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Veal steamed dumplings or dim sum on a white plate

Veal steamed dumplings (dim sum)

This recipe of dim sum or dumpling it's delicious and they are filled with ground veal, shiitake mushrooms, spices and steamed, but they could also be fried or dropped into a delicious broth.
Course Breakfast, Brunch, Dinner, Lunch, Side Dish, Starter
Cuisine Asian, Ramona's Cuisine
Keyword dim sum recipe, dumplings recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 576kcal


  • steaming baskets
  • chopping board
  • knife


  • 500 g mince veal (1.1 lb)
  • 1 pack wonton wrappers (25-30 pieces)
  • 100 g shiitake mushrooms (3.5 oz)
  • 3 spring onion /scallions
  • 1/2 carrot (optional) grated
  • 2 tsp Sesame oil
  • 1/4 tsp salt
  • 1 pinch white pepper (ground)
  • 2 red Thai chilli
  • 10 sprigs coriander
  • 2-3 cloves garlic
  • 4 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1/4 tsp brown sugar
  • 3 tsp hoisin sauce
  • 1 tsp ginger (fresh) grated
  • 1 tsp Sesame seeds


  • In a larger bowl mix the mince meat, finely chopped spring onions, carrot if you decide to go for it, shiitake mushrooms, garlic, red chilli, coriander, half of the ginger, the hoisin sauce and half of the sesame oil, salt, white pepper. Mix well and set aside. Leave a pinch of the chopped spring onion and red chilli for serving sauce.
  • To make the dumplings place the wrappers on the work surface. Take one by one and spoon some meat mixture, approximately one spoonful into the middle of each wrapper. You could close them if you want but I like them opened.
  • Place the dumplings into the steaming dish and steam for 30-40 minutes. I always dip the bottom of the dumplings into a little sesame oil to avoid sticking or I lay strips of parchment paper.
  • For the serving sauce mix the soya sauce, the remainder of the sesame oil, ginger, hoisin sauce a pinch of the spring onion, coriander, finely chopped red chilli, the sugar, vinegar and sesame seeds if you like.
  • Serve while hot. Remove from steamer while hot to avoid sticking.


There might be some meat mixture left, I always make some without wrappers. Shape meat into meatballs and just steam as you steam the wrapped ones but maybe for a shorter time.
Serve with steamed tatsoi and some soy sauce and red chillies. Superb!


Calories: 576kcal | Carbohydrates: 74g | Protein: 39g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 113mg | Sodium: 1958mg | Potassium: 735mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1762IU | Vitamin C: 36mg | Calcium: 95mg | Iron: 6mg