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Help me identify this yum cha item


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Am trying to work out the Chinese name for these boiled dumplings.

The filling is generally made only of prawns and cloud ear funghi, and perhaps bamboo shoots - with a "fun gor" type wrapper; that is, a frilly wheat flour type, not rice pastry.

And in yum cha restaurants where they serve from carts, these are always kept on a dedicated cart with boiling water, and a serving boiled to order at the cart - sometimes this is the same cart that serves the gai lan with oyster sauce.

Dipping sauce is generally a mix of soy, sesame oil, sugar, sliced scallions, ginger and chilli.

I simply cannot hold out till next yum cha visit to ask the trolley ladies, so please sally forth with your wisdom, dear eGulleteers!

Edited by rarerollingobject (log)
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