Cheung Fun Dim Sum: The Ultimate Recipe For Success

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu provides a plant-based option, while chicken is often less expensive than shrimp.

char siu

🥗Healthier: grilled chicken

💰Cheaper: pork belly

Grilled chicken is leaner, while pork belly can be a more affordable option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos is often less expensive.

peanut sauce

🥗Healthier: sunflower seed butter sauce

💰Cheaper: soy sauce with peanut butter

Sunflower seed butter is a nut-free alternative, and the combo is budget-friendly.

Heat a pan over medium-low heat and add Chinese sausage and rehydrated dry shrimp.

Stir-fry for about 2 minutes until aromatic.

In a bowl, mix hot water and sugar until dissolved.

Add soy sauce, dark soy sauce, oyster sauce, and sesame oil to the mixture and mix well to make the sauce.

In another bowl, combine rice flour, tapioca starch, and water, whisking until smooth.

Prepare about 2 teaspoons of vegetable oil as a nonstick coating in a heat-resistant container (9x9 cake pan).

Brush the oil all over the container.

Whisk the batter again to ensure the flour and starch are mixed well, as they settle at the bottom.

Pour about 1/2 cup of the batter into the container, adjusting the amount based on the container size.

In a large steamer, bring water to a boil over high heat.

Place the container inside the steamer, ensuring it's leveled, and cover to steam for about 4 minutes until completely cooked through.

Remove the container and let it cool for about a minute on a clean working surface.

Brush a dash of oil on the working surface as a non-stick coating.

Carefully scrape the sides of the Cheung Fun to loosen it up and place it smooth side down on the working surface.

Add your filling over the Cheung Fun and fold it up.

Trim off the sides if necessary and repeat the process for all portions.

Serve the Cheung Fun with the prepared sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens