Cheung Fun
- This traditional dim sum is a skill that requires patience and learning
- Once mastered, you can do many adventurous things with a piece of cheung fun
- i.e. make noodles / wrap crispy beancurd skin inside etc
- Rice flour for the white, tapioca, makes it slightly transparent, corn flour to stabilise it. Wheat starch sometimes, but I find this slightly too unstable
- Can do this on a normal steamer – but the shape helps
- Hoisin sauce, sesame paste, chilli oil & sweetened soy
Ingredients
- 250g Rice Flour
- 70g Tapioca
- 35g Corn Flour
- 900g Water
- 50g oil
- ½ tsp salt
- Vegetable oil, for brushing
Filling Options:
- Cooked prawn
- Roast meat
- Cooked Vegetable
Dipping Sauces:
- Sesame seeds
- Sesame Paste
- Hoi Sin Sauce
- Chiu Chow Chilli Oil
- 3 tbsp light soy sauce mixed with 1 tbsp hot water, 1 tbsp sugar
Method
Preparation
Method
Note: the first pastry can be made without filling as the first one tends to be the least successful, like a pancake!
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- 250g Rice Flour
- 70g Tapioca
- 35g Corn Flour
- 900g Water
- 50g oil
- ½ tsp salt
- Vegetable oil, for brushing
Filling Options:
- Cooked prawn
- Roast meat
- Cooked Vegetable
Dipping Sauces:
- Sesame seeds
- Sesame Paste
- Hoi Sin Sauce
- Chiu Chow Chilli Oil
- 3 tbsp light soy sauce mixed with 1 tbsp hot water, 1 tbsp sugar
Preparation
Method
Note: the first pastry can be made without filling as the first one tends to be the least successful, like a pancake!
View Our Products
Have you been inspired by our tips and recipes? Why not check out our ranges below! From our exclusive range of woks to our cookery classes that will help inspire your cooking further.