Ma Tai Soo (Water chestnut and pork pastry) — LynetteCooks

This is one of my favorite dim sum offerings. Flaky pastry covers a savory filling with water chestnuts, pork, mushrooms and other vegetables. One of the secrets is making two doughs, then combining them so they are similar to a puff pastry.

Ma Tai Ko, water chestnut cake, is a sweet dessert from the Cantonese cuisine. It is steamed first and then fried on both sides.

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LynetteCooks