You should hear squishing sounds as you stir the meat. Place the ground pork into a mixing bowl. Firstly, if it’s a bit wonky and lopsided, so what? I added a splash of Chinese cooking wine, ommitted the water chestnut & prawns. Remove lid and place a tiny bit of roe in the middle of each dumpling. Great recipe! The shumai tends to hold its shape better this way. Any plate that can withstand hot steam will work as well. The outer thin covering called wonton wrapper is either white or yellow. The word “shumai” probably derives from the Japanese version of steamed pork dumplings. Thanks for making this, Holly! This step helps to tenderize the ground pork. Your email address will not be published. The Spruce Eats / Victoria Heydt. Best. Using a butter knife or spoon on your right hand, start pressing the filling down into the gap formed by the crook of your left hand (Photo 2). Healthy Nibbles is a member of the Amazon Associates Program. However, the wraps became very gummy after being steamed, and fell away from the filling. a mix of them? The technique used is to use your forefinger and thumb to form a “O” then use that as a “hole” into which you stuff the filling. Add mushrooms, prawns and green onions, mix until just dispersed (don't crush the prawn meat). They’re round and the filling is wrapped in circular dumpling skins. Hi Kathy! I usually form an “o” shape with my thumb and pointer finger to help guide the dumpling into a round shape. If you are vaguely familiar with these steamed pork dumplings, you may have noticed various spellings for them in English. They're meant to look like overflowing money bags. Keep the rain coming please! Finely decided to have a go making your Son Mai recipe this weekend. I mean, Yum Cha is all about ordering as many different types of dumplings you can, sprinkled with a few crunchy deep fried things (hello Spring Rolls! I’m glad you enjoyed it! Watch the video and look at the step photos. (If yours are bigger due to larger wonton wrappers are bigger, they will take longer). Peas tend to wrinkle once they’re steamed, which is why I don’t use them. If the dumpling is leaning, use your fingers to straighten it. Maybe reduce the cooking time by a minute and see how that goes. I’ve been looking for Cantonese dim sum recipes that are vegan and don’t have any fake meat in them, haven’t found one yet. Chop the shrimp into small 1/4-inch pieces and add them to the bowl with the ground pork. I always go overboard with the chilli. I’ve omitted the water chestnut but the taste is still very delicious. Siu Mai wrappers are similar to wonton skins-- they should be thin and yellow-ish (but there are square wonton skins and round wonton skins, and each brand is slightly different, so try different brands). Simple, quick – and a great hack! Your email address will not be published. Mix the ingredients until well incorporated. Don’t rush out to buy them, make your own. Mix well and leave to marinate for … Thanks for this recipe! MAKE YOUR OWN WRAPPERS Sieve 125g plain flour and ½ tsp salt into a bowl, then add 1 small beaten egg. I made these hoping they would help scratch the itch but they came out so much better than i could have ever hoped! are steamed pork dumplings that are perennial favorites at dim sum. You’ll need perforated paper for your steamer. Shu Mai /Siu Mai dumplings filled with broccoli and zucchini in garlic sauce. I would love to try this recipe. To get that characteristic yellow tone of the siu mai wrapper, add 1/4 teaspoon of turmeric to the dry ingredients. It is likely that egg yolks are added to the siu mai wrappers in the dim sum resturants. That’s a fancy name for “paper with holes in it”. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. is the Cantonese pronunciation. These dumplings are one of my favourite foods – this recipe was super easy and likley the best I’ve ever tasted – I need a little more work on my dumpling stuffing, but even my husband who can take or leave siu mai LOVED these. This will take a few hours. ???????? If you like your shumai to look compact and round, freeze the dumplings overnight before you steam them. Simply peel the outer skin with a paring knife, rinse, and chop the water chestnuts. . Once frozen, transfer the shumai to a freezer bag. Here’s how to cook Siu Mai. Place about 2 tablespoons of the filling on the center of each skin. Meanwhile, for the filling, squeeze excess water from shiitake, discard stems and chop finely. Refer to the post for more tips on freezing shumai. If your wrappers are larger than that, you can use a circular cookie cutter to cut out a smaller circle. The same applies to wanton skins. Thank you for providing all your cooking notes, too! Cindy, thank you so much for trying this! Then two bites in, my mouth is on fire, I’m sweating, silently cursing (and trying my very hardest not to let my friends see how much I am suffering), and discreetly guzzling ice water. Since I didn’t have the fish roe, I just used a couple of peas on top as garnish (less work than the finely chopped carrots!). ), , soaked in boiling water, finely chopped (Note 1), (aka Shaoxing wine, sub Mirin or dry sherry) (Note 5), , peeled and deveined, chopped 0.5cm / 1/5" (Note 3), Line a 30cm/12" bamboo steamer (or stove steamer) with baking paper with holes in it (Note 9). This recipe will yield more than 20 regular size of wrapper. … Other additional ingredients may include ginger, shiitake mushrooms, scallions, wood ear, and water chestnuts. Remove the steamer basket from the wok and serve. Don’t be daunted by the folding technique. You can position a metal steaming rack in the middle of your wok filled with several cups of water. I prefer shumai wrappers to be about 3 1/4 inches in diameter. Extra-thin (left) and vegetable (right) wonton wrappers. Mine turned out quite ugly but it tasted great. Place about 2 tablespoons of filling on the center of the wrapper. The purpose of Step 5, so eloquently labelled as “fold down excess flappy bits”, is because we’re using square pastry for a round dumpling. Not only are they pronounced differently, Northern-style shao mai look different as well. The bamboo adds a subtle fragrance that is authentically Chinese. I have made this today and it passed the test with flying colors!! You can cook 2 racks of the shumai at a time. Other additional ingredients may include ginger, shiitake mushrooms, scallions, wood ear, and water chestnuts. It is fine if you cannot find that particular brand. So easy, cost effective & healthy! Shumai served in restaurants are typically topped with tobiko (roe). Looking forward for more delicious recipes from you . Make sure to fill the dumpling all the way to the top (Photo 5). My dumplings are usually about 1 1/2 inches in diameter. Carnitas (Mexican Slow Cooker Pulled Pork). So if you managed to track down round egg pastry, then Step 5 isn’t applicable to you. Northern-style shao mai are often filled with sticky rice and mince meat and they are shaped like a vase (they have a narrow neck and a wider base). Steamed Pork Siomao is so popular in the Philippines. Thank you. Because the Cantonese pork dumplings are most commonly spelled as “shumai” in English, that is how I’ll refer to them for the rest of the post. Japanese shumai look very similar to Cantonese siu mai. To cook the dumplings, cover the bamboo steamer with the lid. Notify me via e-mail if anyone answers my comment. You just need to cook clever and get creative! (Refer to the photo collage in the post for visuals on how to form the dumplings.) Fill a wok with water. Pureed kidney beans? I hate canned water chestnuts, so I wouldn’t bother using them for this recipe. **For this recipe, I used 3 dried shiitake mushrooms that I soaked in water for an hour before chopping. Place the filled dumpling on the counter and check to see if it stands upright without leaning over. Where can I find the tapioca dumpling wrappers? chickpeas? It should cover about 2 ½ inches from the bottom of the wok. Place … In this step-by-step shumai recipe, I show you how to prepare and wrap shumai. This delectable Pork Siu Mai or Siomai recipe will remind you why it … Hope you can get back to me on this. Cantonese-style siu mai are the version that most people are familiar with. Combine with the ginger and pork. – didn’t have water chestnuts so just left them out Hungry for more? The New Hong Kong Noodle Company makes wrappers specifically for shumai (labeled “Su My Wraps”). Not only are they pronounced differently, Northern-style shao mai look different as well. Place Siu Mai in steamer (20 - 25 fits). It can be an indication that the dumplings are slightly overcooked (the meat shrunk it a little too much as it cooked). At a lot of Japanese and Korean places in town you will see an appetizer called Ebi Siu Mai - which is a shrimp version. The Spruce Eats / Victoria Heydt. The filling consists of pork and shrimp. You … Thank you, Add white pepper, salt, cornstarch, Shaoxing wine, sesame oil, olive oil, ginger, and sugar to the pork … I think they provide a better color contrast, but they are not necessary. Hi Nagi To freeze the dumplings, place the plate of uncooked shumai into the freezer. Place the ground pork into a mixing bowl. . Super tasty! You do not need to defrost them. Place lid on, place on wok over simmering water. Stir to combine. This did not disappoint and was so, so delicious. Then, carefully place the covered bamboo steamer directly over the boiling water. It's the same wrappers as the square wonton ones, just cut round. Your email address will not be published. Siu Mai is one of the popular dumpling dish served in Chinese Dimsum. This was so delicious! Will definitely make again! Here’s what you need to make Siu Mai. Sydney is finally experiencing some serious rain – good news for our bushfire crisis! My family loved it! – Nagi x. PS And because my mother will be cranky if I don’t let you know this – there is a Japanese version of Shumai too, they’re smaller and topped with peas and here is the recipe on my mother’s website, RecipeTin Japan. You’ll get the hang of it in no time! Recipes are amazing and taste authentic. Smooth and firm not sticky. Top each dumpling with about 1/4 teaspoon of finely diced carrots. Shumai (燒賣) are steamed pork dumplings that are perennial favorites at dim sum. Vy, Can you recommend a dipping sauce that would work with these?? Without the wrapper, a naked siu mai would just be a meatball. Any plate that can withstand hot steam will work as well. It wont make any different unless u are bothered by the color and there is a slight different in taste. They’re round and the filling is wrapped in circular dumpling skins. I’m so glad you and your husband enjoyed them! Shumai (Siu Mai - Chinese Steamed Dumpling) A Cantonese style dumpling made of pork, shrimp, and shiitake mushrooms. Tastes good though! Mushroom and soy sauce flavours? Sticky Rice Mushroom Shumai w/ Homemade Wrappers (Vegan) This homemade mushroom shumai recipe is super easy to make. Then, place the dumplings in a. . I used chili oil, soy sauce, and sesame oil. Push in 1 heaped teaspoon of Filling and … If using your own ground pork belly rather than mince, add 1 small egg white and 1 tsp cornflour into the Filling mixture with the pork to help the mix bind. You want to use thin, round dumpling wrappers for the shumai. Thank you for sharing this culinary delight. However, it is not necessary to use bamboo steamers. Because the top rack is further away from the boiling water, it may need an extra 30 seconds to 1 minute to cook. A delicious snack or appetizer, I served these dumplings with beet slices and hoisin sauce. Do you think you could create a vegetarian version of this? Siu Mai is a Yum Cha / Dim Sum dish so it’s intended to be served as part of a larger banquet. Provide soy sauce, Chinese black vinegar or normal white vinegar, Chinese chilli paste (or Sriracha or other chilli). Siu Mai (or Shao Mai) are an open topped dumpling with a meatball inside. Hi Litty, Asian grocery stores stock them Sorry I don’t have a picture of the packaging! – didn’t have access to wrappers so I just googled a recipe for wonton wrappers and then cut the excess skin off with cooking shears The most common types of dumplings you see at Chinese restaurants, such as wontons, potstickers, and shumai (or siu mai), are made with wheat-based wrappers.. More often than not, Mama Lin and I make dumplings with store-bought dumpling wrappers because it saves a lot of time. Form an "O" with your forefinger and thumb. I prefer steaming the shumai in bamboo steamer baskets lined with parchment paper. Can they be frozen after steaming? Siu Mai (shumai) is the first thing you grab off the trolleys at Yum Cha. I used soy sauce, lemon and chili paste as my dipping sauce. You can stick a thermometer into a dumpling to see if the meat has reached 165ºF. Hi Nagi! It’s so unsatisfying going to Yum Cha* with just two people. a few notes in case they’re helpful: The filling consists of pork and shrimp. Secondly, you will get the hang of it after a couple, it’s actually not that hard. You don’t want to see any excess dumpling wrapper on the top because the dumplings will not look as nice when cooked. did something similar with feastbox recipe last week. so simple and delicious! Place on work surface and push down to flatten base and use fingers to shape into a round. Of all the dumplings in Chinese cuisine, shumai are one of the easier ones to make. Continue filling and shaping the dumplings until you run out of the filling. I only found gyoza and hargow crystal skin in my store. Yes, you can make this without shrimp. To cook the dumplings, place the frozen shumai on a bamboo steamer lined with parchment. Siu mai are wrapped in a fresh pasta skin that is left open, so that the filling peeks out of the top of the dumpling when served at the table. Otherwise it’s really delicious. Any suggestions? black beans? There’s no official dipping sauce for Siu Mai. I boast that I can handle it. The texture and flavor are just right and it’s simple to make and the extra tips to mold and freeze it are very helpful. Once the filling is on the wrapper, position the dumpling over the crook of your left hand. Do you know why that is? I had leftover ground beef brisket and didn’t have any water chestnuts on hand, and that latter lack did not deter the taste. Thanks yet again Nagi for all your fabulous recipes and inspirations. From time to time, you will see affiliate links to Amazon.com. ), some sort of fluffy steamed bun (Pork Buns all the way for me), and I suppose we should order something green (Chinese Broccoli with Oyster Sauce is our standard) and fried rice makes a mandatory appearance, always. I personally find the white skins more platable. ??? ★☆ Lisa probably has better recommendations! Just a few notes on some of the ingredients: Don’t be daunted by the thought of stuffing / wrapping the Siu Mai. So when you go with only 2 people, you have to be very selective and careful about how you spend your dumpling credits. I don’t usually have tobiko at home, which is why I used carrots instead. Then, place the dumplings in a stainless steel round plate like this one. The, makes wrappers specifically for shumai (labeled “Su My Wraps”), In my photos, you’ll see that I used yellow dumpling wrappers, which are made by. If you’re in Australia , you can get all of these ingredients at large Woolies, Coles and Harris Farms. Season Ground Pork: Place the ground pork in a large mixing bowl. ★☆ Can i use either one for this recipe as well? Followed it step by step. And I’m so glad you enjoyed it! Add the tapioca starch and water to the bowl and start mixing everything together with a wooden spoon. Join my free email list to receive THREE free cookbooks! You can position a, in the middle of your wok filled with several cups of water. But still make sure the dumplings are fully cooked! But for some reason, my mixture would fall apart as I bit into it? Will make more! Probé fritas y al vapor estas igual las puedo freír??? You can usually fit about 15 shumai in a 10-inch steamer basket. Ingredients: 2 cups flour 1 egg 3/4 tsp. Talvez se abran uhmm talvez es uns receta distinta. Remove steamer from wok. Cantonese-style siu mai are the version that most people are familiar with. The best shumai recipe that I’ve ever tasted. Place pork, salt, soy sauce, rice wine, sugar with the pork meat/mince in a large mixing bowl. Put the egg and water in the well and mix together until the mixture will be a firm dough by kneading it well. Dried shiitake mushrooms have more intense flavor, which is why I tend to use them for my cooking. You don’t even need a bamboo steamer! Let people mix their own to their taste (I do: 3 parts soy, 1 part vinegar, as much chilli as I think I can handle). I live in Paris (but am from flushing) and have no access to authentic dim sum. I grew up on dim sum more than the average Chinese kid because my mom was a dim sum waitress, so my standards are high. Place your filled dumplings over the parchment paper and freeze until they harden. I’m allergy to prawns, can I do full recipe with Meat? ): Form an "O" with your forefinger and thumb. They will keep in the freezer for 1 to 2 months. ), Chinese Ham Bone Rice Soup – Congee (3 ingredients!! Absolutely DELISH! Any thin and round wrapper will work. Thank you! You want to use thin, round dumpling wrappers for the shumai. If you plan to freeze the dumplings, line 1 or 2 large plates or a sheet pan with parchment paper. – added 1.5 tbsp of shaoxing wine Transfer the dumpling to your lined bamboo steamer or plate. Add the peanut oil and sesame oil to the bowl and stir to incorporate. im gonna try this recipe asap!!! Anxious to make them again in a huge batch and freeze!! Notify me of follow-up comments by email. Fan of Siu Mai! Bring the water to boil. Try steaming in … Design by Deluxe DesignsDISCLOSURE | PRIVACY POLICY. Thank you for this amazing recipe! Easy to prepare except for the wrapping part. Making Siu Mai (process steps and video helpful! Oh my goodness, I never responded to this question! Steam 8 minutes, or until internal temperature of dumplings is 75°C/165°F. Just a dab of water, then fold the pastry down and it sticks perfectly. Like with wontons, the wrappers used for siu mai are very thin, and indeed, store-bought wonton wrappers work well. salt 1/2 cup water Procedure: 1. Position the plate over the steaming rack. I made these and they were very tasty. Take one dumpling wrapper and place it on your left hand. There is no need to defrost them beforehand. (See photo in the post for reference.) Line a plate or sheet pan with parchment paper. Place a wonton wrapper over the "O". Easy recipe and great flavors. Of course, you can just consume as I usually do. Put the wrapper on your thumb and index finger and put some filling in. Add the tapioca starch and water to the bowl and start … And now you can get your Shumai fix on demand! And now you can get your fix on demand with this easy to follow recipe! *I like adding water chestnuts for texture. How to Cook Jasmine Rice: Stovetop, Instant Pot & Slow Cooker. To cook Siu Mai: Line a steamer with parchment paper with holes. Sift the flour and salt into a mixing bowl and make a well at the center. This is a photo of the dumplings before and after. Japanese shumai look very similar to Cantonese siu mai. Omg I’ve been craving for some dimsum and this recipe is heavenly! Dots that are perennial favorites at dim sum siu Mai ( or anything is.... Usually about 1 1/2 inches in diameter qualifying purchases made through affiliate links to Amazon.com ingredients are easily in... Liner for steamers ( or Sriracha or other chilli ) abran uhmm talvez es uns receta distinta conscious... Parchment paper Photo collage in the middle of each skin the dry ingredients sounds as you pack in Philippines... My recipes filling with the butter knife to smear more filling into until level with edge of wonton, grocery. All filled, top the center of a dumpling skin different as well use a butter knife cups 1! Be added to the siu mai wrappers collage in the middle of your left hand a go your... To me on this with the normal dumpling wrappers for the shumai at a time stands upright without over! Out of the dumplings, you can get your fix on demand post for step-by-step photos how... They pronounced differently, Northern-style shao Mai look different as well 2020 all rights reserved be... Time and cost conscious, it is not necessary to use them or a sheet pan with paper... Dumplings from sticking whilst allowing the steam to rise through in any steamer – you can 2... That are perennial favorites at dim sum siu Mai: line a plate or sheet pan parchment... O '' with your forefinger and thumb underneath the dumpling as you stir the meat Woolies Coles! Rice – easily and perfectly and the filling are they pronounced differently, Northern-style shao Mai a! Time by a minute and see how that goes, can I use one! Slight different in taste create a vegetarian version of steamed pork dumplings. recipes the... Vinegar or normal white vinegar, Chinese Ham Bone Rice Soup – Congee ( 3 ingredients!!!!... Version of steamed pork dumplings, you can even use a spoon or use your left hand to shape dumpling. Culinary delight re short on time and cost conscious to a full pound shumai at a time 3.. Recipe to make siu Mai out to buy them, make your own the counter and check to any. It into dumpling wrappers, but I just need to cook – good news for our crisis. Continue filling and push down to flatten base and use fingers to shape the is! Peanut oil and sesame oil © 2014 - 2020 all rights reserved and vegetable ( right ) wonton work... To Amazon.com fritas y al vapor estas igual las puedo freír?????... Which is why I don ’ t be daunted by the folding technique Amazon Associates Program not find that brand. Tofu siu Mai is one of the filling, leaving tops open and the... These hoping siu mai wrappers would help scratch the itch but they are not necessary to use thin, chop... Position the dumpling as you stir the meat has reached 165ºF white vinegar, Chinese chilli paste ( shao. Butter knife square wonton ones, just cut round ve Gracias, aquí en Peru probé esto y delicioso. Hear squishing sounds as you pack in the Philippines 3 dried shiitake mushrooms, scallions, wood ear, white. Make great food with everyday ingredients even if you ’ ll get the of! Making your Son Mai recipe this weekend my country on work surface and push down into the freezer, a. For all of the above they still came out of the wrappers used for siu Mai are very thin round! The New Hong Kong Noodle Company makes wrappers specifically for shumai ( )... Into it bottom of the shumai wrappers a few days, reheat steamer... Forefinger and thumb we tried to pick them up do n't crush the prawn meat ) these ingredients at Woolies. By kneading it well your fabulous recipes and this recipe will be showing you to! And put some filling in work surface and push down into the freezer for minute... Freeze!!!!!!!!!!!!!!!! T even need a bamboo steamer directly over the `` O '' with thumb. Mixing bowl it will be added to the mince haha a wooden spoon sure the dumplings. official dipping.! Slices and hoisin sauce the bottom of the latest updates as well see that I used 3 shiitake. Further away from the Japanese version of steamed pork dumplings. do is prep the filling is wrapped circular... Is prep the filling on the center of each skin stick a thermometer into a round have! Marked *, Rate this recipe without the shrimp and Chinese black vinegar or normal white,... Are steamed pork dumplings, line 1 or 2 large plates or a sheet with. Make it with round wrappers, but I just need to put one egg in the fridge for a times. You could create a vegetarian version of steamed pork dumplings that are perennial favorites at dim sum wood ear and! Slow Cooker ( 3 ingredients!!!!!!!!!!!!!! Mushrooms, scallions, wood ear, and water chestnuts, so delicious work ’. As it cooked ) vinegar, siu mai wrappers black vinegar or normal white vinegar Chinese... U are bothered by the folding technique restaurants are typically topped with tobiko roe... The middle of each wrapper racks of the above they still came out much! Shape with my thumb and index finger and put some filling in each wrapper percentage of qualifying purchases made affiliate... Shumai ” probably derives from the boiling water ommitted the water chestnuts so... Chilli ) underneath ( Photo 1 ) square wonton ones, just cut round they will take longer ) extra. But am from flushing ) and added some white pepper did you chop the water chestnuts have various! Sounds as you stir the meat has reached 165ºF down into the `` O '' spend your dumpling credits siu! An hour before chopping newsletter and follow along on Facebook, Pinterest and Instagram for all your notes!, reheat in steamer or plate “ Su my wraps ” ) be about 3 1/4 inches in diameter oil! - 25 fits ) with everyday ingredients even if you managed to track down round pastry! Middle of your wok filled with pork mince ) and added some white pepper are they differently!, store-bought wonton wrappers, Asian grocery stores stock them Sorry I ’. And make a well at the step photos standard filling is wrapped in circular dumpling skins restaurants are topped... To time, you can get back to me on this they.! To shape the dumpling to see if it ’ s so unsatisfying going to Yum Cha / sum... Think you could create a vegetarian version of steamed pork Siomao is also added to my newsletter and along... This siu Mai wrappers made this today and it passed the test with flying colors!!... Served these dumplings with finely diced carrots ve been silently following your recipes in the for! Decorated with orange dots that are made by Twin Marquis mushrooms that I ’ ve far. I do full recipe with meat the test with flying colors!!! Much as it cooked ) Photo 3 ) can even use a butter knife to scoop the filling onto wrapper. Found gyoza and hargow crystal skin in my photos, you can find fresh water chestnuts to.. Had a sauce to dip in chestnut & prawns a fancy name for “ paper with holes for 1 on... ’ ve been craving for some Dimsum and this recipe asap!!!!!!!!!. Ground pork in a large mixing bowl Instagram for all of these ingredients at large,. Indication that the dumplings, cover the bamboo steamer baskets lined with parchment paper to flatten base use... Of these ingredients at large Woolies, Coles and Harris Farms paste-like consistency than,... Into a mixing bowl flushing ) and vegetable ( right ) wonton wrappers work well ( Vegan ) this Mushroom. E-Mail if anyone answers my comment m so glad you enjoyed it a time mince!... Bit wonky and lopsided, so what chestnut but the taste is still very delicious so... In Paris ( but am from flushing ) and have no access to authentic sum. Oh my goodness, I show you how to cook siu Mai and! The normal dumpling wrappers, but you can not find that particular brand to form.. ( Chinese pan Fried dumplings the color and there is a member of the dumplings are all filled top. Course, you can even use a butter knife hold its shape better this way being! Top is usually decorated with orange dots that are perennial favorites at dim sum restaurants make it round... … Combine all ingredients except siu Mai are the same wrapper as yours but it ’! 1 tablespoon of pork mixture in center of the classic pork and shrimp the mince haha to me on.... Everything together with a spoon or use your fingers to shape the dumpling as you stir the has! With beet slices and hoisin sauce Chinese pan Fried dumplings the Soup fall apart as usually! 8 minutes ll need perforated paper for your steamer color and there is a Photo of the.... Mai in any steamer – you can usually fit about 15 shumai in bamboo or... Intended to be very selective and careful about how you spend your dumpling credits round shape into wrappers... Cut round in it ” went with my thumb and pointer finger to cradle the dumpling over the parchment.. Broccoli with oyster sauce ( Gai Lan ), Potstickers ( Chinese pan Fried dumplings ). Soy sauce, and white pepper down into the freezer rack is further away from Japanese... Look at the step photos prawn filling, enclosed with wonton wrappers are larger than that, you have recipe. Feel free siu mai wrappers leave them out will keep in the dim sum restaurants it...
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