Dim Sum (Sui Mai)

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Chinese Dumplings the way my dad use to make them. This recipe makes heaps but thats cool cos what you cant finsh - stick in ziplock bags and in the freezer. then zap them for a snack as you need them

Serves: Billions

Preparation time:
Cooking time:


1kg minced pork (half lean half fatty)
1/2 kg prawns (soak in 2 tablespoons of Bicarb and water for 15 mins then rinse well and drained)
3 cups of chopped spring onions
3 cups of chopped bamboo shoots, drained
3 cups of chopped water chestnuts, drained
1 cups of rehydrated chopped shitake mushrooms, drained
2 eggs
Soy sauce
salt and white pepper

1 packet Dim Sim Wrappers


Use a food processor to mix the ingredients, or in a bowl with your hands. Add soy, salt and pepper to taste. If the mixture is too moist you can add a bit of cornflour, but avoid if possible.

Then take a dimsim wrapper in the palm of your hand, then using a fork, put in the center of the wrapper about 2 tablespoons of the mixture. then using your thumb and your pointer make a ring and the rest of the fingers curled loosely to make a pocket.

Push the meat and the wrapper through the ring and into the pocket so that the wrapper goes around the mixture and basically pockets all of the meat leaving the top open. squish the meat in so that there are no air pockets and Tuck any corners into the sides if you have any.

Place the Dim Sims on the oiled steamer, make sure that theres a bit of room around each dim sim and that you have some uncovered steamer holes. Steam for 15-20 mins, or until cooked.


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