Dim sum at home? Yes, you can, and no, you don’t need a restaurant kitchen. These small bites deliver big flavor, quick wins, and a smug sense of accomplishment. Grab your steamer (or a pot with a rack), queue the playlist, and let’s turn your kitchen into a mini teahouse.
You’ll find easy shortcuts, freezer-friendly tips, and plenty of wow moments. Ready to impress your taste buds and your group chat? Let’s dim sum.
1. Silky Har Gow Shrimp Dumplings
Har gow look fancy, but you can nail them at home with a bit of practice. They’re all about a springy shrimp filling wrapped in a translucent, slightly chewy skin. The payoff: bite-sized ocean sweetness that screams “I made this!”
Key Points
- Dough: Combine wheat starch and tapioca starch with hot water and oil for that signature translucence.
- Filling: Chopped shrimp, a little pork fat or neutral oil, ginger, white pepper, and a pinch of sugar.
- Texture Trick: Roughly chop half the shrimp and smack the other half into a paste for bounce.
Steam on parchment or cabbage leaves to prevent sticking. Serve with a light soy-vinegar dip. Perfect for when you want something elegant but still weeknight doable.
2. Juicy Siu Mai Open-Faced Dumplings
Siu mai deliver meatiness without heaviness, and they look adorable with a pop of roe on top. They’re forgiving too—store-bought wonton wrappers make life easy. You get juicy pork-shrimp flavors in tidy, steamy bundles.
Tips
- Filling Ratio: About 70% ground pork to 30% chopped shrimp, plus soy, Shaoxing wine, ginger, and sesame oil.
- Binder: A spoon of cornstarch gives that bouncy structure.
- Finish: Top with minced carrot or tobiko for color.
Steam till firm and glossy. Serve with chili crisp or a dab of hot mustard. Great when you want maximum flavor with minimal folding drama.
3. Crispy Turnip Cake (Lo Bak Go)
This is the dim sum sleeper hit: tender-savory inside, pan-crisp on the outside. You’ll grate daikon, mix with rice flour, then stud with umami bits. Slice, pan-sear, and boom—brunch hero status.
Flavor Boosters
- Add-ins: Diced Chinese sausage (lap cheong), dried shrimp, and shiitake mushrooms.
- Texture Balance: Cook the daikon to remove wateriness before mixing with rice flour.
- Steam First: Steam the loaf, cool completely, then slice and pan-sear.
Serve with soy sauce and a swipe of XO sauce. Perfect as a make-ahead appetizer for a crowd.
4. Golden Custard Buns (Liu Sha Bao)
Sweet meets salty in these fluffy buns with a molten eggy center. They’re a little extra but totally worth it—bite in and the filling flows. Yes, they’re as dramatic as they sound.
Materials
- Dough: Milk-enriched bun dough for softness.
- Filling: Salted egg yolk, butter, milk powder, sugar, and condensed milk.
- Chill First: Freeze the filling into balls so wrapping stays neat.
Steam until puffed and glossy. Serve warm for that lava moment. Ideal for dessert or whenever you crave a sweet-salty treat, FYI.
5. Shrimp Rice Noodle Rolls (Cheung Fun) Without A Special Pan
Soft, slippery rice rolls cradling sweet shrimp? Sign me up. You can make these with a regular skillet and a thin batter—no restaurant steamer tray needed. The texture lands right between delicate and satisfying.
How-To
- Batter: Rice flour, tapioca starch, wheat starch, water, a touch of oil, and salt.
- Steam: Pour a thin layer into an oiled tray or skillet, scatter shrimp, steam until set, then roll with a spatula.
- Sauce: Light soy, sugar, water, and a drop of sesame oil.
Top with scallions and toasted sesame. Great for brunch or that “I want something silky” mood.
6. Char Siu Bao (BBQ Pork Buns), Fluffy And Hands-Off
These cloud-like buns hide sweet-savory BBQ pork inside. You’ll knead once, then let time and yeast do the heavy lifting. The payoff is pillowy buns that taste like a warm hug.
Tips
- Filling: Dice char siu and simmer with oyster sauce, soy, sugar, and cornstarch slurry until glossy.
- Dough: Use a milk bread approach with a tangzhong for extra fluff.
- Steam Right: Keep space between buns; cover lid with a towel to prevent drips.
Serve hot or freeze and re-steam. Perfect for meal prep and late-night snacking, IMO.
7. Crispy-Skinned Turnover: Ham Sui Gok (Fried Glutinous Dumplings)
When you crave crunch and chew, ham sui gok delivers. The shell fries to a delicate blister, while the inside stays slightly sticky. The filling leans savory and aromatic—total texture party.
Key Points
- Dough: Glutinous rice flour with hot water and a little sugar for light sweetness.
- Filling: Minced pork, shallot, five-spice, and a splash of soy.
- Fry Smart: Medium heat to puff without over-browning, then bump heat to finish.
Serve immediately with chili oil. Best for game day or when you want that “where have these been all my life?” effect.
8. Scallion Pancakes With All The Flaky Layers
Scallion pancakes require no yeast and bring the crunch. You’ll make a simple dough, roll, coil, and roll again for endless layers. Dip, tear, repeat—these disappear fast.
Layer Strategy
- Dough: Hot-water dough for tenderness.
- Oil Paste: Oil with flour and salt brushed between layers locks in flake.
- Cook: Medium heat in a slick of oil; press gently to encourage layers.
Serve with black vinegar-soy dip. Awesome alongside soups or as a starter that screams “I’ve got skills.”
9. Sticky Rice Lotus Leaf Packets (Lo Mai Gai)
These little parcels smell like heaven when they steam. You get sticky rice saturated with savory juices and surprise bites of chicken, mushroom, and sausage. Opening the leaf feels like unwrapping a delicious present.
Assembly
- Rice Prep: Soak glutinous rice, then par-cook or steam until almost done.
- Filling: Chicken thigh, lap cheong, shiitake, dried shrimp, soy, oyster sauce, and a pinch of sugar.
- Wrap: Use soaked lotus leaves (or parchment if you must), then steam until everything melds.
Great for make-ahead lunches or impressive appetizer platters. The aroma alone will flex on your neighbors, seriously.
10. Cantonese Egg Tarts (Dan Tat) With Shatter-Crisp Pastry
Finish your dim sum spread with a sunny bite. Dan tat combine a flaky shell with silky custard—simple ingredients, big payoff. They vanish the second they hit the table.
Pro Moves
- Crust Options: Shortcut puff pastry or a classic rough puff for superior flakes.
- Custard: Egg, sugar, hot water syrup, and evaporated milk, strained for silkiness.
- Bake: High heat to set the pastry, then lower to set the custard without splitting.
Serve slightly warm for peak fragrance. Perfect closer to your DIY dim sum feast and a guaranteed crowd-pleaser.
There you go—10 Chinese dim sum appetizers you can absolutely make at home without losing your weekend. Mix and match a few, prep some fillings ahead, and flex your newfound skills whenever the craving hits. Invite friends or keep it all for yourself; I won’t judge.