Shu Mei

Dim sum at home? Absolutely. These little open-topped dumplings are simpler to fold than you’d think, and a bamboo steamer is all you need.

Ground turkey gets seasoned with ginger, garlic, soy sauce, sesame oil, dry sherry, and brown sugar, then mixed by hand until the filling binds together. A generous scoop goes into each wonton wrapper, the sides get gathered up into a little cup shape, and they steam in about 20 minutes.

The dipping sauce is where things really come alive: fish sauce, vinegar, sugar, garlic, ginger, and crushed red pepper flakes create a sweet, salty, spicy, tangy combo that makes each dumpling sing.

Chef Tips

• Use a bamboo steamer if you have one. Unlike metal steamers, bamboo absorbs condensation so water doesn’t drip onto your dumplings and make them soggy.
• Oil the steamer racks with peanut oil so the dumplings don’t stick. You can also line them with parchment or cabbage leaves.
• Press the bottom of each dumpling flat so it stands upright in the steamer without tipping over.
• Mix the filling vigorously by hand for a full minute. This develops the proteins and gives the filling a bouncy, cohesive texture instead of a crumbly one.
• The dipping sauce can be made ahead and refrigerated. It keeps well for days.