Dimsum Steamed Rice Recipe Panlasang Pinoy: Fluffy Bites With Savory Toppings

Dimsum steamed rice delivers fluffy texture with savory toppings in every bite. This method ensures consistent results with minimal effort.

The secret lies in proper rice soaking and even steaming. Each piece absorbs the toppings’ flavors beautifully, creating a harmonious blend in every mouthful.

Ingredients for Dimsum Steamed Rice Recipe Panlasang Pinoy

Fluffy jasmine rice meets savory toppings for authentic dimsum at home.

Jasmine rice quality is paramount for authentic texture. Look for Thai jasmine rice at Asian markets or the international aisle of Whole Foods—it has the perfect fragrance and stickiness. Glutinous rice flour (found at H Mart or online) ensures that signature chewy bite. For the shrimp, wild-caught offers superior flavor, but farmed works in a pinch. Always buy fresh, never previously frozen for best results.

No shrimp? Substitute with diced pork or tofu for a different but delicious variation. Oyster sauce can be replaced with vegetarian oyster sauce or a mix of soy sauce and hoisin. For gluten-free, swap soy sauce for tamari. The mushrooms can be cremini if shiitake aren’t available. If you can’t find glutinous rice flour, cornstarch at half the amount provides some chewiness, though the texture won’t be identical.

Soak the rice for at least 4 hours (overnight is ideal) for even cooking. Prepared dimsum keeps in the fridge for 2 days—re-steam to refresh. Freeze uncooked portions on parchment paper for up to 1 month. Always bring ingredients to room temperature before assembling for best texture.

Step-by-Step Instructions for Dimsum Steamed Rice

Master the technique for perfectly fluffy dimsum rice with savory toppings every time.

Step 1: Soak and Prepare the Rice Mixture

Combine the 2 cups Jasmine Rice with 4 cups Water in a large bowl and let soak for at least 4 hours or overnight. This hydration step is essential for achieving the soft, sticky texture characteristic of dimsum rice. The grains should double in size and become translucent at the edges.

After soaking, drain the rice thoroughly in a fine-mesh strainer, pressing gently to remove excess water. Transfer to a bowl and mix in the 0.5 cup Glutinous Rice Flour, which binds the grains together while maintaining that signature chewiness. The mixture should resemble wet sand but hold its shape when pressed.

Step 2: Prepare the Savory Toppings

Heat 1 tbsp Vegetable Oil in a wok over medium-high heat. Add the 0.75 lb Chicken Breast (diced) and stir-fry for 3-4 minutes until just cooked through and lightly browned. Remove and set aside. In the same wok, add the 0.5 lb Shrimp (peeled and chopped) and cook for 2-3 minutes until pink and opaque.

To the wok, add 4 cloves Garlic Cloves (minced), 1 tbsp Ginger (grated), and 0.5 cup Shiitake Mushrooms (diced). Sauté for 1-2 minutes until fragrant. Return the chicken to the wok, then stir in 3 tbsp Soy Sauce, 2 tbsp Oyster Sauce, 1 tbsp Sesame Oil, 0.5 tsp White Pepper, and 0.5 tsp Salt. Cook for another 2 minutes until everything is well coated and the sauce has thickened slightly.

Step 3: Assemble and Steam the Dimsum Rice

Line a steamer basket with parchment paper, poking holes to allow steam circulation. Spread half the rice mixture evenly in the prepared steamer, pressing down lightly to create an even layer. Spoon half the savory topping mixture over the rice, spreading it evenly. Repeat with the remaining rice and toppings for a second layer.

Bring water to a rolling boil in the steamer base. Place the basket over the boiling water, cover tightly with a lid, and steam for 25-30 minutes. Check the water level halfway through and replenish with hot water if needed. The rice is done when it’s tender and the toppings are heated through, with the aroma of the sauce permeating the rice.

Step 4: Garnish and Serve

Once steamed, remove the dimsum rice from the steamer and let it rest for 5 minutes. This allows the grains to set slightly, making it easier to cut into neat squares. Use a sharp knife or bench scraper to divide into bite-sized pieces.

Garnish with the 4 whole Green Onions (thinly sliced) for a fresh, crisp contrast to the rich, savory flavors. Serve warm, with the steaming aroma and glossy topping inviting that first bite. The rice should be tender yet slightly chewy, with each piece infused with the umami-rich sauce.

Storing and Reheating Leftovers

Refrigerator Storage

Let your dimsum rice cool completely before storing. Transfer to an airtight container and refrigerate at 40°F or below for up to 3 days. The flavors meld beautifully overnight. 🍚

Freezer Storage

For longer storage, wrap individual portions tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month at 0°F. I always label with the date to track freshness.

Steaming Reheating

To revive, steam frozen portions directly from the freezer for 15-20 minutes. For refrigerated, steam for 10-12 minutes until heated through. This restores the soft, fluffy texture perfectly. ❄️

Microwave Option

Place a portion on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes. Stir and repeat until reaching 165°F internally.

Reviving Texture

If the rice seems dry after reheating, sprinkle 1-2 tsp water over it before steaming or microwaving. This brings back the original moisture and tenderness.

Frequently Asked Questions