Dried Shrimp Cheung Fun Recipe

I’ve tried many times to make cheung fun at home, adjusting the ratios, testing different flours, and working on the texture. This is the perfect batter I want to share with you—it gives you that smooth, delicate finish with just the right amount of elasticity.

The technique isn’t complicated, but the details matter. Once you understand how the batter works and how to steam it properly, you can recreate that dim sum texture right in your own kitchen.

What Is Dried Shrimp Cheung Fun?

Cheung fun, or Cantonese rice noodle rolls, is a traditional dim sum dish made from a thin rice flour batter that’s steamed into delicate sheets, then rolled with different fillings.

You’ll usually see a few classic versions at dim sum:

• Shrimp cheung fun
• Beef cheung fun
• BBQ pork cheung fun
• And this one—dried shrimp cheung fun

Dried shrimp might sound simple, but it adds a deep, concentrated umami flavor. When you stir-fry it lightly with scallions, it becomes incredibly fragrant and slightly chewy, which pairs beautifully with the soft, silky rice rolls.

What makes cheung fun special isn’t just the filling—it’s the texture. The noodle sheets should be:

• Smooth
• Slightly elastic
• Thin and delicate
• Almost slippery when you bite into them

That texture is what we’re really chasing.

How to Make the Batter for Cheung Fun?

The batter is what determines the final texture, so getting the consistency right is key.

In a bowl, combine the rice flour, tapioca starch, wheat starch, water, and a little cooking oil. Whisk until completely smooth, making sure there are no lumps. The batter should be thin and pourable—similar to light cream.

Before each use, give the batter a quick stir. The starch settles quickly at the bottom, and skipping this step can lead to uneven texture from one roll to the next.

When pouring, use just enough batter to lightly coat the bottom of your tray. A thin layer is what creates that soft, silky sheet—too much will make the rolls thick and heavy.

Why Your Cheung Fun Isn’t Turning Out Right?

This is where most people get frustrated—but once you understand these, it becomes much easier.

1. The rolls are too thick

This usually comes from pouring too much batter.

Cheung fun should be thin and delicate. If the layer is too thick, it turns heavy and slightly gummy instead of soft and silky.

2. The texture is uneven or lumpy

This often happens when the batter isn’t stirred before pouring.

Since the starch settles, the ratio changes with each pour—so one roll might be soft, and the next one feels dense.

3. The surface isn’t smooth

This is usually a heat issue.

If the steamer isn’t hot enough, the batter won’t cook evenly, and you’ll get a slightly rough or bubbly surface instead of that smooth finish.

Always steam over high heat so the batter sets quickly.

4. The sheet tears when rolling

This can happen if:

• The sheet is too thin in some spots
• It hasn’t cooled slightly before handling
• Or there’s not enough oil on the surface

Let it rest for about a minute after steaming—it will firm up slightly and become easier to work with.

5. It sticks to the tray

A light layer of oil makes all the difference.

Without it, the sheet can stick and tear when you try to lift it.

The Key to Perfect Cheung Fun

If I had to sum it up, it’s this:

• Thin batter
• Always stir before pouring
• High heat steaming
• Light oiling
• Gentle handling

Once you get these right, you’ll start to see that smooth, glossy surface—and that soft, bouncy texture that makes cheung fun so special.

And honestly, once you make it yourself, it’s hard to go back.