Siew Mai – Dim Sum for beginners

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Dim Sum is a favourite Cantonese “snack” of mine. They come in small portions like those Spanish tapas. You can never have enough of these Cantonese foodies as they come in small baskets of variety and in many flavors. There’s sweet, sour, or pastry, buns, dumplings or even chicken feet. Most of these dishes are steamed and must be eaten hot. Traditionally, you usually start off with something steamed like har kow, kau chi, Siew mai or char siu bao, and then continue with steamed chicken feet, tripe’s with black bean garlic sauce, spare ribs, spring rolls and finish off with egg tarts, or pancake in lotus bean sauce. Let’s start with Siew Mai.


Originating from the land of the assam laksa, she is home-based in southern Germany. Authentic asian cooking challenges her to bring fond foodie memories of home in her kitchen.

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