Learn . Laugh . Eat

Cheung Fun

Prep: 10 Mins

Cook: 20 Mins

  • 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

  • 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

1. Mix all the ingredients together and pour it through a sieve

2. Assemble your choice of cooked filling

Method

3. Place a piece of greaseproof paper on a rectangular steamer tray over boiling water and lightly brush with oil.

4. Bring the steamer to a high heat and scoop 1 ½ ladles of the flour mix onto the paper.

5. Cover the steamer tray and steam for 3 minutes

6. After 3 minutes of steaming, remove the cover and place the filling in 1 row 1/3rd of the way along across the width of the rectangle. Cover and continue steaming.

7. Remove the cover again and turn off the steamer

8. Using the paper, roll the cheung fun up and over (like a swiss roll) and slide onto a plate

9. Brush with a little of the oil and cut into portions

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.



  • 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

1. Mix all the ingredients together and pour it through a sieve

2. Assemble your choice of cooked filling

Method

3. Place a piece of greaseproof paper on a rectangular steamer tray over boiling water and lightly brush with oil.

4. Bring the steamer to a high heat and scoop 1 ½ ladles of the flour mix onto the paper.

5. Cover the steamer tray and steam for 3 minutes

6. After 3 minutes of steaming, remove the cover and place the filling in 1 row 1/3rd of the way along across the width of the rectangle. Cover and continue steaming.

7. Remove the cover again and turn off the steamer

8. Using the paper, roll the cheung fun up and over (like a swiss roll) and slide onto a plate

9. Brush with a little of the oil and cut into portions

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.

instagram pinterest TABLEFLIP Youtube Icon