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Dimsum – Pork and Spinach

Dimsum and damplings………………..One of my favourite dish when we go to chinese yum cha or dimsum and dampling house. I made my version larger than the usual dimsum or siomai size.  Its like triple the size! So believe me just 3 pcs of this siomai makes your stomach full.  To be honest, this siomai should better come with a wrapper, but since when I finished my siomai mixture and checked my fridge for a wrapper. Gosh, I don’t have any! Since it was 7:00 in the evening and most of the chinese-asian store are already closed, I don’t have any choice but to steam this as it is. (for your information, most of shops here in NZ closes at 6:00pm). So, I learned my mistakes that before you make any dishes, you need to carefully checked all the ingredients very well………………………..Did you know that the vitamin C, vitamin E, beta-carotene, manganese, zinc and selenium present in spinach all serve as powerful antioxidants that combat the onset of osteoporosis, atherosclerosis and high blood pressure. and also by inhibiting the angiotensin I-converting enzyme, peptides within spinach have been shown to effectively lower blood pressure.

Ingredients: makes 30-35 ocs of dampling depending on your desired size

  • 500 gms pork minces
  • 1 bunch of spinach (slied 1 cm long)
  • 1/2 cup cornstarch
  • 1/4 cup flour
  • 1 medium minced onions
  • 1 tsp seasoning soy sauce
  • 1 pc beaten egg
  • 1/2 salt
  • 1/2 tsp pepper to taste
  • 1 tbsp sesame oil
* 35 pcs siomai wrapper
  • In a mixing bowl, combine all ingredients together, mix well.
  • For a circle size and wrap over siomai wrapper. If you dont have any, just form a meatball size and place in a pate with flour sprinke.
  • Steam for 20 minutes. serve with chilli sauce

Restaurant Visit – Imperial garden Yam Cha Buffet

Hello everyone. For a change, I will try to feature some of our favorite restaurant here in New Zealand. So maybe by the time you visit New Zealand you have an idea on where to go and where to find the best restaurant or even the cheapest and quality food we got here in New Zealand (We love eating to restaurant of different kind-specially from the cheapest up to the expensive ones)  So here we go, This will be the first time I will be featuring restaurant food in my blog. I hope I could be a help to you in this simple way.

If you enjoy eating chinese dimsum, damplings, siomai, noodles and many more or what the called “yam cha”, this is the place for you. For a reasonable price of 14.50 New Zealand dollar per head for adult and one dollar per head for your child, you can have all the yam cha you can eat. Of course please don’t waste the food as they are the cheapest buffet here in Auckland. Come with an empty stomach  and for sure you wont need to eat for the rest of the day. They have two sessions on lunch time. A session is compose of 1.5 hour of eating.

They are located at:

Imperial Garden Seafood Restaurant
12-26 Swanson St
Auckland Central
Auckland City
09-303 4141

Pork and Chives Dampling with Chilli Sauce

Dampling…… of my favorite food in “YUM CHA”… Believe it or not, I can eat maybe 15 to 20 pcs of this dampling plus other yam cha dishes. I decided to make this dampling recipe because of curiosity on its standard cooking method. To be honest, I hate to do dampling because I am not that patient in wrapping and folding it one at a time. I am a Chef who loves the fast pace action in the kitchen. Well, Back to the cooking method, one of my Chinese workmate gave me 10 pcs of raw dampling, she ask me to cook it as our snack, when I was cooking it, she told me the right way, coz I am just boiling a water and pour on the dampling in the boiling water. She told me that the proper way is to drop the dampling in boiling water and wait until it boils again and place another cup of cold water. Then when the water boils, that was the perfect temperature, cooking time of a good dampling. Since she was a chinese, I believe her. Got an Idea and learn from her. So, What do you think? Is she right?………………Did you know that chives makes this dampling very aromatic and appetizing? Chives are part of the leeks, shallots, garlic and onion family. Chive plants have hollow stalks that grow up to 24 inches and these plants grown in clumps. The stalks are used in cooking and give out a light ‘oniony’ taste. Those who consume chives as well as the other plants from the onion family, can actually minimize their risk of getting cancer, especially prostrate cancer and gastrointestinal tract cancer.

Ingredients: makes for 50-60 pcs dampling

  • 3 cloves chopped garlic
  • 1 medium chopped onions
  • 400 gms lean pork minced
  • 100 gms peeled scrimp
  • 1 cup of chopped chives
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 pc fresh eggs
  • 1 tsp sesame oil
  • 100 grams grated carrots
  • 1 tsp seasoning soy sauce
  • 60 pcs dampling wrapper
  • 1.2 liter water for cooking dampling


  • In a bowl, combine all ingredients together. mix well.
  • Pour one spoonfull mixture in a dampling wrapper. gently fold. Repeat this procedures until mixtures are finished. Approx 50-60 pcs.
  • In a big pot, boil water and cook dampling. Wait until it boils and pour the remaining 200ml of water.
  • When it boils again, the dampling is ready
  • Serve with chilli sauce and lemon.
  • Enjoy!!
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