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Dim Sum

 Pond Lady
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Make It

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  • To make the dumpling dough, sift flour into a bowl, then slowly pour in the water and mix to a firm dough. Knead till smooth and soft, then cover with a damp cloth and set aside for 25-30 minutes.
  • For the filling, combine prawns or shrimp, mushrooms, pork and onion. Make sure all is chopped very finely. Add egg, sesame oil, sugar, salt, soy sauce, oyster sauce, cornstarch and 5 spice powder if using; mix thoroughly.
  • For the dip, mix together the red chili oil, light soy sauce, 1 tsp. chopped garlic and finely chopped scallions. Mix all ingredients in a small bowl. Lightly dust the work surface with flour. Knead and roll dough into a long sausage about 1” in diameter. Cut the sausage into about 80—90 small pieces and flatten each piece with the palm of your hand. Using a rolling pin, roll out each piece into a thin pancake about 2 1/2” in diameter.
  • Place about 1 1/2 Tbsp. of the filling in the center of each pancake and fold into a half-moon shaped pouch. Pinch the edges firmly so that the dumpling is tightly sealed. Makes about 30 dumplings.
  • Shallow Frying: Heat 3 Tbsp. oil in a wok. Place dumplings in rows in the oil and fry over a medium heat for 2-3 minutes.
  • Steaming: Place the dumplings on a bed of lettuce leaves in the rack of a bamboo steamer and steam for 10-12 minutes on a high heat. Serve hot with dip sauce.

Special Equipment Needed


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