Making dim sum at home is a rewarding weekend project, and increasingly accessible if you know where to shop. Here’s what you need and where to find it in the Twin Cities.

Wrappers and Dough

  • Har gow wrappers (round dumpling wrappers) — available fresh or frozen at Shuang Hur.
  • Siu mai wrappers (round, yellow wonton wrappers) — thin and slightly different from standard wonton skins.
  • Rice flour and wheat starch — for making wrappers from scratch if preferred.
  • Tofu skin (yuba) — for tofu skin rolls (cheung fun alternative).

Proteins and Fillings

  • Fresh shrimp — for har gow filling. Buy shell-on and peel yourself for best texture.
  • Ground pork — for siu mai and turnip cake.
  • Chinese sausage (lap cheong) — a key ingredient in lo mai gai (sticky rice in lotus leaf).
  • Dried lotus leaves — for wrapping lo mai gai. Soak for 30 minutes before using.
  • Dried shrimp and dried scallops — for flavor depth in turnip cake (lo bak go).

Vegetables and Aromatics

  • Daikon radish — essential for turnip cake and radish dumpling.
  • Water chestnuts (fresh or canned) — for har gow filling and other dishes.
  • Bamboo shoots — for siu mai filling.

Sauces for Serving

  • XO sauce — a premium seafood chili sauce for finishing.
  • Chili oil — Lee Kum Kee or homemade with Shuang Hur’s dried chilies.
  • Soy sauce with ginger and vinegar — the classic dipping sauce.

Shuang Hur carries all of the above, including fresh shrimp from the counter, Chinese sausage, and a wide selection of dim sum wrappers in both fresh and frozen formats. The Lunar New Year and spring months see particularly strong inventory of specialty dim sum items — if you’re planning a celebration dim sum, visit in the weeks surrounding these dates for the best selection.