A dim sim is not a dumpling. Australians know this instinctively even if they struggle to explain why. Bigger, denser, crispier when deep fried and completely at home wrapped in a paper bag from a fish and chip shop. This dim sim recipe brings that same experience into your own kitchen and the result is genuinely satisfying.
The filling is a simple mix of pork mince, cabbage, ginger and soy. The wrappers crimp shut in seconds once you get the hang of it. Deep fried they are golden and crunchy. Steamed they are softer and lighter. Both versions are worth making.
I will cover the full method here, the filling, how to wrap them, frying versus steaming, and how to freeze a whole batch so you always have some ready to go.
Table of Contents
Why this dim sim recipe works
Homemade dim sims are better than frozen ones in every way, and they are not nearly as difficult as they look.
- Proper seasoning in the filling. Soy sauce, ginger, garlic and sesame oil give the pork filling real flavour. Under-seasoned filling is the most common reason homemade dim sims disappoint.
- Cabbage squeezed dry. Removing moisture from the cabbage before mixing is essential. Wet filling makes the wrapper soggy and causes the dim sim to fall apart during cooking.
- Gow gee wrappers from the supermarket. No need to make pastry from scratch. Round gow gee wrappers from the fridge section of any Asian grocery or major supermarket work perfectly and save a significant amount of time.
- Freezer friendly. Make a big batch, freeze them uncooked and cook from frozen whenever you need them. Party food that requires zero effort on the day.
A little story from my kitchen
Growing up in Newcastle, dim sims from the fish and chip shop were a Friday night ritual. Two dim sims in a paper bag, a splash of soy sauce on top, eaten in the car on the way home. Nobody questioned it. That was just what you did.
Making them at home felt intimidating for years. I assumed the wrapping would be difficult and the filling would never taste right. Neither turned out to be true. The wrapping takes about ten minutes to get comfortable with and the filling comes together in one bowl.
The first batch I made at home was gone within about twenty minutes. Served with soy sauce and chilli, same as always. Some things do not need to change.
The key ingredients
Pork mince
Pork mince with a bit of fat in it gives dim sims their characteristic juicy, dense filling. Very lean pork mince tends to dry out during cooking. Look for mince with around 10 to 15 percent fat content for the best result in this dim sim recipe.
Wombok or savoy cabbage
Wombok (Chinese cabbage) is the traditional choice and gives the most authentic flavour. Savoy cabbage works well as a substitute. Either way, shred it finely and squeeze out as much moisture as possible before adding it to the filling. According to Serious Eats, removing moisture from cabbage before mixing it into a dumpling filling is one of the most important steps for preventing a soggy, wet result that tears the wrapper during cooking.
Gow gee wrappers
Round gow gee wrappers are available in the fridge or freezer section of most major Australian supermarkets and Asian grocery stores. They are thicker than wonton wrappers, which suits the dim sim style. Keep them covered with a damp cloth while you work so the edges do not dry out and crack before sealing.
Sesame oil
Just a teaspoon in the filling but it makes a significant difference to the overall flavour. Sesame oil adds a nutty, toasty depth that is distinctly dim sim in character. Do not skip it or substitute with another oil.
Ingredients you will need
For the filling
- 500g pork mince
- 2 cups wombok or savoy cabbage, finely shredded and moisture squeezed out
- 3 spring onions, finely sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, finely grated
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon oyster sauce
- 1/2 teaspoon white pepper
To assemble
- 1 packet gow gee wrappers (about 40 wrappers)
- Small bowl of water for sealing
- Oil for deep frying, or a steamer for the steamed version
This dim sim recipe makes approximately 30 to 35 dim sims depending on how much filling you use per wrapper.
How to make dim sims step by step
- Shred the cabbage finely and place in a colander. Sprinkle with a pinch of salt, toss and leave for 10 minutes. Then squeeze firmly in a clean tea towel until as much moisture as possible has been removed.
- Combine pork mince, squeezed cabbage, spring onions, garlic, ginger, soy sauce, sesame oil, oyster sauce and white pepper in a large bowl. Mix thoroughly until the filling is evenly combined. Fry a small teaspoon of the mixture in a pan to taste and adjust the seasoning before assembling.
- Place a gow gee wrapper flat on your palm. Add a heaped teaspoon of filling to the centre. Do not overfill or the wrapper will not seal properly.
- Dip your finger in water and run it around half the edge of the wrapper. Fold the wrapper up around the filling, gathering and pleating the edges together at the top to form a roughly cylindrical shape. Press firmly to seal. The dim sim does not need to look perfect.
- Place assembled dim sims on a tray lined with baking paper, not touching each other. Continue until all the filling is used.
- To deep fry: heat oil to 170 degrees Celsius and fry in batches for 4 to 5 minutes, turning once, until deep golden all over. Drain on paper towel.
- To steam: place dim sims in a lined bamboo steamer over simmering water and steam for 12 to 14 minutes until the wrapper is translucent and the filling is cooked through.
Dim sim troubleshooting
Wrappers tearing or splitting during cooking
- Filling too wet. The most common cause. Squeeze more moisture from the cabbage next time. If the filling feels wet before wrapping, lay it on paper towel for a few minutes to absorb excess liquid.
- Overfilled. Use no more than a heaped teaspoon of filling per wrapper. The filling expands during cooking and an overfilled dim sim will always burst.
Filling bland or flat
- Not tasted before assembling. Always fry a small test piece of filling before you start wrapping. This is the only chance to fix the seasoning before it is sealed inside thirty dim sims.
Dim sims sticking together during frying
- Oil not hot enough or too many in the pan at once. Fry in small batches and make sure the oil is at temperature before each batch goes in. Crowding the pan drops the oil temperature and causes sticking.
Dim Sim Recipe
Course: Party Food, SnackCuisine: AustralianDifficulty: Medium4
servings30
minutes40
minutes300
kcal1
hour10
minutesA homemade Australian dim sim recipe with seasoned pork and cabbage filling wrapped in gow gee pastry and deep fried until golden. Better than the fish and chip shop version and freezer friendly.
Ingredients
- Filling
500 g pork mince
2 cups wombok or savoy cabbage, finely shredded and squeezed dry
3 spring onions, finely sliced
2 cloves garlic, minced
1 teaspoon fresh ginger, finely grated
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon oyster sauce
1/2 teaspoon white pepper
- To Assemble
1 packet gow gee wrappers (about 40 wrappers)
Small bowl of water for sealing
Oil for deep frying
Directions
- Shred cabbage, salt lightly, rest 10 minutes then squeeze dry in a tea towel.
- Mix pork mince, cabbage, spring onions, garlic, ginger, soy, sesame oil, oyster sauce and pepper. Fry a small piece to taste and adjust seasoning.
- Place a heaped teaspoon of filling in the centre of each wrapper. Dampen the edges with water.
- Gather and pleat the wrapper around the filling, pressing firmly to seal into a cylindrical shape.
- Place on a lined tray not touching. Continue until all filling is used.
- To fry: heat oil to 170 degrees and fry in batches for 4 to 5 minutes until deep golden. Drain on paper towel.
- To steam: place in a lined bamboo steamer over simmering water and steam for 12 to 14 minutes.
Notes
- Taste before you wrap: Always fry a small piece of filling first. It is your only chance to fix the seasoning before the filling is sealed inside.
- Squeeze the cabbage properly: This is the single most important step. Wet filling tears wrappers and makes soggy dim sims.
- Keep wrappers covered: Cover unused wrappers with a damp cloth while you work or the edges will dry out and crack before sealing.
- Freeze before cooking: Assemble the full batch, freeze on a tray, then bag and store for up to 2 months. Fry or steam straight from frozen, adding 2 to 3 extra minutes.
Frying versus steaming
Both versions use the same filling and wrapping method. The cooking approach is the only difference and the result is quite distinct between the two.
Deep fried dim sims
This is the classic Australian fish and chip shop version. The wrapper turns golden, blistered and crunchy on the outside while the filling stays juicy and dense inside. Serve hot with soy sauce. These are the ones people line up for.
Steamed dim sims
Steamed dim sims are softer, lighter and a little more delicate. The wrapper becomes translucent and slightly sticky. The filling stays moist and the flavours are cleaner. A good option if you want something a little less rich or are cooking for a crowd with a large bamboo steamer stack.
Make ahead and storage
Dim sims are one of the best make-ahead freezer foods you can have on hand.
Freezing uncooked
Place assembled uncooked dim sims on a lined tray in a single layer and freeze for 2 hours until solid. Transfer to a zip-lock bag and freeze for up to 2 months. Cook straight from frozen, adding 2 to 3 extra minutes to the cooking time for either method.
Cooked leftovers
Cooked dim sims keep in the fridge for up to 2 days. Reheat in the oven at 180 degrees for 8 minutes or re-fry briefly until hot through and crispy again. Do not microwave as the wrapper goes soft and soggy.
Serving suggestion
Serve with soy sauce and a small dish of chilli sauce on the side. If you want to go full fish and chip shop about it, eat them hot from a paper bag. Nobody is judging.
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Frequently asked questions
What is the difference between a dim sim and a dumpling?
A dim sim is an Australian adaptation of Chinese dim sum, specifically the siu mai style dumpling. They tend to be larger, denser and more heavily filled than traditional Chinese dumplings. The Australian dim sim also typically uses a thicker wrapper and is almost always deep fried rather than pan fried or boiled.
Can I use chicken mince instead of pork in this dim sim recipe?
Yes. Chicken mince works well as a substitute, though the filling will be slightly leaner and a little less juicy than the pork version. Add an extra teaspoon of sesame oil to compensate for the lower fat content and keep the filling moist during cooking.
Where can I buy gow gee wrappers in Australia?
Gow gee wrappers are available in the fridge or freezer section of most major supermarkets including Woolworths and Coles, as well as Asian grocery stores. Look for round wrappers rather than square wonton wrappers, which are thinner and less suited to this dim sim recipe.
Can I cook dim sims in an air fryer?
Yes. Lightly spray the dim sims with oil and cook in a single layer in the air fryer at 190 degrees Celsius for 10 to 12 minutes, turning halfway. They come out crispy and golden without the deep frying. A good option if you want a lighter result.
How do I stop dim sim wrappers from drying out while I work?
Keep the stack of unused wrappers covered with a clean damp cloth or a sheet of plastic wrap while you assemble each dim sim. Gow gee wrappers dry out quickly when exposed to air and dry edges will not seal properly.
Once you have made a batch of dim sims at home you will understand why the frozen ones never quite hit the same way. The filling is fresher, the wrapper is better and they come out of the pan smelling exactly like a Friday night should.
Happy cooking from my Newcastle kitchen.
Ella x
