Okay, so I got this idea in my head to do a proper dim sum lunch at home. Not just grabbing takeout, but actually figuring out a menu and making a few things myself. Seemed like a fun project, you know?
Getting Started: The Plan
First off, I needed a plan. What dishes actually make up a good dim sum spread? I didn’t want to go completely crazy, maybe just three or four core items to start. I sat down and jotted down some thoughts.
- Siu Mai (Pork & Shrimp Dumplings): These are a must, right? Seemed like a good starting point.
- Har Gow (Shrimp Dumplings): Gotta have these too. Those pretty translucent wrappers looked tricky, though.
- Char Siu Bao (BBQ Pork Buns): Steamed ones. Always a crowd-pleaser.
- Maybe Spring Rolls?: Something crispy to balance the steamed stuff. Seemed easier than some other fried options.
So that was the target menu. Felt balanced enough. Steamed, a bit of richness from the pork buns, something crispy.
The Shopping Trip
Next step was hitting the Asian supermarket. This always takes longer than I think. Needed fresh shrimp, ground pork, shiitake mushrooms, water chestnuts, bamboo shoots, all the little bits for the fillings. Then the specialized stuff: wonton wrappers for the Siu Mai (cheated a bit there, didn’t make those from scratch first time), rice flour and tapioca starch for the Har Gow wrappers, BBQ pork for the buns (again, bought pre-made char siu to save some sanity).
Finding everything took some wandering around. Had to ask where the heck the tapioca starch was hiding. Finally got it all, plus some essentials like soy sauce, sesame oil, oyster sauce.
Prep Work Begins
Saturday afternoon was designated prep time. This is where the real work started.
Fillings first: Chopped shrimp, mixed it with pork, water chestnuts, mushrooms, seasonings for the Siu Mai. Made a separate shrimp and bamboo shoot filling for the Har Gow. Cubed the char siu and made the sweet, sticky sauce for the buns.
Wrappers and Buns: Assembling the Siu Mai using store-bought wrappers was pretty straightforward. Just plop filling, squeeze, done. The Har Gow wrappers… well, that was an adventure. Mixed the dough, kneaded it, rolled it out super thin. They tore easily. Definitely the hardest part. For the Char Siu Bao, I made a simple yeast dough, let it rise, then filled and shaped the buns for their second proof.
Cooking and Serving Day
Sunday lunch was the goal. Got the big steamer set up. You really need a multi-level steamer or you’re cooking in batches forever.
Steamed the Siu Mai and Har Gow first. Kept a close eye on them. The Har Gow wrappers weren’t perfect, some were a bit thick, but they held together mostly. While those steamed, I got the Char Siu Bao into the steamer.
Decided against the spring rolls in the end – ran out of time and energy. Three dishes felt like plenty.
Served everything piping hot, straight from the steamer baskets to the table. Brewed a pot of strong oolong tea to go with it. That’s essential.
Final Thoughts
It was a lot of work, way more than just ordering takeout. But honestly? Pretty rewarding. Everything tasted fresh. The Siu Mai were probably the biggest success. The Har Gow need practice, those wrappers are tough. The Char Siu Bao were decent, dough was nice and fluffy.
What I learned: Don’t underestimate the prep time. Making wrappers from scratch is hard. Buying good quality pre-made char siu saves a ton of effort. And definitely have a good multi-level steamer ready.
Would I do it again? Yeah, probably. Maybe try different dishes next time, or focus on perfecting those Har Gow wrappers. It was a good weekend project, and the lunch itself felt like a real accomplishment.