Mayonnaise Shrimp Dumplings

The mid-1980's was the golden era of Hong Kong cuisine. At the time, it was popular for restaurants to release new dim sum dishes each week, further promoting local food culture. During the 80's, restaurants tended to use more western ingredients. Some dim sum chefs were bold enough to use mayonnaise as a seasoning for dumpling filling. Diners loved this experimental dim sum innovation, so restaurants all across Hong Kong began serving mayonnaise shrimp dumplings.

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