I am sure whoever loves Chinese food will automatically falls in love with "Dim Sum" too. Dim sum is a style of Cantonese cuisine prepared in small bite-sized portions of food that traditionally served in small steamer baskets or on small plates. There so many varieties of them, which normally are carted around the Chinese restaurant for the customers to choose while seated at their tables.
Today I am going share a recipe on one of my favorites dim sum - Beancurd Skin Roll or "Fu Pei Guen" in Cantonese. This dim sum normally can be served in two different way - deep fried or steamed after deep fried. I love both of them, so, I will share both ways.
As I had just got a new meat mincer just a few days ago, I wish to try it out. It does not fails me, as the texture of the minced meat is so much better compared with those I bought directly from the market. It just blend well with the prawn meat and other ingredients. Oh yes, before I forgot, to make the fillings more smoother, I used mixtures of minced and ground meat.
Believe me, it's easy to prepare and is not as complicated as you thought and am sure you will love them than those serve in the restaurants.