This is lovely I love them. We normally have them in a cold winter but I eat them all year around. It’s perfect for snack or lunch. If you rapped individually and freeze them, microwave to quick snack any time. Believe me or not, this is better than the those you can get it from the Chinese shops.

Ingredients:

Directions:

1. put dried shiitake mushrooms in a bowl add 200ml hot water and leave it until mushroom is totally soaked and softened. Finely chopped onion and fly them until golden brown then leave them to cool.
2. Making buns; Pour hot water into milk (should be lukewarm) then add sugar and yeast, mix well to activate yeast. Put flours, salt, baking powder in a large bowl pour into 1. knead the dough until its smooth then add lard and knead well once again. Put the dough in a bowl cover it with dump cloth or wrap and leave it in a warm place until dough become double the size.
3.  While dough is rising make filling. Squeezed excess water of shiitake mushrooms and finely chopped. Grated pinch of ginger. Put all the filling ingredients into a large bowl and mix them well. divide filling into 8 balls.

4.punch the dough to release the gas and divide into 8 pieces then roll into a small ball. Cover and rest the dough for 10min.

5. Roll it out and flatten the dough with rolling pin into 10cm circles. Place filling in a center of the dough and gather all the edges in the top centre to cover the filling and close the dough. Cut grease proof paper in 10 square cm and place the bun. Cover and leave them in a warm place for 30min.

6. Steam the buns for 15min and ready to serve.

It uses steamer or wok, pan can also do the job.

Shu mai can be purchased in oriental supermarket but can be expensive and dissapoint your expectation. This is easy and absolutely delicious!

Ingredients:

Method:

Add ginger root, onion, soy sauce, sherry, sesame oil and corn starch to the

lean ground pork. Stir and mix well until bind the mixture together.

Take a tea spoonful of filling and place on the center of the wonton skins. wrap the filling

round and form the wonton skins into bowl shape with flat bottoms. Place a green pea on the center

of the filling. Steam 8 -10 minutes over high heat. Serve with soy source and mustard (if preferred).

Enjoy while its hot.

Beef

Method:

1.    Shredded beef is marinated with pinch of salt and 2 tbsp of sake or dry sherry then Add potato starch or corn flour.
2.    While beef is marinating, prepare the vegetables. Garlic clove is finely chopped. Pepper and bamboo shoots are thinly sliced.
3.    Heat the wok in high temperature and add oil. Then add the garlic and beef and lay flat in the wok for a while (don’t stir it yet) then stir gently to separate the pieces. When the beef changing the colour, add bamboo shoots and pepper.
4.    Add all the source ingredients into the wok and stir for 5min. splash the sesame oil and toss it. It can be serve with boiled rice.

Ingredients：

Method

1.    Leave the spring roll skin in room temperature. Dried shiitake mushrooms are soaked then stem removed and finely sliced. Prawns are shelled and finely chopped. Vermicelli is soaked and cut in 2inch or 5cm. Spring onions roots are chopped and finely shredded. Carrot and bamboo shoots are finely shredded. Coarsely chopped garlic and ginger.

2.    For the filing, combine the mince and prawns with Soy source, Rice wine, Sesame oil and Suger into a bowl.

3.    Heat a wok over a high heat. When it is very hot, add the oil and stir fry ginger and garlic. Then add mince and prawns, all the vegetables into the wok and stir until it cooked.

4.    Mix Potato flour and Water then pour into the wok. Pour the ingredients in a large bowl to cool it down.

5.    Mix $ingredients in a small bowl. Once the ingredients is cool it down thoroughly, place filling near the end of each spring roll skin then fold in the sides and roll up tightly, seal the open end skin by brushing a small amount of mixture on 4 around the edge and gently press it to hold together.

6.    Heat the oil in 180 °c for deep frying. Or alternatively shallow fry is possible. Gently drop the spring rolls into the oil and fry until golden brown and cooked through.

7.    Remove the spring rolls and drain them. Mix the dipping source in a small bowl and serve with spring roll at once.