Chinese Rice Rolls (Cheung Fun)
I tried making homemade cheung fun once after being inspired by my favorite dim sum restaurants, but it didn't turn out. I used pretty basic ingredients, but the flavor of the rolls was off. Is grinding your own rice necessary to achieve good cheung fun, or can rice flour suffice? Also, I've heard that borax powder helps enhance the texture of cheung fun. Have any of you experimented with it or know if it really affects it?
re: c oliver
I didn't end up copying the recipe I used, but it was from Andrea Nguyen's "Asian Dumplings" cookbook. I think the noodles were made up mostly of water, rice flour, and salt, although there could have been a few more ingredients that I'm forgetting. The recipe I followed simply told me to mix the ingredients and cook the dough in disposable tin pans over simmering water.