|The steamed bread or Mantou is a famous kind of bread in the north. As the name suggests, it is steamed. The Mantou is made of flour? and so it is white in colour. It doesn't have any particular flavour.|
|First the ducks have to be cleaned.|
|Then air is puffed inside the ducks to make sure that the meat will cook evenly, and the duck can absorb the sauces.|
|Then the duck is being put into very hot water and taken back up in a very short time.|
|Then it is being hooked.|
|The ducks have to be marinated in a sugar and water combination. Then you have to pour melted fat over them, and in other words, basting.|
|After that the ducks have to be air-dried for 3-4 hours. This is done in order to make the skin crispy and tasty when it is roasted later.|
|They are then roasted in a barrel-shaped oven, over a charcoal fire for about an hour, until it is cooked.|
|This is the most common way to cooking dumplings. Dumplings are cooked in boiling water, or boiling soup over high heat. They are served hot, sometimes together with the soup. People usually dip the dumplings in some hot chili sauce and Chinese vinegar.|
|They are longer in size than boiled dumplings. The dumplings are fried in a pan with some oil, and then a little water is added to cook the dumplings. The water would evaporate, and the dumplings are left to cook for a while longer, making the bottom of the dumplings very crispy and golden brown. Serve them on a plate with vinegar and chili sauce with its brown side facing up.|
Steamed Dumplings come in different shapes and a variety of different fillings, which makes it very popular. They are steamed in a steamer, and are very juicy.
A lot of steamed dumplings are served as a dim sum. For example, the prawn dumpling (har gaw) which has a translucent wrapping after it is cooked. The filling is prawn and some other vegetables. It is the shape of a pouch.