Steamed Dumplings & Noodle Rolls — Cantonese Dim Sum Brunch
A Cantonese yum cha spread of steamed har gow, siu mai, and cheung fun served with soy dipping sauce and jasmine tea, the definitive Chinese weekend brunch experience.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel, devein, roughly chop 150g prawns for har gow; finely grate 0.5 tsp ginger. Peel, devein, finely chop 50g prawns for siu mai. Combine har gow prawns with ginger, 0.5 tsp sesame oil, 0.25 tsp white pepper, 0.25 tsp salt. Combine pork mince, siu mai prawns, 1 tbsp soy sauce, 0.5 tsp sesame oil, 0.5 tsp Shaoxing wine, 0.5 tsp cornstarch; mix vigorously 1 minute until sticky. Mix dipping sauce: 2 tbsp soy sauce, 1 tbsp black vinegar, 3 ginger slices, 0.5 tsp chilli oil.
Wrap 1
Place 1 tsp har gow filling in centre of a wheat starch wrapper. Fold and pleat into a crescent with 4–5 crimps. Repeat with remaining 7 wrappers until all har gow are formed.
Wrap 2
Place a round wonton wrapper in your palm, add 1 tbsp siu mai filling, gather wrapper up around filling leaving top open. Repeat with remaining 7 wrappers until all siu mai are formed.
Steam
Line a steamer basket with parchment paper. Arrange har gow and siu mai with space between each piece. Steam over vigorously boiling water on high heat 8–10 minutes until wrappers are translucent and fillings cooked through.
Plate
Transfer steamed dumplings in the steamer basket to the table. Serve immediately with dipping sauce and jasmine tea alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.