These fresh, easy versions of dim sum standouts can be made together for a casual but festive feast, or individually, as great little hors d'oeuvres or appetizers.
Instead of the traditional ground pork, these potstickers are stuffed with finely chopped mushrooms, giving them a rich, earthy flavor.
Foil-wrapped Ginger Chicken
The brown sugar and soy sauce marinade tenderizes the meat and cooks down into a sticky, deliciously savory sauce.
Spicy Rice Balls
Often known as "porcupine balls," these dumplings aren't common on dim sum carts, but their intense flavor and easy preparation made them a hit in our test kitchen.
Pork and Shrimp Dumplings ( Shu Mai)
Shu mai typically have flattened pleats, but you can also leave them unflattened if you want a star shape.
Naked Shrimp and Chive Dumplings
These simple dumplings are just the filling, no wrapper. Serve with soy sauce, ponzu (Japanese citrus sauce), or other dipping sauce.
Egg yolk, sugar, and milk make a pleasingly dense filling for the light-as-air filo shells.
Just fill and seal, or roll into balls
HOW TO STEAM DIM SUM
Measure your steamer basket and choose a pot with a diameter at least 2 in. wider. To keep dumplings from sticking, cut a circle of parchment paper 1 in. smaller in diameter than the basket (so steam can flow up around the edges) and fit it in. Pour enough water into pot to come 1 in. up side and bring to a boil over high heat. Fill basket with dim sum first, then set it in the pot. Cover and cook, adding hot water as needed.