Thanks Wei, I guess it is a family thing. It is just mashed potato, no lumps, dry as possible mixed with the smallest amount of plain flour possible so they don’t get tough, to make a dough strong enough to roll. Filled with the regular pork or other meat filling & deep fried.
I love your steamed egg recipe thank you., so simple and so good. Thanks again, Anne

Thank you for your kind words, Anne! To be honest, I haven’t come across a traditional Cantonese dumpling pastry made with mashed potato. It may be a special family recipe passed down through generations. It sounds fascinating though. Hope you’ll be able to find a recipe elsewhere.

Thank you for sharing this Susan! I’m so glad you enjoyed the dish and the fried rice too. Your sides sound lovely. Hope you have fun trying more recipes.

Unfortunately, steaming isn’t a suitable method for Soy Sauce Chicken.

Thank you, Susan

Thanks for the feedback! It sounds like a bit too much water may have evaporated during cooking, which can make the dish saltier. This sometimes happens if the heat is too high or the lid isn’t tightly fitted. Feel free to adjust the soy sauce and cooking time to your taste. I really appreciate you sharing your experience, and I hope it turns out perfectly next time!

Thank you
Best regards
Lim Pok Beng

Yes, exactly! You can reheat and reuse the sauce indefinitely, as long as you’re careful with hygiene at each step. Feel free to add a little extra seasoning or spices as needed.