Dim Sum & Tea Combo Recipe

Prep shrimp

Rinse the shrimp, pat dry, then roughly chop 70% of them into a coarse paste (use a cleaver or food processor with short pulses). Reserve the remaining 30% chopped into small pieces for texture.

Make filling

In a bowl combine the chopped-and-pasted shrimp, reserved chopped shrimp, minced bamboo shoots, egg white, cornstarch, 1 tbs light soy sauce, 1 tsp sesame oil, 0.5 tsp sugar, 0.25 tsp white pepper, grated ginger and sliced scallion. Add 1 tsp neutral oil and fold gently until mixture is sticky and cohesive. Taste a small piece (steam a teaspoonful quickly) and adjust seasoning with a pinch of salt or more soy if needed.

Assemble dumplings

Place a har gow wrapper on your palm or work surface. Spoon about 1 heaping tablespoon of filling into the center. Fold and pleat the wrapper around the filling to form the classic crescent/translucent dumpling shape, sealing with a little water at the edge. Repeat for remaining wrappers and filling. Place each dumpling on a steamer liner or cabbage leaf with some space between.

Steam

Bring about 500 ml water to a rolling simmer in your steamer pot. Arrange the steamer basket over simmering water, cover and steam the har gow for 6–8 minutes, until wrappers are translucent and shrimp is fully cooked. Avoid over-steaming which makes wrappers sticky.

Finish

Remove dumplings carefully with a spatula or tongs, transfer to a warmed plate and serve immediately with dipping sauce.

Rehydrate mushrooms

If using dried shiitake, rehydrate them in hot water until soft (about 20 minutes), squeeze out excess water and finely chop.

Make siu mai filling

In a large bowl combine ground pork, chopped shrimp (if using), chopped shiitake mushrooms, 2 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil, 1 tbs cornstarch, 1 tsp sugar and 0.5 tsp white pepper. Mix thoroughly until sticky (folding and pressing helps develop texture). If filling seems dry add 1 tsp water.

Assemble siu mai

Hold a wonton wrapper upright in your palm, place about 1.5 tbs of filling in the center and press into a small open-top cylinder, leaving the top exposed. Gather the wrapper up around the filling and press gently to shape; top each dumpling with a small dot of diced carrot or a bit of fish roe for color. Repeat until all wrappers and filling are used.

Steam

Place siu mai on the steamer liner spaced slightly apart. Steam over simmering water for 6–8 minutes, until pork is cooked through and juices run clear. Ensure the water is simmering but not violently boiling to keep shape.

Serve

Transfer siu mai to a serving plate and serve hot with dipping sauce and har gow.

Combine sauce ingredients

In a small bowl whisk together 4 tbs light soy sauce, 2 tbs black vinegar, 1 tbs chili oil, 1 tsp sesame oil, 1 tsp sugar and 1 tsp minced garlic until sugar dissolves. Stir in sliced scallion. Taste and adjust balance — add more vinegar for tang, more chili oil for heat, or a pinch more sugar if too sharp.

Pour sauce into small serving bowls for each guest. The sauce works for both har gow and siu mai.

Heat water

Bring 1000 ml fresh water to near-boil (about 95°C). If using delicate teabags or leaves, avoid a full rolling boil to preserve aroma.

Steep

Place 2 tbs jasmine tea leaves (or 2 teabags) in a teapot or large vessel. Pour the hot water over the leaves and steep for 2–3 minutes for a fragrant cup; steep 3–4 minutes for a stronger brew. Do not over-steep to avoid bitterness.

Sweeten (optional) and serve

If desired, dissolve 2 tbs rock sugar or granulated sugar in the hot tea. Strain leaves and serve tea hot alongside the dim sum. Re-steep leaves 1–2 times for additional servings.