粤式蒸点拼盘
A delightful assortment of classic Cantonese dim sum, including shrimp dumplings, pork siu mai, and vegetable dumplings, steamed to perfection in bamboo baskets. Perfect for a cozy autumn gathering, these bite-sized treats are flavorful and satisfying.
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
shrimp dumpling wrappers
or dumpling wrappers
shrimp
peeled, deveined, and minced
ground pork
water chestnuts
finely chopped
soy sauce
sesame oil
sugar
salt
white pepper
cornstarch
egg
beaten, for egg wash
water
soy sauce
optional dipping sauce
In a mixing bowl, combine minced shrimp, ground pork, chopped water chestnuts, soy sauce, sesame oil, sugar, salt, white pepper, and cornstarch. Mix well until the filling is sticky.
Place a dumpling wrapper in your palm. Spoon about 1 teaspoon of filling into the center. Brush the edges with beaten egg, then fold the wrapper in half to form a half-moon shape, pleating the edges to seal. Repeat with remaining wrappers and filling.
Line bamboo steamer baskets with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the baskets, leaving space between them.
Fill a wok or pot with water and bring to a boil. Place the steamer baskets over the boiling water, cover, and steam for 10-12 minutes until the dumplings are cooked through and translucent.
Carefully remove the steamer baskets from the heat. Serve the dim sum hot with soy sauce for dipping.
Cooking Tips