My ULTIMATE Guide to Making Cheung Fun at Home скачать в хорошем качестве

My ULTIMATE Guide to Making Cheung Fun at Home

We show you how to make Cheung Fun (Cantonese steamed rice roll) at home using store-bought ingredients while making a special soy sauce and scallion oil from scratch. The key to this home kitchen hack is Vietnamese rice paper, which has similar ingredients to modern-day Cheung Fun. This allows us to skip the hardest part of the process while achieving similar results. To keep the recipe simple, we use three store-bought fillings: Char siu, chicken, and prawns to make three types of Cheung Fun. Cheung Fun has a rich history rooted in Cantonese cuisine, where it is a popular dim sum dish. Traditionally, it is made from a mixture of rice flour and water, steamed into thin sheets, and filled with various ingredients. This dish is often enjoyed with soy sauce or hoisin sauce. Its origins date back to the southern regions of China, where it became a staple in teahouses and street food stalls, known for its delicate texture and versatility in fillings. Cheung Fun continues to be beloved for its comforting, silky rolls and adaptability. Ingredients (Makes ~6 rolls) For the Scallion Oil: • Neutral oil (e.g. vegetable or sunflower): 4 tbsp • Scallion (white parts only): 2–3 stalks, roughly chopped Optional: use lard or pork fat for a more traditional flavour For the Soy Dressing: • Vegetable oil: 1 tsp • Scallion and shallot offcuts: handful • Shallot: 1 small, sliced • Coriander stalks: small bunch (or celery if avoiding coriander) • Mirin: 1 tbsp (or 1 tsp sugar + 1 tbsp water) • Water: 150ml • Light soy sauce: 75ml Fillings (all pre-cooked): • Char siu pork: diced • King prawns: peeled • Rotisserie chicken: shredded • Optional: leftover quail egg, other cooked meats or veg For the Cheung Fun Wraps: • Vietnamese rice paper sheets: 6–8 sheets (22cm or larger) • Lukewarm water: for softening Method 1. Make the Scallion Oil: • In a small pan, heat neutral oil over medium heat. • Add scallion whites and cook just until they sizzle—about 10 seconds—then turn off the heat. • Let it infuse and cool. Strain if desired. 2. Make the Soy Dressing: • In another pan, heat 1 tsp oil and sauté scallion and shallot offcuts until fragrant. • Add coriander stalks and mirin. Let the alcohol cook off. • Add water and simmer gently for 10–15 minutes. • Stir in light soy sauce and simmer 2 more minutes. • Strain and set aside. (Use a small teapot for pouring, just like at dim sum!) 3. Prep the Fillings: • Prawns: leave whole. • Char siu: dice into small cubes (not minced). • Chicken: shred or chop finely, skin on for flavour. 4. Assemble the Cheung Fun: • Soak one rice paper sheet in lukewarm water for 30 seconds until soft. • Lay it flat and place filling in a line, leaving space to fold. • Fold one edge over the filling, then roll and tuck in the sides. • Place on a lightly oiled plate. Brush with scallion oil. • Repeat with remaining sheets and fillings. 5. Steam or Microwave: • Steam for 5 minutes to heat through. • Or microwave briefly just to warm. They’re technically already cooked. 6. Finish and Serve: • After heating, brush again with scallion oil for shine. • Pour soy dressing over the sides (or serve in a teapot). • Serve warm with extra sauce on the side. Notes: • Vietnamese rice paper is made with rice and tapioca starch, mimicking the texture of dim sum rice rolls surprisingly well. • This is a perfect hands-on cooking project for kids or guests. ____ Follow us on Instagram:   / w2kitchn   Join us on Patreon for behind-the-scenes & more:   / w2kitchen   #W2Kitchen #dimsum #腸粉