Traditionalists might say dim sims have to be meaty, but that’s not true. A well-made vegetarian dim sim recipe can be just as satisfying as the classic pork-and-cabbage version. By focusing on fresh vegetables, spices, and texture, you get dimmies that are lighter but still packed with flavour. They’re also perfect for sharing with mates who don’t eat meat.

Ingredients for Homemade Vegetarian Dimmies

To make around 20 dim sims at home, you’ll need:

• 2 cups finely shredded wombok or regular cabbage
• 1 cup grated carrot
• 1 cup finely chopped mushrooms
• ½ cup diced water chestnuts
• 2 spring onions, chopped
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp white pepper
• 1 tsp salt
• 1 pack wonton wrappers

These ingredients give you the perfect balance of crunch, freshness, and savoury depth.

Method: How to Cook Vegetarian Dim Sims

1. Mix all ingredients in a large bowl until well combined.
2. Place a spoonful of filling in the centre of each wrapper. Gather the sides to form the classic dim sim shape.
3. For steaming: cook in a bamboo steamer over boiling water for 12–15 minutes.
4. For frying: heat oil to 180°C and fry until golden and crisp.

Serving Suggestions for Veggie Dimmies

Vegetarian dim sims go well with soy, chili, or even ponzu dipping sauce. They’re proof that a vegetarian dim sim recipe doesn’t have to compromise on taste. Whether you steam or fry them, these dimmies are a crowd-pleaser and a lighter twist on an Aussie classic.

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One of the best things about making dim sims at home is that you can do it in bulk. But unless you’ve got a footy team to feed, you’ll want to stash some for later. Freezing dimmies means you’ve got a quick snack ready any time the craving hits.

Freezing Them Properly

The trick is making sure they don’t stick together or go soggy. Once you’ve shaped your dim sims, lay them out on a tray lined with baking paper and freeze them individually for a couple of hours. Once they’re firm, you can transfer them into freezer bags or containers. This way, they won’t clump into a giant frozen dimmie block.

Reheating Without Ruining Them

When it’s time to eat, resist the urge to microwave. That’s the fastest way to end up with rubbery skins and a sad filling. For steamed dim sims, place them straight from the freezer into a bamboo steamer, no need to thaw. Give them an extra 5–7 minutes over boiling water, and they’ll come out juicy. For fried, heat oil to about 180°C and cook until golden. They’ll taste almost as good as fresh.

The Takeaway

Freezing dim sims is easy, and if you do it right, they’ll last for months. The key is freezing them individually and reheating with patience. Do that, and you’ll always have a stash of dimmies waiting for a late-night snack or a quick dinner fix.

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When it comes to dim sims, most people grab a packet of wonton wrappers from the Asian grocer and call it a day. Nothing wrong with that, they work fine. But if you want the full homemade experience, learning how to make dim sim wrappers takes things to the next level. Fresh wrappers are softer, more flexible, and have that authentic chew that makes a dimmie feel right.

Ingredients for Dim Sim Wrappers

You don’t need anything fancy — just four basic ingredients:

• 2 cups plain flour
• ½ tsp salt
• ¾ cup hot water
• 1 tbsp vegetable oil

That’s it. Simple pantry staples.

Method: Making the Dough

1. In a bowl, mix flour and salt.
2. Slowly add hot water while stirring with chopsticks or a fork until a rough dough forms.
3. Knead on a floured surface for 8–10 minutes until smooth. Cover and rest for 30 minutes.

The hot water is important — it makes the dough more pliable and easier to roll thin.

Rolling and Cutting the Wrappers

After resting, roll the dough into a log and cut into small pieces, about the size of a walnut. Flatten each piece with your palm, then roll into thin circles around 8–10cm wide. Dust with flour and stack them carefully so they don’t stick.

The Payoff

Making your own dim sim wrappers takes a bit of effort, but the result is worth it. They’re sturdier than store-bought, perfect for steaming or frying, and give your homemade dimmies that true old-school texture. Once you’ve tried it, you may never go back to the packet stuff.

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Steamed dim sims are often considered the “authentic” way to enjoy them. This method is closest to the Chinese siu mai that inspired William Chen Wing Young’s original 1940s recipe. Steamed dimmies are soft, juicy, and allow the peppery filling to take centre stage without the distraction of oil or crunch. They’re also a little lighter on the stomach, making them easier to eat in bigger numbers. The only catch is texture — if the skins are too thin or overcooked, they can become soggy and fall apart. A good steamed dimmie should be firm enough to hold its shape while still melting in your mouth.

Fried Dimmies

The fried dim sim is a uniquely Australian twist. According to family stories, the fried version was created by accident when Tom Young, William’s son, left a box of dim sims at a fish and chip shop in Mordialloc. The owner, Joe, tossed them into the deep fryer just to see what would happen. The result was golden, crispy, and absolutely irresistible. Fried dimmies quickly took off, becoming a staple at chip shops and footy grounds across Melbourne. They’re crunchy on the outside, piping hot on the inside, and much sturdier than their steamed cousins — perfect for eating out of a paper bag while walking home.

BBQ Dimmies

It might sound like a backyard experiment gone wrong, but BBQ dim sims have their fans too. A light brush of oil and a few minutes on the grill gives them a smoky, charred edge that’s completely different to steaming or frying. They don’t crisp up quite like deep-fried versions, but they hold their own as a novelty at cook-ups. For adventurous eaters, it’s worth giving them a go at least once.

Which Team Are You On?

At the end of the day, there’s no single “right” way to cook a dim sim. Some swear by the juiciness of steamed, others crave the crunch of fried, and a few proudly fly the flag for BBQ. The real question is: are you Team Steamed, Team Fried, or Team BBQ?

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One of the biggest dim sim debates is whether they even need sauce at all. Purists argue that a good dimmie should stand on its own. Juicy, peppery, and satisfying without any extras. But plenty of us can’t imagine eating one without a splash of something on top. For many, sauce isn’t optional; it’s part of the ritual.

The Soy Standard

If there’s one sauce most people agree on, it’s soy. A drizzle of light soy brings out the savoury notes in the filling without overpowering it. Some fans prefer mushroom soy, which adds a richer, slightly sweet depth that works especially well on steamed dim sims. Either way, soy is the go-to classic.

Chili Lovers Unite

For others, it’s all about the heat. Sweet chili is the most common choice. Sticky, tangy, and easy to find at any fish and chip shop. Then there’s Sriracha, the fiery red favourite that gives fried dimmies an extra kick. Hardcore chili fans even make their own sauces, experimenting with everything from bird’s eye chilies to fermented blends. The spicier, the better.

Aussie Oddities

Beyond soy and chili, Aussies have developed their own unique dim sim pairings. Tomato sauce is controversial, but plenty of people secretly dunk fried dimmies in it. Kecap manis, the Indonesian sweet soy, adds caramel-like flavour and is gaining popularity. Some adventurous eaters swear by satay, hoisin, or even barbecue sauce.

The Final Drizzle

At the end of the day, sauce is about personal choice. Whether you stick with a splash of soy, smother your dimmie in chili, or experiment with something left-field, there’s no wrong answer. The only rule? A dim sim should taste like a dim sim. The sauce is just the finishing touch.

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