Watch this professional dumpling chef make siu mai. He applies the filling as if it’s a spread so that it will stick to the wrapper and minimize air bubbles (which cause the wrapper to fall away from the filling). He rotates the siu mai in his hands as he uses the blade of his spreader to add more filling and to compact it into the wrapper.
June 24, 2014 as seen in The Herald Sun & news.com.au
Where to whip up your kitchen skills in Melbourne…here are our picks for some of Melbourne’s best courses to do this winter.
“Winter cooking is different to other seasons,” says Rob Large from the CAE. And he would know. As CAE course product developer, he’s in charge of putting together the popular range of Winter Warmer courses at the college. “We’ve got 10 new courses this coming season…trends come and go, but there’s a couple of our classes we can never take off,” Rob says. “Spanish tapas has been on for about four or five years, and if we would ever take our Essential Dumpling course off, people would riot.”