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6 dim sum recipes you need to try

Dim sums are some of the tastiest bite-sized dishes in Chinese cuisine; give them a shot at home - and don't forget to try our dim sum-inspired desserts in the end too!

PAN-FRIED BEEF DUMPLINGS
Makes: 4
Prep time: 40 mins
Cook time: 10-12 mins
Ingredients
20 gm Hong Kong flour 
60 gm minced beef
1 gm spring onion
5 gm celery, chopped
1 gm salt
1 gm sugar
10 ml sesame oil
Method
Mix flour with some water and knead to form a soft dough. Make flat moulds (2-inch wide), enough to hold 5gm of stuffing.
Mix the minced beef, spring onion and celery together. 
Marinate with salt and sugar, and set aside for 30 mins. 
Place the stuffing in the centre of the wrapper and gently fold the sides, forming a round shape. Steam for 5 mins.
Heat oil in a pan and fry for 5-7 mins till the base becomes light golden in colour.
Serve immediately.
CHICKEN AND SHRIMP FOIE GRAS X.O SIOMAI

Makes: 4
Prep time: 15 mins
Cook time: 10 mins
Ingredients
16 gm siomai wrapper
150 gm chicken thigh, boneless
30 gm prawn
10 gm black mushroom
10 gm carrot
1 gm salt
1 gm white pepper
1 gm sugar
10 ml corn oil
10 gm duck liver
5 ml X.O sauce
1 gm green tobiko
Method
Cut siomai wrapper into two-inch diameter circles.
Mince the chicken and prawn. Add salt and mushroom, followed by the remaining ingredients. Keep aside for 30 mins.
Stuff the wrappers with filling, fold into dim sum shapes, then brush with corn oil. Steam for 10 mins.
Garnish with duck liver, X.O sauce and green tobiko. Serve.
PRAWN DUMPLINGS

Makes: 4
Prep time: 30 mins
Cook time: 8 mins
Ingredients
50 gm crystal flour
20 gm potato starch
100 ml hot water
60 gm prawn
10 gm bamboo shoot
1 gm salt
1 gm sugar
Method
Mix flour and starch with water and knead a soft dough.
Shape 2-inch wide round wrappers, enough to hold 10 gm of stuffing. Cover and let rest for 20 mins.
Mince prawn and bamboo shoot. Add sugar and salt to taste.
Place 10 gm of the filling in the centre of the wrapper. Fold the sides to form a round dumpling.
Steam for 8 mins. Serve.
CRISPY SPRING ONION PANCAKE DUMPLINGS

Makes: 4
Prep time: 30 mins
Cook time: 15 mins
Ingredients
50 gm spring onion, chopped
1 gm white pepper
5 ml sesame oil
200 gm cake flour
100 gm butter
2 gm salt
500 ml cooking oil
Method
Mix spring onion with a little butter and pepper. Add sesame oil.
Mix cake flour with butter and knead to form a dough.
Shape into 10-inch round discs, and stuff with the spring onion filling.
Freeze for 15 mins, then deep-fry till golden and crispy.
Serve immediately.
SESAME RED BEAN BALLS DIM SUM

Makes: 4
Prep time: 30 mins
Cook time: 10-15 mins
Ingredients
300 gm glutinous rice flour
200 ml water
150 gm sugar
2 gm baking powder
40 gm red bean paste
20 gm sesame seeds
200 ml corn oil
Method
Mix the flour, water, sugar and baking powder together to form a dough.
Shape into 2-inch round discs, and stuff these with the red bean paste.
Shape the discs into balls and roll these in sesame seeds. Deep-fry in corn oil till golden brown. Serve.
FRIED TOFFEE BANANA DIM SUM

Makes: 4
Prep time: 5 mins
Cook time: 15 mins
Ingredients
100 gm self-raising flour
50 ml water
1 banana, cut into four
2 gm sesame seeds
200 ml corn oil
150 gm sugar
Vanilla ice cream, to serve
Method
Mix self-raising flour with water.
Coat the banana slices in flour and deep-fry till golden; set aside.
Heat some oil to melt sugar, then add fried banana slices. Sprinkle with sesame seeds.
Serve with vanilla ice cream on the side.