粤式点心宴
A vibrant assortment of classic Cantonese dim sum, including shrimp dumplings, siu mai, and steamed buns, served in traditional bamboo steamers. Perfect for sharing during Mid-Autumn Festival gatherings.
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 filling
bamboo shoots, finely chopped
for har gow filling
sesame oil
for har gow filling
white pepper
for har gow filling
salt
for har gow filling
cornstarch
for har gow filling
wheat starch
for har gow wrapper
cornstarch
for har gow wrapper
boiling water
for har gow wrapper
vegetable oil
for har gow wrapper
ground pork
for siu mai filling
raw shrimp, chopped
for siu mai filling
shiitake mushrooms, rehydrated and finely chopped
for siu mai filling
ginger, grated
for siu mai filling
soy sauce
for siu mai filling
Shaoxing wine
for siu mai filling
sesame oil
for siu mai filling
salt
for siu mai filling
white pepper
for siu mai filling
cornstarch
for siu mai filling
siu mai wrappers (yellow wheat wrappers)
or use wonton wrappers
all-purpose flour
for char siu bao dough
warm water
for char siu bao dough
sugar
for char siu bao dough
active dry yeast
for char siu bao dough
vegetable oil
for char siu bao dough
salt
for char siu bao dough
char siu (BBQ pork), diced
for char siu bao filling
oyster sauce
for char siu bao filling
soy sauce
for char siu bao filling
sugar
for char siu bao filling
chicken broth
for char siu bao filling
cornstarch mixed with 2 tablespoons water
slurry for char siu bao filling
For har gow: Mix shrimp, bamboo shoots, sesame oil, white pepper, salt, and cornstarch in a bowl. Refrigerate while making wrappers.
Combine wheat starch and cornstarch in a bowl. Pour in boiling water and stir with a spatula until a dough forms. Add oil and knead until smooth. Cover with damp cloth.
Roll dough into a log, cut into 12 pieces. Roll each piece into a thin circle. Place a spoonful of filling in the center, fold and pleat to seal. Place on a parchment-lined steamer.
For siu mai: Mix all siu mai filling ingredients in a bowl. Place a wrapper in your palm, add filling, and gather edges to form a cup shape. Flatten the bottom. Place on a parchment-lined steamer.
For char siu bao: Dissolve sugar in warm water, add yeast, let stand for 5 minutes. Mix flour, salt, oil, and yeast mixture to form a dough. Knead until smooth, let rise until doubled (about 1 hour).
Make char siu filling: In a pan, combine char siu, oyster sauce, soy sauce, sugar, and chicken broth. Simmer for 5 minutes. Thicken with cornstarch slurry. Cool.
Punch down dough, divide into 8 pieces. Roll each into a circle, place filling in center, pleat to seal, and place on parchment paper. Let rise for 20 minutes.
Steam all dim sum in a bamboo steamer over boiling water: har gow and siu mai for 6-8 minutes, char siu bao for 10-12 minutes. Serve hot.
Cooking Tips