Pork Dim Sim with Special Plum Sauce

Golden, crispy pork dim sims with a sweet-tangy plum dipping sauce—just like your favorite takeaway, but fresher and even more addictive.

Ingredients

• 400 g ground pork
• 2 cups finely shredded cabbage (about 180 g)
• 2 green onions, thinly sliced
• 2 tsp grated fresh ginger (or 1 tsp ground ginger)
• 2 cloves garlic, finely grated or minced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (pantry staple substitute: extra soy sauce)
• 1 tbsp sesame oil (optional but highly recommended)
• 1 tsp sugar
• 1/2 tsp white pepper (or black pepper)
• 1 tbsp cornstarch
• 20–24 dumpling wrappers (square wonton wrappers work best)
• Neutral oil, for frying (about 2–3 cups for shallow frying; more for deep frying)
• 1/2 cup plum jam (or plum sauce if you have it)
• 2 tbsp rice vinegar (or white vinegar)
• 1 1/2 tbsp soy sauce
• 1 tbsp brown sugar (or white sugar)
• 1 small clove garlic, finely grated
• 1/2 tsp grated ginger
• 2–4 tbsp water, to loosen as needed
• Pinch of chili flakes (optional)
• Pinch of salt, to taste

Method

• 1

  Step 1: Make the filling

  In a bowl, combine pork, cabbage, green onions, ginger, garlic, soy sauce, oyster sauce, sesame oil, sugar, white pepper, and cornstarch. Mix vigorously with a spoon (or clean hands) for 1–2 minutes until the mixture becomes slightly sticky and holds together—this gives you that springy dim sim texture.

• 2

  Step 2: Wrap the dim sims

  Lay a wrapper flat. Place a heaped tablespoon of filling in the center (about 30–35 g). Gather the wrapper up around the filling, pleating as you go to form an open-topped pouch (like a shumai). Press and compact the filling so it sits snug, with a flat base so it can stand. Repeat with remaining wrappers.

• 3

  Step 3: Steam to set (don’t skip)

  Arrange dim sims in a steamer basket lined with baking paper with holes (or lightly oiled cabbage leaves). Steam over simmering water for 8 minutes until the pork is just cooked through and the wrappers look slightly translucent.

• 4

  Step 4: Make the special plum sauce

  While they steam, add plum jam, vinegar, soy sauce, sugar, garlic, ginger, and 2 tbsp water to a small saucepan. Simmer on medium-low for 3–4 minutes, stirring, until glossy and slightly thickened. Add more water (1 tbsp at a time) until it’s a dipping consistency. Taste and adjust: more vinegar for tang, more sugar for sweetness, salt if needed. Keep warm.

• 5

  Step 5: Crisp them up

  Heat 1–1.5 cm (about 1/2 inch) neutral oil in a large skillet over medium-high heat to 180°C / 350°F (a breadcrumb should sizzle immediately). Fry dim sims in batches, turning, for 2–3 minutes total until deeply golden and blistered at the edges. Drain on a rack or paper towels.

• 6

  Step 6: Serve

  Pile dim sims onto a platter and serve immediately with warm (or room temp) special plum sauce for dipping.

Tips

• **Wrapper tip:** Square wonton wrappers are easiest for that classic dim sim “gathered pouch” look. Round wrappers also work—just pleat all around.
• **No steamer?** Arrange dim sims on a plate set on a trivet in a covered pot with 2–3 cm water; steam on medium for 8–10 minutes.
• **Baked option (lighter):** Brush steamed dim sims with oil and bake at 220°C / 425°F for 10–12 minutes, flipping once, until crisped.
• **Sauce shortcut:** If using store-bought plum sauce, still simmer it 2 minutes with garlic, ginger, and vinegar—this “wakes up” the flavor.
• **Make ahead:** Steam, cool, then refrigerate up to 2 days. Fry straight from fridge (add ~1 minute). Freeze steamed dim sims up to 2 months; thaw overnight before frying.
• **Serving ideas:** Great with a simple cabbage slaw (shredded cabbage + vinegar + pinch of sugar + salt) or steamed rice if you want it more meal-like.

Nutrition (per serving, estimate)