Dim sum with three fillings



250g cake flour

170ml (2/3 cup) hot water

80ml (1/3 cup) cold water

Shrimp filling

180g shrimps, peeled and finely diced

Salt and freshly ground black pepper, to taste

2,5ml (½ tsp) sugar

10ml (2 tsp) cornflour

1 carrot, blanched and diced

Mushroom filling

200g minced pork

200g prawns, cubed

2 fresh shiitake mushrooms

50g fresh bamboo shoots

Salt and white pepper, to taste

15ml (1 tbsp) cornflour

1 large egg

5ml (1 tsp) sesame oil

Pork filling

600g pork mince

5ml (1 tsp) crushed garlic

5ml (1 tsp) soy sauce

2,5ml (½ tsp) salt

10ml (2 tsp) sesame oil

5ml (1 tsp) cornflour

Soy sauce and balsamic vinegar, to serve



  1. For the pastry, place the flour on a working surface and slowly incorporate the water to form a dough. Knead until smooth.
  2. Make each filling in a separate bowl by simply mixing all the ingredients together until well combined. Refrigerate for 2 hours.
  3. To assemble the dim sum, roll the dough into a long cylinder shape and divide it into 20 equal portions.
  4. Flatten a piece of dough into an oval disc with a knife, place 5ml (1 tsp) filling on top, then seal up tightly. Shape as desired and repeat for each piece of dough.
  5. Arrange the dumplings in a greased steamer and cook for 6 minutes on high heat. Serve hot with soy sauce and balsamic vinegar for dipping.


If you’re in a hurry you can use the filling immediately, but it is better if chilled first. If fresh shiitake mushrooms are not available, use the dried version, but soak them first to rehydrate.

Recipe and image courtesy of www.foodandhome.co.za