I'm interested on how to dry up your ground pork, so that the dimsum wrapper stick to the pork, and not open after steaming..Many thanks for this recipe.
If you use commercially made ground pork from the grocery store, it shouldn’t be a problem. If it’s very wet for some reason, try draining it over a colander and pressing out any excess liquid with a paper towel.
This is a pleasant surprise to see your siu mai video. I am going to try to make it when supermarket is open. Thank you so much for sharing this recipe I am using my relative’s account because I forgot my password. Have a great New Year 🌹❤️🎈🎊🎉
Hi, I've been getting really interested in trying to make hong kong style food at home so thank you so much for making these videos! I saw your Char Siu Bao video and then your pumpkin pie video got me interested as well. I've made pumpkin pie every Thanksgiving for the past 5-6 years and for me, the pie crust has been the most difficult part to get right. This year, I made some progress on it by rolling it thinner (I use a wine bottle in lieu of a rolling pin) and really made sure the pie crust was cooked (previous times, my pie crust was either not fully cooked or didn't taste right. This year, it came out overcooked which resulted in a very hard and dense pie crust. Not what I wanted as I'm trying to get a flaky but soft crust (using a butter crust recipe) Still trying to get better at it.
So glad I can help! I’m always learning as well and getting better with more practice. An all-butter pie crust is definitely worth it once you nail it! 👍
I just use soap and water with a sponge which seems to work so far! It also helps to line the steamer with something like parchment paper to prevent sticking. Hope that helps!
I'm interested on how to dry up your ground pork, so that the dimsum wrapper stick to the pork, and not open after steaming..Many thanks for this recipe.
If you use commercially made ground pork from the grocery store, it shouldn’t be a problem. If it’s very wet for some reason, try draining it over a colander and pressing out any excess liquid with a paper towel.
Wasabi is delish on these
You've made it look so ez-pz to make; I love me some dim sum! TFS and Happy New Year to you and your family❣️ 🥂🥂🥂
P.S. Just subbed. 🙂
Haha but I promise it is! If I can do it, anyone can. Best wishes to you in the New Year 🙏
I couldn’t find the siu mai wrapper at Ranch 99 but your recipe makes great pork hash. We love it👍🏼👍🏼👍🏼
Nice! Wonton wrappers would also work if siu mai wrappers are hard to come by 😉
This is a pleasant surprise to see your siu mai video. I am going to try to make it when supermarket is open. Thank you so much for sharing this recipe I am using my relative’s account because I forgot my password. Have a great New Year 🌹❤️🎈🎊🎉
Keep me posted, Angela! Happy 2021! 🥳
Hi, I've been getting really interested in trying to make hong kong style food at home so thank you so much for making these videos! I saw your Char Siu Bao video and then your pumpkin pie video got me interested as well. I've made pumpkin pie every Thanksgiving for the past 5-6 years and for me, the pie crust has been the most difficult part to get right. This year, I made some progress on it by rolling it thinner (I use a wine bottle in lieu of a rolling pin) and really made sure the pie crust was cooked (previous times, my pie crust was either not fully cooked or didn't taste right. This year, it came out overcooked which resulted in a very hard and dense pie crust. Not what I wanted as I'm trying to get a flaky but soft crust (using a butter crust recipe) Still trying to get better at it.
So glad I can help! I’m always learning as well and getting better with more practice. An all-butter pie crust is definitely worth it once you nail it! 👍
I have a question, after uses my bamboo steamer, is there a proper way to clean it so no mold grows or splinters come out?
I just use soap and water with a sponge which seems to work so far! It also helps to line the steamer with something like parchment paper to prevent sticking. Hope that helps!