Steamed Dim Sum

Steamed Dim Sum; delicious parcels packed with a flavorful vegetable and tofu filling.

Steamed and served with various sweet and spicy sauces; this Asian small plate is a keeper!

Small plates are popular in almost every cuisine. The Spanish have tapas, Turkish have mezze and the Koreans have banchan.

These small plates are precious, delicious and so unique to the cuisine. And they make the dining experience top notch. Given an option, I would love to simply enjoy these and skip the mains. But that's just me.

Asian cuisine is rich in every course. From the small plates in the form of dim sum and hot tea to mains like Teriyaki Noodles and Garlic Tofu to sides like Peanut Celery Salad and Kimchi Quinoa Fried Rice. All these are not only delicious but also quite easy to put together and loved by everyone.

Jump to:

• What is Dim Sum
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Storage
• Recipe FAQs
• Pairings
• More Appetizer Recipes
• Steamed Dim Sum

What is Dim Sum

The small plates of Asian cuisine; dim sums come in various forms, colors, shapes and textures. Mini dough parcels stuffed with vegetables, tofu, and other combinations of protein; these are often steamed in a bamboo basket and served with various dipping sauces.

Plus, they are served in small portions, and often accompanied by hot tea. Generally served family style, these are passed around and enjoyed with tiny bowls full of delicious sauces.

The most popular dim sums are dumplings and steamed buns. They are great with all kinds of dipping sauces like Chili Oil, Soy based garlic sauce or even this delicious Peanut Sauce.

Why this recipe works

• This Dim Sum recipe is Vegan.
• The cooking time is short and and stress-free.
• Filled with mixed vegetables and tofu, this dim sum recipe is delicious.
• The shape of the dim sum maintains while steaming.
• It is novice friendly as the wrapping imperfections do not matter much.
• It works great as an appetizer or tapas.
• Serve it with some hot tea for a great brunch.
• Using store bought wrappers make it under 60 minutes from start to finish.
• Super versatile, these can be made with different vegetables each time.
• Dim Sum are great to make ahead or part or meal prep.
• These can be enjoyed straight after steaming or frozen to enjoy later.
• They can be made with only a two teaspoons of oil.

Ingredients and Substitutions

• Vegetables: Mixed vegetables are great to use in the steamed dim sum. I like to use broccoli, carrots, spinach, cabbage and scallions. Moreover; mushrooms, cauliflower, Napa cabbage and bok choy work great too.
• Tofu: Finely diced firm or extra firm tofu is great for the recipe. It helps add texture, taste and protein to the recipe. Moreover, softer tofu will completely disintegrate in the dumplings.
• Dumpling Wrappers: Round dumpling wrappers are great to shape. Pick the ones that are not super thin like sui mai wrappers. They tend to give away quickly when steamed.
• Sauces: I add soy sauce, vinegar and red chili sauce for the recipe. Plus, adding some vegetarian stir-fry sauce works well.
• Seasonings: The only seasoning we need for the dumplings is salt, pepper and five spice seasoning.
• Oil: Like most Asian recipes, sesame oil is the best to use here. However, vegetable oil is good too.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Heat 2 teaspoon sesame oil in a wok/large pan over medium heat.

2- Once hot, add ½ cup diced carrots and ½ cup chopped broccoli; sauté for a couple of minutes.

3- Then add ¾ cup chopped cabbage and ¾ cup chopped spinach.

4- Sauté for a couple of minutes till the spinach wilts and add 1 cup chopped tofu and ¼ cup chopped scallions.

5- Add in the seasonings. Mix well and cook, stirring frequently for 4-5 minutes.

• 1 teaspoon Salt
• ½ teaspoon Pepper powder
• ½ teaspoon Five spice powder

6- Then add the sauces and mix well.

• 1 tablespoon Soy sauce
• ½ teaspoon Red Chili Sauce
• ½ teaspoon Vinegar

7- Remove from flame and cool completely.

8- Then wet the sides of a dumpling wrapper thoroughly and add a tablespoon of the filling.

9- Seal the edges in a crinkled fashion. You may choose to shape them as you like. Continue with the rest of the dumpling wrappers.

Pro Tip: At this stage you may freeze them for future use.

10- In a pan add 1 cup water. We need enough to steam but not touching the base of the steamer. Position the steamer and place a parchment paper on the base of the basket.

11- Start steaming the water with the steamer and its cover on. Once the water starts boiling, open the cover of the steamer. Place the dumplings leaving some space between them.

12- Quickly put the cover on and steam the dumplings for 7-8 minutes. 

13- The dumplings will turn a little translucent.

14- Then remove them and serve with dipping sauces. 

Expert Tips and Notes

• Do not let the wrappers dry out. Keep them covered in a wet cloth or place in an air tight container while you work on wrapping the dim sum.
• Plus, keep the rolled dim sum under a moist cloth while folding the rest or before steaming.
• Round and square wrappers will both work for the recipe.
• Whether the dim sums are crinkle wrapped or folded over in a simple way; they taste just as great!
• Make sure all the veggies are chopped fine or processed in a food processor. Large chunks will pierce the skin of the dim sums while folding or steaming.
• Dim Sums are great to make ahead too; simply label and freeze them after folding. They are great for 2-3 months in the freezer.
• Enjoy these steamed dim sum with chili garlic sauce, soy based sauce or gyoza dip.
• No matter what steamer you use, it is important to create a barrier between the basket and dim sums. Cabbage leaves, carrots and parchment paper works well here.

Storage

These steamed dim sum are great to enjoy when made. However, they are great to make ahead and enjoy later too.

These do stay well for a couple days in the refrigerator but tend to get soggy at the base. Instead simply freeze them instantly.

To freeze, place the wrapped dim sums on a plate or baking tray and freeze till hard. Then transfer to a freezer bag and store for 3-4 months. And yes, do label them before popping in the freezer.

To enjoy, simply steam from the frozen form. Thawing them will make the covers soggy.

Recipe FAQs

Pairings

These Steamed Dim Sum are great with so many Asian salads, noodles and soups. Here are some of the best pairings:

More Appetizer Recipes

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