Entree: Canada – Toronto Multicultural – 點心 ➤ dim sum (Assorted Cantonese-style small steamed and fried bite-sized dishes served for shared brunch or lunch)

Serving Size: 4

Approximate Time

Prep 1 hr 30 min

Cook 12 min

Additional 1 hr 35 min

Total 3 hrs 15 min

Ingredients

- Har Gow (shrimp dumplings)
  - 8 oz (225 g) raw shrimp, peeled, deveined and coarsely chopped
  - 2 tbsp (30 ml) finely chopped bamboo shoots
  - 1 tsp (5 ml) light soy sauce
  - 1 tsp (5 ml) sesame oil
  - 1 tsp (3 g) cornstarch
  - 1/4 tsp (1 g) white pepper
  - 20 thin wheat-starch or tapioca har gow wrappers (store-bought)
- Siu Mai (pork and shrimp shumai)
  - 1 lb (454 g) ground pork
  - 4 oz (115 g) raw shrimp, finely chopped
  - 2 tbsp (30 ml) rehydrated finely chopped shiitake mushrooms
  - 2 tbsp (30 ml) light soy sauce
  - 1 tbsp (15 ml) Shaoxing wine or dry sherry
  - 1 tsp (5 ml) sesame oil
  - 1 tsp (3 g) cornstarch
  - 20 round wonton or siu mai wrappers
- Char Siu Bao (steamed BBQ pork buns)
  - Dough:
    - 3 cups (360 g) all-purpose flour
    - 1/4 cup (60 ml) granulated sugar
    - 2 tsp (8 g) instant dry yeast
    - 1 cup (240 ml) warm milk (about 105–110°F / 40–43°C)
    - 2 tbsp (30 ml) vegetable oil
    - 1/2 tsp (3 g) salt
  - Filling:
    - 12 oz (340 g) char siu (Chinese BBQ pork), chopped (store-bought or see quick char siu below)
    - 2 tbsp (30 ml) hoisin sauce
    - 1 tbsp (15 ml) light soy sauce
    - 1 tsp (5 ml) sesame oil
    - 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water to thicken
- Quick Char Siu (if making from scratch)
  - 12 oz (340 g) boneless pork shoulder, trimmed and cut into strips
  - 1 tbsp (15 ml) hoisin sauce
  - 1 tbsp (15 ml) honey
  - 1 tbsp (15 ml) light soy sauce
  - 1 tbsp (15 ml) Shaoxing wine or dry sherry
  - 1/2 tsp (2.5 g) five-spice powder
- Dipping and finishing
  - Soy sauce, chili oil, and Chinese black vinegar for serving (quantities to taste)
  - 12–16 small paper or cloth liners for steaming buns (optional)

Instructions

1. If making quick char siu: combine hoisin, honey, soy sauce, Shaoxing wine, and five-spice. Marinate pork strips 30 minutes, then roast at 400°F (200°C) for 20–25 minutes, turning and basting, until edges are caramelized. Let cool, then chop for bao filling.
2. Prepare har gow filling: combine chopped shrimp, bamboo shoots, soy sauce, sesame oil, cornstarch, and white pepper in a bowl. Mix until slightly sticky. Place ~1 tsp of filling onto each har gow wrapper, pleat and fold to form translucent crescent dumplings. Set on a tray dusted with a little cornstarch to prevent sticking.
3. Prepare siu mai filling: mix ground pork, chopped shrimp, shiitake, soy sauce, Shaoxing wine, sesame oil, and cornstarch until well combined and slightly sticky. Place ~1 tbsp filling in center of each wrapper, gather edges up leaving the top open, and gently press to shape. Top each with a small shrimp or a pea if desired.
4. Make bao dough: whisk warm milk, sugar, and instant yeast; let sit 5 minutes until foamy. In a bowl, combine flour and salt, add yeast mixture and oil, and knead until smooth, about 8–10 minutes by hand (or 5 minutes in a stand mixer). Cover and let rise in a warm place until doubled, about 1 hour.
5. Prepare char siu bao filling: in a small pan, combine chopped char siu, hoisin, soy sauce, sesame oil, and cornstarch slurry. Cook over medium heat until thickened and glossy. Cool before using.
6. Shape buns: punch down risen dough and divide into 12 equal pieces. Roll each into a round, place ~1 tbsp filling in center, pleat edges to seal on top. Place each bun in a liner and let rise 20–30 minutes while preparing steamer.
7. Steam dumplings and buns: bring water to a rolling boil in a wok or large pot with a steamer basket. Arrange har gow and siu mai in steamer with space between pieces; steam over boiling water for 5–6 minutes until shrimp is opaque and wrappers translucent. Steam char siu bao for 10–12 minutes until dough is set and cooked through.
8. Serve immediately: transfer to plates, serve with soy sauce, chili oil, and black vinegar for dipping. Dim sum is shared—offer a mix of the three items per person (about 3–4 pieces of each).