Home Made Rice Crepes – Dim Sum
Currently, I’ve been trying to make basic recipes to dim sum such that I can add things to basic recipes to make them better. Vegetarian style cheung fun can become something more when you add goodies in them before you roll up these crepes. This is also gluten-free as it doesn’t use any wheat products. Just be reminding to use a gluten-free soy sauce on the top!
1 cup Rice Flour
4 tbsp Potato Flour
2 tbsp Cornstarch
2 tbsp oil
1 1/2 cup Water
Pinch of Salt
First, sift all the dry ingredients together. If you don’t have potato flour, I’m sure it’s fine to use tapioca flour. Both flours, you can find either at an Asian grocery store, or sometimes even in the natural section of your grocery store (gluten free flours).
When the dry ingredients is all combined and fine, add the oil and water, plus a pinch of salt. This batter will become a very watery batter which I find it easiest to pour it into a big measuring cup as there is a spout making it easier to pour. Make sure you combine the mixtures well and it becomes smooth.
Once your batter is ready, set up your steaming mechanism – where I use a pot with a rack and a heat proof dish. Pour a thin layer onto this plate – just enough to cover the bottom.
Put the lid on to steam the rice crepes properly and let it steam for at least 7-8 minutes. Once it’s ready take it out of the steamer and let it cool for a little bit and roll it up. Once it’s rolled up nicely, cut it up and enjoy with some condiments.
As you know, there are many variations for this, and some ideas would be to add onions and dried shrimp to the actual batter, so there will be little bits throughout the crepe itself. Or, you can place some goodies at the edge of the crepe before rolling it up as well!