Steamed vs Fried (and Even BBQ!)

Steamed Dimmies

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?