Chee Cheong Fun (Steamed Rice Noodle Dim Sum Rolls)

Name: Chee Cheong Fun (Steamed Rice Noodle Dim Sum Rolls)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: Batter:; 1 ¼ cup white rice flour (glutenous rice flour if available); 5 teaspoons wheat starch; 5 teaspoons tapioca starch; ½ teaspoon salt; ½ teaspoon sugar; 1 tablespoon canola oil or vegetable oil; 2 ⅔ cups water; Sweetened Soy Sauce:; 2 tablespoons tamari, or dark soy sauce; 1 tablespoon coconut sugar, or granulated sugar; 1 tablespoon sesame oil; 1 tablespoon vegan oyster sauce; To serve:; 2 tablespoons canola or vegetable oil; 3 medium-sized shallots, thinly sliced; 2 teaspoons tapioca starch; 4 sticks of Youtiao (Chinese fried dough stick); 4 teaspoons minced chives, or thinly sliced scallion; Toasted sesame seeds (optional to garnish)

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As the Hong Kong morning sun lazily pushed it’s way through the fogged-up, steamy windows of the dim sum restaurant, my taste buds were already doing the cha-cha in anticipation. I could hardly contain my excitement (I know, I am a little weird about food…) as I awaited the arrival of the star of the show - Chee Cheong Fun, the irresistible rice noodle rolls.

chee cheong fun being served with steamed buns and chili sauce.

With its smooth, silky texture and delicate folds, Chee Cheong Fun is a true star of the dim sum table, ready to tantalize your senses with its delicate flavors and playful jiggle. And when you fill them with a crispy layer to contrast the soft outside (such as fried gluten or tofu char siu) smashing a plate of these alongside some steamed bok choy, or a side of my kimchi is an absolutely transcendent experience. I make these alongside my texturally contrasting crispy rice dumplings with red jujube dates to make a quick dim sum meal.

Oh, the joy of sinking your teeth into those luscious rolls, and the bursts of umami goodness for the scallions and sweetened dark soy sauce that exploded in your mouth with each bite.

Get your steamer ready, because this is going to be (Chee Cheong) fun!

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Jump to:

🥰Why you are going to adore the ever-loving heck outta this recipe
🥟Some things you might hate about this recipe (just being honest here).
🧅Notable ingredients in this recipe, and substitutions
🥃A wee lil’ note about the sweetened soy sauce for topping Chee Cheong Fun
💡Filling ideas
📖Step-by-step instructions
🔪Equipment
💡Serving Ideas
🫙Storage
❗️Top tips
🤷‍♀️FAQ
✌️Other dishes that go great with this:
💣Vegan flavor bomb squad.
Chee Cheong Fun (Steamed Rice Noodle Dim Sum Rolls)

🥰Why you are going to adore the ever-loving heck outta this recipe

👉Irresistibly Silky Texture: Chee Cheong Fun's hallmark is its velvety-smooth rice noodle texture that glides effortlessly across your taste buds, creating a sensation like no other. It's a delightful play of softness and slipperiness that is sure to captivate your palate and keep you coming back for more.

👉Endless Filling Possibilities: Chee Cheong Fun is like a blank canvas waiting to be adorned with delicious fillings. From succulent BBQ seitan (try it with my vegan chicken recipe marinated in a Korean bbq marinade) to char siu tofu, or crispy fried glutenous dough, you can customize it to your heart's content. The options are only limited by your imagination, making it a versatile and exciting dish to explore.

👉Dim Sum Deeeeeelight: This Hong Kong style chee cheong fun is an essential dish to learn if you're a fan of dim sum! It's a classic dish that has been delighting dim sum lovers for generations. Enjoyed as a breakfast staple or a tasty snack, it's a dish that will transport you to the bustling streets of Hong Kong (where I first fell in love with it) or the vibrant tea houses of Guangzhou.

🥟Some things you might hate about this recipe (just being honest here).

Making chee cheong fun is a little bit on the advanced side of cooking. There are a couple of small details that can make or break the outcome of this recipe, so I really want to stress how important they are:

❗️I highly recommend making this in an actual bamboo steamer. The porous woven material of the steamer allows for some moisture to escape, and the structure of the lid prevents water droplets from accumulating and dripping onto the noodles. A workaround is to place a dry kitchen towel over the steamer below the lid to allow a little steam to escape, and to prevent dripping.

❗️Finding pans that will fit into your steamer that have high enough of sides so that water doesn't seep in is important and can be a challenge depending on the size of your steamer. I recommend using a square or rectangular pan that has at least one-inch tall sides.

🧅Notable ingredients in this recipe, and substitutions

chee cheong fun ingredients laid out and labeled on a grey table.

Tapioca starch: Tapioca starch, derived from the cassava root, is a common ingredient used in many Asian recipes for its ability to create a chewy and translucent texture. In Chee Cheong Fun, tapioca starch is often used in the batter to help achieve the desired elasticity and smoothness in the rice noodle rolls. If you don't have tapioca starch on hand, you can substitute cornstarch, arrowroot, or potato starch as alternatives.

White rice flour: Rice flour is a crucial ingredient in Chee Cheong Fun, as it forms the base of the delicate rice noodle rolls. It provides the structure and flexibility needed to achieve the signature silky texture. It's important to use the right kind of rice flour for the best results.Fine white rice flour, or glutinous rice flour, works best for making Chee Cheong Fun. Avoid using brown rice flour or other coarse rice flours, as they have a higher fiber content, which can result in a grainy and less desirable texture in the final dish.

Youtiao: The name in Cantonese yàuhjagwái, which literally translates to “oil-fried devil”, is even better. This crispy-on-the-outside and fluffy-on-the-inside fried dough, makes a delightful filling for Chee Cheong Fun, adding a satisfying crunch and flavor contrast to the soft rice noodle rolls. This is the first way I ever tried this dish, and it has my heart forever. You can find pre-made Youtiao in Asian grocery stores, especially those that carry Chinese or Malaysian ingredients. They are often sold in packs labeled as “Chinese Crullers” and can be easily sliced into smaller pieces to use as a filling in Chee Cheong Fun. If youtiao is not available near you, you can also just fill the steamed noodles with scallions and chilies.

Wheat starch: Wheat starch, also known as wheat flour starch, is a fine white powder extracted from wheat flour. You can get it at Asian food stores and online. It is commonly used as a thickening agent to create a smooth, glossy texture in Chinese and other Asian cuisines. If you are gluten-free, you can replace the wheat starch in this recipe with an equal amount of tapioca or potato starch.

👋Want to make your very own wheat starch?

When making washed-flour seitan, which involves rinsing wheat flour dough to remove the starch and leave behind the protein, you can save the wheat starch that's been washed off. I taught a whole seitan making masterclass you can check out, where I share my method and tips for washed-flour seitan.

Allow it to settle in the rinse water for an hour or more and then carefully spoon off the water that rises to the top, saving the starch slurry at the bottom of the bowl. This wheat starch can be repurposed in recipes such as Chee Cheong Fun's batter, just remember it will have some water in it from the flour rinsing, so it behaves differently from dry wheat starch powder.

To use the wheat starch slurry from seitan making, just adjusting the water content of the batter accordingly will help you achieve the desired silky texture in your Chee Cheong Fun while making the most of the wheat starch saved from making washed-flour seitan.

See the recipe card at the bottom of this page for the complete list of ingredients and their quantities.

🥃A wee lil’ note about the sweetened soy sauce for topping Chee Cheong Fun

If you have made my mie goreng recipe (if you haven’t - you need to stop mucking about and make these heavenly, addictive Indonesian noodles!), you have seen my method for preparing Kecap Manis. By cooking the sweet soy sauce mixture, the sugars caramelize and the sauce becomes thicker and more syrupy.

But for the chee cheong fun recipe, there is no need to cook the sauce for long enough for it to thicken. Having it be liquidy and loose lets it really get into the folds of the steamed noodle rolls, and that’s what you want! You will just warm the ingredients for it a little so as not too cool down the chee cheong fun.

As an alternative, you can forgo the sweetened soy sauce, and top these babies with chili crisp, sambal oelek, chili garlic sauce, or even yuzu ponzu.

💡Filling ideas

👉The best texture contrast in the galaxy ( and also the way I wrote this recipe to be prepared): The fried dough commonly used as a filling in Chee Cheong Fun is known as "Youtiao" or "You Char Kway" in Chinese cuisine. Youtiao, which you can find frozen at Asian food stores, is a type of deep-fried dough stick that is crispy on the outside and soft and fluffy on the inside. It is often cut into small pieces and used as a filling in Chee Cheong Fun to add a contrasting texture and flavor to the soft rice noodle rolls. Youtiao is a popular and traditional ingredient in Chee Cheong Fun, adding a delicious crunch and a savory taste to the dish.

👉Eggplant: Stuff these with fried or grilled strips of Chinese or Japanese eggplant which has been marinated with a little fresh ginger and tamari.

👉BBQ Seitan strips: Fill these with pan-fried strips of my vegan chicken and brush those strips with gochujang, or your favorite Asian bbq marinade.

📖Step-by-step instructions

You wanna see how to ascend to dim sum heaven? Well, here we go with a lil’ step by step guide! Or you can follow along with the easy-to-print recipe card towards the bottom of this page.

Water is added to the dry ingredients in a white ceramic bowl.

Prepare the Batter: Whisk together white rice flour, wheat starch, tapioca starch, salt, sugar, canola, or vegetable oil, and water in a bowl. Let it rest for 15-20 minutes.

Sauce for chee cheong fun is cooked in a small saucepan.

Make Sweetened Soy Sauce: Combine tamari, coconut sugar, sesame oil, and vegan oyster sauce in a small saucepan. Warm over low heat for a couple of minutes to dissolve the sugar, then set aside.

Mixing tapioca flour and sliced shallots with chop sticks in a bowl.

Thinly slice the shallots and toss them with tapioca starch in a bowl.

Sliced shallots frying in a cast iron skillet.

Sauté the coated shallots until crispy.

In the same pan, briefly pan-fry Youtiao until crispy.

Preparing the pan to steam the batter in by brushing it with oil.

Set up a steamer over medium heat. If you have multiple tiers, you can make a bunch of this dish all in one go.

Lightly grease a nonstick pan that fits into your steamer. I recommend using a square pan, as it will be easiest to peel the steamed noodle out of, and will more easily make even-sized portions than using a round pan.

pouring chee cheong fun batter with a measuring cup into a pan.

Stir the rested batter and pour a 2-3 mm. deep thin layer onto the prepared pan.

chee cheong fun steaming in a metal pan in a bamboo steamer.

Steam for 3-4 minutes until translucent and pliable. You can check for doneness by poking the surface with the end of a chopstick. The steamed noodle sheet should be pliable and flexible. It should be evenly cooked throughout, with no opaque or doughy spots.

chee cheong fun is removed from the pan with a metal dough scraper.

Carefully remove the steamed noodle sheet from the pan using a dough scraper. If the noodle breaks a little, it’s ok, you should still be able to roll and use it.

A toasted piece of Chinese fried cruller laid out on the steamed rice noodle, ready to be rolled.

Place a Youtiao stick on the edge of the steamed batter and roll it up tightly. Cut off any excess fried dough stick that is sticking out of the other side of the sheet. Repeat with the remaining batter and Youtiao sticks. Cut the rolls into 2-3 inch wide pieces.

Serve: Drizzle with sweetened soy sauce and top with crispy shallots and minced chives or sliced scallions.

🔪Equipment

Having a large enough tiered steamer makes this faster and easier to make. I have a large 16-inch bamboo steamer that allows me to make several of these at a time, which makes the whole process faster. I really recommend a bamboo steamer for this recipe because the breathable, porous lid will allow some moisture to escape, and prevent drips from raining down on the cooking noodles which will ruin them and cause frustration.

Having a fresh, not-scratched-up nonstick pan that can fit into your steamer is also really helpful. You can use a nonstick loaf pan, but better is to use a square 8-inch or 9-inch pan, like what you might bake brownies or coffee cake in.

💡Serving Ideas

Oh lordy, the number of dishes that go as a lovely partner to Chee Cheong Fun are in-freaking-neumerable. Definitely consider serving these along my fried crispy rice dumplings, or alongside my kimchi fried rice with vegan bulgogi. These could even make a great accompaniment to a warm bowl of mie goreng (Indonesian stir-fried noodles). I almost always serve a meal like this balanced with some steamed or sautéed bok choy, or broccoli with garlic sauce.

chee cheong fun served with stir freid noodles, bok choy, steamed buns, and fried dumplings.

🫙Storage

Chee Cheong Fun is best eaten right after it is made. However, it is something you can get away with storing and reheating. Here’s how:

🥶Refrigerating

After making Chee Cheong Fun, let it cool to room temperature. Store the sauce in a separate container in the refrigerator, rather than pouring it on top. Then, you can store it in an airtight container or wrap it tightly with plastic wrap. It's best to store them individually to prevent them from sticking together. You can store Chee Cheong Fun in the refrigerator for up to 2-3 days.

🔥Reheating

To reheat Chee Cheong Fun, you have a few options:

🧖‍♀️Steaming: Place the Chee Cheong Fun in a heatproof plate or dish, and steam it over high heat for 5-7 minutes until heated through. Be careful not to over-steam, as it can make the noodles too soft.

☢️Microwave: Place the Chee Cheong Fun on a microwave-safe plate, and cover it loosely with a microwave-safe lid or plastic wrap. Microwave on high for 1-2 minutes, checking periodically to ensure it's heated evenly.

🔥Pan-frying: Heat a pan over medium heat with a little oil. Place the Chee Cheong Fun in the pan, and pan-fry for 1-2 minutes on each side until heated through and slightly crispy on the outside.

Note: If the Chee Cheong Fun has a filling, such as Youtiao, you may need to reheat it separately and then wrap it with the rice noodle sheet before reheating the entire dish.

Remember to handle the Chee Cheong Fun gently while reheating to prevent it from tearing or breaking apart. Once reheated, serve it hot with your favorite dipping sauce and enjoy the deliciousness of this classic dim sum dish!

❗️Top tips

The right steamer set up makes a big difference.

Steaming rice noodles can be greatly impacted by the steamer itself. I can not understate this fact! I use a bamboo steamer, and the fact that the lid is made from porous woven wood prevents droplets of steam from dripping down onto the noodles and making them mushy, soggy, and irregularly cooked.

Having a solid glass or metal lid isn't a deal breaker though. Just put a kitchen towel across the top of the steamer underneath the lid to absorb some of the moisture, and prevent drops from raining down on the noodles.

Steam it for the right amount of time.

Steaming Chee Cheong Fun for too long of an amount of time can result in overly soft and delicate rice noodle rolls that may tear or become mushy. Steaming Chee Cheong Fun for too long can also cause the noodle sheet to become too sticky, making it difficult to handle and roll.

It's important to keep a close eye on the steaming process and avoid over-steaming. The exact steaming time may vary depending on the thickness of the rice noodle rolls and the type of steamer you're using. Generally, Chee Cheong Fun is steamed for about 3-5 minutes until the noodle sheet is cooked and becomes translucent.

To prevent over-cooking, you can periodically check the doneness of the steamed rice noodle sheet by gently touching it with a chopstick or a fork. It should feel firm but pliable, and not too sticky or mushy. If you notice that the noodle sheet is becoming too soft or sticky, reduce the steaming time or adjust the heat accordingly to avoid overcooking.

Rolling technique matters.

Rolling the Chee Cheong Fun can be a bit tricky, especially for beginners. Use a rubber spatula or a thin bamboo steamer sheet to gently lift and roll the cooked rice noodle sheet while it's still warm and pliable. Avoid overfilling the rice noodle rolls, as it can cause them to tear or burst. Practice your rolling technique to achieve smooth and tightly rolled rice noodle rolls.

🤷‍♀️FAQ

How do you pronounce Chee Cheong Fun?

"Chee Cheong Fun" is pronounced as "chee chung fuhn" in English, with the following breakdown:
"Chee" is pronounced like the word "cheese" without the "se" at the end.
"Cheong" is pronounced like "chung", with a short "u" sound.
"Fun" is pronounced like the word "fun" with a short "u" sound.

What is the history of Chee Cheong Fun?

Chee Cheong Fun has a long history that can be traced back to southern China, particularly in the Guangdong and Fujian provinces. It is believed to have originated during the Tang Dynasty (618-907 AD) and has been enjoyed as a popular street food in China for centuries.
The name "Chee Cheong Fun" is derived from the Cantonese language, with "Chee Cheong" meaning "pig intestine," and "Fun" meaning "noodles" or "vermicelli." However, despite its name, Chee Cheong Fun does not contain any pig intestine in its ingredients or preparation. The Cantonese name is actually a reference to the appearance of the dish rather than its ingredients. The wide rice noodles, when freshly made and still warm, have a smooth and translucent texture that resembles the appearance of pig intestines.
Originally, Chee Cheong Fun was made by rolling rice noodle batter onto a cloth-lined tray and steaming it to create a thin, translucent rice noodle sheet. The rice noodle sheet would then be filled with various ingredients such as Youtiao (fried dough), shrimp, char siu (barbecued pork), or vegetables, and rolled up to form a smooth and soft rice noodle roll. It was often served with a light soy sauce-based dipping sauce and eaten as a breakfast or snack food.

What is the difference between Chinese and Malaysian Chee Cheong Fun?

Chee Cheong Fun is a popular dish in Malaysia as well, but it may have some regional variations. In Kuala Lumpur, the capital city of Malaysia, Chee Cheong Fun is typically served with a different type of sauce that includes ingredients like shrimp paste, hoisin sauce, and peanut sauce, giving it a unique flavor profile compared to the Cantonese style Chee Cheong Fun commonly found in dim sum restaurants. Additionally, the fillings and toppings used in Malaysian Chee Cheong Fun may also differ, with options like prawns, minced pork, or shredded chicken being common additions.
The style of this recipe is based more on the way I have had the dish prepared in Hong Kong on my many delicious visits there, and it happens to be completely plant-based.

✌️Other dishes that go great with this:

These are some of my favey dishes to serve with this:

💣Vegan flavor bomb squad.

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