粤式点心拼盘
A tantalizing spread of dim sum dishes served in traditional bamboo steamers with a variety of appetizers. This platter includes har gow, siu mai, and char siu bao, showcasing the delicate flavors of Cantonese cuisine. Perfect for autumn gatherings, it brings warmth and joy to the table.
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
shrimp
peeled, deveined, finely chopped
ground pork
bamboo shoots
finely diced
soy sauce
sesame oil
sugar
white pepper
cornstarch
har gow wrappers
round, thin
siu mai wrappers
square, thin
char siu (Chinese BBQ pork)
finely diced
oyster sauce
vegetable oil
water
Prepare the har gow filling: In a bowl, combine shrimp, bamboo shoots, 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, and white pepper. Mix well and set aside.
Prepare the siu mai filling: In another bowl, mix ground pork, 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, and cornstarch. Stir until sticky.
Prepare the char siu bao filling: In a small bowl, mix diced char siu with oyster sauce and vegetable oil.
To make har gow: Place a wrapper in your palm, add a teaspoon of shrimp filling, and pleat the edges to seal. Repeat with remaining wrappers.
To make siu mai: Place a wrapper in your palm, add a teaspoon of pork filling, and gather the edges, leaving the top open. Repeat.
To make char siu bao: If using bao dough, wrap the char siu filling in dough and pleat to seal. Alternatively, use pre-made bao wrappers.
Line bamboo steamers with parchment paper or cabbage leaves. Arrange the dumplings in the steamers, leaving space between them.
Steam over high heat for 8-10 minutes for har gow and siu mai, and 12-15 minutes for char siu bao, until cooked through.
Serve hot with soy sauce and chili oil on the side.
Cooking Tips