squeeze dry cabbage
Too moist cabbage makes the filling wet and the dough leaves unstable.
Chinese Recipe
Dim Sum Dumplings
For Dim Sum Dumplings, the filling is stirred vigorously, placed in dough leaves and carefully closed. Dumplings can be steamed or fried as potstickers and then finished with water.
Total time
1 hr
Calories
520 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Dim Sum Dumplings with juicy filling
Dumplings need a filling that binds and does not have a dry effect. Cabbage is salted and squeezed dry, meat or shrimp are stirred vigorously with soy sauce, ginger and sesame oil.
Quick Dinners
Chinese Recipes
Lunch
Dinner
Recipe
Dim Sum Dumplings
Dim Sum Dumplings succeed with juicy filling of pork chops or shrimps, cabbage, ginger, spring onions and finished dumpling dough leaves.
Ingredients
4 servings
Method
-
1
Mix filling
Salt cabbage, squeeze and mix vigorously with mince or shrimp, ginger, garlic, spring onions, soy sauce and sesame oil.
-
2
Dumpling Forms
Fill dough leaves, moisten edges with water and close carefully.
-
3
Steaming
Cook dumplings in the damper for 8 to 10 minutes until the filling is through.
-
4
Optionally roast
For potstickers fry dumplings below, add some water, cover and steam ready.
-
5
Serve dip
Serve with soy sauce, vinegar and chilli oil.
Kitchen know-how
Tips for Dim Sum Dumplings
Moisten the edges
A damp edge helps to seal dumplings cleanly.
Freezing possible
Uncooked dumplings can be frozen on a board and then packaged.
Variations
How to adapt this recipe
Mushrooms, tofu, cabbage and glass noodles produce a juicy vegetarian filling.
Fry below, then dampen with little water covered.
Nutrition per serving
520kcal
58.0 gCarbohydrates
28.0 gProtein
18.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Dim Sum Dumplings
Yes, uncooked dumplings can be frozen and cooked directly later.
They are overcrowded or not well closed. It can also open sprubling cooking.
Steaming makes them tender, as potstickers they get a crispy bottom.
Soy sauce, rice vinegar or quinkiang vinegar and chilli oil fit well.
Keep cooking