Share a little about the ingredients and techniques used to create this dish/item. Two different brands of skins... The white ones are round from the start, the yellow ones are the "repurposed" wonton skins, cut into a round shape... Siu mai with the many peas on them have a pork filling that uses the same recipe as the shrimp wontons but with pork instead of shrimp. The white skins don't contain egg but the nice egg taste of the wonton skins gets kind of lost because the filling is so savoury. They taste best in broth. What are you most proud of? the kind of flowery look What advice would you give someone starting this project? The round skins are a bit thicker than wonton skins and nicely chewy but need to be eaten right after steaming - otherwise they get a bit rubbery. If you don't have a cookie cutter of the correct size to cut rounds from squares, put a can or mug or any other round shape on top and cut around with a sharp knife.