Dim Sum

by Vicki Liley

Collects both traditional and contemporary recipes for the small Chinese appetizers, describes ingredients, explains cooking techniques, and offers recipes for accompanying sauces

Genres: Cookbooks, Food, Cooking

112 pages, Hardcover

First published January 1, 1900

Reviews

[Jacquie · Rating 5 out of 5]

YUM!! Having no Dim Sum restaurants in our area I decided to try my hand at making it. I am now obsessed with Steam Buns after making the pork ones. The dough is easy to make and work with and I can see using all different fillings, including various leftovers. I also made the flower dumplings which were delicious, though the ground chicken I used got very firm during cooking and the wrappers stuck together because I packed them in too closely. My mom claimed the egg custard tarts reminded her of ones my grandmother use to make (though personally I would add some vanilla next time); to make things easier I just used circles of pre-made pie crust in a mini cupcake pan. The Shanghai dumplings were the only disappointment, though I did like the way they caramelized in the pan. I borrowed this book from the library but might just have to break down and buy it because most of what I made from it I will be making again! In future I will use less ginger than what any of the recipes call for as it was a bit strong for our tastes in those we tried.

[Carly Johnson · Rating 4 out of 5]

Great photos. Easy recipes. Delicious stuff.