Lak Cheong & Sau mai

Add mackerel meat, onion, minced pork, salt, white pepper powder, some cabbage stalks, garlic (smashed) and chopped to pieces.

Mixed well the mixtures, wrap up in the beancurd skin.  Fry the lap cheong and cut to small cubes before serving.

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If you want to make siu mai (meat dumpling), just wrap the ingredients using the flour made skin and then steam in the wok/cookware for some 20 minutes.  (Pictures from google internet)

Another way is to wrap up the ingredients using long cabbage leaves.  Cut the green leafy leaves to small sizes that can accomodate the size of a sau mai, steam and serve hot..