Chong Yao Beng (Spring Onion Pancake)

Crisp and crunch on the outside, firm and chewy on the inside, and completely permeated with the taste of scallions, chong yao beng are a delicious snack of just a few ingredients. And i LOVE spring onions. Essentially a fried unleavened flat bread filled with spring onions, they are easy to make, and the result is very satisfying! There's a few different ways to make these, but below is the simplest.

Shu Mai

I haven't been to proper yum cha in soooooo long. And despite lots of delicious food at the Langham buffet i went to this week (chocolate Naan anyone?), the shu mai were mushy and flavourless. Remedy: make my own!

To be honest, one might say i've never had much luck making dumplings. One new year i made pot stickers which stuck irrevocably to the pot, and a mushy, squishy shu mai, and have made xiao long bao that, despite being tasty, looked and had a texture more akin to steamed pork roll. Since then i've learnt that shu mai filling should never see the inside of your food processor! And with these shu mai, i didnt have to worry about getting the dumpling skin right.