Cheung Fun
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The Tale of Cheung Fun
Cheung fun, silky steamed rice noodle rolls, originated in Guangdong province and became a beloved staple of Hong Kong's dim sum tradition, often filled with shrimp, beef, or char siu and served drizzled with soy sauce. Its delicate, slippery texture comes from a thin rice-flour batter steamed in wide sheets before being rolled.
Ingredients
Scale:· 4 servings
- 1 cup rice flour
- 2 tbsp wheat starch
- 2 tbsp cornstarch
- 2 cups water
- 1 tbsp oil
- Shrimp or char siu, for filling, optional
- Soy sauce
- Dark soy sauce
- Sesame oil and sugar, for the sauce
Instructions
- 1Whisk the rice flour, wheat starch, cornstarch, water, and oil into a thin, smooth batter.
- 2Oil a shallow steaming tray or plate.
- 3Pour a thin layer of batter onto the tray, and add shrimp or char siu pieces if using.
- 4Steam over rapidly boiling water 2-3 minutes until the batter sets into a glossy, translucent sheet.
- 5Carefully loosen and roll the sheet up into a log using a scraper, and repeat with the remaining batter.
- 6Slice the rolls into shorter pieces.
- 7Mix the soy sauce, dark soy sauce, sesame oil, and a little sugar for the dipping sauce, drizzle over the rolls, and serve warm.
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