23 Delicious Dim Sum Recipes for Every Occasion

Nothing brings people together quite like a steaming basket of dim sum, and we’ve rounded up 23 mouthwatering recipes that’ll transform your kitchen into a bustling dim sum parlor. Whether you’re craving the comfort of fluffy bao or the crisp bite of spring rolls, these dishes promise to delight for any occasion. Dive in and discover how easy it is to recreate these bite-sized joys at home!

Har Gow (Shrimp Dumplings)

Unbelievably, the first time I tried Har Gow, I was at a dim sum restaurant in New York, and the delicate, translucent wrapper with the juicy shrimp filling blew my mind. Since then, I’ve been on a mission to recreate that perfect bite at home, and after a few trials, I’ve got a recipe that brings me right back to that moment.

Ingredients

• 1 cup wheat starch
• 1/2 cup tapioca starch
• 1 cup boiling water
• 1 tbsp vegetable oil
• 1/2 lb shrimp, peeled and deveined
• 1 tbsp bamboo shoots, minced
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp sesame oil
• 1/4 tsp white pepper

Instructions

1. In a large bowl, combine 1 cup wheat starch and 1/2 cup tapioca starch.
2. Gradually add 1 cup boiling water to the starch mixture, stirring constantly until a dough forms. Tip: The water must be boiling to properly gelatinize the starches.
3. Knead the dough on a clean surface for 5 minutes until smooth, then cover with a damp cloth and let rest for 10 minutes.
4. While the dough rests, chop 1/2 lb shrimp into small pieces and mix with 1 tbsp minced bamboo shoots, 1 tsp sugar, 1/2 tsp salt, 1/2 tsp sesame oil, and 1/4 tsp white pepper.
5. Divide the dough into 20 equal pieces, rolling each into a ball, then flattening into a thin circle. Tip: Keep unused dough covered to prevent drying.
6. Place a small amount of shrimp filling in the center of each wrapper, then fold and pleat the edges to seal. Tip: Wet your fingers slightly to help seal the dumplings if needed.
7. Steam the dumplings in a bamboo steamer lined with parchment paper over boiling water for 6 minutes.

Just out of the steamer, these Har Gow are a delight—the wrapper is chewy yet tender, and the shrimp filling is sweet and aromatic. Serve them with a side of chili oil for an extra kick, or enjoy them as is for their pure, unadulterated flavor.

Siu Mai (Pork and Shrimp Dumplings)

Every time I think about Siu Mai, those little pockets of joy, I’m transported back to my first dim sum experience in Chinatown. The steam, the chatter, and the unforgettable taste of these pork and shrimp dumplings have inspired me to perfect my own version at home.

Ingredients

• 1 lb ground pork
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp white pepper
• 1 package round dumpling wrappers
• 1/4 cup water

Instructions

1. In a large bowl, combine 1 lb ground pork, 1/2 lb finely chopped shrimp, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp sugar, and 1/2 tsp white pepper. Mix until well combined.
2. Place a dumpling wrapper on your palm and add 1 tbsp of the filling in the center. Gently gather the edges around the filling, leaving the top exposed.
3. Prepare a steamer by bringing 1/4 cup water to a boil. Arrange the dumplings in the steamer, ensuring they don’t touch.
4. Steam the dumplings over high heat for 10 minutes, or until the filling is cooked through and the wrappers are translucent.
5. Tip: For extra flavor, brush the dumplings with a little sesame oil before steaming. Tip: If the wrappers dry out, cover them with a damp cloth. Tip: Serve immediately for the best texture.

Perfectly steamed Siu Mai should have a juicy, flavorful filling with a slightly chewy wrapper. Try serving them with a side of chili oil for an extra kick.

Char Siu Bao (BBQ Pork Buns)

Biting into a fluffy, steamed bun filled with sweet and savory BBQ pork is like a little taste of heaven. I remember my first Char Siu Bao at a dim sum restaurant in Chinatown—it was love at first bite, and I’ve been obsessed with recreating that perfect balance of flavors at home ever since.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tbsp active dry yeast
• 1/2 cup warm water (110°F)
• 1/2 cup milk
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1 cup Char Siu (Chinese BBQ pork), diced
• 2 tbsp hoisin sauce
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil

Instructions

1. In a large bowl, dissolve sugar and yeast in warm water. Let sit for 5 minutes until frothy.
2. Add milk, vegetable oil, and salt to the yeast mixture. Stir to combine.
3. Gradually mix in flour until a dough forms. Knead on a floured surface for 10 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
5. While dough rises, mix diced Char Siu with hoisin sauce, soy sauce, honey, and sesame oil in a bowl. Set aside.
6. Punch down dough and divide into 12 equal pieces. Roll each piece into a ball.
7. Flatten each ball into a 4-inch circle. Place 1 tbsp of pork filling in the center.
8. Pinch edges together to seal the bun. Place on parchment paper, cover, and let rise for 30 minutes.
9. Steam buns in a steamer over boiling water for 15 minutes. Tip: Keep the lid slightly ajar to prevent water from dripping onto the buns.
10. Remove from steamer and let cool slightly before serving. Tip: For a glossy finish, brush the tops with a little honey mixed with water.

Light and airy with a rich, flavorful filling, these Char Siu Bao are perfect for sharing—or not. I love serving them with a side of spicy mustard for an extra kick.

Cheung Fun (Rice Noodle Rolls)

Today, I stumbled upon a dish that took me back to my first dim sum experience in Chinatown—Cheung Fun, those silky, delicate rice noodle rolls that are a staple in Cantonese cuisine. I remember how the steam from the bamboo basket fogged up my glasses as I eagerly reached for another piece, dipped in just the right amount of soy sauce.

Ingredients

• 1 cup rice flour
• 2 tbsp tapioca starch
• 1 tbsp wheat starch
• 1 1/2 cups water
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 1/2 cup ground pork
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper
• 1/4 cup chopped scallions

Instructions

1. In a large bowl, whisk together 1 cup rice flour, 2 tbsp tapioca starch, 1 tbsp wheat starch, and 1 1/2 cups water until smooth. Tip: Let the batter rest for 30 minutes to ensure a smoother texture.
2. Stir in 1/2 tsp salt and 1 tbsp vegetable oil into the batter.
3. Heat a non-stick pan over medium heat and lightly grease it. Pour a thin layer of batter into the pan, swirling to coat evenly. Tip: The thinner the layer, the more delicate the noodle roll will be.
4. Cover the pan and cook for 2 minutes, or until the batter sets into a translucent sheet.
5. In a separate pan, cook 1/2 cup ground pork over medium heat until no longer pink. Mix in 1 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp white pepper.
6. Sprinkle the cooked pork and 1/4 cup chopped scallions over the rice noodle sheet. Tip: Distribute the toppings evenly for a balanced flavor in every bite.
7. Carefully roll the noodle sheet into a log, using a spatula to help lift and fold.
8. Cut the roll into 2-inch pieces and serve warm with additional soy sauce if desired.

Oh, the joy of biting into these Cheung Fun—the soft, slightly chewy texture paired with the savory filling is simply irresistible. For a twist, try drizzling them with hoisin sauce or a sprinkle of toasted sesame seeds before serving.

Lo Mai Gai (Sticky Rice in Lotus Leaf)

Growing up in a bustling Chinatown, the aroma of Lo Mai Gai steaming in lotus leaves was my weekend alarm clock. This dish, a harmonious blend of sticky rice and savory fillings wrapped in fragrant lotus leaves, is a comforting staple that’s easier to make at home than you might think.

Ingredients

• 2 cups glutinous rice
• 4 dried lotus leaves
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 cup chicken, diced
• 1/4 cup Chinese sausage, sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 1/2 cup shiitake mushrooms, rehydrated and sliced

Instructions

1. Soak the glutinous rice in water for at least 4 hours, or overnight for best results.
2. Soak the dried lotus leaves in warm water for 30 minutes until pliable, then rinse and pat dry.
3. Heat vegetable oil in a pan over medium heat. Add garlic, chicken, and Chinese sausage, cooking until the chicken is no longer pink.
4. Add soy sauce, oyster sauce, sugar, white pepper, and shiitake mushrooms to the pan. Stir well and cook for another 2 minutes.
5. Drain the glutinous rice and mix it with the cooked ingredients in the pan until well combined.
6. Divide the mixture evenly among the lotus leaves, wrapping each portion tightly into a parcel.
7. Steam the parcels over boiling water for 45 minutes, ensuring the water doesn’t dry out.
8. Let the parcels rest for 5 minutes before unwrapping to serve.

Steaming unlocks the lotus leaf’s aroma, infusing the rice with a subtle, earthy fragrance. The sticky rice should be tender yet chewy, with the fillings offering a savory contrast. For a festive touch, serve these parcels on banana leaves with a side of chili sauce.

Egg Tarts

Perfectly golden and irresistibly flaky, egg tarts have been my go-to treat for weekend brunches ever since I stumbled upon a quaint bakery in Chinatown. There’s something magical about the contrast between the buttery crust and the silky custard that keeps me coming back for more, and today, I’m sharing my foolproof recipe to bring that bakery magic into your kitchen.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 3 large eggs
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine 1 1/4 cups all-purpose flour and 1/2 cup chilled, cubed unsalted butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup cold water, mixing until a dough forms. Tip: Handle the dough as little as possible to keep it flaky.
4. Roll out the dough on a lightly floured surface to about 1/8-inch thickness. Cut into circles to fit your tart molds, pressing the dough gently into each mold.
5. In a separate bowl, whisk together 3 large eggs, 1/2 cup granulated sugar, 1 cup whole milk, and 1/2 tsp vanilla extract until smooth. Tip: Strain the mixture through a sieve to ensure the custard is perfectly smooth.
6. Pour the custard into the prepared tart shells, filling each about 3/4 full. Tip: Avoid overfilling to prevent spillage during baking.
7. Bake for 20-25 minutes, or until the custard is set and the crust is golden brown.

Creamy and delicate, these egg tarts are best enjoyed warm, with the custard still wobbly in the center. For an extra touch of elegance, serve them with a dusting of powdered sugar or a drizzle of honey.

Phoenix Talons (Chicken Feet)

Growing up in a household where chicken feet were a delicacy, I’ve always been fascinated by the transformation these humble ingredients undergo. Today, I’m sharing my take on Phoenix Talons, a dish that’s as fun to make as it is to eat, perfect for those who love to explore beyond the usual.

Ingredients

• 2 lbs chicken feet
• 1 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 2 cloves garlic, minced
• 1 inch ginger, sliced
• 1 star anise
• 4 cups water
• 1 tbsp sesame oil

Instructions

1. Rinse the chicken feet under cold water, then pat dry with paper towels.
2. In a large pot, combine soy sauce, rice vinegar, sugar, garlic, ginger, star anise, and water. Bring to a boil over high heat.
3. Add the chicken feet to the pot, reduce heat to low, and simmer for 90 minutes, ensuring the feet are fully submerged. Tip: Skim off any foam that rises to the surface for a clearer broth.
4. After simmering, remove the pot from heat and let the chicken feet soak in the broth for an additional 30 minutes to absorb more flavor.
5. Drain the chicken feet and toss them with sesame oil until evenly coated. Tip: For extra crispiness, broil them on a baking sheet for 5 minutes before serving.
6. Serve warm. Tip: Pair with a spicy dipping sauce to complement the rich flavors.

Delightfully tender with a slight chew, these Phoenix Talons are a testament to the magic of slow cooking. The sesame oil adds a nutty finish that’s irresistible, making them a perfect shareable appetizer for your next gathering.

Turnip Cake

Venturing into the world of dim sum at home can be a delightful challenge, and one of my favorite dishes to tackle is the savory Turnip Cake. It’s a staple at dim sum restaurants, but with a bit of patience and the right ingredients, you can bring this comforting dish to your own kitchen. I remember the first time I tried making it; the aroma of radish and dried shrimp filling the kitchen was absolutely intoxicating.

Ingredients

• 2 cups grated daikon radish
• 1 cup rice flour
• 1/4 cup cornstarch
• 1/2 cup dried shrimp, soaked and chopped
• 2 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp white pepper
• 1 cup water

Instructions

1. In a large bowl, mix together the grated daikon radish, rice flour, cornstarch, salt, and white pepper until well combined.
2. Heat the vegetable oil in a pan over medium heat. Add the chopped dried shrimp and sauté for 2 minutes until fragrant.
3. Add the daikon mixture to the pan with the shrimp, stirring continuously for 5 minutes to cook the radish slightly.
4. Gradually add the water to the mixture, stirring constantly to avoid lumps, until a thick batter forms.
5. Pour the batter into a greased 8-inch round cake pan, smoothing the top with a spatula.
6. Steam the cake over high heat for 45 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool completely before slicing. For best results, refrigerate overnight to firm up.
8. Slice the cake into 1/2-inch thick pieces and pan-fry in a bit of oil over medium heat until both sides are golden brown and crispy, about 3 minutes per side.

Delightfully crispy on the outside with a soft, slightly chewy interior, this Turnip Cake is a textural dream. The subtle sweetness of the daikon pairs beautifully with the umami-packed dried shrimp. Serve it with a drizzle of hoisin sauce or a side of chili oil for an extra kick.

Taro Cake

Zesty flavors and comforting textures come together in this delightful Taro Cake, a dish that reminds me of the cozy autumn mornings at my grandma’s house. It’s a perfect blend of sweet and earthy, with a texture that’s both tender and slightly chewy—ideal for those who love a bit of nostalgia in their baking.

Ingredients

• 2 cups grated taro
• 1 cup rice flour
• 1/2 cup sugar
• 1/4 cup coconut milk
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/4 cup water

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan with vegetable oil.
2. In a large bowl, mix the grated taro, rice flour, sugar, coconut milk, vegetable oil, vanilla extract, and salt until well combined.
3. Gradually add water to the mixture, stirring continuously, until the batter reaches a smooth, pourable consistency.
4. Pour the batter into the prepared baking pan, smoothing the top with a spatula for an even layer.
5. Bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. Tip: For an extra layer of flavor, toast the grated taro in a dry pan for a few minutes before mixing it into the batter.
8. Tip: Ensure your oven is fully preheated to avoid uneven baking.
9. Tip: Let the cake cool completely before slicing to ensure clean cuts and the best texture.

Aromatic and subtly sweet, this Taro Cake is a testament to the beauty of simple ingredients. Serve it warm with a drizzle of honey or chilled with a scoop of vanilla ice cream for a delightful contrast in temperatures.

Spring Rolls

Nothing brings back memories of my first cooking class like the sight of spring rolls. I remember how my hands trembled as I tried to roll them perfectly, and now, years later, they’ve become my go-to dish for impressing guests. These crispy, flavorful rolls are not just delicious but also a fun way to get creative in the kitchen.

Ingredients

• 1 package spring roll wrappers
• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1/2 cup chopped green onions
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 clove garlic, minced
• 1 cup vegetable oil for frying

Instructions

1. In a large bowl, combine shredded cabbage, carrots, bean sprouts, green onions, soy sauce, sesame oil, ginger, and garlic. Mix well.
2. Place a spring roll wrapper on a clean surface. Spoon 2 tablespoons of the vegetable mixture onto the wrapper.
3. Fold the sides of the wrapper over the filling, then roll tightly from the bottom up, sealing the edge with a bit of water.
4. Heat vegetable oil in a deep fryer or large skillet to 350°F. Fry spring rolls in batches until golden brown, about 2-3 minutes per side.
5. Remove spring rolls with a slotted spoon and drain on paper towels.
6. Tip: Keep the wrappers covered with a damp cloth to prevent drying out while you work.
7. Tip: Don’t overfill the wrappers to avoid bursting during frying.
8. Tip: For an extra crispy texture, double fry the spring rolls by frying them once, letting them cool, and then frying again.

You’ll love the crunch of these spring rolls, paired with the fresh, vibrant flavors inside. Serve them with a sweet chili sauce for dipping, or get creative by adding them to a salad for an extra crunch.

Wu Gok (Taro Dumplings)

Sometimes, the most comforting dishes come from the simplest ingredients, and that’s exactly what I found when I first tried Wu Gok, or Taro Dumplings. I remember stumbling upon this recipe during a late-night scroll, and the combination of crispy exterior and soft, savory interior had me hooked. Now, it’s a staple in my kitchen, especially when I’m craving something that feels both indulgent and homely.

Ingredients

• 1 cup mashed taro
• 1/2 cup wheat starch
• 1/4 cup tapioca starch
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 cup water
• 2 cups vegetable oil for frying

Instructions

1. In a large mixing bowl, combine 1 cup mashed taro, 1/2 cup wheat starch, 1/4 cup tapioca starch, 1 tbsp sugar, and 1/2 tsp salt until well mixed.
2. Gradually add 1/2 cup water to the mixture, kneading until a smooth dough forms. Tip: If the dough feels too sticky, add a little more wheat starch.
3. Divide the dough into small, equal portions and shape each into a ball. Tip: Wetting your hands slightly can prevent the dough from sticking.
4. Heat 2 cups vegetable oil in a deep fryer or large pot to 350°F. Tip: Use a candy thermometer to ensure the oil is at the right temperature for the perfect crispiness.
5. Carefully add the dough balls to the hot oil, frying in batches to avoid overcrowding, until they turn golden brown, about 3-4 minutes.
6. Remove the dumplings with a slotted spoon and drain on paper towels.

Delightfully crispy on the outside with a soft, fluffy center, these Wu Gok are a textural dream. Serve them warm with a side of sweet chili sauce for an extra kick, or enjoy them as is for a subtly sweet and savory treat that’s hard to resist.

Ham Sui Gok (Fried Glutinous Rice Dumplings)

Growing up in a bustling Chinatown, the aroma of freshly fried Ham Sui Gok was my weekend wake-up call. These golden, crescent-shaped dumplings, with their crispy exterior and savory-sweet filling, are a dim sum favorite I’ve spent years perfecting at home.

Ingredients

• 2 cups glutinous rice flour
• 1/2 cup wheat starch
• 1 cup water
• 1 tbsp sugar
• 1/2 lb ground pork
• 1/4 cup dried shrimp, soaked and chopped
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp five-spice powder
• 2 cups vegetable oil for frying

Instructions

1. In a large bowl, mix 2 cups glutinous rice flour, 1/2 cup wheat starch, and 1 tbsp sugar.
2. Gradually add 1 cup water to the dry ingredients, kneading until a smooth dough forms. Tip: The dough should be pliable but not sticky; adjust with more flour or water as needed.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. While the dough rests, heat a pan over medium heat and cook 1/2 lb ground pork until no longer pink.
5. Add 1/4 cup chopped dried shrimp, 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1/2 tsp five-spice powder to the pork. Cook for another 2 minutes, then set aside to cool.
6. Divide the dough into 12 equal pieces, rolling each into a ball.
7. Flatten each ball into a disc, place a spoonful of the pork mixture in the center, and fold the edges to seal, forming a crescent shape. Tip: Ensure the edges are well-sealed to prevent filling from leaking during frying.
8. Heat 2 cups vegetable oil in a deep fryer or large pot to 350°F.
9. Fry the dumplings in batches until golden brown, about 3-4 minutes per side. Tip: Maintain the oil temperature to ensure even cooking and crispiness.
10. Remove the dumplings with a slotted spoon and drain on paper towels.

Perfectly crispy on the outside with a chewy, flavorful interior, these Ham Sui Gok are best served hot with a side of sweet chili sauce for dipping. Try pairing them with a light jasmine tea to balance the richness.

Jin Deui (Sesame Balls)

Last weekend, I stumbled upon a bag of glutinous rice flour in my pantry, and it instantly reminded me of the Jin Deui (Sesame Balls) I used to enjoy at my local Asian market. There’s something incredibly satisfying about biting into that crispy exterior to find a sweet, chewy center. Today, I’m sharing my take on this classic treat, perfect for anyone looking to bring a piece of Asian cuisine into their home kitchen.

Ingredients

• 1 cup glutinous rice flour
• 1/4 cup sugar
• 1/2 cup water
• 1/2 cup red bean paste
• 1/2 cup white sesame seeds
• 2 cups vegetable oil (for frying)

Instructions

1. In a large mixing bowl, combine 1 cup glutinous rice flour and 1/4 cup sugar.
2. Gradually add 1/2 cup water to the dry ingredients, kneading until a smooth dough forms. Tip: The dough should be pliable but not sticky; adjust with a little more flour or water if needed.
3. Divide the dough into 12 equal pieces, rolling each into a ball.
4. Flatten each ball in your palm, place 1 teaspoon of red bean paste in the center, and seal the dough around the filling, ensuring no leaks.
5. Roll each filled ball in white sesame seeds until fully coated. Tip: Lightly dampen the balls with water to help the sesame seeds adhere better.
6. Heat 2 cups vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Tip: Use a candy thermometer to monitor the oil temperature for consistent results.
7. Fry the sesame balls in batches, turning occasionally, until golden brown and puffed, about 4-5 minutes.
8. Remove with a slotted spoon and drain on paper towels.

Zesty and sweet, these Jin Deui are best enjoyed warm, when the exterior is at its crispiest and the red bean paste is gooey. For an extra indulgent treat, serve them with a drizzle of honey or a sprinkle of powdered sugar.

Lotus Seed Paste Bun

Delightfully soft and subtly sweet, these Lotus Seed Paste Buns have become a staple in my kitchen, especially during the weekend when I crave something comforting yet not overly indulgent. I remember the first time I tried them at a local bakery; their fluffy texture and the rich, creamy filling won me over instantly.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp active dry yeast
• 1/2 cup warm water (110°F)
• 1/2 cup lotus seed paste
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1 tbsp sugar, and 1 tsp active dry yeast.
2. Gradually add 1/2 cup warm water (110°F) to the dry ingredients, stirring until a dough forms.
3. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. Tip: The dough is ready when it springs back after poking.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Divide the dough into 8 equal pieces and flatten each into a disc.
6. Place 1 tbsp of lotus seed paste in the center of each disc, then gather the edges to seal the filling inside.
7. Arrange the buns on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes. Tip: Ensure the buns are spaced apart to allow for expansion.
8. Preheat the oven to 350°F and bake the buns for 20 minutes or until golden brown. Tip: A toothpick inserted into a bun should come out clean when done.

The buns emerge from the oven with a golden hue, their interiors fluffy and filled with the creamy, nutty flavor of lotus seed paste. Serve them warm with a drizzle of honey or alongside a cup of jasmine tea for an authentic experience.

Beef Balls

Over the years, I’ve found that beef balls are the perfect comfort food that never fails to bring a smile to my face. Whether it’s a lazy Sunday or a busy weekday, these little gems are my go-to for a quick, satisfying meal. Let me share with you how I make them, with a few personal twists along the way.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the beef balls to perfection.
2. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix until just combined to avoid tough beef balls.
3. Shape the mixture into 1-inch balls, rolling them gently between your palms for a uniform shape that cooks evenly.
4. Heat the olive oil in a large skillet over medium heat. Once hot, add the beef balls in batches, browning them on all sides for about 2 minutes per batch to lock in the juices.
5. Transfer the browned beef balls to a baking sheet and bake in the preheated oven for 10-12 minutes, or until they reach an internal temperature of 160°F (71°C) for safe consumption.
6. Let the beef balls rest for 5 minutes before serving to allow the juices to redistribute, ensuring each bite is moist and flavorful.

Kick your meal up a notch by serving these beef balls over a bed of creamy mashed potatoes or alongside a crisp salad for a delightful contrast. The texture is wonderfully tender, with a savory depth from the Worcestershire sauce and spices that makes them irresistibly good.

Pork Spareribs with Black Bean Sauce

Remember the first time I tried Pork Spareribs with Black Bean Sauce at a dim sum place in Chinatown? The ribs were so tender, falling off the bone, and the sauce was this perfect balance of savory and slightly sweet. I knew I had to recreate it at home, and after a few trials, here’s my go-to recipe that never fails to impress.

Ingredients

• 2 lbs pork spareribs, cut into individual ribs
• 2 tbsp fermented black beans, rinsed and lightly mashed
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 cup water
• 1 tbsp cornstarch
• 2 tbsp vegetable oil

Instructions

1. In a large bowl, marinate the spareribs with soy sauce, oyster sauce, and sugar for at least 30 minutes. Tip: For deeper flavor, marinate overnight in the fridge.
2. Heat vegetable oil in a large pan over medium-high heat. Add the ribs and sear until browned on all sides, about 3-4 minutes per side.
3. Add minced garlic, ginger, and mashed black beans to the pan. Stir fry for 1 minute until fragrant.
4. Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until the ribs are tender. Tip: Check occasionally to ensure there’s enough liquid; add a little more water if needed.
5. In a small bowl, mix cornstarch with 2 tbsp water to make a slurry. Stir into the pan to thicken the sauce, cooking for another 2 minutes. Tip: For a glossier sauce, add the slurry off the heat and then return to simmer.

Absolutely divine, these ribs are sticky, savory, and packed with umami. Serve them over steamed rice or with a side of stir-fried greens for a complete meal that’ll have everyone asking for seconds.

Chicken and Mushroom Dumplings

Mmm, there’s something incredibly comforting about the combination of chicken and mushrooms, especially when they’re tucked inside a soft, pillowy dumpling. I remember the first time I tried making these at home; the kitchen was a bit of a mess, but the result was so worth it. Now, it’s a go-to recipe for cozy nights in.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup water
• 1/2 lb ground chicken
• 1 cup finely chopped mushrooms
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, mix 1 cup all-purpose flour and 1/2 cup water until a dough forms. Knead for 5 minutes until smooth, then cover and let rest for 30 minutes. Tip: The dough should be soft but not sticky; adjust with a little more flour or water if needed.
2. While the dough rests, combine 1/2 lb ground chicken, 1 cup finely chopped mushrooms, 1 tbsp soy sauce, 1 tsp grated ginger, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Mix well.
3. Roll the dough into a long rope, then cut into 20 equal pieces. Roll each piece into a circle about 3 inches in diameter.
4. Place a spoonful of the chicken and mushroom mixture in the center of each dough circle. Fold the dough over the filling and pinch the edges to seal. Tip: Wetting the edges slightly can help them stick together better.
5. Heat 1 tbsp vegetable oil in a large pan over medium heat. Add the dumplings in a single layer and cook for 2-3 minutes until the bottoms are golden brown.
6. Add 1/4 cup water to the pan, cover, and steam the dumplings for 5 minutes. Tip: Listen for a sizzling sound to know when the water has evaporated and the dumplings are ready.
7. Remove the lid and cook for another minute to crisp up the bottoms.

Zesty and savory, these dumplings have a delightful contrast between the crispy bottom and the tender, juicy filling. Serve them with a side of spicy dipping sauce or over a bed of steamed greens for a complete meal.

Vegetable Dumplings

After a long day of testing recipes, there’s nothing I crave more than a batch of homemade vegetable dumplings. They’re my go-to comfort food, especially when I can sneak in all my favorite veggies from the farmer’s market. Today, I’m sharing my foolproof recipe that even my dumpling-skeptic friends can’t resist.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup warm water
• 1 cup finely chopped cabbage
• 1/2 cup grated carrots
• 1/4 cup chopped green onions
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, mix 2 cups all-purpose flour with 1/2 cup warm water until a dough forms. Tip: If the dough feels too sticky, add a little more flour.
2. Knead the dough on a floured surface for 5 minutes until smooth, then cover with a damp cloth and let it rest for 30 minutes.
3. While the dough rests, combine 1 cup finely chopped cabbage, 1/2 cup grated carrots, 1/4 cup chopped green onions, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Tip: Squeeze out excess water from the cabbage to prevent soggy dumplings.
4. Roll the dough into a long rope and cut into 24 equal pieces. Roll each piece into a thin circle about 3 inches in diameter.
5. Place a spoonful of the vegetable mixture in the center of each dough circle. Fold and pleat the edges to seal. Tip: Use a bit of water on the edges to help them stick together better.
6. Heat a non-stick pan over medium heat and add a tablespoon of oil. Place dumplings in the pan and cook for 2-3 minutes until the bottoms are golden brown.
7. Add 1/4 cup water to the pan, cover, and steam for 5 minutes. Remove the lid and cook for another 2 minutes until the water evaporates.

Lightly crispy on the bottom and tender on top, these dumplings are a delightful contrast of textures. Serve them with a side of spicy chili oil for an extra kick, or pack them for a picnic—they’re just as delicious at room temperature.

Scallop Dumplings

Just last weekend, I found myself standing in my kitchen, staring at a package of fresh scallops, wondering how to turn them into something extraordinary. That’s when the idea of scallop dumplings struck me—a perfect blend of delicate seafood and comforting dumpling dough. Here’s how I brought this idea to life, with a few personal twists along the way.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup water
• 1/2 lb fresh scallops
• 1 tbsp soy sauce
• 1 tsp ginger, minced
• 1 tbsp green onions, chopped
• 1/2 tsp salt
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, combine 1 cup all-purpose flour and 1/2 cup water to form a dough. Knead for 5 minutes until smooth, then let rest for 30 minutes covered with a damp cloth.
2. While the dough rests, finely chop 1/2 lb fresh scallops and mix with 1 tbsp soy sauce, 1 tsp minced ginger, 1 tbsp chopped green onions, and 1/2 tsp salt in a bowl.
3. Divide the dough into 20 equal pieces. Roll each piece into a thin circle about 3 inches in diameter.
4. Place 1 tsp of the scallop mixture in the center of each dough circle. Fold the dough over the filling and pinch the edges to seal, creating a half-moon shape.
5. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add the dumplings in a single layer and cook for 2-3 minutes until the bottoms are golden brown.
6. Add 1/4 cup water to the skillet, cover, and steam the dumplings for 5 minutes until the water evaporates and the dumplings are cooked through.
7. Remove the lid and cook for an additional 1-2 minutes to crisp the bottoms again.

Light and tender, these scallop dumplings offer a burst of oceanic flavor with every bite. Serve them with a side of chili oil for dipping, or alongside a crisp salad to balance the richness.

Custard Buns

Sometimes, the simplest pleasures come from the softest buns, especially when they’re filled with creamy custard. I remember the first time I bit into a custard bun; the contrast between the fluffy dough and the rich, sweet filling was nothing short of magical. Now, I make them at home whenever I need a little comfort or want to impress my friends with something seemingly fancy but surprisingly simple to make.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tsp active dry yeast
• 1/2 cup warm milk (110°F)
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 tsp salt
• 1 cup custard filling

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1/4 cup sugar, and 1 tsp active dry yeast.
2. Add 1/2 cup warm milk (110°F) and 1 large egg to the dry ingredients, mixing until a dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Punch down the dough and divide into 8 equal pieces. Roll each piece into a ball.
6. Flatten each ball and place 2 tbsp of custard filling in the center. Pinch the edges to seal.
7. Place the buns on a baking sheet lined with parchment paper, cover, and let rise for another 30 minutes.
8. Preheat the oven to 350°F. Brush the buns with 2 tbsp melted unsalted butter.
9. Bake for 20 minutes, or until golden brown.

Creating these custard buns is a labor of love, but the result is worth every minute. The buns are incredibly soft, with a sweet, creamy center that oozes out with every bite. Serve them warm for breakfast or as a delightful dessert with a scoop of vanilla ice cream on the side.

Red Bean Paste Buns

Craving something sweet yet comforting? I recently stumbled upon the joy of making Red Bean Paste Buns at home, and let me tell you, the process is as rewarding as the first bite. There’s something magical about the soft, fluffy dough hugging the sweet, earthy red bean paste—it’s a match made in heaven.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tsp instant yeast
• 1/2 cup warm water (110°F)
• 1/4 cup milk
• 1 tbsp vegetable oil
• 1 cup red bean paste

Instructions

1. In a large bowl, combine 2 cups all-purpose flour, 1 tbsp sugar, and 1 tsp instant yeast.
2. Gradually add 1/2 cup warm water and 1/4 cup milk to the dry ingredients, mixing until a dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic. Tip: The dough is ready when it springs back after poking.
4. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Divide the dough into 8 equal pieces and flatten each into a disc. Tip: Keep unused dough covered to prevent drying.
6. Place 2 tbsp red bean paste in the center of each disc, then gather the edges to seal the filling inside.
7. Arrange the buns on a baking sheet lined with parchment paper, cover, and let them rise for another 30 minutes.
8. Preheat the oven to 350°F and bake the buns for 20 minutes, or until golden brown. Tip: For a shiny finish, brush the buns with milk before baking.

The buns emerge from the oven with a golden exterior that gives way to a soft, pillowy interior and a sweet, creamy red bean center. Serve them warm with a cup of tea for a cozy afternoon treat, or pack them for a delightful picnic surprise.

Steamed Sponge Cake

Waking up to the soft hum of the morning, I often find myself craving something light yet satisfying to start the day. That’s when my go-to Steamed Sponge Cake comes to mind—a fluffy, cloud-like treat that’s surprisingly simple to whip up. It reminds me of the cakes my grandma used to steam in her old bamboo steamer, filling the kitchen with a sweet, comforting aroma.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup whole milk
• 1 tbsp unsalted butter, melted
• 1 tsp vanilla extract

Instructions

1. In a large bowl, sift together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 tsp baking powder, and 1/4 tsp salt to ensure a lump-free batter.
2. In another bowl, whisk 2 large eggs until frothy, then gently mix in 1/2 cup whole milk, 1 tbsp melted unsalted butter, and 1 tsp vanilla extract.
3. Gradually fold the wet ingredients into the dry ingredients until just combined; overmixing can deflate the batter, so stop as soon as you see no streaks of flour.
4. Prepare a steamer by bringing water to a boil over medium-high heat. Lightly grease a 6-inch round cake pan with butter or non-stick spray.
5. Pour the batter into the prepared pan, tapping it gently on the counter to remove any air bubbles.
6. Place the pan in the steamer, cover with a lid, and steam for 25 minutes over medium heat. A toothpick inserted into the center should come out clean.
7. Turn off the heat and let the cake sit in the steamer for 5 minutes before removing to prevent it from collapsing.
8. Carefully remove the cake from the pan and let it cool on a wire rack for at least 10 minutes before serving.

Just out of the steamer, this cake is incredibly soft and moist, with a delicate sweetness that pairs wonderfully with a dollop of whipped cream or fresh berries. For an extra touch of indulgence, drizzle with a bit of honey or sprinkle with powdered sugar right before serving.

Fried Sesame Balls with Red Bean Paste

Very few things bring me as much joy as biting into a perfectly fried sesame ball, its crispy exterior giving way to the sweet, creamy red bean paste inside. I remember my first attempt at making these was a bit of a disaster, but over time, I’ve perfected the technique, and now I’m excited to share it with you.

Ingredients

• 1 cup glutinous rice flour
• 1/4 cup sugar
• 1/2 cup warm water
• 1/2 cup red bean paste
• 1/4 cup white sesame seeds
• 2 cups vegetable oil (for frying)

Instructions

1. In a large bowl, mix 1 cup glutinous rice flour and 1/4 cup sugar until well combined.
2. Gradually add 1/2 cup warm water to the flour mixture, kneading until a smooth dough forms. Tip: The dough should be pliable but not sticky; adjust with a bit more flour or water if needed.
3. Divide the dough into 8 equal pieces, rolling each into a ball.
4. Flatten each ball into a disc, place 1 tablespoon of red bean paste in the center, and seal the edges to form a ball again. Tip: Ensure the filling is completely enclosed to prevent leakage during frying.
5. Roll each ball in white sesame seeds until fully coated.
6. Heat 2 cups vegetable oil in a deep pan to 350°F over medium heat. Tip: Use a candy thermometer to monitor the oil temperature for perfect frying.
7. Fry the sesame balls in batches, turning occasionally, until golden brown and puffed, about 4-5 minutes.
8. Remove with a slotted spoon and drain on paper towels.

Fresh out of the fryer, these sesame balls are a delightful contrast of textures—crispy on the outside, chewy on the inside, with a sweet red bean surprise. Serve them warm with a sprinkle of powdered sugar or alongside a cup of tea for an authentic experience.

Conclusion

Brimming with flavor and variety, our roundup of 23 Delicious Dim Sum Recipes is your ticket to exploring the rich tapestry of Asian cuisine right from your kitchen. Whether you’re hosting a gathering or simply treating yourself, these recipes promise to delight. Don’t forget to share which dish stole your heart in the comments and pin your favorites on Pinterest to spread the dim sum love!