ครัวคุณหลิน

These parcels are made from fried pork and herbs, wrapped in a pastry made from steamed rice flour and starch and served with a sweet and sour sauce. The pastry is cooked separately from the filling and it's very different from the cooking methods you may be use to. The actual pastry mix is liquid when uncooked. In order to cook it, you need to tie a cheese cloth or clean handkerchief tightly stretched over the top of a pan of water. The pan is then put on the heat, the water boils, and the steam rises through the cloth. The liquid pastry is poured onto the cheese cloth with a ladle and the ladle used to spread the mixture over the cloth. It cooks very quickly due to the steam and can be peeled off. The aluminum pan from a Thai Steamer is perfect for this.