Dim sum (點心) is the name for a southern Chinese cuisine which involves a wide range of light and small portion of food, that comes in the form of steamed, baked, or fried. I will never say ‘no’ to Dim Sum and it will always be one of my favourites! Not too long ago, Ellie from Almost Bourdain shared with us one of the Dim Sum favourites, called Woo Kok/Yam Puff – this is something you should not missed and it is always on the Dim Sum menu.
Today, Shumai/Siumai (燒賣) or Pork & Prawns Dumpling, is another on the ‘must-order’ list – well flavoured pork and chunkily cubed succulent prawns; it’s always a good combo! Making Dim Sum at home may sound like a daunting task. The only time I ate (and not made!) homemade Dim Sum was when I visited my aunty in Penang, who is very passionate in cooking. She likes to make dishes that she has never made at home! She makes a lot of dishes that are delicious and I always ask for more! Shumai/Siumai is one her specialties too.
I know that I can easily walk into a Chinese restaurant in London that serves Shumai/Siumai. But, I thought I would give it a go! It wasn’t as bad as I thought but I probably need to brush up my skills in making them a bit more pretty! I know that Chinese New Year is just 2 days away. I saw a lot of my blogger friends were busy making some scrumptious cookies – here, here, here, here, here and here! Aren’t they making you salivating? Well, I didn’t bake anything but I made some Shumai, even though it’s not a typical Chinese New Year’s dish… :D. I hope you will like this and perhaps give it a try!
I would like to wish all the Chinese readers of my blog, Gong Xi Fa Cai & A Prosperous Year of Rabbit!