This is a dim sum favourite for many of us! Originally a Chinese dish, these yummy little dumplings have become a solid part of the Thai food culture for a long time, and when we make them, we add our own Thai flare to them (yes, there are chilies involved!). A lot easier to make than you might think, and they can also be made in advance, refrigerate or freeze, and then steamed whenever you’re ready to serve!
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com
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