粤式点心拼盘
A vibrant assortment of classic Cantonese dim sum, including steamed shrimp dumplings (har gow), pork siu mai, and delicate rice rolls, 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
60 分钟 min
烹饪时间 Cook
30 分钟 min
份量 Serves
4 人份 servings
总时长 Total
90 分钟 min
shrimp, peeled and deveined
for har gow and siu mai
ground pork
for siu mai
bamboo shoots, finely chopped
for siu mai
soy sauce
sesame oil
sugar
white pepper
har gow wrappers (round)
about 20 wrappers
siu mai wrappers (yellow, square)
about 20 wrappers
egg yolk
for siu mai topping
rice roll sheets (store-bought)
for cheung fun
oyster sauce
for dipping
vegetable oil
spring roll wrappers
optional
bean sprouts
for filling
green onions, finely sliced
for garnish
For har gow filling: Chop shrimp finely, mix with 1 tsp sesame oil, 1 tsp sugar, and a pinch of white pepper. Set aside.
For siu mai filling: Combine ground pork, chopped shrimp (50g), bamboo shoots, 1 tbsp soy sauce, 1 tsp sesame oil, and a pinch of white pepper. Mix well.
Assemble har gow: Place a heaping teaspoon of shrimp filling in center of har gow wrapper. Fold in half and pleat edges to seal. Repeat.
Assemble siu mai: Place a tablespoon of pork filling in center of siu mai wrapper. Gather edges around filling, leaving top exposed. Top with a dab of egg yolk.
Prepare steamer: Line bamboo steamer with parchment paper or cabbage leaves. Arrange har gow and siu mai in steamer, leaving space between each.
Steam dumplings over boiling water for 8-10 minutes until cooked through.
For rice rolls (cheung fun): Cut each rice roll sheet into 3 pieces. Place a few bean sprouts and green onion on each, roll up tightly. Steam for 3 minutes.
For spring rolls (optional): Fill spring roll wrappers with leftover bean sprouts and shrimp, roll and seal. Deep fry at 180°C until golden.
Serve all dim sum on a platter with dipping sauces: soy sauce, oyster sauce, and chili oil. Garnish with green onions.
Cooking Tips