Steamed Flour Roll With House Special Sauce Recipe

Prepare batter

In a mixing bowl, whisk together 1 cup all-purpose flour, 1/2 cup rice flour, 1/4 cup tapioca starch and 1/2 teaspoon fine salt until evenly combined.

Gradually whisk in 1 1/4 cups warm water until smooth and lump-free. Add 1 tablespoon vegetable oil and whisk again. Let the batter rest 20–30 minutes at room temperature to hydrate and remove bubbles; if bubbles form, skim or tap to settle.

Set up steaming station

Prepare a large wok or steamer with at least 2 inches of simmering water. Use a flat steaming tray or use 8x8-inch shallow metal/ceramic trays (or a wide baking sheet) that fit inside the steamer. Lightly brush the tray(s) with neutral oil or use cooking spray to prevent sticking.

Bring the water to a rolling simmer over medium-high heat. Keep heat steady so there's strong steam but not a violent boil that splashes.

Steam the sheets

Stir the rested batter gently, pour a thin, even layer (about 3–4 tablespoons for an 8-inch tray; adjust for your tray size) onto the oiled tray, tilting to spread if needed so the layer is about 1–2 mm thick. Slide the tray into the steamer, cover, and steam for 45–60 seconds until the sheet turns translucent and glossy and is set (increase time slightly for larger trays).

Carefully remove the tray from the steamer. Using a silicone spatula or thin metal spatula, loosen the edges and gently roll the sheet while it is still warm: if using fillings, place them as a row near one edge (for example, 2 shrimp or 1–2 tbs char siu per roll) then roll over the filling into a smooth cylinder. Brush the exterior lightly with a bit of neutral oil to keep glossy and prevent sticking to itself. Transfer roll to a plate. Repeat with remaining batter, re-oiling the tray between sheets.

If making many sheets, keep finished rolls covered with a clean, damp towel to prevent drying while you finish steaming.

In a small saucepan or heatproof bowl, combine 4 tablespoons light soy sauce, 1/2 tablespoon dark soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, 1/4 cup water, 1/2 teaspoon minced garlic and 1/2 teaspoon sesame oil. Stir to dissolve the sugar.

Warm the mixture over low heat for 1–2 minutes just to melt the sugar and bring flavors together; do not boil. Taste and adjust: add more sugar if too salty, or 1/2 teaspoon chili oil if you want heat. Remove from heat and stir in 1 tablespoon thinly sliced scallion.

Keep sauce warm or at room temperature until serving.

Place 1–2 steamed rolls per serving on a serving plate. Spoon 1–2 tablespoons of the house special sauce over each roll, letting some pool beneath.

Garnish with a sprinkle of toasted sesame seeds and fresh cilantro leaves. Add extra sliced scallion or chili oil to finish, if desired.

Serve immediately while rolls are warm and tender.