How to Chinese Dim Sum Making

What You Need to Know

During steaming, the high temperature causes starch granules to absorb water and swell, leading to gelatinization, while proteins unfold and coagulate, creating a cohesive texture. Yeast fermentation generates CO₂ that expands starch, and lactic acid bacteria lower pH, enhancing flavor and shelf‑life. The addition of soy sauce introduces Maillard precursors that, upon steaming, develop a subtle brown hue and savory aroma.

Key Parameters

Steps

1. 1.

   Har Gow (Guangzhou, China): Showcases wheat starch gelatinization to create translucent wrappers while preserving shrimp succulence

2. 2.

   Char Siu Bao (Hong Kong): Demonstrates controlled yeast fermentation for pillowy texture contrasting with sticky barbecue filling

3. 3.

   Cheung Fun (Fujian Province): Illustrates rice flour emulsion science creating silky sheets through precise steaming on cloth