Chef Ed Recipe – Classic Chinese Dim Sum Sampler
Servings: 4–6 | Prep Time: 1 hr | Cook Time: 30 min | Total Time: 1 hr 30 min

Dim sum is a traditional Chinese meal made up of small dishes meant for sharing—steamed, pan-fried, or baked, often served with tea. Here’s Chef Ed’s classic sampler featuring pork shumai, shrimp dumplings (har gow), and vegetable spring rolls.

Dish 1: Pork Shumai (Steamed Dumplings)

Ingredients:

  • 1/2 lb ground pork
  • 1/4 lb peeled shrimp, finely chopped
  • 2 green onions, minced
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger, grated
  • 1 tsp sugar
  • 1 egg white
  • 20 round wonton wrappers
  • Optional: fish roe or diced carrot for garnishTag words: Chinese dim sum, pork shumai, har gow, shrimp dumplings, vegetable spring rolls, Chef Ed recipe, Chinese appetizers, traditional dim sum, bamboo steamer recipes, Asian cuisine, dumpling party, homemade dim sum, crispy spring rolls, steamed dumplings, soy sauce dip, sesame oil flavor, Chinese brunch ideas, Cantonese cuisine, tea house food, small plate recipes, family-style Chinese food, dim sum at home, bite-size delights, authentic Chinese snacks, Chef Ed creations, dim sum sampler, cooking Chinese appetizers, pork and shrimp dumplings, wok recipes, weekend food projects

Instructions:

  1. In a mixing bowl, combine pork, shrimp, onions, soy sauce, sesame oil, ginger, sugar, and egg white. Mix until sticky.
  2. Place 1 tbsp of filling in the center of each wrapper. Gather the sides to form a cylinder, leaving the top open.
  3. Top each shumai with a pinch of roe or diced carrot.
  4. Steam in a bamboo steamer for 8–10 minutes until fully cooked.

Dish 2: Shrimp Dumplings (Har Gow)

Ingredients:

  • 3/4 lb shrimp, peeled and minced
  • 1/4 cup bamboo shoots, minced
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tbsp cornstarch
  • 1 tsp sesame oil
  • Dumpling wrappers (or make your own translucent dough with wheat starch and tapioca flour)

Instructions:

  1. Mix shrimp, bamboo shoots, salt, sugar, cornstarch, and sesame oil.
  2. Place a small spoonful in each wrapper. Fold into a half-moon and pleat the edges.
  3. Steam for 6–8 minutes until translucent and cooked through.

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Dish 3: Vegetable Spring Rolls (Fried)

Ingredients:

  • 1 cup shredded cabbage
  • 1/2 cup grated carrots
  • 1/2 cup bean sprouts
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • Spring roll wrappers
  • Oil for deep frying

Instructions:

  1. In a wok, sauté garlic and onions for 1 minute. Add vegetables, soy sauce, and sesame oil. Stir-fry for 2–3 minutes.
  2. Mix cornstarch with 1 tbsp water to seal rolls.
  3. Place filling on a wrapper, roll tightly, seal edges with cornstarch slurry.
  4. Fry in hot oil (350°F) for 2–3 minutes until golden. Drain on paper towels.

Serving Suggestions:

Serve with soy sauce, chili oil, hoisin, or black vinegar on the side. Brew jasmine or oolong tea for a traditional pairing.

Tag words: Chinese dim sum, pork shumai, har gow, shrimp dumplings, vegetable spring rolls, Chef Ed recipe, Chinese appetizers, traditional dim sum, bamboo steamer recipes, Asian cuisine, dumpling party, homemade dim sum, crispy spring rolls, steamed dumplings, soy sauce dip, sesame oil flavor, Chinese brunch ideas, Cantonese cuisine, tea house food, small plate recipes, family-style Chinese food, dim sum at home, bite-size delights, authentic Chinese snacks, Chef Ed creations, dim sum sampler, cooking Chinese appetizers, pork and shrimp dumplings, wok recipes, weekend food projectsChef Ed’s Tips:

  • Use a bamboo steamer lined with parchment or cabbage leaves to prevent sticking.
  • Don’t overcrowd the steamer or frying oil—work in batches.
  • Dim sum is all about variety—feel free to add steamed buns, chicken feet, or egg tarts to your spread.

 

 

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