Dim Sum ( Chinese raviolis )
- Preparation 40 min
- Cooking 8 min
- Servings 40 dim sum
- Freezing Absolutely
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Today, we’re taking you on a non-stop flight to happiness: a feast of homemade dim sum that will make you forget all about the local takeout. What’s on the menu? Two concrete recipes: Chinese pork ravioli as juicy as ever, and shrimp ravioli as fresh as the latest catch in Hong Kong harbor.
If you’ve ever tried an Asian brunch, you know that dim sum isn’t just food. It’s an EXPERIENCE. A moment when you dive into your neighbor’s plate, when you try to catch one last ravioli before it disappears, and when the soy sauce inevitably ends up on your shirt. In short, sharing, conviviality and, above all, good taste in spades.
There’s no calorie counting here, just the number of bites you have left before you have to make more. And believe me, once you’ve tried these little bombs, you’ll never want to set foot in a restaurant to order them again. We’re talking fluffy, well-seasoned, full-flavored, ultra-satisfying ravioli. Steamed for maximum tenderness or pan-fried potstickers-style for a little crunch… you’re in for a treat.
You think making homemade dim sum is complicated? FALSE. With our solid recipe, you’ll see that it’s easier than you think. Whether you’re on the pork team or the shrimp team, we’ve got you covered. Put on your apron, get out your steamer basket, and get ready for an explosion of flavors that will thrill your taste buds. TCHIN MON GARS!!!
Translated with DeepL.com (free version)
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Ingredients for the homemade dim sum dough
- 3 cups all purpose white flour + a little bit for kneading
- 1 cup lukeward water + about 1 tablespoon
Ingredients for pork dim sum
- 1x fresh dough or 1 pack of Won Ton covers, unfrozen
- 500g ground pork
- 1/3 cup red cabbage, finely chopped
- 1 scallion, finely chopped
- 2 garlic cloves, finely chopped
- 1 egg
- 2 tablespoons soy sauce
- 4 drops toasted sesame oil
- Salt and ground pepper
Ingredients for shrimps dim sum
- 1x fresh dough or 1 pack of Won Ton covers, unfrozen
- 1 cup raw shrimps scaled and without tails, damped dry and finely chopped
- 1 scallion, finely chopped
- 1 garlic clove, finely chopped
- 1 tablespoon nuoc mam ( fish sauce )
- 1 teaspoon soy sauce
- 1 egg
- Salt and ground pepper
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Preparation
Preparation for the dough
- In a big bowl, mix the flour and 1 cup of water until you form a sort of ball. If too dry, add a bit of water at a time until all dry ingredients are well stuck together.
- Knead for 5 minutes until the ball becomes soft and non-sticky. Sprinkle some flour when needed to facilitate the process. Wrap in cellophane and let rest on the counter for 15 minutes.
- Roll down using a rolling pin until it get about 4-5 paper sheets thick. If you are using the Kitchen Aid pasta extention, roll down until #4.
Preparation for the dim sum
- In a big bowl, mix everything together and place into fridge for 20 minutes.
- Cut squares of 10cm by 10cm of dough and add about 1 teaspoon of the stuffing in the middle. To close them, lightly moisten the sides. You can bring together the 4 sides in the middle then twist and press to seal them. You can also fold one corner over the opposite one and seal with a fork. Be inspired! It is important not to over stuff them otherwise they won’t close properly…
- Steam in a chinese basket or on a marguerite at high temp for 7 minutes! To make sure they don’t stick, cook on a parchment paper filled with holes. Serve with a tamari soy sauce and my legendary asian peanut sauce!
Tips and tricks for my homemade Dim Sum (Chinese pork and shrimp ravioli)
✅ Folding and cooking to perfection
- If you’ve never folded ravioli before, don’t panic! Keep it simple: place a spoonful of filling in the center, fold the dough into a half-moon shape and press the edges well to prevent them from running away when cooked. If you want to impress the gallery, search for “Chinese ravioli folding” on YouTube and practice.
- For steaming, line your basket with punched parchment paper or Napa cabbage leaves to prevent sticking.
✅ The sauce that makes the difference
- A good dim sum is good. With a sauce that pops, it’s even better! Mix soy sauce, rice vinegar, toasted sesame oil and chili pepper for an explosion of flavors. Add a little garlic and grated ginger if you want to spice it up even more.
✅ Anticipation and meal prep
- Prepare your ravioli in advance and keep them in the fridge for a day on a floured baking sheet before baking. Be careful not to stack them, or they’ll become a big pile of sticky dough.
Storage and freezing
❄️ Freezing (recommended!):
- Arrange your raw ravioli on a well-spaced baking sheet and freeze for 2 hours. Once they’ve set, transfer them to an airtight bag and you’re ready to store them for up to 3 months.
- To cook them, there’s no need to defrost: toss them directly into the steamer basket or into a frying pan with a base of water and a lid.
🥡 Fridge (short term):
- Not ideal, but if need be, keep them raw in the fridge 24h max, well floured and covered with a damp cloth.
- Once cooked, they keep for 2 days in the fridge in an airtight container. Reheat in a steamer or frying pan with a dash of water.
Replacement ideas and Dim sum variations
🔄 Meat and seafood
- Not a fan of pork? Replace with ground chicken or shredded duck for an even more asiat’ vibe.
- For shrimp dim sum, you can test with chopped scallops or crab for a fancy twist.
🥬 Veggie version
- Forget the meat and opt for a mix of sautéed mushrooms, crushed tofu and Napa cabbage. A little soy sauce, sesame oil, and BOUM, an ultra-tasty vegan stuffing.
🌾 Homemade vs. store-bought dough
- If you have the faith, make your ravioli dough with just flour and hot water. Otherwise, store-bought dumpling sheets will do just fine.
💥 Final touch
- Add scallions and sesame seeds to your dim sum for a diner look.
- In the mood for crunch? A little toasted panko on top and you’re on fire.
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