Category Archives: STEAM

[Hong Kong Recipe] Steamed Grass Carp Belly

[Hong Kong Recipe] Turnip Cake with Preserved Meat | Dim Sum

[Hong Kong Recipe] Steamed Pork with Dried Salted Fish | Family Dishes

Hong Kong Recipe : Supreme Steamed Pork Patty

Hong Kong Recipe : Ham & Scallion Steamed Bun

Chinese Recipe : Steamed Fish head with Sour Bamboo Shoots


 Head of Big Head fish  1 whole (1.2kg for this one)
 Sour Bamboo Shoots  150 g
 Ginger (cut into fine long strips) :  about 15g
 Sugar  1 tsp
 Spring Onion  2 sprigs
 Coriander  2 sprigs
 Light Soy Sauce  1.5 tbsp
 Oil  1 tbsp
 Salt  1/4 tsp

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1. Head of Big Head fish: 1 whole (1.2kg for this one), Cut it into pieces. Wash the Fish Head.

。。dish it up and drain. Otherwise, too much water after steamed。。

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2. wash 150g of Sour Bamboo Shoots, then drain. Add 1 tsp of Sugar, mix and marinate it for 30mins


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3. after 30 mins, wash away the Sugar, then drain

(..wash away the Sugar before steam. Otherwise too sweet..

。。too sour if not marinated by Sugar。。)



4. prepare about 15g of Ginger strips.

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5. add Sour Bamboo Shoots and Ginger Strips, add 1.5 tbsp of Light Soy Sauce

add 1/4 tsp of Salt, add 1 tbsp of Oil

mix it well.

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6. transfer all to the steaming plate. Bring water to boil. 

Cover it and steam it for 13 mins over high heat

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7. Chop 2 sprigs of Spring Onion and 2 sprigs of Coriander


8. after 13 mins, discard the spring onion and Coriander on top. Serve!


Chinese Recipe : Steamed Pork with Salty Fish


 Pork (Collar Meat)  300g
 Salty Fish -Thread Fin  about 90g
 Ginger  2 slices
 Oil  1tbsp
 Seasoning for Pork :  
 Corn starch  1 tsp
 Oil  1/2 tbsp
 Light Soy Sauce  1 tbsp
 Sugar  1/2 tsp


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1. Salty Fish -Thread Fin is used this time.  About 90g, cut it into pieces

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2.Pork (Collar Meat), 300g, slice it

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 3. Add 1 tsp of Corn starch, 1/2 tbsp of Oil, mix it well

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4. add 1 tbsp of Light Soy Sauce, 1/2 tsp of Sugar, mix it well.

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5. prepare some Ginger Strips by two sliced Ginger. Add 1tbsp of Oil on Salty fish and Ginger strips, mix it well

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6. Put Salty Fish on pork. Ginger strips on Salty fish

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7. Bring water to boil. Then steam it over high heat for 15 mins


8. after 15 mins, serve!


Chinese Recipe : Steamed Fresh Fish with Chinese Mushroom and Pork


Live Fish (Areolate grouper is used in this video)  One Whole, about 600g
 Pork Collar meat  150g
 Chinese mushroom  30g
 Preserved Turnip   20g
 Ginger (cut it into long strips)   few slices
 Spring Onion  4 sprigs
 Coriander  2 sprigs
 Seasoning-for Pork
 Oil  1 tbsp
 Sugar  1/2 tsp
 Corn Starch  1/2 tsp
 Light Soy Sauce  1.5 tbsp

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1. Live Fish (Areolate grouper is used in this video) , One Whole, about 600g. Remove the Scale if any (Ask for cleaning when buying the fish)

Rinse the fish, wipe it to dry, set it aside for next step


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2. Rinse the Chinese mushroom (30gram). Cut off the stems and soak it to soft.

shredded Mushroom.

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3. Preserved Turnip (20 gram), rinse it and cut it into fine strips

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4. Pork Collar meat 150g, Cut it into strips


5. prepare some Ginger Strips by few sliced Ginger.

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6. add 1 tbsp of Oil, 1/2 tsp of Sugar, 1/2 tsp of Corn Starch and 1.5 tbsp of Light Soy Sauce, mix it with pork well.

Then, add Shredded Mushroom and preserved Turnip, mix it.

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7. place some Spring Onion onto Plate (prevent fish skin stick to plate). Place the fish onto the Spring Onion.

put some Ginger Strips to the core and outside of the fish.


8. place the Pork, Mushroom and Preserved Turnip onto the Fish

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9.  bring water to boil, steam the Fish over high heat for 12 mins

after 12 mins, insert a chopstick into fish. The fish is done if it can go through easily. 

(otherwise, Steam it for 1 minute more, test it again)


10. discard the chopped spring onion and Coriander on top of fish. Done!


Chinese Recipe : Steamed Eggs with Fresh Shrimp

 Egg :   3pcs
 Shrimp :  150 g
 Spring Onion:  1 sprig
 Seasoning-for Egg
 Oil :   1/2 tsp
 Salt :   1/2 tsp
 Room Temperature boiled Water   1 cup
 Seasoning-for Shrimp
 Salt :

 for washing Shrimp :1tsp

 for seasoning:1/4 tsp

 Water :
 Oil:    1tsp
 Ground White Pepper:    Pinch

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1.  Shrimp (150g), remove the head, shell and intestine.

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2. Soak the Shrimp in water with 1 tsp of Salt for 5 mins. 

(for making the shrimp more crispy)

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3.  after 5 mins, wash the Shrimp. Then, drain the shrimp, set it aside.

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4. add 1 tsp of oil, pinch of Ground White Pepper and 1/4 tsp of Salt. Mix it well.

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5. 3pcs of Egg. Add 1/2 tsp of oil and 1/2 tsp of Salt. Beat it.

Then, add 1 cup of room temperature boiled Water.(less bubble for boiled water). Mix it well.

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8. After repeated twice, the toothpick can stand vertically. Discard the spring onion.

Switch off the heat, cover it for half minute

Chinese Recipe : Radish Cake with Preserved Meat (Revision 3.0)


Ingredients for 1600g Radish Cake.

(Size of Aluminium foil plate) Diameter 9″ x height 3″
Rice flour :
Dried Shrimps (Soaked) :
Chinese Sausage (Chopped) :
1 piece
Preserved pork belly : (chopped) :
Spring Onion (chopped) :
1 sprigs
Coriander (with roots cut off, chopped)  :
1 sprigs
Dried Scallop :
Preserved Turnip (Chopped) :

20g (replace by 1/2 tsp of Salt if you could not find it)

Minced ginger :


Seasoning :
White Pepper :
Sugar :
1 tsp
Chicken bouillon powder :
1 tsp
1/2 tsp



1.  Rinse dried shrimps (20g) and soak it to soft.  Rinse and soak dried Scallop (20g)

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 2.  Wash Preserved pork belly  (40g) and Chinese Sausage (1piece) 


 3. Steam Preserved pork belly,Chinese Sausage and dried Scallop for 15 mins

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 4.  Drain water from the shrimps and mix shrimp water with scallop water.  Divide the dried scallop into small pieces


5.  mix the sauce of Preserved pork belly and Chinese Sausage with scallop water

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6.  add White Pepper (Pinch), Sugar (1 tsp), Chicken bouillon powder (1 tsp), Salt (1/2 tsp). Mix it well.

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 7.  Cut the Chinese Sausage and Preserved pork belly into small pieces


8. Prepare 1 tbsp of minced Ginger. Chop Spring Onion and Coriander (1 sprig each)

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9.  Chop Preserved Turnip (20g)



 10.  Peel and shred 1800g of Radish finely


 11. Heat 1 tbsp of oil over slow heat. Saute Preserved pork belly, Chinese Sausage, dried shrimps and Preserved Turnip. After half minute, dish it up and set aside. 

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12. Heat 1 tbsp of oil over high heat. Saute the minced Ginger. Add and stir-fry Radish. 



Add Scallop with mixed juice, stir-fry and mix it well. Then, cover it and cook for 5 mins. 

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 13.  after 5 mins, dish it up. Separate Radish and Radish juice.

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14. Add 1.5 cups of Radish juice to radish ( Add water if not enough).

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15. Let it cool down to around 50 °C

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 16. Add rice flour (300g). Mix it well.

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17. add Preserved pork belly, Chinese Sausage, dried shrimps and Preserved Turnip. Mix all ingredients well.

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18. Pour in mixture and smooth top

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 19.  Bring water to boil. Steam the Radish Cake for an hour over high heat. 

(Tips : Do not always open the lid during streaming, but remember to refill water during steaming)


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20.  after 1 hour, discard the spring onion and Coriander. Let it cool down and store it in refrigerator

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21.  Slice and pan fry Radish cake. Heat oil over medium heat. Pan-fry the Radish cake


22. Serve! 

Chinese Recipe : Steamed minced Pork Patty with Chinese Mushroom



Minced Pork Collar meat:
600 g
Chinese Mushroom :
20 g
Water chestnut  :
Preserved Turnip(Preserved vegetable) :
30g (optional)

Oil :
cornstarch :
Sugar :
1 tsp
Light Soy Sauce :
1 tbsp
Fish sauce : 
1/2 tbsp

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1. Rinse the Chinese mushroom (20gram) and soak it to soft. Cut off the stems.

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2.  Chop the Preserved Turnip (30 gram)

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3. Peeled and rinse Water Chestnut (2pcs). 

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4. Chop the soaked Chinese Mushroom and Water Chestnut. 

Mix the chopped Chinese mushroom, Preserved Turnip and Water Chestnut


5.  Seasoning : Light Soy Sauce (1 tbsp), Fish Sauce (1/2 tbsp), Sugar (1 tsp), Corn Starch (1 tbsp)

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 6. Add 1 tbsp of oil. 

 Mix the seasoning well. Then, mix it with minced pork (600 gram)

Add chopped Chinese mushroom, Preserved Turnip and Water Chestnut

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7. Stir in one direction until sticky.

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8. Bring water to boil. Then, steam the Pork Patty with high heat for 15 mins.


9. Serve!

Continue reading

Hong Kong Most Popular Snacks Recipe:White Sugar Sponge Cake



 Rice flour  100g
 Sugar  80g

200 ml (mix with Rice flour)

1/2 tbsp (mix with yeast)

 Yeast  1/2 tsp
 Baking Powder  1/4 tsp

 1/2 tsp (mix with mixture)

 1/2 tsp (apply on dish)


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1.  Mix Rice flour(100g), Sugar(80g) and Water(200ml)

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2. Switch to lowest heat to cook the mixture. Keep stirring during cook.

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3.  Take away from stove when you see lump.  Whisk until smooth without lump. Then put it back to stove.

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 4.  Take it away from stove when the mixture becomes little viscous. Let the mixture cool down to about 35 degree C

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5. Mix Water (1/2 tbsp), Yeast (1/2 tsp) and Baking Powder(1/4 tsp). Then,  pour it into flour mixture and mix it well.


6. cover it and ferment for 2 hours

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7.  After 2 hours, add oil (1/2 tsp) and mix it well.  Apply a thin layer of oil on dish. Then, pour in the mixture.


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8.  Bring water to boil, steam over high heat for 20 minutes



9. Let the cake cool down before serving.

Hong Kong Most Popular Snacks Recipe:Red Bean Pudding



Rice Flour

 Wheat Starch  10g
 Corn Flour  10g
 Slab sugar or Brown Sugar  70g
 Red Bean  20g
 Water  300ml


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1. Submerge the Red Bean in water over night / over 4 hours. Then, Boil the red bean on slow heat until the bean soft. Dish it up for next step

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2. Mix the Rice Flour,Wheat Starch and Corn Flour. Then all 120ml of water. whisk until smooth without lumps

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3. Melt the sugar with 180ml water


4. Set up the bowls for steaming. Then, bring water to boil.

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5. Stir the mixture, then, Pour the sugar water into flour mixture. Mix the mixture well. Transfer the mixture into a jug.

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6. Pour the mixture into bowls and add red beans. Then, Steam over high heat for 20 minutes

(TIPS!! How to let Red Beans float on surface ?

Answer: Boil the Red Beans in boiling water for a minute before adding to mixture. )

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7. After 20 minutes, let the pudding cool down before serving.


8. Serve!

Chinese Recipe : Steamed Fish

 Flesh Fish (Garoupa)  1 whole (about 600 g)
 Spring Onion  3 sprigs
 Coriander  1 sprigs
 Seasonings :  
 Light Soy Sauce  2 tbsp
 Water  1 tbsp
 Sugar  1/2 tsp
 Oil  2 tbsp


1. Chop 1 sprigs of Spring Onion and Coriander.


2.Wash the fish, remove the fish blood. Then, drain.


3. Lay 2 sprigs of Spring onion on the dish. Then lay the Fish on top of spring onion.


4. Bring a wok of water to boil. Then, steam the fish over high heat for 15 minutes (Depend on thickness of fish).


5. After 15 minutes, pour out the Fish sauce. Then, discard the spring onion and Coriander on top of fish.


6. Mix 2 tbsp of Soy sauce, 1 tbsp of water and 1/2 tsp of Sugar. Heat 2 tbsp of oil. Add the mixed sauce to fry-pan. Then, pour the sauce onto the fish.

7. Serve!

Chinese Recipe : Steamed Chicken with Chinese Sausage

 Dressed Chicken  1 whole
 Chinese Sausage  1 piece
 Dried Mushrooms  20 g
 Red Dates  4 pieces
 Black Fungi  50g
 Spring Onion  2 sprigs
 Salt 1/2 tsp
 Ginger Juice 1 tbsp
 Corn starch 1 tbsp
 Light Soy sauce 1 tsp
 Oyster Flavored sauce 1 tsp
 Sugar 1/2 tsp
 Chinese Wine 1 tsp
 Sesame Oil 1/2 tsp
 Oil 1 tsp
 White Pepper Little


1. Cut off the skin. Then wash the chicken.

2. Cut chicken into pieces.

This video shows the procedure for cutting Chicken.



2. Cut Chinese Sausage into thick slices. And cut Spring onion into sections.

 3. Soak the Chinese mushroom to soft. And cut off the stems. Then, cut it into halves. Half and pit red dates.

4. Soak the Black Fungi to soft. Then, boil it in boiling water for 3 minutes. Then rinse and set it aside to drain.


5. Marinate chicken pieces for 15 minutes with seasonings.


6. Add Chinese Sausage, Mushroom, Red Dates and Black Fungi to the chicken pieces, mix well.


7.Bring water to boiling. Steam chicken for 20 minutes. Then, add Spring Onion.

8. Serve!

Chinese Recipe : Steamed Fresh Scallops with Bean vermicelli

 Fresh Scallop  12 pieces
 Bean vermicelli  50g
 Spring Onion  1 sprig
 Coriander (with roots cut off, chopped)  1 sprig
 Chicken Broth  1/4 cup
 minced Garlic  2 tbsp
 Salt  1/4 tsp
 Sugar  1/4 tsp
 Oil  1/4 tsp


1.Wash the Scallop. Separate the rim of scallop. And remove the viscus.


 2. Wash the rim of scallop. Rub Rim of scallop with 1 tsp of salt for a while, then Rinse. Repeat this process for 2 times.

Chinese Recipe : Shao Xing Wine Preserved Chicken

 Dressed Chicken  1 whole (about 1200g)
 Shao Xing Wine  1.5 cup
 Ginger (Sliced and pounded)  About 50g
 Spring Onion  1 sprig
 Fish Sauce  2 tbsp
 Salt  1 tbsp



1. Cut Spring Onion in section. Slice and pound the Ginger.


2. Rinse the chicken and wipe it to dry. Rub the chicken with 1 tbsp of salt inside and outside. Place spring onion and ginger into chicken. Then marinate for 15 minutes.


3. Heat up the Shao Xing Wine until tiny bubbles appear. Turn off the heat and let it cool. (Tips : Don’t add Fish sauce or salt in this process. Otherwise, taste may turn bitter.)

4. Steam the chicken over high heat for 25 minutes (depend on chicken size). Then soak in ice water and let it cool.


5. After the Steamed Chicken Sauce cool down, mix it with Shao Xing wine and 2 tbsp of Fish Sauce.


6. Pour the mixed sauce onto the chicken. Stand until flavor penetrated for about 2 hours. Turn the chicken over for every 15 minutes.

7. Cut into pieces and pour some sauce when Serve!


 Steps for cutting Chicken

 1. Cut off neck

2. Cut off legs

3. Cut off wings

 4. Cut off thighs from the joint

5.Cut off thighs

6. Cut from the tail.

7. Knife along the backbone and cut it into halves

8. Place the halves in opposite. Cut into pieces.

9. Place it on a plate

10. Slightly pat the breasts.


11. Cut it into halves. Then cut it into pieces.

12.Place it on a plate

13. Cut thighs in piece

14. Place thighs and wings on plate

Chinese Recipe : Steamed Crab with Glutinous Rice

 Live crab


 Glutinous rice



 6 pieces

 Dried lotus leaf

 1 piece

 Spring Onion

 1 sprig


 1 sprig

 Chopped Ginger

 1 tbsp


 For stir-fry



 Seasoning :



 1 tsp

 Chicken Power

 1 tsp

 Light Soy sauce

 4 tsp

 Dark Soy sauce

 2 tsp


 2 tsp






1. Rinse glutinous rice, soak in water for 1 hour, change water and soak for another 1 hour, drain well.

 2. Rinse the Crabs , drain well. And cut crabs in pieces.

3. Bring water to boil. Boil the “Dried lotus leaf” till soft. Open it and wipe inside of Lotus Leaf to dry.

4. Line the steamer with Lotus Leaf. Trim the leaf edge to fit the steamer. Apply a layer of oil on leaf surface.


5. Heat 4 tbsp of oil. Fry the “Minced Garlic, Chopped Ginger” for a while. Add “Glutinous rice” and mix them well.


6. “Turn off the heat”. Pour in the seasoning and mix them well.


7. Spread with glutinous rice on lotus leaf. Smoothen the rice surface. Use a chopstick to make some holes on rice.  Then Steam for 15 minutes.


8. After 15 minutes, Sprinkle some water (about 2 tbsp, more water for softer texture) on rice surface. Cover the lid and steam for 15 minutes again.


9.  Arrange crab pieces over rice and steam for 10 more minutes. After 10 minutes, Serve hot with chopped coriander and spring onion.


10. Serve!

Crab roe on rice surface. And Crab juice is absorbed by Glutinous rice.

Tips: Why so many Garlic?  Taste of Garlic is very match with crab. It helps to richer the crab taste.

Chinese Recipe : Steamed Snubnose Pompano with Black Bean Sauce

 Flesh Fish (Snubnose Pompano)  1 Whole
 Spring Onion (Chopped)  2 sprigs
 Salted black beans (rinsed and minced) :  1.5 tbsp
 Sugar  1/2 tsp
 Oil  1 tbsp
 Chicken Power  1/4 tsp
 Salt  1/4 tsp
 Ginger Juice  1 tsp
 Light Soy Sauce  1.5 tbsp
 Cornstarch  1/2 tsp

1.  Ask for cleaning when buying the fish. Rinse and wipe it to dry.

2. Cut few slots on both sides. Coat both side with “Seasoning”


Chinese recipe : Tofu with Peedan (thousand years egg) of Taiwan Style cold dish.

 Tofu  1 box (350ml)
 Peedan / Thousand Years Egg (Preserved Egg)  3
 Dried Bonito Flakes (can be found in Japanese supermarket)  adequate amount
 Soy Paste  adequate amount


1. Steam the tofu for 5 minutes. Take it out and drain. Set aside for cooling down.

2. Shell the Peedan and cut them into pieces. Arrange the Peedan.

3. Place some Dried Bonito Flakes on top of Tofu. Then, pour some soy paste on top of Dried Bonito Flakes and Tofu.

4. Serve!

Chinese Dimsum Recipe : Steamed Beef Balls with Beancurd Sheet

 Ingredients for Six balls  
 Beef 160g
 Fat Pork 20g
 Dried Tangerine peel (Soaked until soft) 1/2 piece
 Coriander 1 sprig
 Water chestnuts 1 pcs
 Beancurd sheet 1 sheet
 Baking Soda 1/2 tsp
 Sugar 1 tbsp
 Soy Sauce 1/2 tsp
 Oyster sauce 1/2 tbsp
 SHAOXING wine 1/2 tsp
 Chicken Power 1/2 tsp
 Pepper Dash
 Sesame Oil few drops
 Cornstarch 1/2 tbsp
 water 1 tbsp



 1. Slice beef and mix with 1/2 tsp of Baking Soda and 1tbsp of sugar. Marinate for about 30mins and rinse. Absorb all water.

2.Finely Chop the fat pork, Water chestnut, Coriander and  Dried Tangerine peel.


(Video shows how to slap minced meat)

3. Cut beef into small pieces. Then mince with chopped fat pork, Water chestnut, Coriander and  Dried Tangerine peel. Stir with all seasonings in single direction until sticky. Then, Slap the mixture thoroughly (see above video) and place in refrigerator. Chill for at least half day before using.


4.  Soak the Beancurd sheet until soft. Wipe it to dry.  Take the minced beef and form beef ball. Place it on top of beancurd sheet.

5. Steam on high heat for 10mins. Serve!

Chinese Recipe : Steamed Spareribs In Fermented soy Bean Sauce

 Pork spareribs :
 Cornstarch :
 2 tsp
 Seasonings :  
 Fermented black soy beans :
 Garlic  :
 2 clove
 Light soy sauce :
 2 tbsp
 Sugar :
 1 tsp
 Oil :
 1 tbsp


1.  Rinse Spareribs (600g).


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2.  Rinse Fermented Soy Bean (1 tbsp), add 2 pounded Garlic. Squash Garlic and Fermented Soy Bean.


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 3. Mix Light Soy Sauce (2 tbsp), Sugar (1 tsp) and Oil (1 tbsp). 

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4.  Add 2 tsp of Corn Starch. Mix Corn Starch and Spareribs well. Then, mix the sauce and Spareribs well.

5. Boil water and steam for 15 minutes on high heat. Serve hot.

Continue reading

Chinese Recipe : Steamed Crystal Shrimp Dumplings

 Ingredients for 20 Dumplings  
 Wrapping :
 Tang Flour :
 Cornstarch :
 Boiling water :
 Oil :
 Fresh Shrimp meat :
 Pork fat cubes :
 Water Chestnuts :
 Seasonings : A
 Salt :
 1/2 tsp
 Seasonings : B
 Sugar :
 1/2 tsp
 Chicken powder :
 1/4 tsp
 Cooked Oil :
 1 tbsp
 Pepper :
 Others :
 Sliced Carrot


1. Mix “Tang Flour” and “half of the cornstarch (40g)” in a bowl.



 2. Add Boiling water to flour. Mix quickly with wooden rod to form cooked dough. Then set aside for 5 mins.



 3.After 5 mins, add remaining cornstarch and oil. knead it into soft dough and set aside.

4. Shell the shrimpss,  and remove intestine. Soaked in water with 1/2 tsp salt for 1 min. Rinse well and pat to dry


 5. Cut fresh shrimp meat into small cubes and add seasoning “A”. Mix and stir into paste. Add chopped pork fat, chopped water chestnut and seasonings “B”. Mix them well to form filling.



6.Roll dough into long cylinder shape. Divide it into 20 pieces and press into rounds. Place a little filling in the center and wrap into a dumpling. Then, place the dumplings in refrigerator for at least 1 hour before steaming.



7. Place carrot slices on steamer. Place dumplings onto carrot slices.



8. Bring water to boil. Steam on high heat for 10 minutes.

9. Serve!