{"id":14768,"date":"2021-02-16T03:21:28","date_gmt":"2021-02-16T03:21:28","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/02\/16\/homemade-cheung-fun-meat-filled-steamed-rice-noodle-rolls\/"},"modified":"2024-10-24T11:51:22","modified_gmt":"2024-10-24T03:51:22","slug":"homemade-cheung-fun-meat-filled-steamed-rice-noodle-rolls","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/02\/16\/homemade-cheung-fun-meat-filled-steamed-rice-noodle-rolls\/","title":{"rendered":"Homemade Cheung Fun \u2013 Meat Filled Steamed Rice Noodle Rolls"},"content":{"rendered":"

Beim Dim Sum gibt es oft diese feinen, Homemade Cheung Fun, leichten Reisteig Rollen, gef\u00fcllt mit Garnelen, Rindfleisch, Char Sui Schweinefleisch<\/a>, oder ganz ohne F\u00fcllung. Wir lieben sie, sie schmecken uns sehr. Ich hatte bereits fr\u00fcher einmal versucht, welche herzustellen, das hat gar nicht geklappt. Aber mit der genauen Beschreibung auf Whattocooktoday<\/a> hat es diesmal wirklich gut geklappt. Ich habe sie mit Rindfleisch gef\u00fcllt, das habe ich im Voraus bereitgestellt, denn wenn man mal dran ist, diese Tagbl\u00e4tter herzustellen, hat man keine Zeit mehr. Man muss ganz super organisiert sein, dann geht es super von der Hand! Die Cheung Fun\/Fan Reis Rollen haben uns unglaublich gut geschmeckt!<\/p>\n

************<\/p>\n

When we go for Dim Sum we often have those rice noodle rolls. They come filled with shrimps, beef or char sui pork<\/a>, or even just empty. <\/em>They are delicious! <\/em>I tried to make them myself before, but it didn\u2019t work. But with the explanations of <\/em>Whattocooktoday<\/a><\/em> it worked this time! I filled them with beef, and I prepared that in advance. Let me tell you, once you started working on the noodle rolls you don\u2019t have time to cook it. You must be really well organized, then you have no problem making these delicious Cheng Fans. <\/em>They were so delicious!<\/em><\/p>\n\n

\n
\"Homemade<\/figure>\n<\/div>\n\n

F\u00fcr 6-10 Rollen, je nach Gr\u00f6sse der Bl\u00e4tter:<\/strong><\/p>\n

Rindfleisch F\u00fcllung:<\/strong>
400 g Rinderhackfleisch
3 EL Soja Sauce
1 EL Reiswein
1 EL Reiswein Essig
2 TL St\u00e4rkemehl<\/p>\n

Alle Zutaten gut vermischen und 10 Minuten marinieren lassen. Dann etwas Oel in einer Pfanne erhitzen und das Fleisch darin sehr gut durchbraten. Zur Seite geben.<\/p>\n

F\u00fcr die Sauce:<\/strong>
4 EL Soja Sauce
3 TL Zucker
3 TL Sesam Oel
3 EL Wasser<\/p>\n

Alles in einem kleinen Topf aufw\u00e4rmen bis der Zucker geschmolzen ist. In eine kleine Sch\u00fcssel giessen und abk\u00fchlen lassen. Das wird zu den Rollen serviert!<\/p>\n

Vorbereiten:<\/strong>
– Wok mit etwas siedendem Wasser
– Siebeinsatz f\u00fcr den Wok (ich habe den des Dampfkochtopfs verwendet)
– Ein Metalltablar\/kleines Backblech mit Seitenw\u00e4nden, das in den Wok passt (siehe Bild)
– Gummischaber
– Oelspray
– Einen Krug mit Wasser zum Auff\u00fcllen des Wassers im Wok
– Ein etwas gr\u00f6sseres Backblech gef\u00fcllt mit kaltem Wasser zum Abk\u00fchlen der Reisrollen (siehe Bild)
– Backpapier oder Papiereinlagen f\u00fcr das Dim Sum K\u00f6rbchen, damit man sp\u00e4ter die Rollen aufd\u00e4mpfen kann.<\/p>\n

F\u00fcr die Cheung Fan:<\/strong>
120 g Reismehl
10 g Speisest\u00e4rke (sie sagt Weizenst\u00e4rke, ich habe das nicht erhalten, also habe ich Maisst\u00e4rke genommen)
10 g Tapioca St\u00e4rke (beim Chinesen erh\u00e4ltlich)
\u00bc TL Salz
15 g Oel
500 ml Wasser<\/p>\n

Alle Zutaten in einer Sch\u00fcssel gut mit dem Schwingbesen verschlagen. Vor jedem einzelnen Blatt, das man macht, muss man wieder alles gut vermischen! Das kleine eingefettete Tablar f\u00fcr die Rolle sollte im Wok aufgew\u00e4rmt sein. (Marv sagt, wenn man Non-Stick Tablare benuetzt, muss man nicht dauernd ewinfetten)
Nun macht man einen Suppensch\u00f6pfer voll des Teiges auf das eingefettete kleine Tablar, Deckel auf den Wok und ca. 3 Minuten (je nach Gr\u00f6sse des Tablars und dicke des Teiges 2-5 Minuten) d\u00e4mpfen lassen. (Man kann auch ein paar Schnipsel Fr\u00fchlingszwiebeln vorher noch auf den Teig geben, das macht ihn noch etwas sch\u00f6ner) Der Teig ist fertig, wenn er leicht Blasen schl\u00e4gt und nicht mehr sehr weiss ist. Das Tablar aus dem Wok nehmen, passt auf, sehr heiss, ich benutzte einen extra Griff von der Microwelle.<\/p>\n

Sofort f\u00fcr ca. 2 Minuten auf das kalte Wasser legen, damit es abk\u00fchlen kann, das macht es leichter zum Rollen und weniger klebrig. Unterdessen etwas Wasser in den Wok geben und wieder zum Sieden bringen. Das Tablar mit dem Teig auf eine Arbeitsfl\u00e4che legen und auf der unteren kurzen Seite etwas des Rindfleisches darauf geben. Mit dem Gummischaber die Seiten leicht l\u00f6sen, dann von unten nach oben mit dessen Hilfe den Teig aufrollen. Die Rolle auf das Papier legen. Das Tablar gut waschen und wieder einfetten. Sofort wieder in den Wok geben zum Aufw\u00e4rmen. Wieder einen Suppensch\u00f6pfer des vorher aufgemischten Teiges ins Tablar giessen und zugedeckt d\u00e4mpfen. Wiederholen wie oben beschrieben, bis man alle Rollen hat.<\/p>\n

Die Rollen D\u00e4mpfen:<\/strong>
2 der fertigen, gef\u00fcllten Rollen ins Dampfk\u00f6rbchen geben und \u00fcber siedendem Wasser 4 Minuten d\u00e4mpfen lassen. Sofort mit der Sauce servieren!
(Marv sagt, man kann die Rollen aber auch gleich essen, oder mit etwas Aluminiumfolie bedeckt warm halten.)<\/p>\n

************<\/p>\n

Here is the recipe<\/a> and Marv\u2019s really clear tips and pictures!<\/em><\/p>\n

I filled my rolls with beef:<\/em><\/strong>
400 g ground Beef<\/em>
3 tbsp Soy Sauce<\/em>
1 tbsp Rice Wine<\/em>
1 tbsp Rice Wine Vinegar<\/em>
2 tsp Cornstarch<\/em><\/p>\n

Mix all ingredients together and let marinate for 10 minutes. Then heat some oil in a flat pan and fry the meat very well. Set aside.<\/em><\/p>\n

The Cheung Fan are delicious!!!!<\/em><\/p>\n\n\n

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Beim Dim Sum gibt es oft diese feinen, Homemade Cheung Fun, leichten Reisteig Rollen, gef\u00fcllt mit Garnelen, Rindfleisch, Char Sui Schweinefleisch, oder…<\/p>\n","protected":false},"author":5,"featured_media":161666,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[41,639,76,42,128,124,361,44,99,45,326,202,122,62,33,64],"tags":[47,48,499,363,165,125],"class_list":{"0":"post-14768","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-asia","8":"category-from-around-the-world","9":"category-side-dish","10":"category-china","11":"category-dim-sum","12":"category-meat","13":"category-glutenfrei","14":"category-main-dishes","15":"category-herbs","16":"category-marinade","17":"category-copycat-cooking","18":"category-rice-noodles","19":"category-beef","20":"category-sauce","21":"category-snack","22":"category-starters","23":"tag-asien","24":"tag-china","25":"tag-dim-sum","26":"tag-glutenfrei","27":"tag-rice","28":"tag-beef","29":"post_format-post-format-gallery"},"yoast_head":"\nHomemade Cheung Fun 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