Friday, February 19, 2010

Steamed Chinese Dumplings in the rice cooker

Hard not to love Cha Siu Bau; lovely chau siu pork filling and a light fluffy bun on the outside…perfect with on their own or even with a bit of soy sauce and chilli oil to dip…
As for the rice cooker’s part in this culinary master-snack…fill the cooking bowl with 3 cups of water, place the buns in the steamer tray and use the “slow cook” function for 10-20minutes depending on whether they’re fresh or frozen, and then enjoy…
I use the “slow cook” function as it creates the fastest boiling water from which to steam…in addition to dumplings, you can steam anything and everything in the rice cooker.
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1 comment:

arkonite_babe said...

Making me so hungry..... nomnomnom!