• 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?

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