Christmas Dim Sum
February 19, 2012 § Leave a comment
Pork buns pre-steaming filled with Chinese BBQ pork.
Filling the shui mai. Usually we make a shrimp and pork filling but this year we did lobster. Unfortunately the texture and the flavor of the lobster didn’t quite hold up to the steaming process.
Finally the potstickers. Regional Cooking of China by Margaret Gin and Alfred E. Castle is our go-to cookbook for dough and filling recipes but this year I used a recipe for pork filling from Asian Dumplings by Andrea Nguyen. I was definitely apprehensive about taking a departure from what we usually do, but these were great.