Dried Shrimp Cheung Fun Recipe

Dried Shrimp Cheung Fun is one of the most iconic Cantonese dim sum dishes—thin, silky rice noodle rolls wrapped around savory fillings and drizzled with a sweet soy-based sauce. Getting that perfect bouncy, slippery texture at home can be tricky, but don’t worry—I’ve got all the secrets to help you master it!

Recipe

Serving: 9 pieces
Prep time: 30 minutes
Cook time: 30 minutes

For the filling:
1 tablespoon oil
6 tablespoons dried shrimp, soaked for 1 hour
3 stalks scallions, minced

For the cheung fun batter:
4 tablespoons (40 g) wheat starch
4 tablespoons (31 g) tapioca starch
1 cup (135 g) rice flour
3 cups (710 ml) water
1 teaspoon oil (for the batter)
2 tablespoons oil, separated (for brushing)

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

Instructions

1. Prepare the filling:

• In a pan over medium-low heat, add 1 tablespoon oil and the soaked dried shrimp. Stir-fry for 1 minute until aromatic.
• Add minced scallions, mix well, and turn off the heat. Set aside.

2. Make the sauce:

• In a small bowl, combine hot water and sugar. Whisk until the sugar dissolves.
• Add soy sauce, dark soy sauce, oyster sauce, and sesame oil. Mix well and set aside.

3. Prepare the cheung fun batter:

• In a mixing bowl, whisk together wheat starch, tapioca starch, rice flour, water, and 1 teaspoon oil. Mix until smooth.
• Brush a thin layer of oil inside a heat-resistant flat tray or container.
• Always whisk the batter before each use—starches will settle at the bottom over time.
• Pour about ⅓ cup of batter into the oiled container, just enough to thinly cover the bottom.

4. Steam the cheung fun:

• In a large steamer over high heat, bring water to a boil.
• Place the container inside, gently rotate it to level the batter, then cover and steam for 3 minutes until cooked through.
• Carefully remove the container and let it cool for 1 minute.

5. Assemble and serve:

• Lightly oil a clean work surface.
• Use a plastic scraper to loosen the edges of the steamed sheet and lift it out.
• Place the sheet smooth side down. Add filling across the center, then roll it up gently.
• Trim the ends for a clean look. Repeat with the remaining batter and filling.
• Serve warm with the prepared sauce drizzled over the top.

Tips & notes

• Keep stirring the batter: The flour and starch settle quickly—always stir before each pour for consistent results.
• For gluten-free: Substitute wheat starch with cornstarch.
• Use a thin layer: Too much batter makes the rolls too thick. A thin pour gives you that delicate, silky texture.
• Chill before rolling: Letting the cheung fun cool for 30–60 seconds after steaming helps make rolling easier without tearing.