Cabbage
Too moist cabbage makes the filling wet and the dough sheets unstable.
Chinese Recipe
Dim Sum Dumplings
For dim sum dumplings, the filling is stirred vigorously, placed in dough sheets and carefully sealed. Dumplings can be steamed or fried as potstickers and then steamed 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 seem dry. Cabbage is salted and squeezed, meat or shrimp are stirred vigorously with soy sauce, ginger and sesame oil. A moist edge helps with forming.
Quick Dinners
Chinese Recipes
Lunch
Dinner
Recipe
Dim Sum Dumplings
Dim sum dumplings succeed with juicy stuffing of minced pork or shrimp, cabbage, ginger, spring onions and ready-made dumpling dough sheets.
Ingredients
4 servings
Method
-
1
Mix the filling
Salt the cabbage, squeeze it out and mix it with the mince or shrimp, ginger, garlic, spring onions, soy sauce and sesame oil.
-
2
Dumplings
Fill the dough sheets, moisten the edges with water and close them carefully.
-
3
Steaming
Cook dumplings in the steamer for 8 to 10 minutes until the filling is through.
-
4
Optional roast
For Potstickers dumplings, sauté at the bottom, add some water, cover and steam.
-
5
Serve dip
Serve with soy sauce, vinegar and chilli oil.
Kitchen know-how
Tips for Dim Sum Dumplings
Wet edges
A damp edge helps to seal dumplings clean.
Freezing possible
Uncooked dumplings can be pre-frozen on a board and then packed.
Variations
How to adapt this recipe
Mushrooms, tofu, cabbage and glass noodles make a juicy vegetarian filling.
Fry at the bottom, then steam covered with a little water.
Nutrition per serving
520kcal
58.0 gCarbohydrates
28.0 gProtein
18.0 gFat
Values are estimates 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 sealed, and bubbling cooking can also open them.
Steaming makes them tender, as potstickers they get a crispy underside.
Soy sauce, rice vinegar or chinkiang vinegar and chilli oil go well.
Keep cooking