廣式點心拼盤
A delightful assortment of classic Cantonese dim sum, including shrimp dumplings (har gow), pork and shrimp siu mai, and steamed chicken feet, served with a side of pickled vegetables and chili sauce. Perfect for a summer brunch or light meal.
准备时间 Prep
45 分钟 min
烹饪时间 Cook
25 分钟 min
份量 Serves
4 人份 servings
总时长 Total
70 分钟 min
raw shrimp, peeled and deveined
for har gow filling
bamboo shoots, finely chopped
for har gow filling
sesame oil
for har gow filling
salt
for har gow filling
white pepper
for har gow filling
cornstarch
for har gow filling
round har gow wrappers (or thin wonton wrappers)
for har gow
ground pork
for siu mai filling
raw shrimp, chopped
for siu mai filling
light soy sauce
for siu mai filling
sugar
for siu mai filling
cornstarch
for siu mai filling
ginger, grated
for siu mai filling
round siu mai wrappers (or wonton wrappers)
for siu mai
chicken feet
cleaned and trimmed
douchi (fermented black beans)
rinsed and chopped
garlic, minced
oyster sauce
light soy sauce
sugar
chicken stock
cornstarch mixed with 2 tablespoons water
slurry
pickled vegetables (e.g., radish, carrot)
store-bought or homemade
chili sauce
for serving
For har gow: Chop shrimp into small pieces, then mix with bamboo shoots, sesame oil, salt, white pepper, and cornstarch. Place a spoonful of filling in the center of each wrapper, pleat to seal, and set aside.
For siu mai: Combine ground pork, chopped shrimp, soy sauce, sugar, cornstarch, and ginger. Place a spoonful of filling in the center of each wrapper, gather edges to form a cup shape, leaving top exposed. Set aside.
For chicken feet: Blanch chicken feet in boiling water for 5 minutes, then drain. Heat oil in a pan, fry chicken feet until golden. Add douchi, garlic, oyster sauce, soy sauce, sugar, and stock. Simmer for 15 minutes. Thicken with cornstarch slurry.
Prepare steamer: Line bamboo steamer baskets with parchment paper or cabbage leaves. Place har gow and siu mai in separate baskets, leaving space between each.
Steam har gow and siu mai over boiling water for 8-10 minutes until wrappers are translucent and filling is cooked.
Arrange steamed dumplings and chicken feet on a platter with pickled vegetables and chili sauce on the side. Serve immediately.
Cooking Tips