Dried Shrimp Cheung Fun Recipe
Dried Shrimp Cheung Fun is a classic Cantonese dim sum dish featuring silky steamed rice noodle rolls filled with savory dried shrimp and finished with a light soy sauce.
Ingredients
For the filling
- 1 tablespoon cooking oil
- 6 tablespoons dried shrimp, soaked for 1 hour
- 3 stalks scallions, minced
For the cheung fun batter
- 4 tablespoons wheat starch, (40 g)
- 4 tablespoons tapioca starch, (31 g)
- 1 cup rice flour, (135 g)
- 3 cups water, (710 ml)
- 1 teaspoon cooking oil
- 2 tablespoons cooking oil, divided (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
- To prepare the filling, in a pan over medium-low heat, add the cooking oil and stir-fry the dried shrimp for about 1 minute until fragrant, then add the scallions and mix well.
- To make the sauce, in a bowl, mix the hot water and sugar until dissolved, then add the soy sauce, dark soy sauce, oyster sauce, and sesame oil and stir to combine.
- To prepare the batter and tray, in a bowl, whisk the wheat starch, tapioca starch, rice flour, water, and cooking oil until smooth, then brush a thin layer of cooking oil onto a heat-resistant tray, stirring the batter again before each use.
- To steam the cheung fun, in a steamer over high heat, bring the water to a boil, pour a thin layer of batter into the tray to coat the bottom, place it into the steamer, cover, and steam for about 3 minutes until slightly translucent, then remove and let rest for 1 minute.
- To fill and roll, on a lightly oiled surface, loosen the edges of the sheet, place it smooth side down, add the filling across the center, and gently roll it up.
- To repeat and serve, continue with the remaining batter and filling, then serve warm with the prepared sauce drizzled over the top.
Video
Notes
Stir-fry the dried shrimp first: This brings out the aroma and deepens the umami flavor, so the filling tastes rich even though it’s simple.
Stir the batter every time: The starch settles quickly at the bottom, so giving it a quick stir before each pour keeps every sheet soft and consistent.
Keep the batter thin: A light, even layer is what gives you that silky texture—too much batter will make the rolls thick and heavy.
Use high heat to steam: A strong, steady boil helps the batter set quickly and creates a smooth, glossy surface.
Let the sheet rest briefly: Allowing it to cool for about a minute helps it firm up slightly, making it easier to lift and roll without tearing.
Oil lightly before handling: A thin layer of oil on the tray and work surface prevents sticking and keeps the sheets intact.
Best enjoyed fresh: Cheung fun is at its best when it’s warm, soft, and silky right after steaming.
Protein swap: You can use shrimp, beef, BBQ pork, or even just scallions—adjust cooking time and seasoning as needed.