Hi guys. This question is for Shumai enthusiasts and lovers especially homemade version

My question is - how do you steam them from frozen WITHOUT the pork releasing fats oil and the white film gunk all over?

I bought ground pork from my local grocer. It was my first time making home made version and I froze them after making couple of shumai. I did not add any water or excessive liquid, just egg and 1 tbsp of soy sauce.

Anyone know what's the fix or hack ? Thanks in advance!

Edit: It's Sichuan style eggplant! "fish fragrant eggplant"

Does anyone have a good recipe? I've tried a few from xiachufang (Chinese site) but it's never come out right.

I'm traveling across the country for a funeral and I wanna give a bag's worth to my dad for him to take back. Should I put it in a bag and keep it damp? Could I just blanche it? Should it be refridgerated? What's the best way to preserve it for him to cook?

Does anyone know where I can get that red chili soybean sauce found at these two locations? I haven't had Boiling Point in a while, but I know they have their sauce for sale on Amazon. I was hoping someone could lead me to where I can get the name of the sauce, possibly at an Asian supermarket.

I wanted to try my hand at lions head meatballs last night. I mixed together the pork with the soy sauce, corn starch, sugar, salt, ginger, shioxing wine, and scallion before realizing we were out of eggs. Annoyed, I tupperwared the mixture, planning to buy eggs today to complete the recipe. This morning, it occurred to me letting the mixture sit 24hrs in the fridge might do some undesirable things with the pork flavor/texture.

Any one have any thoughts? I’ve never made or had lions head meatballs before so I don’t even know what they’re supposed to taste like.

Hi, I use an electric steamer for heating up frozen dim sum in the mornings. I like using an electric one because I can set a timer, and leave it unattended whilst I go take a shower.

However, I have 2 problems:

1. The dim sum often sticks to the steamer, and when taking them out it the skin pulls open, losing all the juicy goodness.
2. The heating element of the steamer gets clogged up with limescale over time, as we live in a very hard water area.

Can anyone help us solve these issues please? Or recommend something else?

For 1 I've considered putting some paper/a slice of carrot/cheesecloth between the dim sum and the steamer. For 2 we try to only use filtered water, and do descale with vinegar occasionally, but still pretty scaly after a while.

Thanks in advance! :)

Can I make chili oil from fresh raw chilis or do I need to dry them first? I have a ton of fresh Thai chilis and I am trying to find a good use for them.

Looking to buy a proper wok ring so I can properly toss food without breaking my wrist. Have an outdoor wok burner, and saw on Amazon they had some

https://www.amazon.com/Leyso-Diameter-Opening-Replace-Chinese/dp/B09ZXF187Y

But it seems extremely expensive, probably the most expensive piece out of my whole wok setup. Is that just how much they are?

One of my favorite restaurants at home (Kentucky) has the best sauce for egg rolls. It’s orange and very thin/liquid consistency but has fine ground bits of many different things (fruits maybe) in it. I’ve looked at many different recipes online and tried some, all are either too thick, too dark and just off from what this is. This sauce is sweet, sour, very citrus heavy and not spicy at all. Anyone have a good recipe for a sauce like this? You can see in the picture it’s pretty orange. I'm familiar that it's called duck sauce/plum sauce.

https://preview.redd.it/58ft2r1ytgwc1.jpg?width=302&format=pjpg&auto=webp&s=89be79b81307b36d622934a101b13d3a6fc4df56

https://preview.redd.it/686mgr1ytgwc1.jpg?width=748&format=pjpg&auto=webp&s=1a26a93bb4b660d1fb39c1a2a2a6c00826f3f03b