Name: Cheung Fun (Dim Sum)
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 8 pieces
Cuisine: Chinese
Ingredients: 1 tablespoon oil; 3 links Chinese sausage, diced; 3 tablespoons dried shrimp, rehydrated and minced; 3 stalks scallions, minced; 1 cup (135 g) rice flour; 4 tablespoons (31 g) tapioca starch; 4 tablespoons (40 g) wheat starch; 3 cups (710 ml) water; 2 tablespoons oil, separated, for brushing; 4 tablespoons hot water; 2 tablespoons sugar; 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; 1 tablespoon oyster sauce; ½ teaspoon sesame oil

Method

10 steps

In a wok or skillet, stir-fry the diced Chinese sausage and rehydrated minced dried shrimp in 1 tablespoon oil over medium-low heat for about 2 minutes, until fragrant. Add the minced scallions and mix.
Make the sauce by dissolving the sugar in 4 tablespoons hot water. Stir in the soy sauce, dark soy sauce, oyster sauce, and sesame oil; set aside.
Whisk together the rice flour, tapioca starch, wheat starch, and 3 cups water until smooth. Set aside 2 tablespoons oil for brushing and stir the batter well before each use so the starch does not settle.
Brush a 9-by-9-inch (23-by-23-cm) heatproof pan with oil to prevent sticking.
Pour about ½ cup batter into the pan and spread it in an even layer.
Bring water to a boil in a large steamer. Place the pan level in the steamer, cover, and steam for about 4 minutes, until the sheet is cooked through and translucent.
Remove the pan from the steamer and let the sheet cool for about 1 minute.
Brush the work surface lightly with oil. Loosen the sheet with a plastic scraper, lift it out, and place it smooth-side down. Add the filling, fold or roll to enclose it, and trim uneven edges if desired.
Repeat with the remaining batter and filling, steaming each sheet for about 4 minutes.
Slice the rice rolls and serve hot with the prepared sauce.

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