1.Crystal dumplings (Dim sum)



300g of wheat starch

100g of tapioca flour

550g of boiling water

1 tablespoon of oil


700g of Jicama(shred, squeeze out a little water)

110g of carrots (shredded)

5 leeks (cut into small pieces)

3 shiitake mushrooms (diced)

2 tablespoon of minced garlic

50g of dried shrimps (chopped)


1+1/2 teaspoon of salt

1 tablespoon of oyster sauce

1 teaspoon of pepper



1 Heat 2 tablespoons of oil to sauté the minced garlic. Add in dried shrimps and stir-fry the mushrooms until fragrant.

2 Add in the  shredded carrot, jicama and stir-fry until they turn slightly dry. Then, add in seasonings and stir-fry. Taste before setting aside.

3 Mix the orange powder and potato powder in the mixing pan. Pour the boiling water in immediately and quickly mix it with a mixer to form a soft dough.

4 Add a tablespoon of oil and knead into the smooth dough.

5 Divide the dough into small balls, cover with a damp cloth, roll out into round slices and wrap the fillings.

6 Put the vegetable dumplings on the oiled steaming pan and steam for 8-10 minutes on high heat.

7 After taking out, sprinkle with chopped green onion and fried pesto before serving.


2.Fried shrimp cake(Dim Sum)


150g of rice flour

50g of plain flour (medium gluten, All-purpose flour)

2 teaspoons of Baking powder

1 teaspoon of salt

1 teaspoon of sugar

1 teaspoon of pepper

½ teaspoon of chicken powder

3 tablespoon of oil

1 egg

200g of water

1 scallion

250g of shrimps

Chili dipping sauce ingredients:

50ml of water

2 teaspoons of vinegar

¼ teaspoon of salt

30g of sugar

1 garlic clove

1 ½ teaspoon of chili powder

1 teaspoon of tapioca flour + 1 tablespoon of water



1 After the water has boiled, add half a teaspoon of salt and blanch the shrimp for one and a half minute. Drain the water and set aside.

2 Prepare the chili dipping sauce: Pour water, vinegar, salt, sugar, garlic and chili powder into a pot and stir well.

3 Bring it to a boil over medium heat, switch to low heat and cook for 1 to 2 minutes. (Remember to stir).

4 Add 1 teaspoon of tapioca flour to 1 tablespoon of water, stir well and pour the flour paste into the chili sauce

5 Stir to thicken the chili sauce, set aside to cool after extinguishing the fire.

6 Chop a green onion.

7 Stir the rice noodles with all-purpose flour, baking powder, salt, sugar, pepper and chicken powder.

8 Add 3 tablespoons of oil and stir.

9 Add 1 egg and 200 grams of water, stir until there is no granular batter left, then add 1 chopped green onion.

10 Heat a pot of oil with a spatula or spoon to 160°C.

11 After heating the spatula or spoon, add an appropriate amount of batter and put on the shrimp.

12 After the shrimp cake is shaped, shake the spatula and the cake will come out of the mold naturally. If it gets stuck, you can use the chopsticks to push it out of the mold.

13 Fry until the cake turns golden on both sides. Dip in homemade chili sauce and enjoy while it is hot.

3.Crystal Shrimp Dumpling(Dim Sum)



70g of wheat starch

30g of Potato flour

100ml of Boiling water

Fresh shrimp

Minced meat

15 Carrot slices

Chopped carrots  (for garnish)



1 Add the wheat starch with boiling water and stir well with chopsticks. Add in cornstarch and knead it into a smooth dough.

2 Note: Keep the kneaded dough moisturizing, otherwise the outer skin is easy to crack.

3 Cut the fresh shrimp into small cubes, then add in the minced meat. Add in salt, chicken, pepper, sesame oil and cornstarch. Stir well and set aside.

4 Take out a small piece of dough, roll it into a dough crust and put an appropriate amount of filling in the center.

5 Fold the dough in a triangle shape and pinch the corners to prevent deformation.

6 The shaped shrimp dumplings are decorated with carrots on the top and a slice of carrots are placed on the bottom.

7 Put it on the pot and steam for 10 minutes on high heat.


4.Shumai(Dim Sum)



250g of minced pork

150g of fresh shrimp, slightly chopped

5 water chestnut (peeled and chopped)

1 teaspoon of minced ginger

1 tablespoon of protein

1 tablespoon of chopped carrot

25~30 wonton wrappers


1 1/2 tablespoon of rice wine

1 1/2 tablespoon of soy sauce

1/2 tablespoon of sesame oil

1/2 teaspoon of salt

3 tablespoon of corn flour


A few shallots



1 Mix the minced meat, shrimp, water chestnuts, minced ginger, carrot and egg whites together.

2 Add in the seasonings and stir well until the ingredients are a little sticky.

3 Put it in the refrigerator and chill for about 1 hour.

4 Wrap an appropriate amount of filling into the wonton wrapper, wrap it up and put it in the greased tray.

5 Top the shumai with diced green onion.

6 After the water has boiled, put it in the steamer and steam for about 15 minutes.


5.Purple sweet potato glutinous rice ball(Dim Sum)


75g of glutinous rice flour

75g of purple potato mash (peeled and steamed),

63g of hot water (moisture must be based on the humidity of the purple potato mash)

70g of shredded white coconut + 1/4 teaspoon salt (steamed white coconut and set aside)


30g of coconut sugar (grated)



1 Mix the purple potato mash and glutinous rice flour evenly. Slowly pour in hot water and stir evenly, knead until the dough is smooth

2 Divide the dough into small balls (approximately 10 grams), and pack in an appropriate amount of coconut sugar filling.

3 Put it into boiling water to cook. When they float on the surface, pick it up and put it in a dish filled with ice water.

4 Then, pick it up and put it in the steamed shredded coconut dish, paste the shredded coconut and enjoy.

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