Last Saturday, we decided to make wontons and shao mai (steamed dumplings with a pork mixture in the center and egg, parsley, and ham in the pockets). It took a few hours to make the dough and the fillings and then form the dumplings, but it was well worth it!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDgoIEZVGWaUhRvUp7ciIivp5WrQV1a-rqpj8oRmhmnzmXh66f__ZFZr7TakZz2qjp1at4XOhNIiZsRy4j7VN4tyFmVHccyLTciawqryxebKKqkmuJwVK3l7-9XQ5JJdaq_-5p0v3ToE/s320/P1020076.JPG)
Doc cooking the wontons
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho0LU6t88LIbCfbEK2CWKDay5dLUM0Uifmz98nF8kWX7HEp6BwDoqwosh721V9webGBosGPWZs4nOKmZUq7X7kzx1zT8hnEKN-SCa1IIsbXFScuGukLlH9dRQ7mOkIOudF4OWMwSml-oA/s320/P1020077.JPG)
Our shao mai
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