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Beef and Chive Dim sims

Beef and Chive Dim Sims

Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Appetizer, Snack
Cuisine Australian, Chinese
Servings 4

Equipment

  • Mixing bowls for preparing the filling and dough
  • Rolling Pin to roll out the wrappers if you're making them from scratch
  • Steamer basket bamboo steamers offer the most dim sum aesthetic, but any steamer will work
  • Skillet or deep fryer if you opt for the fried siomai route
  • Dumpling press or mold (optional) helps shape the dim sims neatly
  • Knife or dough cutter to portion the dough or wrappers
  • Tongs or slotted spoon for frying or removing from steam

Ingredients
  

For the Filling

  • 1 lb 450g ground beef (preferably 80/20 for juiciness)
  • 1 cup chives finely chopped
  • 2 garlic cloves minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon sugar
  • 1 tablespoon cornstarch
  • 1 egg lightly beaten, helps bind the filling
  • 1 teaspoon grated ginger optional but highly recommended

For the Wrappers

  • You can use store-bought siomai wrappers similar to wonton wrappers but thinner, or make them from scratch:
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup warm water add slowly to reach a pliable dough consistency
  • Cornstarch for dusting

Dipping Sauce

  • 2 tablespoons soy sauce
  • 1 tablespoon black vinegar or rice vinegar
  • 1/2 teaspoon chili oil optional
  • 1 teaspoon minced scallions

Instructions
 

Make the Dough (if not using pre-made wrappers)

  1. In a large bowl, combine flour and salt.
  2. Slowly add warm water, stirring until a shaggy dough forms.
  3. Knead on a floured surface for about 8 minutes until smooth.
  4. Cover and let rest for at least 30 minutes.

Prepare the Filling

  1. In a large bowl, combine the ground beef, chopped chives, garlic, soy sauce, oyster sauce, sesame oil, pepper, sugar, cornstarch, egg, and ginger.
  2. Mix until everything is well incorporated. It should be a cohesive, sticky mixture.

Roll the Wrappers

  1. Divide dough into small balls (about 1 inch each).
  2. Roll each into a thin circle, around 3–4 inches in diameter.
  3. Dust with cornstarch to prevent sticking.

Assemble the Dim Sims

  1. Place a heaping teaspoon of filling in the center of a wrapper.
  2. Fold up the edges to form a cup or purse shape, pinching the sides slightly but leaving the top open (like a siomai recipe Filipino-style).
  3. Repeat until all filling is used.

Cook the Dim Sims

    To Steam:

    1. Line a steamer with parchment paper or cabbage leaves to prevent sticking.
    2. Place dim sims about 1 inch apart.
    3. Steam over boiling water for 10–12 minutes, until filling is fully cooked.

    To Fry:

    1. Heat oil in a pan or fryer to 350°F (175°C).
    2. Fry dim sims until golden brown and crispy, about 3–4 minutes.
    3. Drain on paper towels.
    4. You can also steam them first and pan-fry afterward for a crisp bottom—a method that gives you the best of both worlds.