Father’s Day Special : Sui Tang Li’s Cherry Blossom Dumplings Recipe


Made with beetroot, asparagus, winter bamboo shoots, mushrooms and shrimp, these Cherry Blossom Dumplings by Chef Tony of The Middle House restaurant is the perfect dish to surprise any dim sum-loving dads!


  • Wheat starch: 60g
  • Corn starch: 60g
  • Beetroot: 50g
  • Asparagus: 30g
  • Winter bamboo shoots: 30g
  • Mushroom: 30g
  • Shrimp: 300g
  • Egg: 3
  • Lard oil: 40g

Method Video: https://mp.weixin.qq.com/s/2MYbCXz4j0hXfjNbrQ4qpw?fbclid=IwAR35Pvwj3_rVh-zz_hcWCdg2VlVngpTCabDo4xtcNwUkBX7fORUdbpdQNXw

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