The Dying Art of Serving Dim Sum
The Dying Art of Serving Dim Sum is a medium Chinese recipe that serves 4. 210 calories per serving. Recipe by NYT Cooking on YouTube.
Prep: 20 min | Cook: 10 min | Total: 45 min
Cost: $4.00 total, $1.00 per serving
Ingredients
- 1 cup Rice Flour (fine, sifted)
- 2 tablespoons Tapioca Starch (helps give the roll elasticity)
- 1 cup Water (room temperature)
- 1 teaspoon Salt (fine sea salt)
- 2 tablespoons Vegetable Oil (for batter and greasing steamer)
- 4 pieces Youtiao (Chinese Fried Dough Stick) (store‑bought or homemade, about 8‑inch length each)
- 2 tablespoons Soy Sauce (light soy sauce)
- 1 teaspoon Sesame Oil (to drizzle on sauce)
- 2 tablespoons Scallions (thinly sliced, for garnish)
Instructions
Prepare the Rice Flour Batter
In a mixing bowl, whisk together rice flour, tapioca starch, salt, and 1 cup water until smooth. Stir in 2 tablespoons vegetable oil; let the batter rest for 5 minutes.
Time: PT10M
Prepare the Youtiao Filling
If using frozen youtiao, thaw according to package directions. Cut each piece in half lengthwise to create two thin strips that will fit inside the rice roll.
Time: PT5M
Set Up the Steamer
Line the steamer basket with parchment paper cut to fit. Lightly brush the paper with oil to prevent sticking.
Time: PT3M
Steam the Rice Rolls
Bring water in the steamer pot to a rolling boil. Pour a thin layer (≈¼ cup) of batter onto the parchment, spreading quickly with a spatula to a 4‑inch circle. Place a strip of youtiao in the center, then cover with another thin layer of batter (≈¼ cup). Steam for 4‑5 minutes until the surface is translucent and the roll pulls away easily from the paper.
Time: PT5M
Temperature: 100°C
Cool and Slice
Remove the steamed roll with the parchment, place on a cutting board, and let cool for 1 minute. Slice diagonally into 2‑inch pieces.
Time: PT2M
Make the Dipping Sauce
In a small saucepan, combine soy sauce and sesame oil; warm over low heat for 30 seconds. Remove from heat and stir in sliced scallions.
Time: PT2M
Temperature: Low heat
Serve
Arrange the sliced rolls on a serving plate, drizzle with the warm soy‑sesame sauce, and garnish with extra scallions. Serve immediately while the rolls are warm and the youtiao remains slightly crisp.
Time: PT3M
Nutrition Facts
- Calories
- 210
- Protein
- 5 g
- Carbohydrates
- 35 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: Vegetarian (if youtiao contains no meat), Contains gluten
Allergens: Wheat (youtiao), Soy (soy sauce), Sesame
Ingredient Substitutions
- Instead of Rice Flour: Glutinous rice flour
- Instead of Tapioca Starch: Cornstarch
- Instead of Salt: Kosher salt
- Instead of Vegetable Oil: Canola oil
- Instead of Youtiao (Chinese Fried Dough Stick): Crispy fried wonton strips
- Instead of Soy Sauce: Tamari
- Instead of Sesame Oil: Peanut oil (less aromatic)
- Instead of Scallions: Chives
Equipment Needed
- Mixing Bowl
- Whisk
- Steamer Basket
- Parchment Paper
- Spatula
- Sharp Knife
- Small Saucepan
Critical Steps — Do Not Skip
- Ensuring the batter is smooth and rested (Step 1).
- Properly lining and oiling the parchment to prevent sticking (Step 3).
- Timing the steam precisely so the roll sets but does not become rubbery (Step 4).
Chef Tips from the Video
- Use a high‑heat wok to quickly bring water to a boil for the steamer – this shortens overall prep time.
- For extra flavor, mix a pinch of five‑spice powder into the batter.
- Serve with a side of pickled mustard greens for authentic dim sum contrast.
Troubleshooting
Roll sticks to parchment and tears when removed.
Brush the parchment with a thin layer of oil and make sure the batter layer is thin enough (about 1 mm).
Rice roll is too chewy or rubbery.
Steam for no more than 5 minutes and ensure the batter is well‑rested; over‑steaming causes excess gelatinization.
Youtiao becomes soggy inside the roll.
Add the youtiao strip after the first thin batter layer has set (about 30 seconds) so it stays crisp.
Storage
Refrigerator: Store leftover rolls in an airtight container for up to 2 days; re‑steam briefly before serving.
Freezer: Freeze individual rolls wrapped in parchment and foil for up to 1 month; steam from frozen for 6‑7 minutes.
Room temperature: Do not leave at room temperature for more than 2 hours due to the youtiao filling.
Make-Ahead Tips
- Batter can be prepared up to 2 hours ahead and kept covered at room temperature.
- Youtiao strips can be pre‑cut and stored in the fridge for a day.
Frequently Asked Questions
What is the cultural significance and history of Fried Dough Wrapped Rice Roll (Cheung Fun) in Cantonese dim sum cuisine?
Cheung fun, a steamed rice noodle roll, originated in Guangdong as a versatile dim sum staple. Wrapping it around youtiao adds texture and reflects the Cantonese love of combining soft rice with crispy fried dough, a tradition that dates back to early 20th‑century tea houses where leftovers were repurposed into new dishes.
What are the traditional regional variations of cheung fun in Chinese dim sum?
In Hong Kong, cheung fun is often filled with shrimp, beef, or char siu and served with a sweet soy‑based sauce. In Guangzhou, plain rolls are common and paired with a light sesame‑oil drizzle. The fried‑dough version highlighted at Golden Palace is a Brooklyn twist on the classic Cantonese style.
How is Fried Dough Wrapped Rice Roll traditionally served in Cantonese dim sum restaurants?
It is presented on a bamboo steamer basket, still warm, and diners dip each piece into a light soy‑sesame sauce. It is usually enjoyed with hot tea, and the rolls are shared family‑style, reflecting the communal nature of dim sum meals.
What occasions or celebrations is cheung fun traditionally associated with in Chinese culture?
Cheung fun is a staple at weekend brunches, birthday luncheons, and Lunar New Year gatherings because it is easy to share and pairs well with other dim sum items, symbolizing abundance and togetherness.
What other Cantonese dishes pair well with Fried Dough Wrapped Rice Roll at a dim sum table?
Pair it with classic siu mai, har gow (shrimp dumplings), chicken feet, and a pot of jasmine tea. The contrast of textures—soft roll, crispy youtiao, and delicate dumplings—creates a balanced dim sum experience.
What are the authentic traditional ingredients for Cheung Fun versus acceptable substitutes?
Authentic cheung fun uses rice flour, tapioca starch, and water, with youtiao made from wheat flour dough. Substitutes include glutinous rice flour for a chewier texture, corn starch for the batter, and crispy fried wonton strips if youtiao is unavailable.
What are the most common mistakes to avoid when making Fried Dough Wrapped Rice Roll at home?
Common errors include over‑mixing the batter (which makes it gummy), steaming for too long (causing rubbery rolls), and not oiling the parchment (leading to tearing). Follow the timing and oil‑brush steps carefully for best results.
Why does this recipe use a thin layer of batter before adding the youtiao instead of steaming the dough first?
The initial thin layer creates a seal that holds the youtiao in place while still allowing steam to penetrate, preserving the crispness of the fried dough. Steaming the dough first would soften the youtiao, losing the desired texture contrast.
Can I make Fried Dough Wrapped Rice Roll ahead of time and how should I store it?
Yes, you can steam the rolls ahead, cool them, and store in an airtight container in the refrigerator for up to two days. Re‑steam briefly (2‑3 minutes) before serving to restore softness and warmth.
What texture and appearance should I look for when the rice roll is done cooking?
The roll should be translucent, slightly glossy, and lift easily from the parchment without tearing. The youtiao should remain visible as a crisp, golden strip in the center.
How do I know when the Fried Dough Wrapped Rice Roll is fully cooked?
After 4‑5 minutes of steaming, the batter will no longer be wet and will pull away cleanly from the parchment. A gentle tug should release the roll without resistance, indicating it is set.
What does the YouTube channel NYT Cooking specialize in?
The YouTube channel NYT Cooking, produced by The New York Times, specializes in a wide range of recipes from classic home cooking to modern culinary techniques, often highlighting cultural stories and detailed, step‑by‑step guidance for home cooks.
How does the YouTube channel NYT Cooking's approach to Chinese dim sum differ from other cooking channels?
NYT Cooking focuses on contextual storytelling—showcasing the cultural background of dim sum, the bustling cart environment, and the human element—while providing precise measurements and techniques, unlike many channels that only demonstrate the cooking steps.
What other Chinese dim sum recipes is the YouTube channel NYT Cooking known for?
NYT Cooking has featured recipes such as Har Gow (shrimp dumplings), Char Siu Bao (barbecue pork buns), Chicken Feet in Black Bean Sauce, and Classic Congee, all presented with thorough explanations and cultural insights.
Last updated: August 21, 2026
