8.136

21 (Sun) May 2017

Deep-Fried Shaomai

2.5

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.