Best 7 Dim Sum Dipper Recipes

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In the realm of Cantonese cuisine, dim sum stands as a culinary gem, a harmonious blend of flavors and textures that captivates the senses. It encompasses a diverse array of bite-sized dishes, each boasting its own unique character and charm. From the delicate folds of har gow to the savory crunch of siu mai, from the steamed softness of char siu bao to the velvety smoothness of egg tarts, dim sum offers a tantalizing journey through a myriad of taste sensations. Whether you seek the comforting warmth of congee or the vibrant freshness of steamed vegetables, the dim sum experience promises culinary adventures that will leave you craving for more.

Let's cook with our recipes!

SCALLION PANCAKES WITH DIM SUM DIPPER



Scallion Pancakes with Dim Sum Dipper image

Provided by Ming Tsai

Categories     appetizer

Time 40m

Yield 4 pancakes

Number Of Ingredients 13

2 cups all-purpose flour, plus more for the surface
1/4 teaspoon salt
About 1 cup boiling water
1/2 cup grapeseed oil, plus more for sauteing
1 tablespoon sesame oil
Kosher salt
1 bunch scallions, thinly sliced
Flaky sea salt
1/3 cup soy sauce
1/3 cup rice vinegar
2 teaspoons thinly sliced scallion greens
1 teaspoon sambal oelek
1/8 teaspoon sesame oil

Steps:

  • Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
  • On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for 10 minutes.
  • Make the scallion pancakes: On a floured surface, roll out the dough into a log. Cut the log into four pieces. Keep the remaining dough covered as you roll one piece thin into an 1/8-inch circle/oval shape.
  • In a small bowl, combine the grapeseed oil and sesame oil. Brush the oil over the pancake. Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in opposite direction 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/4-inch thick, brush with the oil, season with salt and cover with a quarter of the scallions.
  • Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in opposite direction 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. Roll out to a pancake. Repeat to make 4 pancakes.
  • Heat a wok or cast-iron pan over medium heat. Add oil and swirl to coat the pan. Add the pancakes, one at a time, and cook, turning once and moving and spinning the pancake for even cooking, until golden brown and crispy on both sides, 2 to 3 minutes per side, wiping out the skillet and adding additional oil in between as needed. Season lightly with flaky sea salt and cut pancakes into wedges.
  • Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pancakes.

DIM SUM DIPPER SAUCE



Dim Sum Dipper Sauce image

Provided by Ming Tsai

Time 5m

Yield About 2 cups

Number Of Ingredients 4

1 cup soy sauce
1 cup rice vinegar
1/4 cup sambal oelek
2 teaspoons sesame oil

Steps:

  • Combining all ingredients in a small bowl and mix well.

DIM SUM DIPPING SAUCE



Dim Sum Dipping Sauce image

Make and share this Dim Sum Dipping Sauce recipe from Food.com.

Provided by Galley Wench

Categories     Sauces

Time 5m

Yield 1/2 cup

Number Of Ingredients 4

1 tablespoon sambal oelek (Indonesian hot sauce, adjust to taste)
1/4 cup rice vinegar
1/4 cup soy sauce
1/2 teaspoon sesame oil

Steps:

  • Mix ingredients in a small jar and shake.

SIU MAI (DIM SUM)



Siu mai (dim sum) image

Make one of the most popular types of dim sum, siu mai. They're traditionally topped with fish roe, but we've opted for goji berries for a pop of colour

Provided by Katie Hiscock

Categories     Starter

Time 25m

Yield Makes 20 / serves 4

Number Of Ingredients 13

40g water chestnuts, drained and finely chopped
1 tbsp ginger, grated
1 spring onion, finely chopped
1½ tbsp light soy sauce
¾ tbsp Shaoxing rice wine or dry sherry
1 tsp sesame oil
120g prawns, finely chopped
200g minced pork
1 egg white
1 tbsp potato flour or cornflour
20 wonton wrappers, about 8cm in diameter
20 goji berries, for the top (optional)
sweet soy sauce mixed with a little grated ginger and chilli oil (optional), for dipping

Steps:

  • Put the water chestnuts, ginger, spring onion, light soy sauce, rice wine, sesame oil, prawns, pork, egg white and potato flour in a bowl and mix throughly with your hands to combine. Leave to marinate for 20-30 mins for the flavours to mingle.
  • Stack the wrappers on a work surface covered with a damp cloth and line a baking tray with non-stick baking parchment. Put a wrapper in the palm of your hand and add 1 tbsp of the filling into the centre. Bring up the sides of the wrapper around the filling to make a basket shape, but don't squeeze the top together - you should still be able to see the filling.
  • Add more filling if needed until it's reached the top of the gap, pressing down gently with a damp finger until flat. Tap the dumpling on the bench to flatten the base and put on the prepared tray. Add a goji berry, if you like. Repeat with the remaining wrappers and filling until you have about 20 dumplings.
  • Put a disc of non-stick parchment into a steamer and fill with some of the dumplings, leaving a little space between each. Cover and steam over a wok of simmering water for 8-10 mins, or use an electric steamer. Repeat with the remaining dumplings. Serve with the dipping sauce.

Nutrition Facts : Calories 49 calories, Fat 1 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

ASIAN ESSENTIALS: DIM SUM DIPPING SAUCES



Asian Essentials: Dim Sum Dipping Sauces image

For this year's Independence Day celebration, I am doing a small plates dinner outside, where we can eat and watch the fireworks from the nearby country club. Doing several types of Dim Sum (steamed beggars pouches, pork siu mai, and pot stickers); and to further mix it up, there will be a tapas bar. Here are three of the...

Provided by Andy Anderson !

Categories     Dips

Time 10m

Number Of Ingredients 23

PLAN/PURCHASE
SAUCE #1 - SWEET WITH LOTS OF HEAT
1/4 c fish sauce
1/4 c filtered water
3 Tbsp lime juice, freshly squeezed
2 Tbsp rice vinegar, plain variety
1 Tbsp white sugar, granulated variety
1 clove garlic, minced
1 medium thai chili including seeds, thinly sliced crosswise
SAUCE #2 - SWEET WITH SOUR NOTES
2 Tbsp sriracha
1/2 c rice wine vinegar
1/2 c tamari sauce, or liquid aminos
2 tsp toasted sesame oil
SAUCE #3 - SAVORY WITH A BIT OF HEAT
1/4 c tamari sauce, or liquid aminos
1/4 c rice wine vinegar
1/4 c filtered water
3 tsp white sugar, granulated variety
2 tsp gingerroot, freshly minced
1/2 tsp toasted sesame oil
1/2 tsp hot red pepper flakes
1/2 medium scallion, minced

Steps:

  • 1. PREP/PREPARE
  • 2. Gather your ingredients (mise en place).
  • 3. Sauce #1 - Sweet with lots of heat Add the water to a small saucepan, over medium heat. Add the ingredients and bring to a simmer. Remove from heat and allow to return to room temperature before serving, about an hour.
  • 4. Sauce #2 - Sweet with sour notes Combine all the ingredients in a small bowl, and serve.
  • 5. Sauce #3 - Savory with a bit of heat Add the tamari, vinegar, and water to a small saucepan, and bring up to a simmer. Add the sugar, and stir to dissolve. Add the remaining ingredients, take off the heat, and allow to come to room temperature before serving, about an hour.
  • 6. PLATE/PRESENT
  • 7. Use them as dipping sauces for all your favorite Asian foods. Enjoy.
  • 8. Keep the faith, and keep cooking.

PORK AND GINGER POT STICKERS WITH HOMEMADE DUMPLING WRAPPERS



Pork and Ginger Pot Stickers with Homemade Dumpling Wrappers image

Provided by Ming Tsai

Categories     appetizer

Time 1h40m

Yield 20 to 24 pot stickers

Number Of Ingredients 16

2 cups all-purpose flour, plus more for the surface
1/4 teaspoon salt
About 1 cup boiling water
2 cups thinly sliced Napa cabbage
Kosher salt and freshly ground black pepper
1/2 pound ground pork (don't get lean pork, the fat is good for juicy and flavorful dumplings)
2 tablespoons thin soy sauce
2 tablespoons minced ginger
1 tablespoon minced garlic
1/4 teaspoon sesame oil
Grapeseed oil, for sauteing
1/2 to 1 cup chicken stock or water
1/2 cup soy sauce
1/2 cup rice vinegar
1 tablespoon sambal oelek
1/2 teaspoon sesame oil

Steps:

  • Make the hot water dough: In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
  • On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
  • Make the dumpling wrappers: Working on a floured surface with floured hands, roll out the dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
  • Make the pork and ginger filling: Sprinkle the cabbage with the 1 teaspoon salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl, thoroughly mix the cabbage with the pork, soy sauce, ginger, garlic and sesame oil and season with salt and pepper. Cook a tester to check the seasoning.
  • Make the dumplings: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Lightly brush the top half edge with water and fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 7 to 10 folds per dumpling. Rest the dumplings with the folded edges straight up.
  • Cook the dumplings: In a nonstick saute pan coated well with 1 tablespoon oil, place the pot stickers flat side down, turn the heat to medium-high and cook until the bottom is browned. Have pan cover ready, add 1/4 inch of stock to the bottom of the pan and cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. (Ideally, you add about 1/4 inch layer of liquid, depending on the size of the pan.) The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again. You can listen to the point no stock is left, that is when you can take the lid off.
  • Make the dim sum dipper: Combining all ingredients in a small bowl and mix well. Serve with the pot stickers.

PORK DIM SUM



Pork Dim Sum image

Make and share this Pork Dim Sum recipe from Food.com.

Provided by ddav0962

Categories     Meat

Time 15m

Yield 12 wontons, 4-6 serving(s)

Number Of Ingredients 10

14 ounces ground pork
2 scallions, chopped
1 3/4 ounces canned bamboo shoots, drained rinsed and chopped
1 tablespoon soy sauce
1 tablespoon dry sherry
2 teaspoons sesame oil
2 teaspoons superfine sugar
1 egg white, lightly beaten
4 1/2 teaspoons cornstarch
24 wonton skins

Steps:

  • Place the ground pork, scallions, bamboo shoots, soy sauce, sherry, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined.
  • Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
  • Spreat out the wonton skins on work counter. Place a spoonful of pork mixture in center of each wonton skin and lightly brush edges with water.
  • Bring sides of skins together in the center of the filling, pinching firmly together (it'll look like a little purse).
  • Line a steamer with a clean, DAMP tea towel and arrange wontons inside.
  • Cover and steam for 5-7 minutes, until dim sum are cooked through.
  • Serve immediately.

Tips:

  • Choose the right dipping sauce. Most dim sum dishes are served with a dipping sauce, so it's essential to choose one that complements the flavor of the dish. Popular dipping sauces include soy sauce, vinegar, chili oil, and hoisin sauce.
  • Don't overfill your spoon. When eating dim sum, it's best to take small bites. This will help you avoid making a mess and will also allow you to enjoy the flavors of the dish more fully.
  • Use chopsticks or a fork. Dim sum is typically eaten with chopsticks or a fork. If you're not comfortable using chopsticks, you can ask for a fork at the restaurant.
  • Share the experience. Dim sum is a great food to share with friends and family. Order a variety of dishes and share them so that everyone can try different things.

Conclusion:

Dim sum is a delicious and versatile cuisine that can be enjoyed by people of all ages. Whether you're looking for a quick snack or a full meal, dim sum is a great option. With so many different dishes to choose from, there's something for everyone to enjoy. So next time you're looking for something new to try, give dim sum a try. You won't be disappointed.

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