Dimsum for lunch today :)
Gyoza frozen in fridge for next meal!
Store bought pastry skin, filling is minced chicken meat with chopped leeks, season well and added chicken stock powder and some water, seal with beaten egg.
Cleo Magazine
My favourite pastime magz!
That Dim Sum looks seriously good, and Asian food is hard to find where we live . Do you just cook it in a regular steamer? I would love to know so I can give it a try.
ReplyDeleteYes, i use an electric steamer.
ReplyDeletePour some good oil to prevent the dimsum from sticking and will make them look remarkably glossy.