Dumplings / Dim Sims

Pork and leek pastry ‘cha siu su’ style

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I like the buttery ‘cha siu su’ at yum cha, but found them a bit too sweet for me. For the school fete, I made my own version of pork puffs inspired by ‘cha siu su’.

Pork and leek pastry 'cha siu su' style

Recipe is as follow: Read the rest of this entry »

Curry puff

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There is a school fair in a few weeks and I am making lots of food for the Asian Food Stall. Last year for the school fair I did fusion style chili puffs with Sichuan chili soy bean sauce. This year I made another fusion puffs with Malaysian curry.  To make it easy for myself (150 puffs), I used the packaged Malaysian curry with beef, potato, leek, capsicum and peas.  I have made and freeze the puffs and will cook them on the day of the school fair. These little puffs are so tasty, wish you could try one now.


Curry puff filling
Curry puff filling

Recipe is as follow: Read the rest of this entry »

Pork and bok choy dumplings with home made rice and tapioca wrappings (fodmap friendly, gluten free)

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We invited our friend Bill over for recipe tasting – Bill is on a low FODMAP diet and quite sensitive to additives, gluten & FODMAP.  Bill was going to an important interview the following week. He was very cautious about eating anything slightly suspicious which might make him sick for a few days. We had a debate over whether tapioca is indeed low FODMAP. I showed him this article from Stanford University Medical Centre (with reference to Monash University) indicating tapioca is low FODMAP. Bill was not totally convinced, so he ate a few handful of low FODMAP chocolate meringue biscuits I made for him instead. Yummy – more dumplings for us!

Pork & bok choy dumplings with home made rice & tapioca wrappings

Recipe is as follow: Read the rest of this entry »

Tofu skin rolls with chicken, bamboo shoots and Chinese mushrooms 鮮竹卷 (gluten free)

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This is a popular Cantonese dim sim dish found in most yum cha restaurants, often steamed and sometimes vegetarian. My version is first steamed then pan fried for extra flavor.


Tofu skin rolls with chicken, bamboo shoots and Chinese mushrooms 鮮竹卷 (gluten free)

Recipe is as follow: Read the rest of this entry »

Pie tees with jicama, carrot, pork and dried shrimps

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A traditional Nonya (Malay-Chinese) food, these cute & crispy little cups got me wondering… hmm.. what goodies can I fill them up with?

In Singapore the pie tee cups are available in sealed plastic jars from supermarkets – but we don’t have such luxury in Australia. So I bought a brass pie tee mould online from the U.K. and made my own pastry. For the filling, I stirred fry some graded jicama & carrot, minced pork and oyster sauce. Then I topped the pastry cups with fried shrimps and shallot. It was really tasty.

Pie tees with jicama, carrot, pork and dried shrimps

Recipe is as follow:  Read the rest of this entry »

Hometown sweet and savory rice dumplings (家乡咸水角) – memories of my grandfather’s village at ZhongShan (中山)

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These dumplings are distinctively Cantonese- sweet & savory, gentle and tasty. Someone told me that it was originated from the Zhongshan region (中山) where my grandfather was born.

Hometown Sweet & Savory Glutinous Rice Dumplings (家乡咸水角) XianSuiJiao

My grandfather’s family lived in a village called Yunhan (云汉村) in a town called Shaxi (沙溪镇). The town was well known for its connection to overseas Chinese – nearly every family had some relatives overseas.

My childhood memory of the village where our relatives lived was picturesque –  peaceful lychee trees growing alongside a small river, laden with juicy purple-red fruits. The houses in the village were the traditional terrace houses with beautiful classic wooden furniture called red Suanzhi, translated as the red sour-wood (酸枝), one of the most expensive furniture hardwood in southern China. At the back of each house, there was a courtyard with a sand filter.  Water was carried home from a nearby well, commonly in two wooden buckets on a pole, then filtered to drinking water in a sand filter.  Most courtyards were lined with stones. The stoves were also made of stones where straws and sticks were burned to cook food. A well-off region with fertile farm land and money from offshore relations, hospitality at the village was always warm and welcoming.

Zhongshan 云汉村 in 1970s
Relatives walking along the lychee tree lined river, at Yunhan village (云汉村), Zhonghshan, 1970s


DelishHomeCook, village, ZhongShan 中山, GuangDong, China
My family’s village at ZhongShan in early 1980s

These savory dumplings are wonderfully interesting  – glutinous rice skin that tastes a little like a doughnut, with extremely tasty fillings.  They are time-consuming to make, but very worthwhile.

Recipe is as follows: Read the rest of this entry »