Entree: Hong Kong – Southern Culinary Region – 點心 ➤ dim sam (Assorted small Cantonese steamed and fried bite-sized dishes served as a shared meal)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 10 min

Additional 10 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) ground pork for siu mai
- 8 oz (225 g) raw shrimp for siu mai, peeled, deveined and coarsely chopped
- 8 oz (225 g) raw shrimp for har gow, peeled, deveined and finely chopped
- 1 cup (130 g) wheat starch for har gow wrappers
- 1/3 cup (45 g) tapioca starch for har gow wrappers
- 1/2 cup (120 ml) boiling water (for har gow dough)
- 2 tbsp (30 ml) vegetable oil, divided
- 24 round wonton wrappers for siu mai (store-bought), about 3.5 in (9 cm) diameter each
- 2 tbsp (30 ml) light soy sauce, plus extra for serving
- 1 tbsp (15 ml) oyster sauce
- 1 tbsp (15 ml) sesame oil, divided
- 1 tbsp (8 g) cornstarch, plus extra 1 tbsp (8 g)
- 1 large egg (for siu mai filling binder)
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (1 g) white pepper
- 2 tbsp (30 ml) finely chopped scallions (green onions)
- 2 tbsp (30 g) finely minced bamboo shoots or water chestnuts (optional for texture)
- 1 tsp (5 g) finely grated fresh ginger, divided
- 1 tbsp (15 ml) rice wine or dry sherry (optional)
- 2 tbsp (30 ml) chili oil or chili sauce for serving (optional)
- Soy sauce and black vinegar for serving
- Parchment or cabbage leaves for lining steamer

Instructions

1. Make siu mai filling: in a bowl combine ground pork (1 lb / 454 g), 8 oz (225 g) chopped shrimp, 1 tbsp (8 g) cornstarch, 1 large beaten egg, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) oyster sauce, 1 tsp (4 g) sugar, 1/2 tsp (1 g) white pepper, 1 tbsp (15 ml) sesame oil, 1 tbsp (15 ml) rice wine (if using), 1 tbsp (15 g) minced bamboo shoots or water chestnuts, 1 tbsp (15 ml) chopped scallions and half the grated ginger. Mix until slightly sticky; refrigerate while preparing wrappers.
2. Make har gow dough and filling: combine wheat starch (1 cup / 130 g) and tapioca starch (1/3 cup / 45 g) in a bowl with a pinch of salt. Pour 1/2 cup (120 ml) boiling water over the starches, stir quickly until it comes together, then add 1 tbsp (15 ml) vegetable oil and knead briefly into a smooth, pliable dough; cover and keep warm. For filling, season 8 oz (225 g) finely chopped shrimp with 1 tbsp (15 ml) soy sauce, 1 tsp (5 g) grated ginger, 1 tsp (5 g) sesame oil and 1 tbsp (8 g) cornstarch.
3. Form siu mai: place wonton wrapper in your palm, add about 1 tbsp (15–20 g) of siu mai filling into center, gather wrapper sides around filling leaving top exposed, press to form an upright cup; top optional with a tiny piece of carrot or roe for color. Repeat to make about 24 pieces.
4. Form har gow: divide har gow dough into 24 equal pieces, roll each into a thin round wrapper (about 3 in / 7.5 cm). Place about 1 tbsp (15–20 g) shrimp filling in center, fold wrapper into pleats to seal and form crescent dumpling; keep wrapped dumplings covered with a damp cloth to prevent drying.
5. Prepare steamer: line bamboo or metal steamer with parchment paper punched with holes or with cabbage leaves; bring water to a rolling simmer in a wok or pot.
6. Steam dumplings: arrange siu mai and har gow in a single layer without touching. Steam over high heat: siu mai 6–8 minutes, har gow 6–7 minutes, until pork and shrimp are cooked through and wrappers are translucent and tender.
7. Finish and serve: drizzle remaining 1 tbsp (15 ml) sesame oil over hot dumplings if desired. Serve immediately with light soy sauce, black vinegar, and chili oil for dipping.