Pork ribs (排骨) Fragrant Chinese pork ribs topped with fermented black beans (© Open Rice) Wu gok is airy, light, and crispy outside, and soft with a salty-sweet flavour inside. The balls are filled with sauteed ground pork, seasoning, and vegetables, and then deep-fried. It is prepared by first cooking the taro until it’s soft, then mixing it with flour to form meshy taro balls. The resulting dumpling has a moist, meshy, sticky texture with a hint of saltiness and umami.įried taro dumpling (芋角) Deep fried taro dumpling with a lacy crown (© haha169 via Wikimedia Commons)įried taro dumpling, called wu gok, is an artistic dim sum pastry with a unique honeycomb look. The steamed glutinous rice is combined with mushrooms, dried scallop, and lap cheung. This sticky rice dumpling, called lo mai gai in Cantonese, is a dish of chicken and sticky glutinous rice wrapped in a lotus leaf.
Sticky rice dumpling (糯米雞) Glutinous rice dumplings release a cloud of fragrant steam when opened (© Serious Eats) The contrast in the pan-fried version between the crispy outer layer and the elastic inner layer is a delight. Steamed lo bak gou is soft and moist, while the pan-seared version is a bit firmer and satisfyingly brown on the sides.
It is made with shredded turnips, which are combined with rice flour and lap cheung (preserved pork sausage) or ham to form the cake. Known in English as turnip or radish cake, lo bak gou actually translates to “white carrot cake” in Cantonese. Radish or turnip cake (蘿蔔糕) Pan-fried lo bak go (© Michelle Lee via Flickr) Common fillings are pork, beef, or fish, and some versions are topped with quail eggs or crab roe for a pop of colour and bright flavour, which contrast the deep umami flavours of the meat. Warm water and flour are made into the dough that forms the dumpling skin. Traditional siu mai uses a yellow coloured wrapper, but there are lighter-coloured versions too and both are delicious. Siu mai is a wrapped meat dumpling that originated in Hohhot, Mongolia. Siu mai (燒賣) Siu mai bursting with pork and water chestnuts(© Handpicked Singapore) Typically two to four are served in an order, either steamed or baked. The perfect char siu bao has a cross on top that has opened slightly as it cooked, with light, fluffy bread, and aromatic char siu. The steamed bun is made with white flour, sugar, baking powder, and filled with char siu that has the right balance of fat and lean meat. BBQ pork buns (叉燒包) Char siu bao with slightly sweet barbecued pork (© Dumpling Connection)Ĭhar siu bao is a barbecue pork bun that originated in Hong Kong. The resulting dish is chewy, juicy, and rich in flavour all the way to the bones having soaked in the brine. The dish is then steamed on a dish in a bamboo steamer to keep the meat stewing in its juices. The feet are carefully cleaned, fried in hot oil, then marinated with mixtures of sauces and pepper. Chicken feet (鳳爪) Juicy chicken feet (© hk01)Ĭhicken feet, pronounced fung jao in Cantonese, is a popular dish that contains collagen for healthy skin. It is best served immediately to keep the freshness and juiciness of the shrimp when you bite into the skin, there should be a burst of flavour. The fillings are wrapped in semi-transparent wrappers made of wheat and potato starch. The fillings are made with fresh shrimp and minced pork with seasoning. Shrimp dumplings translates to har gow in Cantonese. Sponge cake (馬拉糕) Shrimp dumplings (蝦餃) Plump shrimp dumplings (© Michelin Guide)
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