Chinese Dim Sum Sampler With Dumplings, Har Gow, Siu Mai, and Bao

Quick Recipe Version (TL;DR)

• Yield: Serves 6 (about 12 steamed pork & chive dumplings, 12 shrimp har gow, 12 veggie siu mai, 8 char siu bao)
• Prep Time: 2 hours 10 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 55 minutes

Quick Ingredients

• For steaming/serving: 2 large bamboo steamers (or 1 steamer used in batches), parchment liners or napa cabbage leaves
• Pork & chive dumplings: 12 oz (340 g) ground pork, 1 1/2 cups (45 g) Chinese chives (cut into 1/4-inch pieces), 2 cloves garlic, 2 tsp grated ginger, 2 tbsp soy sauce, 1 tbsp Shaoxing wine (or dry sherry), 1 tbsp toasted sesame oil, 1 tsp sugar, 1/2 tsp kosher salt, 1/4 tsp white pepper, 1 tbsp cornstarch, 3 tbsp water, 24 round dumpling wrappers (3 1/2-inch)
• Shrimp har gow: 12 oz (340 g) raw shrimp, 1/2 cup (60 g) bamboo shoots, 2 tsp grated ginger, 1 tbsp finely sliced scallion, 1 1/2 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tsp sugar, 1/2 tsp kosher salt, 1/4 tsp white pepper, 2 tsp cornstarch; dough: 1 cup (160 g) wheat starch, 1/2 cup (60 g) tapioca starch, 1/2 tsp kosher salt, 3/4 cup (180 ml) boiling water, 2 tbsp neutral oil
• Veggie siu mai: 6 oz (170 g) firm tofu, 1 1/2 cups (120 g) finely chopped shiitake mushrooms, 1 cup (70 g) finely shredded napa cabbage, 1/2 cup (70 g) grated carrot, 1/2 cup (65 g) chopped water chestnuts, 2 tbsp sliced scallion, 2 tsp grated ginger, 1 1/2 tbsp soy sauce, 1 tbsp vegetarian oyster sauce (mushroom stir-fry sauce), 1 tbsp toasted sesame oil, 1 tbsp cornstarch, 12 square wonton wrappers, 12 frozen peas (optional topping)
• Char siu bao: dough: 3 cups (390 g) all-purpose flour, 2 1/4 tsp (7 g) instant yeast, 1/4 cup (50 g) sugar, 1 tsp baking powder, 3/4 cup (180 ml) warm milk (100°F/38°C), 1/4 cup (60 ml) warm water (100°F/38°C), 2 tbsp neutral oil, 1 tsp rice vinegar, 1/2 tsp kosher salt; filling: 12 oz (340 g) char siu (store-bought or homemade), 2 tbsp neutral oil, 1/2 cup (80 g) finely diced yellow onion, 2 cloves garlic, 1/3 cup (80 ml) chicken stock, 3 tbsp hoisin sauce, 2 tbsp soy sauce, 1 tbsp oyster sauce, 2 tbsp sugar, 1 tsp toasted sesame oil, 1 tbsp cornstarch + 2 tbsp water
• Dipping sauces: 1/3 cup (80 g) chili crisp; black vinegar dip: 1/4 cup (60 ml) Chinkiang black vinegar, 2 tbsp soy sauce, 1 tsp sugar, 1 tbsp finely julienned ginger; soy dip: 1/4 cup (60 ml) soy sauce, 2 tbsp water, 1 tsp toasted sesame oil, 2 tbsp sliced scallion

Do This

• 1. Set up a bamboo steamer over a wok/pot with 1 1/2 inches of water; cut parchment liners (or use napa leaves).
• 2. Mix pork & chive filling, wrap 24 dumplings, and keep covered.
• 3. Make har gow filling; mix har gow dough with boiling water, rest 10 minutes, then wrap 12 har gow.
• 4. Mix veggie siu mai filling, shape into 12 siu mai in wonton wrappers.
• 5. Make char siu filling (thicken to glossy); mix bao dough, proof 60–75 minutes, fill and shape 8 buns.
• 6. Stir together the black vinegar dip and soy dip; set out chili crisp.
• 7. Steam in batches: har gow 6–7 min, siu mai 7–8 min, pork dumplings 8–10 min, bao 12 min; arrange in bamboo-steamer “sampler” style with sauces.

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Why You’ll Love This Recipe

• You get a full dim sum “sampler basket” experience at home, with four different dumplings/buns and three classic dips.
• Every component is approachable: you can use store-bought wrappers where it makes sense, and the steps are broken down clearly.
• It’s designed for batching: steamers run continuously, and you can prep fillings ahead for a smoother cooking day.
• The flavors hit all the notes: juicy pork and chives, sweet shrimp, savory veggie bites, and fluffy bao with saucy char siu.

Grocery List

• Produce: Chinese chives, fresh ginger, garlic, scallions, napa cabbage, carrot, yellow onion
• Dairy: Milk
• Protein/Seafood: Ground pork, raw shrimp, firm tofu, char siu (Chinese BBQ pork; store-bought or homemade)
• Pantry: Round dumpling wrappers (3 1/2-inch), square wonton wrappers, wheat starch, tapioca starch, cornstarch, all-purpose flour, instant yeast, sugar, baking powder, soy sauce, hoisin sauce, oyster sauce (or vegetarian oyster sauce), Shaoxing wine (or dry sherry), toasted sesame oil, neutral oil, Chinkiang black vinegar, chili crisp, chicken stock

Full Ingredients

Steamer Setup and Serving

• 1 to 2 bamboo steamers (10-inch works well)
• 1 wok or wide pot that your steamer can sit on securely
• Water (enough for about 1 1/2 inches / 4 cm depth in your wok/pot)
• 2 to 3 sheets parchment paper, cut into steamer rounds and poked with holes (or 6 to 8 napa cabbage leaves)
• 3 small ramekins for dipping sauces

Steamed Pork and Chive Dumplings (24 pieces)

• 12 oz (340 g) ground pork (20% fat preferred for juiciness)
• 1 1/2 cups (45 g) Chinese chives (garlic chives), cut into 1/4-inch (6 mm) pieces
• 2 cloves garlic, finely grated or minced
• 2 tsp finely grated fresh ginger
• 2 tbsp (30 ml) soy sauce
• 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
• 1 tbsp (15 ml) toasted sesame oil
• 1 tsp (4 g) sugar
• 1/2 tsp (3 g) kosher salt
• 1/4 tsp white pepper (or black pepper)
• 1 tbsp (8 g) cornstarch
• 3 tbsp (45 ml) water
• 24 round dumpling wrappers (about 3 1/2-inch / 9 cm)

Shrimp Har Gow (12 pieces)

• Filling
• 12 oz (340 g) raw shrimp, peeled, deveined, and patted dry
• 1/2 cup (60 g) bamboo shoots, finely minced
• 2 tsp finely grated fresh ginger
• 1 tbsp finely sliced scallion (green part)
• 1 1/2 tbsp (22 ml) soy sauce
• 1 tbsp (15 ml) toasted sesame oil
• 1 tsp (4 g) sugar
• 1/2 tsp (3 g) kosher salt
• 1/4 tsp white pepper
• 2 tsp (6 g) cornstarch
• Dough
• 1 cup (160 g) wheat starch
• 1/2 cup (60 g) tapioca starch
• 1/2 tsp (3 g) kosher salt
• 3/4 cup (180 ml) boiling water (212°F/100°C)
• 2 tbsp (30 ml) neutral oil (avocado, canola, or vegetable)

Veggie Siu Mai (12 pieces)

• 6 oz (170 g) firm tofu, pressed and crumbled very finely
• 1 1/2 cups (120 g) shiitake mushrooms, stems removed and caps finely chopped
• 1 cup (70 g) napa cabbage, finely shredded
• 1/2 cup (70 g) carrot, grated on the small holes of a box grater
• 1/2 cup (65 g) water chestnuts, finely chopped
• 2 tbsp sliced scallion
• 2 tsp finely grated fresh ginger
• 1 1/2 tbsp (22 ml) soy sauce
• 1 tbsp (15 ml) vegetarian oyster sauce (mushroom stir-fry sauce)
• 1 tbsp (15 ml) toasted sesame oil
• 1 tbsp (8 g) cornstarch
• 12 square wonton wrappers (about 3 1/2-inch / 9 cm)
• 12 frozen peas (optional, for the classic “top dot”)

Fluffy Char Siu Bao (8 buns)

• Filling
• 12 oz (340 g) char siu (Chinese BBQ pork), diced into 1/4-inch (6 mm) pieces
• 2 tbsp (30 ml) neutral oil
• 1/2 cup (80 g) yellow onion, finely diced
• 2 cloves garlic, minced
• 1/3 cup (80 ml) chicken stock
• 3 tbsp (45 g) hoisin sauce
• 2 tbsp (30 ml) soy sauce
• 1 tbsp (15 ml) oyster sauce
• 2 tbsp (25 g) sugar
• 1 tsp (5 ml) toasted sesame oil
• 1 tbsp (8 g) cornstarch
• 2 tbsp (30 ml) water
• Dough
• 3 cups (390 g) all-purpose flour, plus more for dusting
• 2 1/4 tsp (7 g) instant yeast
• 1/4 cup (50 g) sugar
• 1 tsp (4 g) baking powder
• 3/4 cup (180 ml) warm milk (100°F/38°C)
• 1/4 cup (60 ml) warm water (100°F/38°C)
• 2 tbsp (30 ml) neutral oil
• 1 tsp (5 ml) rice vinegar (helps keep the steamed buns bright and tender)
• 1/2 tsp (3 g) kosher salt
• 8 parchment squares (about 3-inch / 8 cm), one per bun

Dipping Sauces (3 options)

• Chili crisp: 1/3 cup (80 g) chili crisp (store-bought), served as-is
• Black vinegar dip: 1/4 cup (60 ml) Chinkiang black vinegar, 2 tbsp (30 ml) soy sauce, 1 tsp (4 g) sugar, 1 tbsp julienned fresh ginger
• Simple soy-scallion dip: 1/4 cup (60 ml) soy sauce, 2 tbsp (30 ml) water, 1 tsp (5 ml) toasted sesame oil, 2 tbsp thinly sliced scallion

Step-by-Step Instructions

Step 1: Set up your steamer station

Add enough water to your wok or wide pot to reach about 1 1/2 inches (4 cm) deep. Bring to a boil over high heat, then reduce to maintain a steady, vigorous simmer.

Line your bamboo steamer baskets with parchment rounds (poke holes to let steam through) or napa cabbage leaves. This prevents sticking and also adds a nice aroma.

Important: Keep the water level below the bottom of the steamer. You want steam, not boiling water touching the food.

Step 2: Make and wrap the pork and chive dumplings

In a medium bowl, combine the ground pork, chives, garlic, ginger, soy sauce, Shaoxing wine, sesame oil, sugar, salt, white pepper, cornstarch, and water. Mix vigorously with a spoon or chopsticks for 60–90 seconds, until the mixture looks slightly sticky and cohesive (this helps it stay juicy).

Place a dumpling wrapper in your palm. Add 2 tsp filling in the center. Dip a finger in water and lightly wet the wrapper edge. Fold into a half-moon and pleat to seal (or simply press firmly to seal if you’re keeping it simple). Set dumplings on a parchment-lined tray and cover with a barely damp towel while you work.

You’ll make 24 dumplings. Refrigerate if your kitchen is warm (keep them covered so wrappers don’t dry out).

Step 3: Make the shrimp har gow filling and dough

Filling: Chop half the shrimp into small chunks (about 1/4-inch / 6 mm) and mince the other half into a paste (this mix gives you the classic bouncy texture with visible shrimp pieces). In a bowl, combine shrimp, bamboo shoots, ginger, scallion, soy sauce, sesame oil, sugar, salt, white pepper, and cornstarch. Stir until tacky. Refrigerate 15 minutes (cold filling is easier to wrap).

Dough: In a heatproof bowl, whisk wheat starch, tapioca starch, and salt. Pour in the boiling water and stir quickly with chopsticks or a sturdy spoon until shaggy. Add the neutral oil and carefully knead (once cool enough to handle) for 2–3 minutes until smooth. Cover and rest 10 minutes.

Divide dough into 12 equal pieces. Keep dough covered at all times; it dries quickly.

Step 4: Shape and wrap the har gow

Work with one dough piece at a time, keeping the rest covered. Roll it into a ball, then press into a disk. Place between two sheets of parchment or plastic wrap and roll into a thin circle about 3 1/2 inches (9 cm) wide. Aim for thinner edges and a slightly thicker center.

Add 1 1/2 tsp shrimp filling. Fold into a half-moon and pleat along the top edge (classic har gow pleats), then pinch to seal. Place on parchment in the steamer tray and cover lightly while you finish.

If you’re new to har gow, don’t worry about perfect pleats; the key is a tight seal.

Step 5: Make and form the veggie siu mai

Wrap the shredded napa cabbage in a clean kitchen towel and squeeze firmly to remove excess moisture. This prevents watery filling.

In a bowl, mix crumbled tofu, chopped mushrooms, squeezed cabbage, grated carrot, water chestnuts, scallion, ginger, soy sauce, vegetarian oyster sauce, sesame oil, and cornstarch.

To form siu mai: Hold a wonton wrapper in your hand like a little cup. Add about 1 tbsp filling. Use a spoon to press the filling down, then gently squeeze the wrapper around it so the top stays open and the sides form a “cup.” Flatten the bottom so it can stand upright. Top each with a frozen pea if using.

Step 6: Cook the char siu filling and make fluffy bao dough

Char siu filling: Heat 2 tbsp neutral oil in a small saucepan over medium heat. Add onion and cook 4 minutes, stirring, until softened. Add garlic and cook 30 seconds. Stir in stock, hoisin, soy sauce, oyster sauce, sugar, and sesame oil. Bring to a simmer.

Mix cornstarch with water in a small bowl, then stir into the simmering sauce. Cook 45–60 seconds until thick, glossy, and able to coat the pork. Stir in diced char siu and remove from heat. Spread on a plate to cool to room temperature (warm filling can melt the dough and make shaping harder).

Bao dough: In a large bowl, whisk flour, instant yeast, sugar, baking powder, and salt. Add warm milk, warm water, neutral oil, and rice vinegar. Stir until shaggy, then knead 8 minutes by hand (or 6 minutes in a stand mixer on low) until smooth and elastic. If it feels sticky, dust with 1 tbsp flour at a time as needed.

Cover and let rise in a warm spot (75–80°F / 24–27°C) for 60–75 minutes, until doubled in size.

Step 7: Shape the bao and mix dipping sauces

Shape bao: Punch down the risen dough. Divide into 8 equal pieces (about 90 g each). Roll each into a ball, then flatten into a 4-inch (10 cm) disk with the edges slightly thinner than the center. Add 1 1/2 tbsp cooled char siu filling in the center. Pleat and pinch to seal at the top (or gather like a drawstring). Place each bun seam-side down on a parchment square. Cover and rest 15 minutes while the steamer heats.

Dipping sauces: In small bowls, mix:

• Black vinegar dip: black vinegar + soy sauce + sugar + ginger
• Soy-scallion dip: soy sauce + water + sesame oil + scallion
• Chili crisp: spoon into a ramekin and serve as-is

Step 8: Steam in batches and build the bamboo-steamer sampler

Keep your steamer at a steady simmer (water steaming actively). Work in batches so pieces have space; overcrowding can cause sticking and uneven cooking. Steaming happens at about 212°F (100°C) once the steam is flowing.

Steam times (covered):

• Har gow: 6–7 minutes, until wrappers turn slightly translucent and shrimp is opaque
• Veggie siu mai: 7–8 minutes, until hot throughout and wrappers look glossy
• Pork & chive dumplings: 8–10 minutes, until pork is cooked through (160°F/71°C in the center if you temp-check)
• Char siu bao: 12 minutes, then turn off heat and let sit 2 minutes with the lid cracked open slightly (prevents buns from wrinkling/collapsing)

Sampler presentation: Line each bamboo steamer basket, then arrange dumplings in quadrants: a cluster of har gow, a cluster of siu mai, a cluster of pork & chive dumplings, and a few bao in a second basket (or steam bao last and swap them in). Serve immediately with ramekins of chili crisp, black vinegar dip, and soy-scallion dip on the side.

Pro Tips

• Prevent sticking: Parchment with holes (or napa leaves) is your best friend. Lightly oil parchment only if needed; most dumplings release well when fully steamed.
• Keep wrappers covered: Dumpling and wonton wrappers dry out quickly. Work with 6 at a time and keep the rest under a barely damp towel.
• Cold filling, cleaner wrapping: Refrigerate fillings 15–20 minutes if they feel soft. This makes shaping neater and reduces leaks.
• Don’t let the steamer run dry: Check water level between batches and add boiling water as needed to keep the steam strong.
• Bao texture tip: The 2-minute rest after steaming with the lid slightly ajar helps keep buns fluffy and smooth.

Variations

• Shortcuts for busy days: Use store-bought dumpling wrappers and wonton wrappers (as written), and buy char siu from a Chinese barbecue counter to focus your time on steaming and shaping.
• Spicy shrimp har gow: Add 1 tsp chili crisp (or 1/2 tsp chili oil) to the shrimp filling for gentle heat.
• Mushroom-forward siu mai: Swap half the tofu for extra finely chopped shiitake or cremini mushrooms (same total volume), and add 1 tsp dark soy sauce for deeper color.

Storage & Make-Ahead

Refrigerate (cooked): Store steamed dumplings and buns in airtight containers for up to 3 days. Re-steam from cold until hot: har gow 3–4 minutes, siu mai 4–5 minutes, pork dumplings 5–6 minutes, bao 6–7 minutes.

Freeze (best method): Freeze uncooked dumplings/siu mai/har gow on a parchment-lined tray until solid (about 2 hours), then transfer to a freezer bag and freeze up to 2 months. Steam from frozen, adding time: har gow 9–10 minutes, siu mai 10–11 minutes, pork dumplings 12–13 minutes.

Make-ahead fillings: All fillings can be made 24 hours ahead and refrigerated. Bao dough is best made the day of, but you can make the char siu filling 2 days ahead.

Nutrition (per serving)

Approximate, per 1/6 of the recipe (varies by wrapper brand and char siu): 690 calories; 33 g protein; 86 g carbohydrates; 24 g fat; 5 g saturated fat; 5 g fiber; 15 g sugar; 1650 mg sodium.