Chinese Dim Sum

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Chinese Dim Sum

The best dim sum I’ve ever eaten were steamed, cabbage-filled dim sum that my husband and I had purchased from a street vendor in the Summer Palace in Beijing. The dim sum were hot, wrapped in a plastic bag, and as my husband and I took our first bite, the soft dough and the savory filling were so delicious, we quickly reached for more. But after having just two, we became worried about possibly getting sick – after all, this was China of 1997 and our delicate Western stomachs were possibly not equipped to deal with Chinese street food. So we threw out the rest of them. To this day, we mourn that steaming bag of dumplings, and tell each other we should have eaten them all.

Now I make dim sum at home, and while Chinese dim sum are not the easiest to make, the result – fresh and delicious and with no weird ingredients – is well worth it.

Chinese Dim Sum
 
Prep/Rest
Cook time
Total time
 
Author:
Recipe type: Appetizer, Vegetarian
Yield: 12 dim sum
New quantity:
Ingredients
Filling:
  • 1 tablespoon light olive oil
  • 2 cups shredded cabbage
  • 1 tablespoon low-sodium soy sauce
  • ½ tablespoon sugar
  • 1 tablespoon rice vinegar
Dough:
  • 1 packet active dry yeast
  • ⅓ cup warm water
  • 1¼ cups all-purpose flour
  • 2 tablespoons sugar
  • ½ tablespoon light olive oil (not extra-virgin)
  • 1 teaspoon baking powder
For dipping:
  • Reduced-sodium soy sauce
Instructions
  1. Prepare a 2-tier bamboo steamer: place 6 wax paper circles (3-inches in diameter - use a drinking glass to mark, then cut with scissors) on the bottom of each level. This will help prevent the dumplings from sticking.
  2. Prepare the dim sum filling: heat the oil over medium-high heat. Add the remaining filling ingredients. Stir-fry for about 5 minutes, or until cabbage is tender. Set aside.
  3. To make the dough, in a medium bowl, dissolve the yeast in the warm water. Mix with the other dough ingredients and knead a few minutes, until smooth.
  4. Divide the dough into 12 equal portions (each should weigh about 20 grams) and roll each portion into a 3-inch round.
  5. Place one tablespoon of filling in the center of each round. Gather the dough and close at the top to make a half-moon shape, then gather the edges towards the top to make a dim sum shape. Pinch to seal.
  6. Place the dim sum in the prepared steamer. Cover with a tea towel and let rise in a warm, draft-free place for 45 minutes.
  7. Ten minutes before it’s time to steam the dumplings, fill a large, wide pan with water and bring to a boil. Fit the steamer over the pan and steam the dim sum for 5 minutes over high heat. Serve immediately, with soy sauce for dipping.
Nutrition Per Serving
Serving size: 1 dim sum; Calories: 80; Total Fat: 2g; Carbohydrates: 14g; Sugars: 3g; Fiber: 0g; Protein: 2g

Chinese Dim Sum

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