![\"Cheung](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/12\/Cheung-Fun-1-683x1024.jpeg\")
<\/figure>\n\n\n\nHow to Make Cheung Fun<\/h2>\n\n\n\n
I will divide the process of making Cheung Fun into a few sections.<\/p>\n\n\n\n
1. Prepare the Filling<\/h3>\n\n\n\n
I\u2019m making Cheung Fun with three types of ingredients: fresh shrimp, barbecue pork, and a scallion\/dried shrimp combo.<\/p>\n\n\n\n
a. Fresh Shrimp<\/h4>\n\n\n\n\n- For the fresh shrimp version, devein the shrimp and remove the shell and head. Then mix in a little baking soda and salt, and let it sit for about 10 minutes. This helps the shrimp become more plump and crunchy.<\/li>\n\n\n\n
- After marinating, rinse the shrimp a few times to wash off the baking soda and salt, then pat them dry. If the shrimp are too large, cut them into smaller pieces so they can be rolled inside the noodle easily without tearing the rice sheets.\u00a0<\/li>\n<\/ul>\n\n\n\n
b. Barbecue Pork (Char Siu)<\/h4>\n\n\n\n\n- For the second filling, I\u2019m using barbecue pork. You can buy ready-made Char Siu from the market or make your own. If you prefer the homemade version, I have an article on how to make Char Siu using an air fryer.<\/a><\/li>\n\n\n\n
- Just cut the Char Siu into small pieces, and that\u2019s all you need for this filling.<\/li>\n<\/ul>\n\n\n\n
c. Scallion & Dried Shrimp<\/h4>\n\n\n\n\n- The third version uses scallions and dried shrimp. Separate the white and green parts of the scallions. Slice the green part into thin rings for the filling, while keeping the white part for the sauce later. <\/li>\n\n\n\n
- Next, rinse the dried shrimp<\/a> and soak them for 10\u201315 minutes. After soaking, saut\u00e9 them lightly with a bit of oil to remove any unwanted seafood smell.\u00a0<\/li>\n\n\n\n
- Lastly, if the dried shrimp are too large, just give them a quick chop.<\/li>\n<\/ul>\n\n\n\n
2. Make the Cheung Fun Sauce<\/h3>\n\n\n\n
Now let\u2019s prepare the sauce. It\u2019s made with light soy sauce<\/a>, dark soy sauce, oyster sauce<\/a>, salt, sugar, scallion, and ginger.\u00a0<\/p>\n\n\n\n\n- Add everything into a small pot,<\/a> then pour in some water. Heat it over medium heat to extract the flavor from the scallion and ginger while allowing the sauce to reduce.<\/li>\n\n\n\n
- Once it has reduced to the right level of saltiness, remove it from the heat and strain it through a wire-mesh strainer<\/a>. And that\u2019s it,\u00a0 the sauce is ready.\u00a0<\/li>\n<\/ul>\n\n\n\n
![\"how](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2025\/12\/Cheung-Fun-2025-14-800.jpeg\")
<\/figure>\n\n\n\n3. Cook the Cheung Fun<\/h3>\n\n\n\n
Now comes the final part: cooking the Cheung Fun. This part needs a bit more explanation.<\/p>\n\n\n\n
a. The equipment<\/h4>\n\n\n\n
If you\u2019ve ever noticed how they make Cheung Fun in restaurants, you\u2019ll see that they place a large piece of cotton cloth over a big steaming tray. Then they ladle the batter onto the cloth, steam it, and use a scraper to lift and roll the Cheung Fun right off the cloth once it\u2019s ready.<\/p>\n\n\n\n
However, getting these items just for making Cheung Fun at home isn\u2019t practical. So instead, we use an alternative method by steaming the Cheung Fun in a square pan (in my case, I actually use my cake pan!). The tray is small enough to fit into a home steamer. I use a large stainless-steel wok <\/a>as my steamer.<\/p>\n\n\n\nThe only challenge is that the batter tends to stick to the tray since we\u2019re not using the cotton cloth. To prevent this, I used a nonstick sheet pan before, and today, because I\u2019m using a stainless-steel cake pan, I need to apply some oil before pouring the batter in. <\/p>\n\n\n\n
b. The batter<\/h4>\n\n\n\n
To prepare the Cheung Fun batter, simply mix rice flour <\/a>(regular rice flour, not glutinous rice flour), wheat starch<\/a>, salt, and water. Combine everything well in a large mixing bowl.<\/a> (Note: If wheat starch is not available, you can substitute it with tapioca starch.<\/a> However, the texture will be slightly more chewy. Cornstarch is not recommended, as it makes the Cheung Fun brittle and less elastic.)<\/p>\n\n\n\nSince the texture of Cheung Fun depends heavily on the ratio of these ingredients, I\u2019ve tested many different combinations and eventually settled on the one I\u2019m using now. It produces a texture closest to what is served at Dim Sum restaurants, soft, smooth, and just the right amount of elasticity. <\/p>\n\n\n\n
c. Steam and roll the Cheung Fun:<\/h4>\n\n\n\n\n- First, lightly grease the pan with oil to prevent sticking, then set up the steamer using a large stainless-steel wok.<\/li>\n\n\n\n
- Give the rice batter a quick stir before pouring it into the pan. Otherwise, the flour and starch will settle at the bottom. Pour just enough batter to cover the base of the pan.<\/li>\n\n\n\n
- Add your filling of choice: shrimp, barbecue pork, or scallion (green onions) with dried shrimp.<\/li>\n\n\n\n
- Steam over high heat with the lid on for about 2 minutes. The Cheung Fun is ready when it turns slightly translucent. Let it sit for 1\u20132 minutes to cool and firm up a little, which makes it easier to roll without tearing.<\/li>\n\n\n\n
- Then, use a dough scraper<\/a> to lift and roll the Cheung Fun so the filling is neatly wrapped inside.<\/li>\n\n\n\n
- Transfer the rice noodle rolls to a serving plate, cut them into sections, drizzle the sauce over them, and sprinkle some fried shallots<\/a> on top. Serve with a side of baby bok choy.<\/li>\n<\/ol>\n\n\n\n
Note on the Shrimp Version<\/h3>\n\n\n\n\n- If the fresh shrimp are too large, they may fall out of the Cheung Fun during rolling or even tear the rice sheet. One solution is to cut the shrimp into smaller pieces to make them easier to handle.<\/li>\n\n\n\n
- Another method is to steam the shrimp until cooked, and make the plain Cheung Fun separately. After the plain Cheung Fun has steamed and cooled slightly, place the cooked shrimp on the sheet while it’s still in the pan and roll it up. This method makes rolling much easier and greatly reduces the chances of the Cheung Fun breaking. <\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n
b. Barbecue Pork (Char Siu)<\/h4>\n\n\n\n\n- For the second filling, I\u2019m using barbecue pork. You can buy ready-made Char Siu from the market or make your own. If you prefer the homemade version, I have an article on how to make Char Siu using an air fryer.<\/a><\/li>\n\n\n\n
- Just cut the Char Siu into small pieces, and that\u2019s all you need for this filling.<\/li>\n<\/ul>\n\n\n\n
c. Scallion & Dried Shrimp<\/h4>\n\n\n\n\n- The third version uses scallions and dried shrimp. Separate the white and green parts of the scallions. Slice the green part into thin rings for the filling, while keeping the white part for the sauce later. <\/li>\n\n\n\n
- Next, rinse the dried shrimp<\/a> and soak them for 10\u201315 minutes. After soaking, saut\u00e9 them lightly with a bit of oil to remove any unwanted seafood smell.\u00a0<\/li>\n\n\n\n
- Lastly, if the dried shrimp are too large, just give them a quick chop.<\/li>\n<\/ul>\n\n\n\n
2. Make the Cheung Fun Sauce<\/h3>\n\n\n\n
Now let\u2019s prepare the sauce. It\u2019s made with light soy sauce<\/a>, dark soy sauce, oyster sauce<\/a>, salt, sugar, scallion, and ginger.\u00a0<\/p>\n\n\n\n\n- Add everything into a small pot,<\/a> then pour in some water. Heat it over medium heat to extract the flavor from the scallion and ginger while allowing the sauce to reduce.<\/li>\n\n\n\n
- Once it has reduced to the right level of saltiness, remove it from the heat and strain it through a wire-mesh strainer<\/a>. And that\u2019s it,\u00a0 the sauce is ready.\u00a0<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n3. Cook the Cheung Fun<\/h3>\n\n\n\n
Now comes the final part: cooking the Cheung Fun. This part needs a bit more explanation.<\/p>\n\n\n\n
a. The equipment<\/h4>\n\n\n\n
If you\u2019ve ever noticed how they make Cheung Fun in restaurants, you\u2019ll see that they place a large piece of cotton cloth over a big steaming tray. Then they ladle the batter onto the cloth, steam it, and use a scraper to lift and roll the Cheung Fun right off the cloth once it\u2019s ready.<\/p>\n\n\n\n
However, getting these items just for making Cheung Fun at home isn\u2019t practical. So instead, we use an alternative method by steaming the Cheung Fun in a square pan (in my case, I actually use my cake pan!). The tray is small enough to fit into a home steamer. I use a large stainless-steel wok <\/a>as my steamer.<\/p>\n\n\n\nThe only challenge is that the batter tends to stick to the tray since we\u2019re not using the cotton cloth. To prevent this, I used a nonstick sheet pan before, and today, because I\u2019m using a stainless-steel cake pan, I need to apply some oil before pouring the batter in. <\/p>\n\n\n\n
b. The batter<\/h4>\n\n\n\n
To prepare the Cheung Fun batter, simply mix rice flour <\/a>(regular rice flour, not glutinous rice flour), wheat starch<\/a>, salt, and water. Combine everything well in a large mixing bowl.<\/a> (Note: If wheat starch is not available, you can substitute it with tapioca starch.<\/a> However, the texture will be slightly more chewy. Cornstarch is not recommended, as it makes the Cheung Fun brittle and less elastic.)<\/p>\n\n\n\nSince the texture of Cheung Fun depends heavily on the ratio of these ingredients, I\u2019ve tested many different combinations and eventually settled on the one I\u2019m using now. It produces a texture closest to what is served at Dim Sum restaurants, soft, smooth, and just the right amount of elasticity. <\/p>\n\n\n\n
c. Steam and roll the Cheung Fun:<\/h4>\n\n\n\n\n- First, lightly grease the pan with oil to prevent sticking, then set up the steamer using a large stainless-steel wok.<\/li>\n\n\n\n
- Give the rice batter a quick stir before pouring it into the pan. Otherwise, the flour and starch will settle at the bottom. Pour just enough batter to cover the base of the pan.<\/li>\n\n\n\n
- Add your filling of choice: shrimp, barbecue pork, or scallion (green onions) with dried shrimp.<\/li>\n\n\n\n
- Steam over high heat with the lid on for about 2 minutes. The Cheung Fun is ready when it turns slightly translucent. Let it sit for 1\u20132 minutes to cool and firm up a little, which makes it easier to roll without tearing.<\/li>\n\n\n\n
- Then, use a dough scraper<\/a> to lift and roll the Cheung Fun so the filling is neatly wrapped inside.<\/li>\n\n\n\n
- Transfer the rice noodle rolls to a serving plate, cut them into sections, drizzle the sauce over them, and sprinkle some fried shallots<\/a> on top. Serve with a side of baby bok choy.<\/li>\n<\/ol>\n\n\n\n
Note on the Shrimp Version<\/h3>\n\n\n\n\n- If the fresh shrimp are too large, they may fall out of the Cheung Fun during rolling or even tear the rice sheet. One solution is to cut the shrimp into smaller pieces to make them easier to handle.<\/li>\n\n\n\n
- Another method is to steam the shrimp until cooked, and make the plain Cheung Fun separately. After the plain Cheung Fun has steamed and cooled slightly, place the cooked shrimp on the sheet while it’s still in the pan and roll it up. This method makes rolling much easier and greatly reduces the chances of the Cheung Fun breaking. <\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n
c. Scallion & Dried Shrimp<\/h4>\n\n\n\n\n- The third version uses scallions and dried shrimp. Separate the white and green parts of the scallions. Slice the green part into thin rings for the filling, while keeping the white part for the sauce later. <\/li>\n\n\n\n
- Next, rinse the dried shrimp<\/a> and soak them for 10\u201315 minutes. After soaking, saut\u00e9 them lightly with a bit of oil to remove any unwanted seafood smell.\u00a0<\/li>\n\n\n\n
- Lastly, if the dried shrimp are too large, just give them a quick chop.<\/li>\n<\/ul>\n\n\n\n
2. Make the Cheung Fun Sauce<\/h3>\n\n\n\n
Now let\u2019s prepare the sauce. It\u2019s made with light soy sauce<\/a>, dark soy sauce, oyster sauce<\/a>, salt, sugar, scallion, and ginger.\u00a0<\/p>\n\n\n\n\n- Add everything into a small pot,<\/a> then pour in some water. Heat it over medium heat to extract the flavor from the scallion and ginger while allowing the sauce to reduce.<\/li>\n\n\n\n
- Once it has reduced to the right level of saltiness, remove it from the heat and strain it through a wire-mesh strainer<\/a>. And that\u2019s it,\u00a0 the sauce is ready.\u00a0<\/li>\n<\/ul>\n\n\n\n
<\/figure>\n\n\n\n3. Cook the Cheung Fun<\/h3>\n\n\n\n
Now comes the final part: cooking the Cheung Fun. This part needs a bit more explanation.<\/p>\n\n\n\n
a. The equipment<\/h4>\n\n\n\n
If you\u2019ve ever noticed how they make Cheung Fun in restaurants, you\u2019ll see that they place a large piece of cotton cloth over a big steaming tray. Then they ladle the batter onto the cloth, steam it, and use a scraper to lift and roll the Cheung Fun right off the cloth once it\u2019s ready.<\/p>\n\n\n\n
However, getting these items just for making Cheung Fun at home isn\u2019t practical. So instead, we use an alternative method by steaming the Cheung Fun in a square pan (in my case, I actually use my cake pan!). The tray is small enough to fit into a home steamer. I use a large stainless-steel wok <\/a>as my steamer.<\/p>\n\n\n\nThe only challenge is that the batter tends to stick to the tray since we\u2019re not using the cotton cloth. To prevent this, I used a nonstick sheet pan before, and today, because I\u2019m using a stainless-steel cake pan, I need to apply some oil before pouring the batter in. <\/p>\n\n\n\n
b. The batter<\/h4>\n\n\n\n
To prepare the Cheung Fun batter, simply mix rice flour <\/a>(regular rice flour, not glutinous rice flour), wheat starch<\/a>, salt, and water. Combine everything well in a large mixing bowl.<\/a> (Note: If wheat starch is not available, you can substitute it with tapioca starch.<\/a> However, the texture will be slightly more chewy. Cornstarch is not recommended, as it makes the Cheung Fun brittle and less elastic.)<\/p>\n\n\n\nSince the texture of Cheung Fun depends heavily on the ratio of these ingredients, I\u2019ve tested many different combinations and eventually settled on the one I\u2019m using now. It produces a texture closest to what is served at Dim Sum restaurants, soft, smooth, and just the right amount of elasticity. <\/p>\n\n\n\n
c. Steam and roll the Cheung Fun:<\/h4>\n\n\n\n\n- First, lightly grease the pan with oil to prevent sticking, then set up the steamer using a large stainless-steel wok.<\/li>\n\n\n\n
- Give the rice batter a quick stir before pouring it into the pan. Otherwise, the flour and starch will settle at the bottom. Pour just enough batter to cover the base of the pan.<\/li>\n\n\n\n
- Add your filling of choice: shrimp, barbecue pork, or scallion (green onions) with dried shrimp.<\/li>\n\n\n\n
- Steam over high heat with the lid on for about 2 minutes. The Cheung Fun is ready when it turns slightly translucent. Let it sit for 1\u20132 minutes to cool and firm up a little, which makes it easier to roll without tearing.<\/li>\n\n\n\n
- Then, use a dough scraper<\/a> to lift and roll the Cheung Fun so the filling is neatly wrapped inside.<\/li>\n\n\n\n
- Transfer the rice noodle rolls to a serving plate, cut them into sections, drizzle the sauce over them, and sprinkle some fried shallots<\/a> on top. Serve with a side of baby bok choy.<\/li>\n<\/ol>\n\n\n\n
Note on the Shrimp Version<\/h3>\n\n\n\n\n- If the fresh shrimp are too large, they may fall out of the Cheung Fun during rolling or even tear the rice sheet. One solution is to cut the shrimp into smaller pieces to make them easier to handle.<\/li>\n\n\n\n
- Another method is to steam the shrimp until cooked, and make the plain Cheung Fun separately. After the plain Cheung Fun has steamed and cooled slightly, place the cooked shrimp on the sheet while it’s still in the pan and roll it up. This method makes rolling much easier and greatly reduces the chances of the Cheung Fun breaking. <\/li>\n<\/ul>\n\n\n\n<\/div>\n\n\n
2. Make the Cheung Fun Sauce<\/h3>\n\n\n\n
Now let\u2019s prepare the sauce. It\u2019s made with light soy sauce<\/a>, dark soy sauce, oyster sauce<\/a>, salt, sugar, scallion, and ginger.\u00a0<\/p>\n\n\n\n Now comes the final part: cooking the Cheung Fun. This part needs a bit more explanation.<\/p>\n\n\n\n If you\u2019ve ever noticed how they make Cheung Fun in restaurants, you\u2019ll see that they place a large piece of cotton cloth over a big steaming tray. Then they ladle the batter onto the cloth, steam it, and use a scraper to lift and roll the Cheung Fun right off the cloth once it\u2019s ready.<\/p>\n\n\n\n However, getting these items just for making Cheung Fun at home isn\u2019t practical. So instead, we use an alternative method by steaming the Cheung Fun in a square pan (in my case, I actually use my cake pan!). The tray is small enough to fit into a home steamer. I use a large stainless-steel wok <\/a>as my steamer.<\/p>\n\n\n\n The only challenge is that the batter tends to stick to the tray since we\u2019re not using the cotton cloth. To prevent this, I used a nonstick sheet pan before, and today, because I\u2019m using a stainless-steel cake pan, I need to apply some oil before pouring the batter in. <\/p>\n\n\n\n To prepare the Cheung Fun batter, simply mix rice flour <\/a>(regular rice flour, not glutinous rice flour), wheat starch<\/a>, salt, and water. Combine everything well in a large mixing bowl.<\/a> (Note: If wheat starch is not available, you can substitute it with tapioca starch.<\/a> However, the texture will be slightly more chewy. Cornstarch is not recommended, as it makes the Cheung Fun brittle and less elastic.)<\/p>\n\n\n\n Since the texture of Cheung Fun depends heavily on the ratio of these ingredients, I\u2019ve tested many different combinations and eventually settled on the one I\u2019m using now. It produces a texture closest to what is served at Dim Sum restaurants, soft, smooth, and just the right amount of elasticity. <\/p>\n\n\n\n\n
<\/figure>\n\n\n\n3. Cook the Cheung Fun<\/h3>\n\n\n\n
a. The equipment<\/h4>\n\n\n\n
b. The batter<\/h4>\n\n\n\n
c. Steam and roll the Cheung Fun:<\/h4>\n\n\n\n
\n
Note on the Shrimp Version<\/h3>\n\n\n\n
\n