• Rosieo

    I've been trying out a variety of dumpling receipes lately and they are always edible but so far I have never been able to reproduce anything like the flavours and textures I get when I have yum cha at my local eatery. Some I've tried include pork, prawn, spinach, snowpeas with a fairly standard mix of rice wine, light soya, and ginger. Does anyone know how to get really good flavours and textures that really come through?

    Read more >

Ad blocker interference detected!

Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers

Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.