How to Chinese Dim Sum Steaming

What You Need to Know

During steaming, the wrapper’s starch granules absorb water and swell between 60–70 °C, a process called gelatinization that gives the wrapper a soft yet firm texture. Simultaneously, proteins in pork or shrimp denature around the same temperature range, ensuring safety and tenderness. The moist environment suppresses Maillard browning, keeping the surface pale and the filling moist.

Steps

1. 1.

   Har Gow (Shrimp Dumplings) (Guangdong, China): Creates translucent wrapper texture

2. 2.

   Char Siu Bao (BBQ Pork Buns) (Hong Kong): Produces fluffy bread texture

3. 3.

   Lo Mai Gai (Sticky Rice) (Fujian, China): Evenly cooks lotus leaf-wrapped parcels

The Science

Primary Reaction

Starch gelatinization and protein denaturation

Common Mistakes