Place the shrimp filling slightly off-center and closer to the thicker part of the dumpling skin. This placing of the filling allows more area of the wrapper for pleating. A bigger dumpling is easier to make than a small one. Create a loose cavity to hold the filling to prevent the skin...
It is a popular classic dim sum dish apart from the famous triumvirate of dim sum quintessential- Shrimp Dumpling, Shumai, and Char Siu Bao. Cheung fun has a light and soft texture, non-oily, and is served hot right from the steamer. You only need simple ingredients to make it, ...
These days, people tend to want to monetize their hobbies or cross-pollinate in order to learn transferable skills, but I think we need to be doing less hustling and more resting. Sleep in! Learn how to make Eggs Benedict! Take up cross stitch! Whatever feels like a real break and al...
Jump to Recipe Turnip cake (lo bak gou / 蘿蔔糕) brings back the fond memory of my childhood seeping a pot of bottomless Pu’er tea with my father in the dim sum house every Sunday morning. Besides the barbecue pork bun, shrimp dumpling, and Shumai, pan-fried turnip cake is the dim...
The bright green within the shumai was revealed from its thinly steamed skin, which was akin to the delicacy of jade. With a gentle bite, the skin breaks easily, revealing a filling of shrimp, chives, and eggs, creating a refreshing and smooth taste. ...
You might also know it by other nicknames. Siomai also goes by different names depending on the country. Among these are shumai, shaomai, sui mai, and siew mai. But at the end of the day, it makes up a gorgeous mix of flavors in ground pork, shrimp, onions, and more ingredients stu...
How to make udon (step by step) What’s interesting about this recipe is that it brings to mind my homemade wonton wrappers from my pork and shrimp shumai and xiao long bao recipes where I made a plain dough using all-purpose flour, hot water, and salt. The hot water used in this ...
The easiest dishes to make at home, Cheung notes, are sui mai and spring rolls. "Sui mai are ground pork and shrimp formed in a wonton wrapper, open faced and steamed," he says. "Spring rolls are chopped vegetables and shrimp in spring roll wrappers and deep- or pan-fried." ...
Make sure that the clam shells are tightly closed before you buy them, said Stewart. And "if they're trying to sell you clams that have cracked shells, say, 'No, not that one.'" If there's going to be a bit of time between buying them and cooking them, make sure to keep the...
And as we talked about in our post abouthow to steam foodin general, steaming is not only a great way to cook food, it’s also a great way to reheat it. Because steaming reintroduces moisture into food, it can be a great way to make your food fresh once again!