Dim Sum Assortment

Ingredients

Cilantro

1/2 cup, chopped

Vermicelli noodles

1 cup, cooked

Shrimp

1 cup, peeled and deveined

Rice paper wrappers

10 sheets

Ground pork

1 cup

Flour

3 cups, plus extra for dusting

Sugar

1 tablespoon

Yeast

2 teaspoons

Soy sauce

4 tablespoons, divided

Sesame oil

1 tablespoon

Dumpling wrappers

20 wrappers

Warm water

1/2 cup (for activating yeast)

Instructions

1. For the dumplings: In a bowl, combine the ground pork, shrimp, 2 tablespoons of soy sauce, and sesame oil. Mix well until fully incorporated. Place a spoonful of the mixture in the center of each dumpling wrapper. Fold the wrapper over the filling and seal the edges tightly, making sure there are no air pockets.
2. Steam the dumplings in a bamboo steamer lined with parchment paper for 15 minutes or until the filling is cooked through.
3. For the buns: In a separate bowl, combine the yeast, sugar, and warm water. Let sit for 5 minutes until frothy. Gradually add the flour while kneading until a smooth dough forms. Cover and let rise in a warm place for 1 hour or until doubled in size.
4. Once the dough has risen, punch it down and divide it into small balls. Flatten each ball and place a spoonful of the remaining pork, shrimp, and 2 tablespoons of soy sauce mixture in the center. Fold the dough over the filling and seal the edges tightly.
5. Steam the buns in a bamboo steamer for 15 minutes or until puffy and cooked through.
6. For the rolls: Soak the rice paper wrappers in warm water until soft, about 10-15 seconds. Place a few shrimp, a small amount of vermicelli noodles, and chopped cilantro on each wrapper. Roll up tightly, tucking in the sides as you go to secure the filling. Serve with remaining soy sauce for dipping.