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How to Make Authentic Cantonese Dim Sum at Home – 3 Classic Recipes Explained

How to Make Authentic Cantonese Dim Sum at Home – 3 Classic Recipes Explained
Cantonese dim sum is an art of tiny bites and big flavors. Below you will find detailed recipes for three staples—Har Gow (shrimp dumplings), Siu Mai (open-top pork dumplings), and Char Siu Bao (barbecue pork buns)—plus the exact steamer setup that professionals use.

Equipment Checklist

30 cm bamboo steamer with two tiers
Perforated parchment rounds or napa cabbage leaves to prevent sticking
Instant-read thermometer; dough and fillings must stay below 25 °C to avoid over-proofing

Har Gow – Crystal Skin Shrimp Dumpling
Wrapper Formula (makes 24 pieces)

100 g wheat starch
30 g tapioca starch
200 ml just-boiled water
10 ml vegetable oil

Technique
a. Pour boiling water in a thin stream while stirring with chopsticks; cover and rest 5 minutes.
b. Knead in oil until smooth; wrap in film and chill 20 minutes.
c. Roll 8 g portions into 9 cm circles using a tortilla press lined with plastic.

Filling

250 g peeled shrimp, minced to 70 percent and left 30 percent whole for texture
1 tsp white pepper
10 g bamboo shoots, finely diced
5 g sesame oil
Mix and slap against bowl until sticky, then chill.

Assembly
Place 12 g filling in center; pleat 12–13 folds without sealing the top completely. Steam on high for 6 minutes; skin turns glassy.

Siu Mai – Yellow Wrapper Open Dumpling
Wrapper Shortcut
Use round wonton skins; trim edges with a 7 cm cookie cutter for uniform cups.

Filling

200 g ground pork (20 percent fat)
50 g shrimp paste
1 Tbsp oyster sauce
1 tsp grated ginger juice
10 g diced water chestnut for crunch

Forming
Line each wrapper in a small ramekin; fill 15 g mixture, press gently so the top remains open. Garnish with a pea or crab roe. Steam 8 minutes.

Char Siu Bao – Fluffy Barbecue Pork Bun
Starter Dough

250 g low-protein flour (cake flour)
5 g instant yeast
30 g sugar
130 ml lukewarm milk

Char Siu Filling

150 g diced roast pork
1 Tbsp hoisin sauce
1 tsp cornstarch slurry (to bind)

Proofing Schedule
First rise 45 minutes at 28 °C until doubled. Punch down, divide into 12 x 40 g pieces. Rest 10 minutes, then wrap 20 g filling, pleat tops. Proof second time 30 minutes. Steam 10 minutes; do not open lid for 5 minutes after to prevent collapse.

Make-Ahead & Freeze
Steam, cool, then freeze on trays. Re-steam from frozen 8 minutes; texture remains identical.

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