Shrimp Cheung Fun with Dumpling Wrappers

Shrimp Cheung Fun is one of the most satisfying dim sum dishes—bouncy shrimp wrapped in silky layers and topped with a sweet soy-based sauce. This version skips the batter and uses dumpling wrappers instead, making it much quicker while still delivering that irresistible texture and flavor. Perfect for a quick dim sum fix at home!

Serving: 6
Prep time: 20 minutes
Cook time: 5 minutes

For the Shrimp Cheung Fun:
6 pieces dumpling wrappers
2 tablespoons oil
1 pound deveined shrimp
Pinch of salt
Pinch of white pepper
1 tablespoon sesame oil

For the sauce:
4 tablespoons hot water
1 tablespoon sugar
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil

Instructions

1. Season the shrimp:

• In a mixing bowl, add the deveined shrimp, and season with salt, white pepper, and sesame oil. Mix well.

2. Prepare the dumpling wrappers:

• Place a dumpling wrapper flat and brush some oil over it.
• Top with another wrapper and brush oil over it. Repeat with the remaining wrappers.
• Use a rolling pin to roll the wrappers to about 6 to 8 inches in diameter, depending on their original size.

3. Assemble:

• Add some shrimp in the center of a wrapper. Fold the bottom up and fold the top down. Repeat with the rest.

4. Steam:

• Transfer the shrimp cheung fun to a steamer rack.
• In a large pot over high heat, bring water to a boil. Place the steamer rack over the pot, cover, and steam over high heat for 5 minutes until completely cooked through. Carefully remove.

5. Make the dipping sauce and serve:

• In a bowl, add the hot water and sugar. Whisk until dissolved.
• Pour in the soy sauce, dark soy sauce, and sesame oil. Mix well.
• Pour the sauce over the shrimp cheung fun and serve.

Tips & notes

• Wrapper prep: Brushing oil between the wrappers makes them more flexible and prevents them from sticking together.
• Rolling tip: Rolling the wrappers to 6–8 inches helps mimic the silky texture of traditional cheung fun sheets.
• Shortcut win: This method skips the need for batter and rice rolls, making it much faster while still giving that soft, chewy bite.