廣式蒸點拼盤
A delightful assortment of classic Cantonese dim sum, featuring delicate shrimp dumplings (har gow), pork and shrimp siu mai, and steamed rice rolls with shrimp, served with soy-based dipping sauces. This platter is perfect for a summer brunch or tea-time gathering.
准备时间 Prep
45 分钟 min
烹饪时间 Cook
30 分钟 min
份量 Serves
4 人份 servings
总时长 Total
75 分钟 min
shrimp, peeled and deveined
for har gow and siu mai
ground pork
for siu mai
bamboo shoots, finely chopped
for har gow filling
soy sauce
for dipping sauce
sesame oil
for flavor
sugar
white pepper
round wonton wrappers
for har gow, about 20-24 wrappers
square wonton wrappers
for siu mai, about 12 wrappers
rice flour
for rice rolls
cornstarch
for rice rolls
water
for rice rolls
oil
for greasing pan
dried shrimp, soaked and chopped
optional, for rice rolls
green onions, chopped
for garnish
carrot, julienned
for garnish
soy sauce
for dipping
rice vinegar
for dipping
sugar
for dipping
chili oil
for dipping, optional
Prepare the har gow filling: Finely chop 1/2 cup shrimp and combine with bamboo shoots, 1 tablespoon soy sauce, 1 teaspoon sesame oil, sugar, and white pepper. Mix well.
Prepare the siu mai filling: Finely chop remaining 1/2 cup shrimp and mix with ground pork, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and a pinch of white pepper.
Assemble har gow: Place a heaping teaspoon of har gow filling in the center of a round wrapper. Gather the edges around the filling, pleating to form a pouch, leaving the top open. Repeat with remaining wrappers and filling.
Assemble siu mai: Place a heaping teaspoon of siu mai filling in the center of a square wrapper. Bring the corners up around the filling, pressing gently to adhere. Leave the top exposed. Repeat with remaining wrappers and filling.
Prepare rice roll batter: Whisk rice flour, cornstarch, and water until smooth. Stir in chopped dried shrimp if using.
Cook rice rolls: Lightly oil a non-stick skillet over medium heat. Pour a thin layer of batter (about 1/4 cup) and swirl to coat. Cook until set, about 2 minutes, then roll up. Remove and keep warm. Repeat with remaining batter.
Steam the dumplings: Place har gow and siu mai in a steamer lined with parchment paper or cabbage leaves. Steam over high heat for 8-10 minutes until cooked through.
Assemble the platter: Arrange steamed dumplings and sliced rice rolls on a serving dish. Garnish with green onions and carrot.
Make dipping sauce: Combine 1/4 cup soy sauce, rice vinegar, 1 tablespoon sugar, and chili oil if desired. Serve alongside the platter.
Cooking Tips