廣式點心拼盤
A classic Cantonese dim sum platter featuring an assortment of steamed dumplings and rolls served in bamboo steamers. This summer-friendly spread includes har gow (shrimp dumplings), siu mai (pork and shrimp dumplings), and cheung fun (rice noodle rolls), accompanied by dipping sauces.
准备时间 Prep
60 分钟 min
烹饪时间 Cook
30 分钟 min
份量 Serves
4 人份 servings
总时长 Total
90 分钟 min
raw shrimp, peeled and deveined
for har gow and siu mai
ground pork
for siu mai
bamboo shoots, finely chopped
for siu mai
soy sauce
for siu mai filling
sesame oil
white pepper
sugar
cornstarch
har gow wrappers (wheat starch and tapioca flour)
round, about 8 cm diameter
siu mai wrappers (yellow, round)
thin, about 8 cm diameter
rice flour
for cheung fun
tapioca starch
for cheung fun
water
for cheung fun batter
salt
oil
for brushing pan
shrimp, chopped
for cheung fun filling
chives, chopped
for cheung fun filling
for dipping
for dipping
optional
For har gow: Chop half of the shrimp into a coarse paste; leave the rest whole. Mix with a pinch of salt, white pepper, and sesame oil. Place a heaping teaspoon of filling in the center of a har gow wrapper. Fold in half and pleat the edges to seal. Repeat with remaining wrappers.
For siu mai: Combine ground pork, remaining chopped shrimp, bamboo shoots, soy sauce, sesame oil, white pepper, sugar, and cornstarch. Mix well. Place a tablespoon of filling in the center of a siu mai wrapper. Gather the edges around the filling, leaving the top exposed. Squeeze gently to shape.
For cheung fun batter: Mix rice flour, tapioca starch, salt, and water until smooth. Let rest for 15 minutes. Prepare filling: mix chopped shrimp and chives. Brush a flat, heatproof dish with oil. Pour a thin layer of batter, add a line of filling, and steam for 2-3 minutes until set. Roll up using a spatula. Repeat.
Steam har gow and siu mai over high heat for 6-8 minutes until cooked through. Steam cheung fun for 2-3 minutes.
Arrange all dim sum on a bamboo steamer lined with parchment or cabbage leaves. Serve immediately with soy sauce and chili oil for dipping.
Cooking Tips