Dim Sum & Dumplings

Dim sum at home is slower than a steamer cart and, for me, more satisfying. I fold momo, gyoza, siu mai, and the occasional bun when I want something I can freeze, steam, and eat standing at the counter with chili oil. This collection is wrappers and fillings: pork and shrimp, chicken, vegetable, and the dips that make them. I do not pretend every fold looks like a teahouse. I do care that the filling is seasoned, the wrapper isn’t gummy, and the steam time is written down so you are not guessing. Skip the soup dumplings if you are new; start with a half-moon gyoza or a rustic momo and a sharp achar. The cards below are the dumpling and dim-sum recipes I keep coming back to — not a restaurant menu pasted onto a blog. If a recipe needs homemade wrappers, it says so. If store-bought skins work, I use those too. Steam, pan-fry, or both. Then eat them hot.