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Steamed Dim Sum and Dipping Sauce

Dim Sum and Dipping Sauce

Preparing Steamed Dim Sum requires patience as it takes time to fill and crimp each one. Prepare a batch in advance and freeze – your family will thank you! This freezer friendly recipe for Steamed Dim Sum and Dipping Sauce is worth the effort for a delicious and spicy main dish or appetizer filled with shiitake mushrooms, veal, and vegetables.

  • Duration
  • Cook Time
  • Prep Time
  • 70Servings



  • 1⁄4 cup dried shiitake mushrooms
  • 2⁄3 cup shredded cabbage
  • 1 small onion, finely minced
  • 1 1⁄2 cups grated carrots (about 1 large or 2 small)
  • 3 green onions, thinly sliced
  • 1⁄2 tablespoon minced garlic (about 2 medium cloves)
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons minced fresh cilantro
  • 2 eggs, beaten
  • 2 tablespoons soy sauce
  • 1⁄4 teaspoon salt
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch
  • 1⁄2 teaspoon ground black pepper
  • 1-1 1⁄2 teaspoons sriracha or hot red pepper sauce
  • 1 pound ground veal


  • 2 packages round won ton wrappers
  • 1-2 egg yolks, beaten
  • 5-6 large cabbage leaves

Soy Dipping Sauce:

  • 1⁄3 cup soy sauce
  • 1 scallion, thinly sliced
  • 1 teaspoon minced or grated ginger
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil


1. Soak mushrooms for 30 minutes in a small bowl. Drain and chop mushrooms, reserving 1 tablespoon mushroom water for later use. 

2. In a large bowl, combine the soaked mushrooms, reserved mushroom water, and all remaining ingredients. Mix thoroughly, breaking up the meat, so it is well mixed with the seasonings.  

3. Fill and pleat dumplings by lining a large baking sheet with parchment paper and dust lightly with flour. Hold 1 wrapper in the palm of your hand. Using a fingertip dipped in egg yolk, gently wet around edge of wrapper. Place 1 teaspoon of filling in center of wrapper, then fold wrapper in half without sealing edges. Hold open-side up between thumb and fingers (use spoon to push down filling with other hand to keep edge of wrapper free of filling). 

4. Using thumb and forefinger of one hand, begin pinching edges of wrapper together while pushing 1 edge into tiny pleats with the thumb of the other hand. Continue pleating and pinching across the entire semicircle until wrapper is sealed. Place sealed dumpling on baking sheet and repeat with remaining wrappers and filling, placing dumplings in an even single layer (use extra sheets of parchment for additional layers of dumplings on baking sheet).* 

*Note: At this point, single layers of raw dumplings can be frozen. When frozen, dumplings can then be transferred to a freezer ziplock bag for storage. 

To Steam Dumplings:

1. Steam dumplings in large saucepan or wok, bring 1 1⁄2 inches water to boil over medium-high heat. Line a bamboo steamer with cabbage leaves to prevent sticking (try to lay the leaves flat) or on a metal steamer basket if using.

2. Arrange dumplings in a single layer, sealed edges up, on cabbage leaves in steamer. Cover, and set in pan. Water level should reach bottom of bamboo steamer, but not touch the cabbage leaves. 

 3. Steam until filling is firm and wrappers are slightly translucent, about 10-12 minutes. Carefully remove dumplings from the steamer and continue steaming remaining dumplings, replacing fresh cabbage leaves if needed and replenishing with more boiling water, if necessary. 

Dipping Sauce:

While dumplings are steaming, prepare dipping sauce by combining all ingredients together in a small bowl; whisk to blend. 

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Winter 2014 SUBSCRIBE NOW

Magazine Winter 2014