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, ...
How to make udon (step by step) What’s interesting about this recipe is that it brings to mind my homemade wonton wrappers from mypork and shrimp shumaiandxiao long baorecipes where I made a plain dough using all-purpose flour, hot water, and salt. The hot water used in this recipe...
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...
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. Shāomài lǐ bìlǜ de yánsè, tò...
When placing dumplings, shumai, or buns in the steamer, do not overcrowd them! Keep in mind that their size will increase as they steam. Like cookies on a cookie sheet, they need room to expand. Always leave about 1 inch between dumplings, and about 1 1/2 inches between larger buns. ...
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...
Jump to Recipe Taro cake (yam cake, wu tao gou,芋头糕, 芋頭糕) is a popular Chinese dessert for breakfast and tea break. It is one of such savory delicacies that you can find in the Dim Sum shops serving breakfast, along with shrimp dumplings, Char Siu Pao, Shumai, and others. If...