粤式蒸点拼盘
A delightful assortment of classic Cantonese dim sum, including har gow (shrimp dumplings), siu mai (pork dumplings), and chive dumplings, served in bamboo steamers alongside appetizers like spring rolls and pickled vegetables. Perfect for a summer brunch or tea gathering.
准备时间 Prep
45 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
65 分钟 min
shrimp, peeled and deveined
for har gow
ground pork
for siu mai
bamboo shoots, finely chopped
soy sauce
sesame oil
ginger, grated
white pepper
round dumpling wrappers (har gow wrappers)
if available, or use wonton wrappers
round dumpling wrappers (siu mai wrappers)
chives, chopped
for chive dumplings
shredded cabbage
spring roll wrappers
for appetizers
oil for frying
soy sauce
for dipping
rice vinegar
sugar
chili oil
optional
For har gow: Combine shrimp, bamboo shoots, 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, ginger, and white pepper. Mix well.
For siu mai: Combine ground pork, 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, and a pinch of white pepper. Mix well.
For chive dumplings: Mix chives with shredded cabbage, a dash of soy sauce, and sesame oil.
Assemble har gow: Place a heaping teaspoon of shrimp filling in center of har gow wrapper. Pleat edges to seal, leaving top open.
Assemble siu mai: Place a heaping teaspoon of pork filling in center of siu mai wrapper. Gather edges around filling, leaving top exposed.
Assemble chive dumplings: Place a teaspoon of chive filling on wrapper, fold in half, and crimp edges.
Prepare steamer: Line bamboo steamers with parchment or cabbage leaves. Place dumplings about 1 inch apart.
Steam dumplings: Bring water to boil in wok or pot. Place steamer over boiling water, cover, and steam for 8-10 minutes until cooked through.
Prepare spring rolls: Roll a small amount of leftover filling in spring roll wrappers, seal with water. Deep fry in hot oil until golden brown, about 2-3 minutes.
Make dipping sauce: Combine 1/2 cup soy sauce, rice vinegar, sugar, and chili oil (if using). Stir until sugar dissolves.
Serve: Arrange dumplings and spring rolls on a platter with dipping sauce. Optionally, serve with pickled vegetables on the side.
Cooking Tips