Yesterday, I really wanted to try making some Japanese dim sum at home. I’ve always loved those little dumplings and buns you get at dim sum restaurants, you know? So, I thought, why not give it a shot myself?
First, I had to figure out what I wanted to make. There are so many types of dim sum! I decided to go with shumai, those cute open-top dumplings, and maybe some BBQ pork buns because, well, who doesn’t love BBQ pork? And oh, those rice noodle rolls are a favorite too, but maybe that’s a bit too ambitious for a first-timer. So, I just Googled some recipes for shumai and BBQ pork buns to start with.
After I found some recipes that looked good, I made a list of all the ingredients I needed. There was a lot of stuff like pork, shrimp, dumpling wrappers, soy sauce, and more. Thankfully, I already had some of the ingredients at home, so that was a relief.
Next, I headed to the grocery store to get the rest of the stuff. It took a while to find everything, especially the right kind of dumpling wrappers. I ended up asking a store employee for help, and they pointed me in the right direction. After I had all my ingredients I headed home and laid everything out on the kitchen counter.
Then came the fun part – making the fillings! I chopped up the pork and shrimp really fine, mixed them with all the seasonings, and let that sit for a bit. For the BBQ pork, I marinated it first, then roasted it in the oven until it was all juicy and delicious. That smell, oh boy, it filled up the whole house!
Assembling the shumai was a bit tricky at first. I put a spoonful of filling in the middle of each wrapper, then gathered up the edges to make that signature pouch shape. It took a few tries to get it right, but I eventually got the hang of it. The BBQ pork buns were easier, just stuff the cooled, chopped pork into the dough and pinch them closed.
Finally, it was time to steam the dim sum. I set up my steamer, carefully placed the dumplings and buns inside, and let them steam until they were cooked through. While I waited, I whipped up a quick dipping sauce with some soy sauce, vinegar, and chili oil.
- When the waiter pours you tea, tap the table with two fingers. It’s a little “thank you” gesture, kind of cool, right?
Here’s a little tip I learned
When everything was done, I took them out of the steamer and arranged them on a plate. They looked so good, all plump and juicy! I took a bite, and wow, they tasted pretty darn close to the restaurant ones! The shumai were flavorful, the BBQ pork buns were sweet and savory, and that dipping sauce just tied everything together.
I was so proud of myself for making these! It was a lot of work, but totally worth it. I even had some leftovers, which I happily munched on the next day. I’m definitely going to try making other types of dim sum in the future. Maybe those rice noodle rolls won’t be so intimidating after all! Next time, I’ll take two fingers (your pointer and middle) and tap the table while the server is pouring your tea as it’s “a sign of respect
This whole experience taught me that making dim sum isn’t as hard as it seems. It just takes a bit of patience, some practice, and a whole lot of love for those tasty little bites. And trust me, the feeling you get when you bite into your own homemade dim sum? It’s like a little touch of the heart, just like the name suggests.