Dim sum with three fillings

    Serves: 20
    Cooking Time: 20 mins plus 2 hours for chilling


    • PASTRY

    • 250g cake flour
    • 170ml (2/3 cup) hot water
    • 80ml (1/3 cup) cold water

    • 180g shrimps, peeled and finely diced
    • salt and freshly ground black pepper, to taste
    • 2,5ml (½ tsp) sugar
    • 10ml (2 tsp) cornflour
    • 1 carrot, blanched and diced

    • 200g minced pork
    • 200g prawns, cubed
    • 2 fresh shiitake mushrooms
    • 50g fresh bamboo shoots
    • salt and white pepper, to taste
    • 15ml (1 tbsp) cornflour
    • 1 large egg
    • 5ml (1 tsp) sesame oil

    • 600g pork mince
    • 5ml (1 tsp) crushed garlic
    • 5ml (1 tsp) soy sauce
    • 2,5ml (½ tsp) salt
    • 10ml (2 tsp) sesame oil
    • 5ml (1 tsp) cornflour
    • soy sauce and balsamic vinegar, to serve



    For the pastry, place the flour on a working surface and slowly incorporate the water to form a dough. Knead until smooth.


    Make each filling in a separate bowl by simply mixing all the ingredients together until well combined. Refrigerate for 2 hours.


    To assemble the dim sum, roll the dough into a long cylinder shape and divide it into 20 equal portions.


    Flatten a piece of dough into an oval disc with a knife, place 5ml (1 tsp) filling on top, then seal up tightly. Shape as desired and repeat for each piece of dough.


    Arrange the dumplings in a greased steamer and cook for 6 minutes on high heat. Serve hot with soy sauce and balsamic vinegar for dipping.


    If you’re in a hurry you can use the filling immediately, but it is better if chilled first. If fresh shiitake mushrooms are not available, use the dried version, but soak them first to rehydrate.

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    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com