ANNIE’s RATING: 3 Stars
READY IN: 1 to 2 Hrs
RECIPE’s MINIMUM YIELD: 10 to 13 shumais
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COOK’s MODIFICATION(S):
- The original recipe called for 1/4 lb pork butt. However, I just use ground pork as a substitute. What's important is that there should be enough fat in the meat.
- The dipping sauce requires 1 TBSP mushroom soy, which isn't a staple in my kitchen so I skip on this requirement.
- The dipping sauce requires Thai chile but I just used red pepper flakes, which I never go out of in my kitchen.
COOK’s NOTE(S):
- The dipping sauce is ok. But I still prefer the ready-made chili paste, to which I just add soy sauce and lemon juice, that I enjoyed in a local Chinese restaurant back in the Philippines (i.e., Hen Lin and Chowking). Sadly, I don't know how to make this---and so my quest for the perfect dipping sauce continues!
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