A Cantonese Classic Dim Sum Pastry
A Japanese Take on a Chinese Favorite
Here;s a Japanese way of preparing the Chinese Meat Dumplings called Siu Mai using the minimum of heat and energy. This is another of the recipes circulating in Japan in the aftermath of the 2011 Kanto Earthquake, when cooks were looking for ways to reduce energy use in the kitchen and also to avoid heating up kitchens.
The result was a group of recipes for flash cooking techniques using applied physics to shorten cooking time while preserving the natural flavors of food. This is not a recipe for making Siu Mai from scratch, but rather for preparing the frozen variety, available in many Continue reading