Dim sum is one of the most iconic culinary traditions from China, with its roots deep in Cantonese culture. These bite-sized, flavorful treats are often served in small bamboo baskets or on small plates, offering a variety of fillings that range from sweet to savory, with both meat and vegetarian options. Among the most beloved of these bite-sized delights is Dim Sum Tôm Hấp, or steamed shrimp dumplings, which have gained immense popularity not only in China but around the world. This dish exemplifies the delicate balance of texture, flavor, and freshness that makes dim sum so enjoyable.

Dim sum Tôm Hấp is a perfect example of the light, aromatic, and intricate nature of Cantonese dim sum. With its translucent skin, plump shrimp filling, and aromatic steam, these dumplings are a true testament to the art of Chinese dumpling-making. Steamed shrimp dim sum is also known by the name Har Gow, and it has become a staple in Chinese tea houses, restaurants, and dim sum parlors globally.

This article will take you on a journey through the history of Dim Sum Tôm Hấp, the ingredients used in this delicate dish, the step-by-step process of making these dumplings, and how this dish has evolved over time. We will also explore the cultural significance of dim sum and why Dim Sum Tôm Hấp continues to be a popular choice for diners worldwide.

The Origins of Dim Sum and Tôm Hấp

Dim sum, which means “to touch the heart” in Cantonese, originated in Southern China, particularly in the Guangdong province, where Cantonese cuisine has been refined over centuries. Initially, dim sum was served as a snack or light meal to accompany tea, a tradition that began in teahouses along the Silk Road. It was originally meant to pair with tea for travelers, offering small, snack-sized portions that could be enjoyed casually while socializing.

The concept of dim sum evolved over the years, with tea houses eventually specializing in a variety of dumplings and buns. In Cantonese cuisine, the preparation of dumplings is considered an art form, with chefs paying meticulous attention to ingredients, preparation techniques, and presentation.

Dim Sum Tôm Hấp, or steamed shrimp dumplings, is one of the most popular and traditional varieties of dim sum. Shrimp is a common ingredient in Cantonese cooking due to its delicate flavor and texture, making it a perfect filling for dim sum. Har Gow, the Cantonese name for these shrimp-filled dumplings, is made with a simple but elegant combination of shrimp, seasonings, and a translucent, chewy dough. The dumplings are steamed to perfection, resulting in a delicate, moist, and flavorful bite.

Key Ingredients of Dim Sum Tôm Hấp

The filling and dough of Dim Sum Tôm Hấp are simple but packed with flavor. Here’s an overview of the essential ingredients:

1. Shrimp (Tôm)

Shrimp is the star of the show in Dim Sum Tôm Hấp. For this dish, it’s best to use fresh, high-quality shrimp. The shrimp should be peeled and deveined, ensuring they are clean and free from any unpleasant flavors. The texture of the shrimp is key to making a great dumpling; it should be tender but firm, offering a satisfying bite. The shrimp can be chopped finely or kept in larger pieces for added texture.

In some recipes, shrimp is mixed with other ingredients like bamboo shoots, water chestnuts, or mushrooms to add additional flavor and texture to the filling. The key to achieving the right balance is to ensure the shrimp remains the primary flavor, with complementary ingredients enhancing rather than overpowering it.

2. Wheat Starch (Bột Bánh Bao)

The dough of Dim Sum Tôm Hấp is a special translucent dough made with wheat starch, which gives the dumplings their signature smooth, slightly chewy texture. This dough is different from the dough used for other types of dumplings, such as those made with all-purpose flour. The wheat starch allows the dumpling skin to become elastic and translucent when steamed, which gives it a delicate, shiny appearance that perfectly complements the fresh shrimp filling.

It’s important to use the correct ratio of wheat starch to other ingredients, as this will determine the texture of the dumpling skin. The dough should be soft but not too sticky, and it should be pliable enough to shape around the filling without breaking.

3. Seasonings and Flavors

The seasoning in Dim Sum Tôm Hấp is simple, allowing the natural flavors of the shrimp to shine. Typically, ingredients such as soy sauce, sesame oil, salt, sugar, and white pepper are used to season the filling. Fresh ginger and garlic can be minced finely and sautéed for a fragrant, aromatic base. Some recipes may also call for a splash of Chinese rice wine or Shaoxing wine to add depth to the flavor profile.

A touch of cornstarch is often used in the filling to help bind the ingredients together and create a smoother texture. The combination of these ingredients brings out the fresh, sweet taste of the shrimp while giving the dumpling filling a savory edge.

4. Bamboo Shoots and Water Chestnuts (Optional)

While not strictly necessary, some variations of Dim Sum Tôm Hấp include chopped bamboo shoots and water chestnuts. These ingredients add extra crunch and a slightly sweet flavor that contrasts beautifully with the soft shrimp filling. They also give the dumpling more texture and variety.

Bamboo shoots can be sliced thinly or finely chopped, while water chestnuts are often chopped into small cubes to give the filling a satisfying crunch. These additions are optional, but they add a layer of complexity to the dish.

How to Make Dim Sum Tôm Hấp: A Step-by-Step Guide

Making Dim Sum Tôm Hấp at home requires some practice, but with the right ingredients and techniques, you can recreate this delicacy in your own kitchen. Below is a detailed guide to making these steamed shrimp dumplings from scratch.

Ingredients for the Dumplings:

• 250g fresh shrimp, peeled and deveined
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon white pepper
• 1 teaspoon ginger, finely grated
• 1 tablespoon bamboo shoots or water chestnuts (optional)
• 1 tablespoon wheat starch
• 1 tablespoon rice flour
• A pinch of salt
• 2 tablespoons vegetable oil

For the Dough:

• 150g wheat starch
• 50g tapioca starch
• 50ml boiling water
• 1 tablespoon vegetable oil
• A pinch of salt

Instructions:

1. Prepare the Shrimp Filling:

• Peel and devein the shrimp, then chop them finely or leave them in larger chunks for added texture.
• In a bowl, combine the shrimp, soy sauce, sesame oil, white pepper, ginger, and a pinch of salt. Mix everything thoroughly.
• Add the bamboo shoots or water chestnuts (if using), and then stir in the cornstarch and a little more soy sauce to bind the mixture together. Set the filling aside.

2. Prepare the Dough:

• In a mixing bowl, combine the wheat starch, tapioca starch, and a pinch of salt.
• Pour in the boiling water while stirring continuously. This will help the starches dissolve and form a dough. Stir until the mixture becomes a thick paste.
• Once the paste is cool enough to handle, knead it until smooth and elastic. Add a little oil to prevent the dough from sticking.
• Divide the dough into small portions and roll each piece into a ball. Flatten each ball into a thin, round wrapper about 5-6 cm in diameter.

3. Assemble the Dumplings:

• Take a small amount of the shrimp filling and place it in the center of each wrapper.
• Carefully fold the edges of the dough over the filling, pleating the dough to seal the dumpling. Make sure the dumpling is sealed tightly to prevent any filling from escaping during steaming.
• Repeat with the remaining dough and filling.

4. Steam the Dumplings:

• Prepare a steamer by lining the steaming tray with parchment paper or lightly greasing it to prevent sticking.
• Arrange the dumplings in the steamer, making sure they are not touching each other.
• Steam the dumplings over medium heat for about 10-12 minutes, or until the dumpling skins are translucent and the filling is cooked through.

5. Serve:

• Remove the dumplings from the steamer and serve immediately. Dim Sum Tôm Hấp is typically enjoyed with soy sauce or a light dipping sauce made from soy sauce, sesame oil, and a touch of vinegar.

Why Dim Sum Tôm Hấp is So Popular

Dim Sum Tôm Hấp has become a global favorite for several reasons. First, it highlights the perfect balance of textures, from the chewy, translucent skin to the juicy, tender shrimp filling. The delicate and light nature of the dumpling makes it an ideal snack or appetizer, especially when paired with tea.

Second, the dish offers versatility. While traditional Dim Sum Tôm Hấp uses shrimp, other seafood or meat options can be substituted, catering to various tastes and dietary preferences. Its popularity has also spread far beyond Chinese restaurants, with dim sum establishments worldwide offering their own versions of this delicious dumpling.

Finally, Dim Sum Tôm Hấp represents a key part of Chinese culinary culture—dim sum itself. It’s more than just food; it’s a social experience. Sharing these tiny, flavorful treats with friends and family over tea is an age-old tradition that continues to bring people together.

Conclusion

Dim Sum Tôm Hấp is an iconic and beloved dish that embodies the elegance of Cantonese dim sum. With its combination

of fresh shrimp, delicate seasonings, and soft, chewy dough, these dumplings offer an unforgettable culinary experience. Whether enjoyed in a traditional dim sum parlor or made at home, these shrimp dumplings are a perfect example of how simplicity in ingredients can result in a dish full of complex flavors. By following the steps outlined above, you can create your own delicious version of Dim Sum Tôm Hấp and savor the harmony of flavors in every bite.