Dim Sum It Up

A few weeks ago, I went to Washington D.C. for a much needed vacation.  I got to swim, shop in farmers markets, sleep, and eat awesome food.  I stayed by close friends who are foodies like me.  Between all my nap time and swimming, I was asked to make dumplings.  Having not made dim sumsince mod 4 of culinary school, I tried to remember exactly how to fold the dumplings correctly.  After about 12, I got the hang of it and was hooked.  Dumplings are easy to make and always such a crowd pleaser. 

When I got back to New York, I wanted to reciprocate my DC dumpling dish and make dim sum.   Normally, dim sum are made in bamboo steamers.   I don’t own one, nor have I had the time to go out and buy one. So, I did what any person would do and I looked up what to do on Google.  I searched for tips on how to steam dim sum without a bamboo steamer. I found a “sear and steam” method that struck my interest.

You can squish these little dumplings in a pan when steaming and not worry about sticking.  The sauce is the perfect compliment and has just the right amount of kick and flavor to complete the overall dish.  I served five on a plate with sauce on the side.  This recipe makes a lot of filling so  I froze it for later use and cannot wait to make this again! 

Maybe I will make all 70 just for myself!  Ya, they were that good!       

Dim Sum Dumplings
Serving Size: About 70+ Dumplings

1 lb Ground Chicken
1 Onion, minced
1 Scallion, chopped small
2 Garlic Cloves, minced
½ C. Shredded Carrot
¼ C. Water Chestnuts, small dice
1 Egg, beaten
2 TBS. Sesame Oil
Salt and Pepper, pinch
25 Squares Egg Roll Wrappers, cut into 4 squares

Mix everything together thoroughly, except the wonton wrappers. 
Place a tablespoon of the mixture at the center of each wonton wrapper.  Make sure to keep the rest of the wonton wrappers covered with a slightly damp towel.  Lightly dip the tip of your pinky in water and rub around the edges of the wonton wrapper.  Pinch the wonton closed and make sure it is completely sealed.  Put the finished wontons on a tray and cover with a slightly damp towel. 
When all the wontons are made, Heat a pan (make sure it has a lid) with 1 2 TBS. Oil.  Put all the wontons in the pan, fitting in as many as you can.  The wontons can touch.  Sear for about 3 minutes till the bottoms become golden brown.   Being extremely careful, pour in 1/2 of a cup of water, enough to reach halfway up the wontons.  Immediately cover.  Keep covered and let steam for 3 minutes.  Uncover and remove the wontons from pan. Drain and serve with dipping sauce.       

Dipping Sauce
¼ C. Soy Sauce
¼ C. Rice Vinegar or Mirin
1 TBS. Sesame Oil
1 tsp. Sugar
1 t. Sriracha
1t. Garlic, minced
2 Scallions, greens only, cut on a bias
Sesame Seeds 

Combine all ingredients together thoroughly, except the scallions and sesame seed.  When ready to serve, sprinkle the sesame seeds and scallions over the top of the dumplings and the sauce.
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11 thoughts on “Dim Sum It Up”

  1. I love eating AND making dim sum. I event bought a bamboo steamer this year. I have decided to keep it pareve for now. Your mix of filling ingredients is so simple and so flavorful! Love it!

  2. These look amazing. I miss dim sum now that I live somewhere without kosher dim sum places. Your recipe makes me think I should make them myself. Thanks for the inspiration.

  3. I can vouch for these dumplings. I was at the meal that Alison served them at they were amazing. I think I ate 9 or 10 as the appetizer. Thanks Alison 🙂

  4. I have been getting a lot of questions on how to turn my dim sum recipe vegetarian…

    For a vegetarian option, I recommend using white cabbage. Just
    substitute about 4 cups of cooked cabbage, sliced thin, for the
    chicken. Saute it in a bit of olive oil or even sesame oil if you
    want to stick with the Asian flair. Saute just until it reduces and
    becomes soft.

    Another suggestion that I have never tried, but I can imagine it being wonderful is tofu and shitake mushroom. Replace the meat with medium firm tofu and shitake mushrooms in place of the white mushroom. The shitake mushrooms have a meaty texture and the tofu gives this dish a boost of protein.

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