粤式蒸点拼盘
A classic Cantonese dim sum platter featuring an assortment of steamed dumplings, buns, and rolls served in bamboo steamers, accompanied by savory appetizers like spring rolls and chicken feet. Perfect for a summer brunch or tea gathering.
准备时间 Prep
90 分钟 min
烹饪时间 Cook
30 分钟 min
份量 Serves
6 人份 servings
总时长 Total
120 分钟 min
round dumpling wrappers
for har gow and siu mai
raw shrimp, peeled and deveined
for har gow
bamboo shoots, finely chopped
for har gow
cornstarch
for har gow filling
ground pork
for siu mai
shiitake mushrooms, rehydrated and minced
for siu mai
soy sauce
for siu mai
sesame oil
for siu mai
sugar
for siu mai
white pepper
for siu mai
chives, chopped
optional garnish
chicken feet, cleaned and trimmed
for appetizer
black bean sauce
for chicken feet
soy sauce
for chicken feet
sugar
for chicken feet
chicken broth
for chicken feet
cornstarch
for coating chicken feet
spring roll wrappers
for spring rolls
shredded cabbage
for spring rolls
shredded carrots
for spring rolls
bean sprouts
for spring rolls
soy sauce
for spring rolls
sesame oil
for spring rolls
egg, beaten
for sealing spring rolls
vegetable oil
for frying
Prepare har gow filling: Chop shrimp into small pieces, mix with bamboo shoots, cornstarch, and a pinch of salt and white pepper. Set aside.
Prepare siu mai filling: Combine ground pork, minced shiitake mushrooms, soy sauce, sesame oil, sugar, and white pepper. Mix well.
Assemble har gow: Place a spoonful of shrimp filling in center of wrapper, pleat edges to seal, forming a crescent shape.
Assemble siu mai: Place a spoonful of pork filling in center of wrapper, gather edges around filling, leaving top exposed. Press gently to flatten bottom.
Prepare chicken feet: Blanch chicken feet in boiling water for 3 minutes, drain. Coat with cornstarch. Deep fry at 350°F until golden, about 5 minutes. Drain.
Simmer chicken feet: In a small pot, combine black bean sauce, soy sauce, sugar, and chicken broth. Add fried chicken feet, bring to boil, then simmer 20 minutes until tender.
Prepare spring rolls: Mix shredded cabbage, carrots, bean sprouts with soy sauce and sesame oil. Place a portion on each spring roll wrapper, roll tightly, seal edges with beaten egg.
Deep fry spring rolls: Heat oil to 350°F, fry spring rolls until golden brown, about 3-4 minutes. Drain on paper towels.
Steam dumplings: Place har gow and siu mai in bamboo steamers lined with parchment or cabbage leaves. Steam over boiling water for 8-10 minutes until cooked through.
Serve: Arrange steamed dumplings, chicken feet, and spring rolls on a platter. Garnish with chives if desired. Serve immediately with soy sauce or chili oil.
Cooking Tips