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Dim Sum are delicious little steamed bites, great classics of Chinese cuisine. Light and generous, these authentic ravioli with homemade dough are much easier to make than you might think! Believe me, if you try them, you'll love them!
Specialties of Cantonese cuisine in China, Dim Sum were invented in the 10th century, when they were adored by travelers for their ease of transport. Once enjoyed in tea rooms during "Yam Cha"(breakfast), today they are available in savory and sweet versions all over the world.
Table des matières
💙 Why you'll love them
- They're really tasty and delicious.
- They're just as good as in Chinese restaurants, and less expensive!
- You have total control over what you put in it (no additives, preservatives, harmful ingredients)...
- You can make lots of them and freeze them for later (batch cooking).
These are the main ingredients, and the quantities can be found in the recipe card below.
- Wheat starch: I insist on wheat starch, not flour. I find it in Asian grocery stores.
- Tapioca starch: not to be confused with tapioca flour.
- Water: it's crucial that the water is really boiling, just out of the kettle or saucepan.
- Oil : I use sunflower oil, which is neutral in terms of taste.
- Shrimps: prefer them raw, otherwise they may harden during cooking.
- Asian sauces: soy sauce and oyster sauce. You can find them in most supermarkets.
- Ginger: I use ground ginger for speed, but you can of course use fresh ginger.
- Garlic powder - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Brown sugar to break up the saltiness of the sauces and shrimps (you'll hardly feel it).
✨ Customize your Dim Sum
You can also use bamboo shoots, Shiitake or other mushrooms, red or green cabbage, carrots, lettuce, etc... Be as creative as you like!
✅ Vegan and gluten-free version
- To make this recipe vegan, remove the shrimps and replace them with tofu, tempeh or seitan.
- To make sure this recipe is gluten-free, check that your wheat starch, soy sauce and oyster sauce are gluten-free.
🥰 Chef's tips
- As European, I'm used to working in grams and milliliters. For this recipe, I really recommend using a digital scale, which is much more precise. That way, you'll be sure to succeed with your recipes.
- When making your dough, make sure the water you add to the wheat starch and tapioca starch is boiling. This is crucial if it is to be properly absorbed.
- Chop your shrimp finely so that they blend well with the sauce.
- Place your dough between two sheets of baking paper to roll it out. So it won't stick to the rolling pin.
- If the dough cracks when you roll it out, it's too dry. You'd then have to ball it up again, add a little water and shape it again.
- Cover the dough and ready-made Dim Sum as you prepare each Dim Sum, so they don't dry out.
- If they still dry out, don't panic, just rewet them slightly and knead them again. Then lower them normally before garnishing.
- Don't overfill your Dim Sum, as this will make them difficult to close and may cause them to open during cooking.
💡 Frequently Asked Questions
Unfortunately not… That would be akin to gyoza dough, and that's not the idea here.
Salted soy sauce or sweet and sour sauce.
Of course, but don't cook them: freeze them and cook them at the last minute, before eating.
❄️Storage / freezing
Once ready, enjoy your Dim Sum straight away, as they don't taste very good reheated.
But if you've made too many, I recommend freezing them before baking. Warning: this will only work if you've used raw shrimp that hasn't been frozen beforehand. This is very important: you can't freeze food that has already been frozen and then thawed!
🇨🇳 Other Chinese gems
If you make these Dim Sum, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Shrimp Dim Sum (Har Gao)
- ¾ cup wheat starch
- ¼ ⅛ cups tapioca starch
- ⅓ to ½ cup boiling water
- 1 tablespoon vegetable oil
- 10 oz whole shrimp
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- Peel, devein and finely chop your shrimp. Mix with soy sauce, oyster sauce, brown sugar, cayenne pepper, sesame oil, ginger and garlic powder, then set aside.
- Prepare the dough by mixing the wheat starch and tapioca starch. Then add the oil and ⅓ cup boiling water (very important: it mustn't just be hot, it must be boiling). Knead with your hands until you obtain a homogeneous ball that no longer sticks. The dough should not crumble: add a little water if necessary.
- Roll the dough into a ball and cut into 10 small pieces. Fill them (be careful not to overfill, or you won't be able to close them properly) and moisten the edges with your wet finger. Close the Dim Sum by folding the edges into the center (see video in article).
- In a saucepan filled with a little water and a little sunflower oil, place your Dim Sum, cover and cook for 15-20 minutes on medium heat. Enjoy piping hot!