Marion's Finest Dim Sum

How to Make Homemade Dim Sim from Scratch

Dim sim is highly favored in Australia: it's a Chinese-influenced dumpling filled with meat and vegetables, and bears resemblance to siu mai. Explore the following steps to prepare mouthwatering dim sim at home - each stage is truly rewarding!

WATCH THIS RECIPE

16 wonton wrappers

1 cup finely sliced cabbage, to serve

¼ cup finely sliced spring onion (scallions), to serve

1 long red chilli, finely sliced, to serve

soy sauce, to serve

Filling

½ cup shredded cabbage

3 tsp sea salt

200g (7 oz) skinless pork belly

300g (10.5 oz) pork mince

3 tbsp chicken stock

1 tbsp cornflour (cornstarch)

½ tsp sugar

1 tsp grated fresh ginger

¼ tsp ground white pepper

• To create the filling, place the cabbage in a colander and sprinkle with 2 teaspoons of the salt. Mix well and allow the cabbage to sit over a bowl or in the sink for 10-15 minutes.
• In the meantime, use a sharp knife to cut the pork belly into a very small fine mince (as small as you can manage). Place the pork belly in a large bowl with the pork mince, chicken stock, cornflour, sugar, ginger, pepper, and the remaining teaspoon of salt.
• The cabbage should have wilted by now. Use your hands to squeeze out as much liquid from the cabbage as possible, then add it to the pork mixture. Mix well using chopsticks or a fork.
• Take a wonton wrapper and place it in the palm of your hand. Add a heaped tablespoon of filling to the center and bring the edges of the wrapper together around the filling. The top of the dim sim should be open. Place onto a tray lined with baking (parchment) paper and repeat with the remaining wrappers and filling.
• Steam the dim sims in a steamer set over boiling water for 12 minutes or until cooked through. Scatter the 1 cup of cabbage over a serving plate. Place the warm dim sims on top. Scatter over the spring onion and chilli. Serve with soy sauce for dipping.

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16 wonton wrappers

1 cup finely sliced cabbage, for serving

¼ cup finely sliced spring onion (scallions), for serving

1 long red chili, finely sliced, for serving

soy sauce, for serving

Filling

½ cup shredded cabbage

3 tsp sea salt

200g (7 oz) skinless pork belly

300g (10.5 oz) pork mince

3 tbsp chicken stock

1 tbsp cornflour (cornstarch)

½ tsp sugar

1 tsp grated fresh ginger

¼ tsp ground white pepper

• To create the filling, place the cabbage in a colander and sprinkle with 2 teaspoons of the salt. Mix well and allow the cabbage to sit over a bowl or in the sink for 10-15 minutes.
• Meanwhile, use a sharp knife to finely mince the pork belly (as finely as possible). Place the pork belly in a large bowl with the pork mince, chicken stock, cornflour, sugar, ginger, pepper, and the remaining teaspoon of salt.
• The cabbage should have wilted by now. Use your hands to remove as much liquid from the cabbage as you can, then add it to the pork mixture. Mix thoroughly using chopsticks or a fork.
• Take a wonton wrapper and place it in your hand. Add a generous tablespoon of filling to the center and bring the edges of the wrapper together around the filling. The top of the dim sim should remain open. Place it onto a tray lined with baking (parchment) paper and repeat with the remaining wrappers and filling.
• Steam the dim sims in a steamer set over boiling water for 12 minutes or until they are cooked through. Sprinkle the 1 cup of cabbage over a serving plate. Place the warm dim sims on top. Sprinkle the spring onion and chili over them. Serve with soy sauce for dipping.

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