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Dim sum with pork served
Delicious Asian dim sum with pork filling

Steamed pork dim sum

Author: Flavelo
Recipes Starters
Dim Sum means 'touch the heart'. These tiny steamed delicacies were served in tea houses to travellers on the Silk Road. The pork dumpling (Siu Mai) is the most iconic of them all: the thin dough barely covers the juicy, springy meatball. The secret lies in working the filling: it must be mixed until it forms a sticky mass, which gives it that characteristically 'bouncy' and non-crumbly texture.
🕒 Prep Time 40 mins
🍳 Cook Time 12 mins
⌛ Total Time 52 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Chinese (Cantonese)

Ingredients

Equipment Needed

  • Bamboo steamer (or metal steamer insert)
  • Baking parchment (perforated)
  • Mixing bowl

Allergen Information

⚠️ Cereals containing gluten
⚠️ Egg
⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Put the minced meat in a bowl. Add the salt, cornflour and water (or egg). Start mixing in one direction circularly, very energetically, for at least 3-4 minutes, until the meat whitens and sticky strands appear in it.

Tip: This technique transforms the protein structure, giving the elastic (bouncy) texture.
2 ✓

Now add the flavourings: soy sauce, sesame oil, ginger, garlic, pepper, red onion and spring onion. Mix thoroughly.

Tip: We only add flavourings after forming the structure so they don't interfere with the protein bonding.
3 ✓

Take a wrapper in your palm. Place a heaped teaspoon of filling in the centre. Carefully press the dough around the side of the meat with your fingers so the top remains open (like a little basket).

Tip: If the dough is dry, moisten the edge with a little water to make it stick. Tap the bottom on the counter to flatten it so it stands up.
4 ✓

Line the steamer with perforated baking parchment (or lettuce leaves). Place the dumplings inside, ensuring they don't touch.

Tip: If you don't have baking parchment, oil is also good, but paper allows for cleaner work.
5 ✓

Steam over boiling water covered for 10-12 minutes.

Tip: Don't open the lid, steam is needed for cooking!
6 ✓

Serve immediately with a soy sauce and chilli dip.

Tip: Dim sum is only good hot; as it cools, the dough starts to harden.

Recipe FAQ

Why did the filling fall apart?
You didn't mix it long enough. The meat needs to be slapped against the side of the bowl and mixed until the proteins extract and it becomes a sticky 'meat paste'.
Where can I get dough?
Look for 'Wonton wrappers' or 'Dumpling pastry' in the freezer at Asian shops. The yellow one is egg-based, which is suitable for this.

Ingredients

  • 500 g Minced pork (fatty, e.g. shoulder)
  • 24 whole Wonton wrappers (round or square)
  • 1 whole Egg (for the filling)
  • 2 cloves Garlic (crushed)
  • 1 tsp Fresh ginger (grated)
  • 2 stalks Spring onion (finely chopped)
  • 1 whole Red onion (finely chopped, can be sautéed)
  • 2 tbsp Soy sauce
  • 1 tsp Sesame oil
  • 1 tsp Salt
  • 0.5 tsp White pepper
  • 1 tbsp Cornflour