Dim Sum

20 Jan

Lately, my wild Saturday nights have included cooking something super delicious that I’ve never made before. This past weekend, I tackled dim sum. The menu included pork dumplings, scallion pancakes, pork buns, and fried rice.

I made more food than five people could handle (75 dumplings and 24 pork buns), so I didn’t even cook the scallion pancakes or serve the fried rice (but that’s what leftovers are for, right?).

Everything was a hit and I can honestly say that I would eat these pork dumplings everyday if I could—and still might!

What’s up for next Saturday? Bacon cupcakes. Stay posted.

Pork Dumplings (makes 74 dumplings)


3 1/2 cups flour
1 cup water


1 1/2 lbs ground pork
1/2 cup soy sauce
2 Tbsp. minced ginger
2 Tbsp. diced scallions

Mix the flour and water together to form dough. Knead the dough on a floured surface for about two minutes. Roll out the dough to be less than 1/8″ thick and cut out your dumpling rounds with a cookie cutter that is about 3.5″ in diameter. Dust the finished rounds with flour and store on a floured baking sheet.

Meanwhile, mix the ground pork, soy sauce, scallions, and ginger together in a bowl.

To form the dumplings, place 2 tsp. of pork (about 0.3 ounces, if you have a scale) on each dough round. Pinch together the sides to form the dumpling. Cook the dumplings by dropping them in boiling water and stirring. The finished dumplings will float to the top (takes about 5 minutes).

Pork buns

Pork Buns (makes 24)


6 cups flour
1 3/4 cups water at 110 degrees
1 packet dry yeast


1 lb pork loin
4 Tbsp. soy sauce
1 tsp. sesame oil
1 Tbsp. brown sugar
1 Tbsp. cornstarch

To make the dough, dissolve the yeast in the warm water for 10 minutes. Mix this water with the flour to form the dough. Knead the dough on a floured surface for two minutes. Place the ball of dough in a nonstick bowl and cover with a damp towel. Let sit for two hours in a cool place while the dough rises.

Cut the pork loin into 1/2-strips and combine with 2 Tbsp. soy sauce and the sesame oil. Let the pork marinate for a few hours.

Preheat the oven to 350 degrees. Place the marinated pork strips on a baking sheet and bake the pork until the edges are sizzling and brown. Dice this cooked pork. Meanwhile, in a saucepan, combine 1 cup of water, 2 Tbsp. soy sauce, and the brown sugar and bring to a boil. After two minutes of boiling, dissolve the cornstarch in cold water (a tiny bit) and add to the pan. The sauce should thicken. Add this sauce to your cooked pork cubes.

Divide the dough into 24 equal pieces (a scale may help). Flatten each piece into a circle. Add about 2 Tbsp. of pork (~5 cubes) to the center of each circle. Enclose the meat in the dough and pinch the sides to close.

Steam the buns for 10 minutes.


One Response to “Dim Sum”

  1. Lianne January 23, 2011 at 6:22 pm #

    Pork dumplings look delicious! Was there soup on the inside?!!!

    Glad that your blog is back and running! Hope you both are well 🙂

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