Silky Dim Sum Cheung Fun
Silky Dim Sum Cheung Fun
Ingredients
For the Noodle Batter
- 100 grams rice flour
- 30 grams tapioca starch
- 20 grams wheat starch
- 350 ml water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
For the Filling
- 1 tablespoon dried shrimp, rehydrated and finely chopped
- 2 tablespoons scallions, chopped
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon water
- 1/2 teaspoon sugar
- 1/4 teaspoon sesame oil
Instructions
- 1
Rehydrate the 1 tablespoon of dried shrimp in hot water for 10 minutes. Once rehydrated, drain the water and finely chop the shrimp.
⏱️ 10 min
- 2
In a large mixing bowl, combine the 100 grams of rice flour, 30 grams of tapioca starch, 20 grams of wheat starch, 1/2 teaspoon of salt, and 350 ml of water. Whisk vigorously until the batter is completely smooth and free of any lumps.
⏱️ 5 min
- 3
Stir in 1 tablespoon of vegetable oil into the batter and mix well.
⏱️ 1 min
- 4
Fill a large pot or wok with water and bring it to a rolling boil.
⏱️ 5 min
- 5
Lightly brush a rectangular heat-proof steaming tray or dish with vegetable oil to prevent sticking.
⏱️ 1 min
- 6
Pour a thin layer of the prepared batter into the oiled tray, ensuring it evenly coats the entire bottom surface.
⏱️ 1 min
- 7
Evenly sprinkle some of the chopped dried shrimp and chopped scallions over the batter in the tray.
⏱️ 1 min
- 8
Carefully place the tray into the preheated steamer. Cover the steamer and cook for 2-3 minutes, or until the noodle sheet appears translucent and is cooked through.
⏱️ 3 min
- 9
Carefully remove the hot tray from the steamer and let it cool for a few seconds to make it easier to handle.
⏱️ 1 min
- 10
Using a flat scraper or spatula, gently scrape the noodle sheet from one end, rolling it up tightly into a cylindrical shape.
⏱️ 1 min
- 11
Repeat steps 5 through 10 until all the batter and fillings are used.
⏱️ 10 min
- 12
In a small bowl, combine 2 tablespoons of light soy sauce, 1 tablespoon of water, 1/2 teaspoon of sugar, and 1/4 teaspoon of sesame oil. Stir thoroughly until the sugar has completely dissolved.
⏱️ 2 min
- 13
Cut the prepared cheung fun rolls into bite-sized pieces. Drizzle generously with the homemade sauce. Garnish with additional chopped scallions if desired, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Silky Dim Sum Cheung Fun
For the Noodle Batter
- 100 grams rice flour
- 30 grams tapioca starch
- 20 grams wheat starch
- 350 ml water
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
For the Filling
- 1 tablespoon dried shrimp, rehydrated and finely chopped
- 2 tablespoons scallions, chopped
For the Sauce
- 2 tablespoons light soy sauce
- 1 tablespoon water
- 1/2 teaspoon sugar
- 1/4 teaspoon sesame oil
Instructions
- 1
Rehydrate the 1 tablespoon of dried shrimp in hot water for 10 minutes. Once rehydrated, drain the water and finely chop the shrimp.
⏱️ 10 min - 2
In a large mixing bowl, combine the 100 grams of rice flour, 30 grams of tapioca starch, 20 grams of wheat starch, 1/2 teaspoon of salt, and 350 ml of water. Whisk vigorously until the batter is completely smooth and free of any lumps.
⏱️ 5 min - 3
Stir in 1 tablespoon of vegetable oil into the batter and mix well.
⏱️ 1 min - 4
Fill a large pot or wok with water and bring it to a rolling boil.
⏱️ 5 min - 5
Lightly brush a rectangular heat-proof steaming tray or dish with vegetable oil to prevent sticking.
⏱️ 1 min - 6
Pour a thin layer of the prepared batter into the oiled tray, ensuring it evenly coats the entire bottom surface.
⏱️ 1 min - 7
Evenly sprinkle some of the chopped dried shrimp and chopped scallions over the batter in the tray.
⏱️ 1 min - 8
Carefully place the tray into the preheated steamer. Cover the steamer and cook for 2-3 minutes, or until the noodle sheet appears translucent and is cooked through.
⏱️ 3 min - 9
Carefully remove the hot tray from the steamer and let it cool for a few seconds to make it easier to handle.
⏱️ 1 min - 10
Using a flat scraper or spatula, gently scrape the noodle sheet from one end, rolling it up tightly into a cylindrical shape.
⏱️ 1 min - 11
Repeat steps 5 through 10 until all the batter and fillings are used.
⏱️ 10 min - 12
In a small bowl, combine 2 tablespoons of light soy sauce, 1 tablespoon of water, 1/2 teaspoon of sugar, and 1/4 teaspoon of sesame oil. Stir thoroughly until the sugar has completely dissolved.
⏱️ 2 min - 13
Cut the prepared cheung fun rolls into bite-sized pieces. Drizzle generously with the homemade sauce. Garnish with additional chopped scallions if desired, and serve immediately.
⏱️ 2 min