Best 2 Cheng Fung Dim Sum Recipes

Cheng fung dim sum, also known as steamed rice rolls, is a Cantonese dish that is often served as a breakfast or brunch item. It is made with a thin wrapper of rice flour that is filled with a variety of savory or sweet ingredients, then steamed until cooked through. Cheng fung dim sum can be found at most Chinese restaurants, but it is also relatively easy to make at home. The key to making good cheng fung dim sum is to use a thin wrapper and to cook it until it is just cooked through. If the wrapper is too thick, it will be tough and chewy. If the rolls are overcooked, they will become dry and bland.

Here are our top 2 tried and tested recipes!

CHEUNG FUN - HOW TO MAKE STEAMD RICE ROLL (肠粉)

Cheung Fun - How to make steamd rice roll (肠粉) image

Cheung fun (肠粉) is on the menu of every Dim Sum restaurant. Cheung fun has a light and soft texture, non-oily, and is served hot right from the steamer. Cheung fun has a light and soft texture, non-oily, and is served hot right from the steamer.

Provided by KP Kwan

Categories Dim Sum

Time 20m

Number Of Ingredients 17

Ingredients

100g rice flour
20g wheat starch
1/2 tsp of salt
2 tsp of vegetable oil
400 ml of water (1.5 cups)
50g shrimp, shelled
1 tbsp scallion, cut into small rings
1 tbsp dried shrimps
50g char siu
3 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1/4 tsp salt
2.5 tbsp sugar
1 large tbsp chopped scallion (white part)
5 slices ginger
9 tbsp water

Steps:

Mix A in a container.
Set up the steaming station. Bring the water to a boil. Measure 100g of the batter. Stir and pour it into an 8"x8" square pan. Adjust the level of the pan so that the batter is equally distributed.
Add the filling in B (shrimp, char siu, or scallion with dried shrimp) to one side of the batter.
Cover and steam for 2 minutes or until the rice sheet become translucent. Let cool for half a minute, then push the noodle sheet with the dough scraper to roll up the noodle.
To make the sauce: add C into a pan. Bring it to a boil, then strain to remove the ginger and scallion.
Place it on the serving dish and doused with the sauce. Serve.

Nutrition Facts : Calories 205 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 29 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1421 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

HONG KONG STYLE CHEE CHEONG FUN (STEAMED RICE ROLLS)

Hong Kong Style Chee Cheong Fun (Steamed Rice Rolls) image

Hong Kong Style Chee Cheong Fun (Steamed Rice Rolls) is my favourite dim sum. No matter the filling is barbecued pork, fresh shrimp or pure Chee Cheong Fun, it is enough to make me feel satisfied.

Provided by My Lovely Recipes

Categories Snack

Time 1h

Number Of Ingredients 19

Ingredients

60 g Rice Flour
25 g Wheat Starch
15 g Tapioca Starch
0.5 tsp Salt
290 ml Water
2 tbsp Vegetables Oil
3 Shallots
20 Shrimp
1 Spring Onions
1 tbsp Soy Sauce
1 tsp Oyster Sauce
1 tsp Sugar
0.5 tsp Sesame Oil
100 ml Hot Water
1 tsp Fish Sauce
5 Dried Chili
5 g Dried Shrimp
0.5 tsp Sugar
1 tbsp Vegetable Oil

Steps:

After clean dried shrimp and dried chili soak in warm water for 20 minutes.
Slice shallots, pour in oil then put a pinch of salt (Salt can makes it crispy) then medium-low heat fry until golden colour. Set aside for later use.
Mix rice flour, tapioca starch, wheat starch and salt together, pour in 100ml water and shallots oil and mix well until the batter absorb all the oil then rest for 30 minutes.
Squeeze out the water of dried chili and put into a food processor with dried shrimp, pound until smooth.
Sauté the chili paste until colour turns into dark red and seasoning with sugar.
Mix well soy sauce, oyster sauce, sugar, sesame oil, fish sauce and hot water. That's the sauce.
The batter after rest for 30 minutes then add in another 190ml water to dilute it and stir well.
Heat the steamer with high heat, apply a thin layer of oil on the baking tray then pour a thin layer of batter into the tray, the amount of batter is just enough to cover the four corners of the baking tray (you must stir evenly every time you want to pour the batter to prevent the batter uneven)
Cover the lid and steam with high heat about 20 seconds, then open up and put the filling and steam for another 3 minutes.
After steaming, take out the tray and roll up the Chee Cheung Fun.
Repeat this operation until the batter is finished.
Pour in the sauce and fried shallots then enjoy it with chili sauce.

Nutrition Facts : Calories 667 kcal, ServingSize 1 people, Carbohydrate 53.6 g, Protein 53.7 g, Fat 25.8 g, SaturatedFat 18.1 g, Cholesterol 469 mg, Sodium 1846 mg, Sugar 5 g

Tips for Making Dim Sum:

- Use high-quality ingredients. Fresh, flavorful ingredients will make your dim sum taste its best. - Don't be afraid to experiment. There are endless possibilities when it comes to fillings and flavors for dim sum. Get creative and try something new! - Master the basics. Before you start experimenting, it's important to master the basic techniques of dim sum making. This includes things like how to make a proper dough, how to pleat dumplings, and how to steam dim sum. - Pay attention to detail. Dim sum is all about the details. Make sure your dumplings are uniform in size and shape, and that they are cooked perfectly. - Serve dim sum immediately. Dim sum is best served hot and fresh. If you need to make them ahead of time, store them in the refrigerator or freezer and then steam them just before serving.

Conclusion:

Dim sum is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. With a little practice, you can master the art of making dim sum at home. So get started today and enjoy the delicious rewards!