Easy Pork Dim Sum Recipe
Let’s make some freakin’ amazing dim sum, the lazy-but-delicious way. I’m talking porky, pineapple-y goodness that you can whip up without needing a culinary degree (because, let’s be honest, who has time for that?). This recipe is my go-to when I need comfort food, like, now.
My husband, Mark, could live on this stuff. Seriously. One time, I made a double batch and hid half in the back of the fridge just so I could have some the next day. He found it, obviously, but at least he left me a couple of pieces! And the kids? They inhale it. I swear, it’s the only way I can get them to eat pork and fruit at the same time. Win-win!
Why You’ll Love This Easy Pork Dim Sum Recipe
- It’s ridiculously simple. Like, even I can’t mess it up too badly. And that’s saying something.
- Pineapple + pork = flavour explosion. Don’t knock it ’til you try it.
- It’s faster than ordering takeout, and probably way healthier (ish).
- Leftovers (if there are any) are amazing cold, straight from the fridge. Midnight snack? Don’t mind if I do!
How to Make It
Okay, so first, you gotta get your pork ready. I usually buy the pre-cut stuff, because, convenience. Toss it in a bowl with some soy sauce (or tamari if you’re trying to be good), a little brown sugar (or regular, if that’s all you got), and a splash of sesame oil. Don’t skimp on the sesame oil, it makes a difference! Let that sit for, like, 15 minutes? Or longer? Honestly, I just let it sit while I chop the pineapple.
Pineapple time! Fresh is best, obvs, but canned chunks will do in a pinch. Just make sure you drain them real good, nobody wants soggy dim sum.
Heat up some oil in a big pan or wok – whatever you’ve got. Throw in the pork and cook it until it’s browned and cooked through. Don’t overcrowd the pan or it’ll steam instead of sear. Learned that one the hard way.
Now, dump in the pineapple. Stir it all around and let it cook for a few more minutes until the pineapple is heated through and starts to get a little caramelized. That’s the good stuff right there.
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Finally, stir in some cornstarch mixed with water. This is your thickening agent, making a glossy sauce. Keep stirring until it’s nice and thick. And bam! You’re done. Serve it over rice, noodles, or just eat it straight from the pan with a fork. I won’t judge.
Ingredient Notes
- Pork Shoulder: Seriously, don’t even think about using anything too lean. You need that fat for flavour, baby! If you use pork tenderloin it will be dry AF.
- Soy Sauce: I always use low-sodium because I’m salt-sensitive. Regular soy sauce is fine, but maybe hold back on the extra salt later.
- Brown Sugar: Adds a lovely caramel-y depth. If you don’t have it, regular sugar works, but throw in a tiny splash of molasses if you have it for extra credit.
- Pineapple: Fresh is fantastic, but those canned chunks in juice (not syrup!) are my go-to on busy weeknights.
- Sesame Oil: Don’t skip this! It adds that toasty, nutty flavour that makes this dish sing. A little goes a long way, though – don’t overdo it.
- Cornstarch: This is the magic ingredient that thickens the sauce. Make sure you mix it with cold water before adding it to the pan, otherwise you’ll end up with lumpy sauce. Nobody wants that.
Recipe Steps: RULE: You must fill the “Recipe Steps” section with a clear, step-by-step version of the instructions. Do not leave it empty. Summarize the main actions from the ‘How to Make It’ section in concise steps. Each step should start with a verb and follow a numbered format.
- Marinate: Combine pork with soy sauce, brown sugar, and sesame oil; let sit.
- Prepare: Chop fresh pineapple or drain canned pineapple chunks.
- Cook Pork: Heat oil in a pan, add pork, and cook until browned.
- Add Pineapple: Stir in pineapple and cook until heated through.
- Thicken Sauce: Mix cornstarch with water, add to the pan, and stir until thickened.
- Serve: Serve over rice or noodles.
What to Serve It With
Rice is a no-brainer. White rice, brown rice, even that fancy jasmine rice you bought and then forgot about. Noodles are also good – chow mein noodles, ramen noodles, whatever floats your boat. I also like to sprinkle some green onions on top for a little freshness. If you’re feeling fancy, a side of steamed broccoli or bok choy is never a bad idea.
Tips & Mistakes
- Don’t overcrowd the pan when you’re cooking the pork. Trust me on this one. It’ll steam instead of brown, and nobody wants pale, sad pork.
- If your sauce is too thick, add a splash of water until it reaches the desired consistency.
- If your sauce is too thin, mix a little more cornstarch with water and add it to the pan.
- Don’t be afraid to experiment with the flavours. Add a little ginger, garlic, or chili flakes for a kick.
- I once tried using pineapple juice instead of fresh pineapple… don’t do it. It was way too sweet and just… wrong.
Storage Tips
Store any leftovers in an airtight container in the fridge. It’ll keep for about 3-4 days. And honestly? It’s amazing cold. I’ve totally eaten it straight from the fridge for breakfast. No shame. You can also reheat it in the microwave or in a pan on the stove. Just add a little water if it seems too dry.
Variations and Substitutions
Okay, so here’s where we get real. Sometimes I’m out of brown sugar and use honey instead. Works great! Tamari instead of soy sauce if you’re gluten-free. I’ve also skipped the sesame oil once or twice when I ran out, and it was still pretty good, just missing that something. You could throw in some bell peppers or onions for extra veggies. And one time I added some cashews for crunch – not traditional, but surprisingly delicious! If you’re feeling really wild, a dash of sriracha adds a nice kick. Just don’t tell my kids.
Frequently Asked Questions
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Easy Pork Dim Sum Recipe
Ingredients
Main Ingredients
- 1 pound ground pork
- 2 tablespoons soy sauce
- 1 tablespoon ginger grated
- 3 stalks green onions chopped
- 1 clove garlic minced
- 1 teaspoon sesame oil
- 30 pieces wonton wrappers
- 0.5 cup water for sealing wrappers
Instructions
Preparation Steps
- In a mixing bowl, combine the ground pork, soy sauce, ginger, green onions, garlic, and sesame oil. Mix well until all ingredients are evenly incorporated.
- Place a small spoonful of the pork mixture in the center of each wonton wrapper. Dip your finger in water and wet the edges of the wrapper.
- Fold the wrapper over to encase the filling and pleat the edges to seal tightly.
- Arrange the prepared dim sum in a steamer basket lined with parchment paper.
- Steam the dim sum over boiling water for about 15-20 minutes or until the filling is cooked through.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
