5-minute timer
05:00
Step 4 of 5
Roll out the pastry shell to a thickness of 1 mm using a flat knife, then fold the edges into exactly thirteen creases — the number of creases is the standard for Cantonese dim sum chefs.
5-minute timer
05:00
Step 4 of 5
Roll out the pastry shell to a thickness of 1 mm using a flat knife, then fold the edges into exactly thirteen creases — the number of creases is the standard for Cantonese dim sum chefs.