“I just got back from a vacation in China and found recipes for Home-Style Dim Sum in my Sunset magazine. I can't wait to try them all! These little dumplings are naked because they have no wrapper. You can serve them with soy sauce, panzu, or a dipping sauce.”
24 dumplings

Ingredients Nutrition

  • 12 lb peeled deveined shrimp, divided
  • 1 bunch chives, minced (about 1/3 cup)


  1. In a food processor, whirl 1/4 lb. shrimp until not quite a smooth paste.
  2. Add remaining 1/4 lb. shrimp and pulse to chop coarsely.
  3. Pulse in chives.
  4. Divide mixture into 24 pieces.
  5. Roll each piece into a ball and place in parchment-lined steamers (see How to Steam Dim Sum, below).
  6. Steam dumplings until cooked through, about 10 minutes.
  7. Serve immediately.
  8. How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 inches wider.
  9. To keep dumplings from sticking, cut a circle of parchment paper 1 inches smaller in diameter than the basket (so steam can flow up around the edges) and fit it inches
  10. Pour enough water into pot to come 1 inches up side and bring to a boil over high heat.
  11. Fill basket with dim sum first, then set it in the pot.
  12. Cover and cook, adding hot water as needed.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a