广式鲜虾韭菜饺
A classic Cantonese dim sum featuring delicate steamed rice rolls filled with succulent shrimp and fresh chives, served in bamboo steamers. This summer-friendly dish is light, refreshing, and perfect for sharing.
准备时间 Prep
30 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
45 分钟 min
rice flour
for the wrapper
wheat starch
for the wrapper
water
for the wrapper
salt
for the wrapper
vegetable oil
for the wrapper
raw shrimp
peeled and deveined, chopped
chives
finely chopped
ginger
grated
soy sauce
for filling
sesame oil
for filling
white pepper
for filling
oyster sauce
for dipping sauce
soy sauce
for dipping sauce
sugar
for dipping sauce
hot water
for dipping sauce
chili oil
optional, for dipping sauce
In a mixing bowl, combine rice flour, wheat starch, salt, and water. Whisk until smooth. Add vegetable oil and mix well. Let the batter rest for 20 minutes.
In another bowl, mix chopped shrimp, chives, ginger, soy sauce, sesame oil, and white pepper. Set aside.
Prepare a steamer and brush a flat heatproof dish or tray with a little oil. Pour a thin layer of batter onto the tray, tilting to spread evenly.
Steam the batter for 2-3 minutes until it becomes translucent and slightly firm. Remove from steamer and let cool slightly.
Place a spoonful of filling along one edge of the rice sheet. Roll it up tightly, sealing the edges. Repeat with remaining batter and filling.
Arrange the rolls in a bamboo steamer lined with parchment paper. Steam over high heat for 5-6 minutes until the filling is cooked through.
For the dipping sauce, mix oyster sauce, soy sauce, sugar, hot water, and chili oil if using. Stir until sugar dissolves.
Serve the steamed rice rolls hot with the dipping sauce on the side.
Cooking Tips