Dim-Sum | How to make Dim-Sum

By Veena Daswani  |  23rd May 2016  |  
4.3 from 4 reviews Rate It!
  • Dim-Sum, How to make Dim-Sum
  • Prep Time


  • Cook Time


  • Serves





Video for key ingredients

  • How to make Idli/Dosa Batter

About Dim-Sum Recipe

Cabbage wraps - a healthy option for maida momos.

Dim-Sum is delicious and authentic dish. Dim-Sum by Veena Daswani is a great option when you want something interesting to eat at home. Restaurant style Dim-Sum is liked by most people . The preparation time of this recipe is 15 minutes and it takes 30 minutes to cook it properly. Dim-Sum is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Dim-Sum. Dim-Sum is an amazing dish which is perfectly appropriate for any occasion. Dim-Sum is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Dim-Sum at your home.


Ingredients to make Dim-Sum

  • 8-10 cabbage leaves
  • 2 small onions finely chopped
  • 1 capsicum finely chopped
  • 1 carrot finely chopped
  • 100 grams of grated paneer
  • 1 tbsp oil
  • salt to taste
  • Chat masala as per taste
  • 1/2 tsp Garam masala
  • 1 tbsp tomato Chilli Sauce
  • 1 tbsp Schezwan Chutney
  • spring onion leaves as required

How to make Dim-Sum

  1. Slowly remove the thick central vein of cabbage leaves with a knife preventing the leaf from breaking.
  2. Blanch these leaves in boiling water with 1/2 tsp of salt for 3 minutes. Do not over boil.
  3. Remove the cabbage leaves and pat dry with a cloth.
  4. Sprinkle chat masala on the leaves.
  5. Now, in a kadai, add oil and onions; Saute for 1-2 minutes.
  6. Add carrot, stir for 1 minute.
  7. Add capsicum and Saute for 2 minutes.
  8. Add salt, chilli tomato sauce, schezwan chutney and garam masala. You can add red chilli powder to make it more spicy. Mix well.
  9. Switch off the gas and add chopped Coriander leaves and grated paneer. Mix it lightly.
  10. Now cut the spring onion leaves lengthwise into 4-5 ribbon like strips from one single leaf.
  11. Now take a cabbage leaf and place a spoonful filling in the centre and fold from all four sides to make a pocket. Tie this pocket with spring onion ribbons.
  12. Steam these pockets for 12-15 minutes in a steamer with lid covered. You can also use the idli moulds for steaming.
  13. Steaming hot Dim-Sums are ready.
  14. Serve hot with your choice of sauce or chutney.

My Tip:

The Dim-Sum can also be toasted on a non-stick tawa with little butter after steaming, to give a crunch.

Reviews for Dim-Sum (4)

Vinita Agarwal10 months ago

:ok_hand:sounds yummy

Parul Jaina year ago

I will try

Divya Bafnaa year ago

Instead of paneer wat else can we add

Dikshaa Gurnani2 years ago