广式蒸点拼盘
A delightful assortment of Cantonese dim sum, including shrimp dumplings (har gow), pork siu mai, and vegetable dumplings, steamed to perfection in bamboo baskets. Served with a side of chili oil and soy sauce for dipping, this platter is a classic dim sum experience ideal for summer gatherings.
准备时间 Prep
45 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
60 分钟 min
shrimp, peeled and deveined
for har gow filling
bamboo shoots, finely chopped
for har gow filling
cornstarch
for har gow filling
sesame oil
for har gow filling
white pepper
for har gow filling
salt
for har gow filling
wheat starch
for har gow wrapper
tapioca starch
for har gow wrapper
boiling water
for har gow wrapper
vegetable oil
for har gow wrapper
ground pork
for siu mai filling
shrimp, chopped
for siu mai filling
shiitake mushrooms, soaked and finely chopped
for siu mai filling
soy sauce
for siu mai filling
oyster sauce
for siu mai filling
sugar
for siu mai filling
white pepper
for siu mai filling
cornstarch
for siu mai filling
round wonton wrappers
for siu mai
napa cabbage, finely shredded
for vegetable dumplings
carrot, finely shredded
for vegetable dumplings
mung bean sprouts
for vegetable dumplings
scallions, finely chopped
for vegetable dumplings
soy sauce
for vegetable dumplings
sesame oil
for vegetable dumplings
salt
for vegetable dumplings
round dumpling wrappers
for vegetable dumplings
chili oil
for serving
soy sauce
for serving
Prepare the har gow filling: In a bowl, combine shrimp, bamboo shoots, cornstarch, sesame oil, white pepper, and salt. Mix well and refrigerate.
Make the har gow wrappers: Mix wheat starch and tapioca starch in a bowl. Pour in boiling water and stir quickly with a spoon. Add vegetable oil and knead into a smooth dough. Cover with a damp cloth and let rest for 10 minutes.
For the siu mai filling: In a separate bowl, combine ground pork, chopped shrimp, shiitake mushrooms, soy sauce, oyster sauce, sugar, white pepper, and cornstarch. Mix until well combined and slightly sticky.
For the vegetable dumpling filling: In a bowl, combine napa cabbage, carrot, bean sprouts, scallions, soy sauce, sesame oil, and salt. Mix well.
Assemble the har gow: Roll the dough into a log and cut into 20 pieces. Flatten each piece into a thin round wrapper. Place a teaspoon of har gow filling in the center, fold to create pleats, and seal into a crescent shape. Place on a lightly oiled plate.
Assemble the siu mai: Place a wonton wrapper in your palm. Add a heaping teaspoon of siu mai filling in the center. Gather the edges of the wrapper around the filling, leaving the top exposed. Gently squeeze to shape. Decorate with a small dot of shrimp or mushroom if desired.
Assemble the vegetable dumplings: Place a dumpling wrapper on your palm. Add a teaspoon of vegetable filling in the center. Moisten the edges with water, fold in half, and pinch to seal. Pleat the edges if desired.
Prepare the steamer: Line bamboo steamer baskets with parchment paper or cabbage leaves. Arrange the dim sum pieces in the baskets, leaving space between them.
Steam the dim sum: In a wok or large pot, bring water to a boil over high heat. Place the bamboo steamer on top, cover, and steam for 8-10 minutes, until the wrappers are translucent and the fillings are cooked through.
Serve immediately with chili oil and soy sauce for dipping.
Cooking Tips