廣式點心拼盤
A classic Cantonese dim sum platter featuring succulent shrimp dumplings (har gow), pork and shrimp siu mai, and steamed barbecue pork buns (char siu bao), served with a side of fresh cucumber appetizer. Perfect for a summer brunch, these steamed delights are light yet flavorful.
准备时间 Prep
45 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
60 分钟 min
raw shrimp, peeled and deveined
for har gow filling
bamboo shoots, finely chopped
for har gow filling
soy sauce
for har gow filling
sesame oil
for har gow filling
white pepper
for har gow filling
round wonton wrappers (or har gow wrappers)
for har gow
ground pork
for siu mai filling
raw shrimp, chopped
for siu mai filling
dried shiitake mushrooms, soaked and finely chopped
for siu mai filling
soy sauce
for siu mai filling
oyster sauce
for siu mai filling
sugar
for siu mai filling
cornstarch
for siu mai filling
round siu mai wrappers (or wonton wrappers)
for siu mai
barbecue pork (char siu), diced
for char siu bao filling
hoisin sauce
for char siu bao filling
soy sauce
for char siu bao filling
sugar
for char siu bao filling
cornstarch mixed with 2 tablespoons water
for char siu bao filling
steamed bao bun dough (or frozen bao buns, defrosted)
for char siu bao
cucumber, sliced
for appetizer
rice vinegar
for appetizer
sugar
for appetizer
salt
for appetizer
For har gow: Finely chop shrimp and mix with bamboo shoots, soy sauce, sesame oil, and white pepper. Place a spoonful of filling in center of each wrapper. Fold in half and pleat edge to seal. Set aside.
For siu mai: Combine ground pork, chopped shrimp, shiitake mushrooms, soy sauce, oyster sauce, sugar, and cornstarch. Mix well. Place a spoonful of filling in center of each wrapper. Gather edges to form a cup, leaving top exposed. Gently flatten bottom. Set aside.
For char siu bao: In a pan, combine diced char siu, hoisin sauce, soy sauce, sugar, and cornstarch slurry. Cook over medium heat until thickened. Let cool. Divide bao dough into 10 pieces. Roll each into a circle. Place a spoonful of filling in center. Gather edges and twist to seal. Place on parchment squares. Set aside.
Prepare cucumber appetizer: Toss cucumber slices with rice vinegar, sugar, and salt. Set aside to marinate.
Fill a steamer with water and bring to a boil. Line steamer baskets with parchment or cabbage leaves. Arrange har gow, siu mai, and char siu bao in separate baskets (or steam in batches). Steam over high heat: har gow and siu mai for 6-8 minutes, char siu bao for 10-12 minutes.
Serve the steamed dim sum on a platter with the cucumber appetizer on the side. Enjoy hot!
Cooking Tips