A CHEUNG FUN RECIPE, TWO WAYS
This recipe for homemade rice noodles, often known as cheung fun, fills us with great anticipation. This article will focus on two of the many possible uses for them.
The first of these is a timeless classic. Rice noodle rolls stuffed with dried shrimp and scallions. zha leung (Chinese fried dough rice noodle roll) is a popular dim sum dish.
When it comes to making rice noodles, you’re better off buying them pre-made from an Asian grocery store. As a last resort, you may always follow this recipe and make your own!
One of my earliest memories of eating dim sum is of the dried shrimp and scallion rice noodle rolls. To eat them, I would unroll them, sprinkle some sauce on them, and then re-roll.
It’s possible to find little plastic containers of dried shrimp and scallion rice noodles already made in Asian grocery stores for a quick lunch or snack. Some dim sum restaurants may also serve these.
The Chinese fried dough wrapped in rice noodle dim sum dish that I first saw in dim sum restaurants as an adult is an easy one to make at home. Crispy fried dough, known as Chinese crullers, can usually be purchased in the tofu area of an Asian grocery shop in bags ready to be heated in the oven.
Either on their own or with this dou jiang, they’re delicious. But wrapped in rice noodles, nothing could possibly be better than that.
On our page, you can learn about the various types of rice flour and starches.
If you don’t have a local Asian grocery shop nearby, it explains the distinctions and provides images of each with Amazon links where you may purchase them and have them shipped right to you.
The cooking begins!
HOMEMADE RICE NOODLES:
- 3 tablespoons of tapioca starch
- 2 tablespoons of wheat starch
- 2 tablespoons of canola
- 1 1/2 cups of rice flour
- 1 1/2 cups of lukewarm water
- 1 cup of boiling water
- 1/2 teaspoon of salt
- 2 teaspoons of light brown sugar
- 2 tablespoons of dark soy sauce
- 2 tablespoons of oyster sauce
- ½ cup of water
SHRIMP & SCALLION ROLLS:
- 1 tablespoon of oil
- 1/2 batch of cheung fun batter
- ¼ cup of dried shrimp
- ¼ teaspoon of salt
- ¼ cup of chopped scallions
- toasted sesame seeds
FRIED DOUGH ROLLS:
- 1 package of Chinese crullers
- 1 batch of cheung fun batter
- Salt, tapioca starch, and rice flour are mixed together in a bowl. Take 1 1/2 cups of lukewarm water and 1 tablespoon of canola oil and whisk until emulsified. Whisk the boiling water into the mixture. Take a 45-minute break and let the batter rest.
- To steam the rice noodles, we used a 10″ square aluminum cake pan. Alternatively, a 9-inch round cake pan can be used, with the batter quantity being adjusted per batch. The thickness of the noodles should be about 1/8″ in order for the batter to coat the pan evenly. However, you may get better at getting them thinner by making them a few more times until they are as thin as the store-bought variety.
- For steaming, you’ll need a lid for either a wok or a deep skillet. Add 2 inches of water to your container of choice. It’s important that the cake pan with the batter in it is able to float on the surface of the water before the entire cooking pot may be covered. Simmer the water until it reaches a low boil.
- A large amount of oil should be sprayed on all surfaces. Simmering water is a great way to warm up a pan of oil. A tiny amount of batter should be poured into the pan and then carefully lifted from a hot surface to avoid spillage. Quickly twirl to provide an even coating of the bottom of the pan. A third of a cup of batter was enough for my 10″ square pan. After coating the pan, lay it on top of the simmering water and cover it with a lid for 3 minutes, then remove it from the water and allow it to cool for a few minutes before slicing.
- To begin, put the sugar and water in a saucepan and bring it to a boil. In a saucepan, combine the oyster sauce, dark soy sauce, and sugar and bring to a simmer over low heat. Set aside for now.
SHRIMP AND SCALLION ROLLS:
- Cheung fun batter is ready when you are ready to begin making the rolls. Drizzle running water over the dried shrimp, if using. Allow them to soak for ten minutes in warm water. The shrimp should be drained and chopped coarsely. Toss out of the way.
- Sauté the shrimp in a small pan of oil over medium heat for about 2 minutes, or until they’re cooked through. Stir in the salt and scallions just until they’re evenly distributed. Let it cool down before storing in an airtight container. Saute scallions in oil and salt for one minute, then remove them from the pan.
- After you’ve finished cooking the rice noodles according to the directions provided, remove the cake pan from the heat.
- Before spreading the shrimp and scallion mixture over the noodle, garnish it with some toasted sesame seeds. Roll the rice noodle tightly after carefully separating it from the pan with a rubber spatula.
- A sharp knife bathed in warm water can be used to cut the meat into 1-inch pieces. Serve with preferred dipping sauce and sesame seeds on the side.
FRIED DOUGH ROLLS:
- To make these Chinese fried dough rice rolls, toast 2 crullers until crispy in the oven (instructions on the package)… Cooking at 350 degrees Fahrenheit for a few minutes is usually sufficient. Make two halves of each cruller, as they often come in packs of two.
- Roll each cruller half in a rice noodle sheet after you’ve cooked your rice noodles. Serving suggestion: Slice and serve with your favorite dipping sauce. For the cruller, I used a little too thick of a rice noodle, but you can alter the thickness to your own taste with practice.)