by susansalgy | Feb 9, 2018 | Dim Sum, Recipes
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....
by susansalgy | Feb 9, 2018 | Dim Sum, Recipes
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...
by susansalgy | Feb 8, 2018 | Dim Sum, Recipes
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...
