Dim Sum Dumplings Recipe

Origin: Chinese      Period: Traditional

This is the classic recipe for the yeast-based dim sum dumpling. A must-have recipe for any aspiring oriental cook.

Ingredients

1 packet dried active yeast
1 tsp sugar
2 tbsp lukewarm water
1/2 tbsp salt
3 tbsp vegetable oil
8 tbsp sugar
600g plain flour
230ml water

Dim Sum Dumplings Preparation:

Method:

Activate the yeast by mixing it with 1 tsp sugar, the lukewarm water and 1/2 tbsp salt in a cup. Allow to stand for 5 minutes then add the vegetable oil and leave to stand for 5 minutes more.

Once done, sift the flour into a bowl, form a well in the centre and add the yeast mixture. Stir to blend then add the remaining sugar and the water. Combine with your hands until the mixture comes together as a soft and sticky dough.

The dough is very sticky at this point and you will need to turn it out onto a very lightly floured surface and knead for at least 10 minutes until it becomes smooth and glossy. The dough is ready when it's smooth and no longer has a tendency to stick.

Cover the bowl then set aside in a warm place to rise for about an hour, or until doubled in size. Knock the dough back then pinch off an egg-sized piece. Stretch and squash this until the dough is about the size of your hand. Place about a tablespoon of your choice of filling (this can be many things, but a mix of prawns and spring onions in soy sauce is good) in the centre of the disk then bring the edges of the dough together and pinch closed. Set aside on a piece of greaseproof paper (with the pinched side downwards) and set aside in a warm place until doubled in size.

Place the buns in a steamer basket or a bamboo steamer and cook over rapidly-boiling water for 10 minutes. The steamed buns can be cooked immediately or can be stored in the refrigerator for a few days before steaming again to re-heat. They also freeze well for later use.

Read: Recipe Articles and Reviews

More recipes for breads, cakes and pastries...

More Traditional recipes...

More recipes for Pies and Tarts...

More steaming recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary