these are little steamed dumplings that are usually served for brunch. when i make them, i usually serve them with some steamed rice and call it dinner! unlike most dumplings, siu mai do not completely cover all of the filling- some of the filling should peak out from the top. siu mai (su my) wraps are thinner than most wonton wrappers. these are a little time consuming to make, and i wouldn't suggest making them after a busy day at work. if you enjoy cooking, than you will like this recipe! i really love them with the mustard soy dipping sauce i have posted on zaar as well. from martin yan's chinatown cooking.
this was one of those experiments gone stunningly right in my kitchen: since i think that the blood orange is sadly underused in cooking, i figured i could share. any citrus fruit could be used in place of the blood orange with tasty results.
gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. i have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted
once we moved from our first base my husband said he never wanted this again- you see it was the cheapest things we could afford to make on a regular basis and we had it every week! it was and still is a great dish- it is quick and cheap!!
adapted from a recipe i found in a land o'lakes holiday cookie mag. unusual but good (calls for a cake mix as the cookie base). they went over pretty well with my favorite group of culinary guinea pigs, my coworkers!
Follow the food story Find cooking methods, recipes, tastings and everything about food here.