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Cantonese variety of dim sum

Easy home brunch dim sum is made from ready-made dumpling shells, shrimp and pork filling, and steamed buns.

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60 minDifficulty: medium
Dim sum assortment in steam baskets: shrimp dumplings, siu mai dumplings and bao buns

Servings in this printout: 4

Ingredients

Servings4
  • 12 piece dumpling dough sheets
  • 200 g shrimpspeeled and chopped
  • 150 g ground pork
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp cornstarch
  • 1 piece spring onionsshredded
  • 8 piece ready-made bao bunsfrom frozen
  • 3 tbsp soy saucefor serving
  • 1 tbsp rice vinegarfor serving

Method

  1. Mix shrimp, minced meat, soy sauce, sesame oil, corn starch and spring onion.
  2. Divide the filling among the dough sheets. Fold the edges upwards into open dumplings and firmly press the filling into place.
  3. Place the dumplings on baking paper in the steaming basket. Steam over boiling water for 8-10 minutes until the filling is cooked.
  4. Steam the bao buns according to the instructions on the package.
  5. Mix soy sauce and rice wine vinegar as a dipping sauce. Serve the dumplings and rolls warm.

Nutrition per serving

Nutrition values have not been calculated for this recipe.

A reliable glycemic load estimate is not available.

Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.

Why is the estimate missing?
  • dumpling dough sheets · The amount is missing or could not be verified.
  • soy sauce · A suitable GI value was unavailable for this ingredient.
  • cornstarch · A suitable GI value was unavailable for this ingredient.
  • ready-made bao buns · Suitable nutrition data was unavailable for this ingredient or product.
  • soy sauce · A suitable GI value was unavailable for this ingredient.

Notes

  • This is a variety of dim sum adapted to the home kitchen, not a single traditional dim sum dish.