Dim Sim
Dim Sim Say it: dim sim
Dim sim is a beloved Australian-Chinese dumpling that originated in Melbourne in the 1940s. Created by Chinese immigrants adapting traditional recipes to local tastes, these plump, football-shaped dumplings are larger than typical Asian dumplings and are usually steamed or deep-fried. They have a savory filling of minced pork, beef, cabbage, and seasonings wrapped in a thick wheat-flour skin. Eaten as a snack or light meal, they are a staple at Australian milk bars, fish and chip shops, and dim sim vans, delivering juicy, comforting flavor in every bite.
Dim Sim
Dim Sim
Pronounced dim sim
- Serves
- 6
- Prep
- 45 min
- Cook
- 20 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, soy, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Combine the ground pork, ground beef, shredded cabbage, green onions, garlic, soy sauce, oyster sauce, sesame oil, sugar, salt, and white pepper in a large bowl. Mix vigorously with your hands or a spoon until the mixture becomes sticky and well combined, about 3 minutes.
Take one wrapper and place about 2 tablespoons of filling in the center. Brush the edges lightly with water.
Gather the wrapper around the filling, pressing and pleating the sides to form a plump, slightly elongated football shape with the top slightly open or gently pinched closed. Repeat with remaining wrappers and filling.
To steam. Line a steamer basket with parchment paper or cabbage leaves. Arrange dim sims in a single layer without touching. Steam over boiling water for 15-18 minutes until the wrappers are translucent and the filling is firm and cooked through.
To deep-fry. Heat 2 inches (5 cm) of vegetable oil in a deep pot to 350°F (175°C). Fry the dim sims in batches for 5-7 minutes, turning occasionally, until golden brown and crisp.
Remove and drain on paper towels. Serve immediately while hot.
Regional variants
While the classic Melbourne version uses a pork and beef blend, some modern versions include shrimp or use all chicken for a lighter filling. Deep-fried dim sims are especially popular at takeaway shops, often served with soy sauce or sweet chili dipping sauce.
Cook's notes
- For the most authentic texture, use thicker dumpling wrappers or cut large spring roll wrappers in half; thinner gyoza wrappers will be less traditional.
- Make sure the filling is quite sticky so it holds together well inside the wrapper during cooking.
- Freeze uncooked dim sims on a tray then transfer to a bag; steam or fry straight from frozen, adding 3-5 extra minutes to the cooking time.
Serve with
Serve hot with soy sauce, sweet chili sauce, or tomato sauce for dipping. Often enjoyed alongside chips (fries) or as part of a mixed basket at Australian fish and chip shops.
Make ahead and storage
Uncooked dim sims can be frozen for up to 2 months. Steam or fry directly from frozen. Cooked dim sims reheat best in a steamer or air fryer to restore texture.
