Saturday, March 31, 2012

Delicious dumplings so well hidden @ 良記

There are a choice of steamed dumplings and pan-fried dumpling, so I chose the steamed ones, firstly because it looked better from the pictures, and secondly not many places steam these type of dumplings.

After trying the steamed ones, I can understand why the edges of the pan-fried ones are tough, because when they were hand made, the edges very compressed together firmly.
When it is pan-fried it makes the edges even more tough, because the edges on the steamed one was quite tough.

There was not much meat in the dumplings, so it was quite a moist, mainly julienne vegetables, about 95% vegetables and 5% bits (bits of pork, shrimp, off bits).

The siu-mai was average quality too.

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