Hello, This is off topic but if I tell you what we drank with the dish I suppose it would be OK ... I tried doing a dim sum kind of dish yesterday, inaugurating me CHinese bamboo steam cooker. I had marinated chicken meat with soy sauce, ginger, a bit of red pepper, sichuan pepper, and star anise. I wrapped the meat w chopped spring onion and sweet bell pepper in wonton skins, then steamed it in the bamboo thingy (previously, according to the manual, having soaked the steamer in boiling water). The problem was that the small packs stuck to each other, and stuck to the bamboo, meaning, the tore apart when I tried to lift them out of the bamboo basket. They tsted very good, thoug, and were very well accompanied by Bruno Sorg Pinot Noir 2003 - very high in fruit, good, if somewhat earthy PN nose, slight RS (could be the fruit) and a light acidity. Despite some contact with new oak, tannines felt more like grape than wood. A touch of violets, a touch of herbs and spice - delightful. According to our Alsatian friends, don't keep the 2003 PN's from Alsace, acidity is too low for keeping.
How do I avoid having the wontons stick to each other and the bamboo basket?
Cheers
Nils