Happy Weekend #18

Here's to a completely Asian-themed post!

It seems like we've been making a lot of these tay tays lately, and despite the undesirable 9AM start on Sunday mornings, we do welcome the practice and family bonding time :)

Unlike the peanut-filled ones we made last month, the filling in these consists of mushroom, scallion, pork, water chestnuts, and the irresistable favorite - Chinese sausage (aka lap cheung, 臘腸). And as you can see, the different filling also calls for a different shape. These are usually everyone's favorite of the different types, and it's no surprise when whole take-out boxes are finished within minutes. Well...at least that held true when grandma made them.

We haven't mastered the perfect dough, thickness, or shape/size consistency, but hey - I think we've still done a pretty good job. Who cares if they're not as pretty, as long as they're still yummy! Don't worry Grandma - we'll keep practicing.

Keep a lookout for our third installment of taytay-making in another month - back to the peanut filling, but a whole new shape! ;)

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Related Posts: Happy Weekend #15. Happy Weekend #16. Happy Weekend #17.