This recipe gives dimsums a delightful contrast in texture: crisp and golden on the bottom, soft and juicy inside. The dimsums are first pan-seared in oil until the base turns golden brown, then steamed with a splash of water to cook through. Served with a simple dipping sauce of soy, vinegar, and sesame oil, they make a satisfying appetiser or snack that combines crunch with succulence.
Ingredients
12 dimsums (chicken, vegetable, or pork)
2 tbsp oil
ยผ cup water
2 tbsp soy sauce
1 tsp vinegar
1 tsp sesame oil
Method
1Heat oil in a non-stick pan over medium heat.
2Place the dimsums flat side down in the pan and cook without moving them until the bottoms turn golden brown.
3Carefully add ยผ cup of water to the pan, cover with a lid, and steam for 8โ10
4minutes until the dimsums are cooked through.
5In a small bowl, mix soy sauce, vinegar, and sesame oil to make the dipping sauce.
6Transfer the dimsums to a serving plate and serve hot with the sauce.
Chicken siew mai is a classic dim sum dumpling made of tender minced chicken, prawns, and earthy mushrooms, wrapped in a thin, open-topped yellow dough and steamed until juicy.
Singapore-style Shrimp Gyoza are Japanese-inspired, halal-certified potstickers filled with a savory blend of chopped shrimp, cabbage, and aromatics like ginger and chives.
Har Kao (or Har Gow) is a traditional Cantonese crystal shrimp dumpling. Known for its delicate, translucent wrapper and plump, juicy prawn filling, it is a quintessential dim sum staple.
โน600.00โโน3,800.00
Per pack ยท incl. GST
Origin country ยท Singapore ยท ๐ธ๐ฌ
Recipes are for culinary inspiration. Check ingredients for allergens and follow appropriate food-handling and cooking practices.
