CHEUNG FUN RICE SHEETS
1 min readThere are many recipes for this classic dim sum wrapper.Ours features water chestnut flour.Why？It’s the way that i was taught and i enjoy telling people it contains this unusual starch
Makes about 30 sheets
INGREDIENTS
300g rice flour
206g water chestnut flour
37g wheat starch
37g potato starch
37g cornflour
750 mlice-cold water
1 teaspoon vegetable oil
1.Mix all the ingredients together in a bowl，cover with clingfilm and leave to rest at room temperature for 30 minutes
2.Before proceeding，you will need a flat，about 15 x 20cm stainless steel rimmed baking sheet orshallow baking tin-yes，I said flat，not that disgusting old one at the back of your cupboard with a dip in the middle.If it is not completely flat，you will end up with cheung fung rice sheets that are uneven in thickness.It also needs to fit into your steamer
3.Cut out a sheet of baking paper so that it is slightly smaller than the dimensions of your baking sheet
4.Lay the baking paper on the baking sheet and pour enough of the batter on top so that it forms a 1 mm-thick film over the paper
Place in a steamer over a medium heat for 1 minute-the finished product should resemble a thin film of pasta
6.Leave the baking sheet to cool for 10 minutes before carefully peeling off the baking paper that will have your beautifully thin sheet of cheung fun pastry attached and ready to use.Repeat with the remaining batter
