin | Small wooden dowel | Glass bottle | Uneven dough thickness |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 150.0 kcal | 420.0 kcal | 2520.0 kcal |
| Fat | 5.1 g | 14.2 g | 85.2 g |
| of which saturates | 1.8 g | 5.0 g | 30.0 g |
| Carbohydrates | 15.7 g | 44.0 g | 264.0 g |
| of which sugars | 1.4 g | 3.8 g | 22.8 g |
| Protein | 10.2 g | 28.5 g | 171.0 g |
| Salt | 0.7 g | 2.0 g | 12.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Always pat prawns completely dry before mincing to ensure the filling remains binding and does not make dumpling wrappers soggy.
- Tip 2: Use boiling water directly on wheat starch and tapioca starch to achieve proper gelatinization required for translucent har gow wrappers.
- Tip 3: Line bamboo steamers with perforated parchment paper or cabbage leaves to prevent the delicate dumpling dough from sticking to the wood.
- Tip 4: Maintain a roaring boil with high steam volume to ensure even cooking without water condensation spotting the bao buns.
Scientific background
The unique crystal appearance of har gow wrappers is achieved through hot-water gelatinization of wheat starch (Tang Mian Fen). When boiling water at 100 °C hits the starch granules, amylose and amylopectin molecules swell and melt together into a continuous translucent matrix. Tapioca starch is added in a precise ratio to provide tensile strength and elasticity, preventing the delicate wrappers from tearing during pleating and high-temperature steam cooking.
Fine Dining – Professional techniques
- Plate composition: Arrange steamed dim sum in traditional stacked bamboo baskets, served alongside artisanal ceramic dipping bowls.
- Textural contrasts: Combine chewy crystal prawn wrappers, tender juicy pork fillings, and pillowy soft yeast buns on the same platter.
- Temperature contrast: Serve piping hot directly from active steam baskets with chilled dipping sauces like vinegared chili oil.
- Aromatic garnishes: Top siu mai with vibrant carrot dots and finish plates with finely shredded green scallion curls.
Sensory radar
- Appearance: Translucent crystal prawn dumplings, open-topped yellow siu mai, and snow-white fluffy steamed buns.
- Aroma: Rich sesame oil, fresh ginger, sea breeze prawns, and fermented soy bean fragrance.
- Taste: Savory umami seafood, sweet pork undertones, and delicate aromatic ginger warmth.
- Texture: Chewy elastic har gow skin, springy prawn paste, tender minced pork, and soft airy bao crumb.
Pairing
- BEER: Crisp Chinese lager or Tsingtao beer.
- WINE: Off-dry German Riesling or aromatic Gewürztraminer.
- NON-ALCOHOLIC: Traditional hot Jasmine tea or iced oolong tea.
Various preparation variants
- Vegetarian Dim Sum: Substitute prawns and pork with finely minced shiitake mushrooms, bamboo shoots, water chestnuts, and firm tofu.
- Pan-Fried Potsticker Style: Crispy pan-fry the steamed har gow and siu mai in a skillet with sesame oil and water for a golden bottom crust.
Allergens and dietary information
Contains: Crustaceans, wheat, gluten, soy, sesame • Gluten: Contains gluten in wonton wrappers and bao flour • Not suitable for: Celiac disease, shellfish allergy, vegan diet
Suitable for
Festive gatherings, weekend brunch, dinner parties, and gourmet home cooking enthusiasts.
Substitution catalog
- Tiger prawns: Whiteleg shrimp or sea scallops.
- Ground pork shoulder: Ground chicken thigh or minced turkey.
- Wheat starch: Rice flour (with altered texture).
FAQ
Why do my har gow wrappers tear during rolling?
The wheat starch dough must be mixed with boiling water while very hot and kneaded immediately. If the dough cools down too much, it loses elasticity and cracks easily.
Can I freeze uncooked dim sum dumplings?
Yes, you can freeze shaped har gow and siu mai on a tray and store them in freezer bags for up to 3 months. Steam them directly from frozen without thawing, adding 3 extra minutes to the cooking time.
How do I prevent dumplings from sticking to the bamboo steamer?
Always line your bamboo steamer baskets with perforated parchment paper, cabbage leaves, or lightly brush the slats with oil before placing the dumplings inside.
What dipping sauces are best served with dim sum?
Traditional accompaniments include Chinkiang black vinegar with shredded fresh ginger, light soy sauce, and spicy chili oil.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Prepare filling and dough in two separate batches to maintain optimal temperature and moisture. Use multi-tier bamboo steamer towers • 20+ people: Enlist help for folding dumplings beforehand, freeze unsteamed batches on trays, and use a commercial multi-tier steam cabinet.
Sides and Serving
- Pickled cucumber salad – refreshing garlic and chili cucumber ribbons (not included in the recipe)
- Hot jasmine tea – fragrant brewed Chinese tea (not included in the recipe)
Serving: Serve steaming hot directly from stacked bamboo baskets with small individual dipping bowls of Chinkiang vinegar and chili oil.
Storage and reheating
Fridge: 2 days in an airtight container • Freezer: 3 months in freezer-safe bags • Reheating: Steam over boiling water for 8 minutes until piping hot.
Author: WAGUU Petr & Team • Published: 30 Oct 2026
More Recipes from This Article
Other recipes you might be interested in
Why WAGUU?
Recipes on WAGUU undergo checks for the accuracy of ingredients, procedures, and nutritional values.
Process photo gallery
Community photos: Cook, take a photo, and share the result.
You can upload photos in the comments below or send them via email.
Did you record a video guide for our recipe? Insert a link to YouTube, YouTube Shorts, TikTok, Instagram Reels, Facebook Reels, Pinterest, Vimeo, or X (Twitter) in the comment – we’d be happy to publish it and help promote you and your content.
Common mistakes
- Using wet prawns – Excess moisture in prawns makes the dumpling filling soggy and prevents proper binding.
- Adding cold water to wheat starch – Wheat starch requires boiling water for gelatinization; cold water prevents dough formation.
- Overfilling dumplings – Putting too much filling causes wrappers to split and burst open during steaming.
- Lifting the steamer lid too early – Opening the lid before 8 minutes lets steam escape and causes bao buns to deflate.