8.136 Deep-Fried Shaomai


21 (Sun) May 2017

Deep-Fried Shaomai


by me

at home

-One Serendra, BGC-

with the Family

Finding bits of pork and pieces of shrimp while cleaning out the freezer, I was suddenly inspired to improvise shaomai.  The stuffing was okay.  But the flared wonton skins didn’t work so well steamed, so I tried deep-frying, which gave a nice crisp to the tips of the skins.


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