Dim Sim

Method

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1. Toss the cabbage with the salt and leave for 10 minutes. Squeeze it hard in a clean cloth to remove as much liquid as you can.

   Mark done Start 10 min timer

2. Mix the pork, cabbage, spring onions, ginger, soy sauce, sesame oil, cornflour and pepper in a bowl and stir in one direction for 2 minutes, until sticky and cohesive.

   Mark done Start 2 min timer

3. Put a heaped tablespoon of filling in the centre of a wrapper. Brush the edge with water, then gather the edges up around the filling and pinch them together at the top, leaving the top open like a small purse. Repeat with the rest.

   Mark done

4. Line a steamer with baking paper brushed with the oil and set the dim sims on it, not touching.

   Mark done

5. Steam over boiling water for 12 minutes, until the wrappers are translucent and the filling is cooked.

   Mark done Start 12 min timer

6. For a crisp base, fry the steamed dim sims in a little oil for 1 to 2 minutes on each side. Serve with soy and chilli sauce.

   Mark done Start 1 min timer

Chef’s Tips

• Squeeze the salted cabbage very dry. Wet filling tears the wrappers.
• Stir the filling in one direction until sticky. It gives a firm, springy texture.
• Do not overfill. Wrappers split when packed too full.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chilli in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Soy and chilli sauce
• Steamed rice
• Hot chips

Storage & Reheating

Keep steamed dim sims in the fridge up to 3 days. Freeze uncooked, on a tray then in a bag, for 2 months and steam from frozen for 15 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.