Dim Sum

Ingredients

• 600 gchicken fillet
• 200 graw prawns
• 2eggs
• 1 tspminced garlic
• 1 tspminced shallots
• 1 tbspfish sauce
• 1 tbspsoy sauce
• 1 tbspsesame oil
• 2 tspsalt
• 100 gtapioca flour
• to tastesliced spring onion
• to tastedim sum wrappers
• to tastegrated carrot
• to tastefinely chopped mushroom
• to tastecrab sticks

Instructions

1. 1

   Blend the filling

   Put the chicken, prawns, eggs, garlic, shallots, fish sauce, soy sauce, sesame oil and salt in a food processor. Leave out the tapioca flour, spring onion and wrappers, then blend until the mixture resembles a paste.

2. 2

   Mix in flour

   Add the tapioca flour and sliced spring onion to the paste, and mix thoroughly.

3. 3

   Fill the wrappers

   Take a wrapper and place a heaped teaspoon of filling in its centre. Wrap it neatly, then add grated carrot, chopped mushroom or crab stick on top as desired.

4. 4

   Steam the dumplings

   Steam the dumplings for about 12–15 minutes. Remove them from the steamer and serve with your favourite sauce.

What are dim sum?

Dim sum is a broad Cantonese tradition of small dishes, often including steamed dumplings served for sharing. This recipe takes inspiration from that style, using chicken and prawns in a wrapped, bite-sized parcel.

The tapioca flour helps bind the filling, while spring onion and savoury sauces season it. A small topping of carrot, mushroom or crab stick gives each dumpling a distinct finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 55g protein, 60g carbs, 14g fat.

Chicken, prawns and eggs provide most of the protein, while tapioca flour and the wrappers contribute most of the carbohydrates. Sesame oil and the eggs contribute fat; the sauces and added salt contribute sodium. Serve with vegetables or salad to add freshness and make a more balanced plate.

Building the filling

Chicken and prawns: blend them with the eggs and seasonings until the mixture becomes a paste. Cut the chicken into smaller pieces first if needed to help it process evenly.

Tapioca flour: stir it in after blending, as directed, rather than adding it with the other ingredients. It helps the filling hold together inside the wrapper.

Wrapping neatly

Filling: use about a teaspoon per wrapper, taking care not to overfill it. Too much mixture can make the wrapper difficult to close.

Seal: fold and press the wrapper snugly around the filling. The recipe does not specify a folding pattern, so use a simple secure shape that keeps the filling enclosed.

Steaming to doneness

Timing: steam for 12–15 minutes, as the method directs. The dumplings should be hot through, with the filling cooked and firm rather than raw or soft in the centre.

Arrangement: leave a little space between dumplings so steam can circulate. If making several batches, keep the finished ones covered while the rest cook.

Choosing the toppings

Carrot: grated carrot makes a bright, mild topping that sits easily on the wrapped dumplings.

Mushroom and crab sticks: finely chopped mushroom or small pieces of crab stick offer other topping options. Add only a little so the topping stays in place during steaming.

Serving the dumplings

Serve the dumplings warm with a dipping sauce of your choice, as suggested in the recipe. A crisp salad or lightly cooked vegetables can add freshness alongside them.

Because the filling is seasoned with soy sauce, fish sauce and salt, taste any accompanying sauce before adding extra seasoning at the table.

Recipe notes & tips

• Cut the chicken into small pieces before adding it to the food processor.
• Blend until the filling is evenly pasty so each dumpling has a consistent texture.
• Keep the wrappers covered while filling them so they do not dry out.
• Use a level teaspoon of filling if your wrappers are small.
• Arrange dumplings with room between them in the steamer.
• Check that the centre of a dumpling is cooked before serving the batch.

Variations

• Add ginger: blend a little minced ginger with the chicken and prawns for a warmer flavour.
• Use extra spring onion: mix more sliced spring onion into the filling for a greener, sharper taste.
• Choose one topping: use carrot, mushroom or crab stick on each dumpling rather than combining them.
• Make a dipping sauce: serve with a soy-based sauce alongside the dumplings.
• Change the protein: replace some chicken with extra prawns, keeping the filling quantity similar.

Common mistakes to avoid

• Overfilling wrappers: they can be hard to seal, so use about a teaspoon of filling.
• Skipping the paste texture: coarse chunks may make the filling uneven, so blend until it resembles a paste.
• Adding flour too early: the method adds it after blending, so mix it in with the spring onion afterwards.
• Crowding the steamer: dumplings may cook unevenly, so leave space for steam to circulate.
• Guessing the cooking time: steam for 12–15 minutes and check that the filling is cooked through.

How to store

Refrigerate cooked dumplings in a covered container and eat within 2 days. Reheat until piping hot throughout, preferably by steaming; avoid leaving them at room temperature for extended periods.

Frequently asked questions