I know that there are many of you out there who are just like me. The tender pull of the dough as you bite into soft white pillow which you struggle to hold between two sticks. Then, when you have managed to take your bite a pillow full of steamy juice runs down your chin. This is the part where if you are like me no further explanation is required . I am of course talking about chinese soup buns. I had never imagined that they would be so easy to aquire in Sydney. I am always being made jealous of all the dim sum that Kirk and his wife enjoy in San diego, but then so easily I spied these cute little mini pork and prawn buns at the Thai Kee Iga at Hay market. I figured that they couldn’t be what I thought they were and even so they would surely not be any good. I have never been so glad to be wrong in all my life. We served them simply steamed, with some steamed chinese brocolli and Kim chi, which I of course know it isn’t chinese but it is yummy and it was fresh too. I made up quite a nice dipping sauce for the dumplings, soy, fresh ginger, alittle kecap manis and mirin. Yum!

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