These are not hard to make, but you really need to pay attention to the ingredients if you want them to taste like the kind you get at a Chinese bakery or dim sum house.  And if you don't have a bamboo steamer, this recipe is reason enough to get one....

Pork siu mai are one of the “Guangdong Big Three,” along with shrimp dumplings and steamed pork buns, a true staple of the original Cantonese dim sum tradition. My brother and I and our spouses went on a Dim Sum vacation a few years ago to San Francisco, and just ate...

I'm just going to say it -- these are tricky to make. You can't buy the skins because they are fragile and need to be made fresh.  And making the skins and wrapping a Har Gow with all the adorable little pleats is something of an art involving a lot of muscle memory....