Cheong Fun

[Herbie]

This is based on this recipe:
http://smokywok.com/hong-kong-cheong-fun-recipe-steamed/

Dough
250g rice flour
76g tapioca flour
38g corn flour/ corn starch
50g oil
900 ml water

Filling
1/2 cup dried shrimp, soaked and rinsed
6 stalks green onions/ scallions, sliced
1 table spoon toasted sesame seeds

Dipping sauce
100ml tamari sauce
100ml water
teaspoon sugar
2 teaspoons ginger

Make the filling first. Put the shrimps and is a food processor and blitz. Mix with the sesame seeds and onion. Add a little soy sauce if dry.

Mix all the ingredients for the sauce. I just microwaved for a few seconds to dissolve the sugar.

Prepare a steamer.
Mix all the dough ingredients and put a thin layer in a flat-bottomed dish (Should be square but I used a round flan dish.).
Steam for 5 minutes.
Let it stand for a minute then turn out onto a plate (you might need to tip off a little excess water).
Add a couple of teaspoons of the filling in a strip in the middle and fold over.
Pour sauce over and a few bits of scallion and some sesame seeds to garnish.

 

[Morning Glory]

This is based on this recipe:
http://smokywok.com/hong-kong-cheong-fun-recipe-steamed/

Dough
250g rice flour
76g tapioca flour
38g corn flour/ corn starch
50g oil
900 ml water

Filling
1/2 cup dried shrimp, soaked and rinsed
6 stalks green onions/ scallions, sliced
1 table spoon toasted sesame seeds

Dipping sauce
100ml tamari sauce
100ml water
teaspoon sugar
2 teaspoons ginger

Make the filling first. Put the shrimps and is a food processor and blitz. Mix with the sesame seeds and onion. Add a little soy sauce if dry.

Mix all the ingredients for the sauce. I just microwaved for a few seconds to dissolve the sugar.

Prepare a steamer.
Mix all the dough ingredients and put a thin layer in a flat-bottomed dish (Should be square but I used a round flan dish.).
Steam for 5 minutes.
Let it stand for a minute then turn out onto a plate (you might need to tip off a little excess water).
Add a couple of teaspoons of the filling in a strip in the middle and fold over.
Pour sauce over and a few bits of scallion and some sesame seeds to garnish.

View attachment 13552

It looks very pretty! Its almost a Chinese Dumpling... if you tuck the ends in, I love dried shrimps - they have a fantastic umami taste.

 

[Herbie]

I was practising with the concept. My won-tons failed, but the sauce was nice. I'll try again tomorrow.

 

[Morning Glory]

I was practising with the concept. My won-tons failed, but the sauce was nice. I'll try again tomorrow.

What happened? Did they leak...?

 

[Herbie]

They were solid! I think it was the gluten free flour. I've found a gluten free recipe using rice and tapioca flour etc. so I'll try that next.

 

[Morning Glory]

They were solid! I think it was the gluten free flour. I've found a gluten free recipe using rice and tapioca flour etc. so I'll try that next.

Can't you use the same mix as you used in this recipe?

 

[Herbie]

I think this us too wet to handle. Hold on, I'll check the recipe I found.

 

[Herbie]

This is the one I tried that went too hard: https://gfjules.com/recipes/gluten-free-wonton-wrapper-recipe/

And this is the one I will try tomorrow: https://www.feastingonfruit.com/vegan-dumplings-potstickers-oil-free-gluten-free/
Or this one: http://jeanetteshealthyliving.com/gluten-free-chinese-dumplings/

Now I'm finding loads! http://www.greatbritishchefs.com/recipes/gluten-free-gyoza-recipe

 

[Morning Glory]

Looked at the links - I'm not totally convinced ohmy but I'd go with the last one. The website has a high reputation and although this particular recipe is not from a Great British Chef I believe they carefully vet any recipes they choose to post. The website is not open for anyone to post on and recipes not from Chefs are by invite only. Its one of my fave websites!

 

[Herbie]

The last one does look a little more sturdy.