Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Beef cheung fun can either be done well—with a tender and delicate rice noodle sheet wrapped around tender minced beef, a dim sum dish that can almost rival its <a href="https://www.chefsteps.com/activities/shrimp-cheung-fun">shrimp-stuffed sibling</a>—or it can be done badly, in which case it’s completely forgettable. There’s nothing in between. If the beef is overcooked, it becomes rubbery and releases too much moisture, making the rice rolls unpleasantly wet; if the beef filling is undermixed, the rice rolls don’t have the proper structure. While the execution of shrimp cheung fun is the typical test of a dim sum restaurant’s quality, you could argue beef cheung fun is also up there; if it’s good, you know the cooks are fire. With the right workflow and precise timing, you can turn out restaurant-quality beef cheung fun from the comfort of your own kitchen.

Dim Sum-Style Beef Cheung Fun