粤式秋日蒸点拼盘
A delightful assortment of classic Cantonese dim sum, including har gow, siu mai, and seasonal autumn variations, served in traditional bamboo steamers. Perfect for a cozy autumn tea time, these bite-sized treats are bursting with flavors and textures.
准备时间 Prep
60 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
4 人份 servings
总时长 Total
80 分钟 min
shrimp
peeled, deveined, and finely chopped
pork belly
finely diced
bamboo shoots
finely diced
shiitake mushrooms
soaked and finely diced
soy sauce
sesame oil
Shaoxing wine
sugar
white pepper
cornstarch
har gow wrappers
store-bought or homemade
siu mai wrappers
store-bought or homemade
egg
beaten, for egg wash
tobiko
for garnish
soy sauce
mixed with a dash of vinegar
Prepare the filling: In a bowl, combine shrimp, pork belly, bamboo shoots, and shiitake mushrooms. Add soy sauce, sesame oil, Shaoxing wine, sugar, white pepper, and cornstarch. Mix well and let marinate for 15 minutes.
Make har gow: Place a har gow wrapper in your palm. Put a teaspoon of filling in the center. Fold the wrapper in half and pleat the edges to seal. Repeat with remaining har gow wrappers.
Make siu mai: Place a siu mai wrapper in your palm. Put a tablespoon of filling in the center. Gather the edges and gently squeeze to form a cup shape, leaving the top open. Repeat with remaining siu mai wrappers.
Garnish siu mai with tobiko on top. Brush har gow with egg wash for a glossy finish.
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 until the dumplings are cooked through and translucent.
Serve hot with soy sauce-vinegar dipping sauce.
Cooking Tips