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by Vicki Liley
What could be more exotic than dim sum, those small taste treats served at teatime and on weekends in Chinese restaurants? More than appetizers yet less than entrees, the world of dim sum fills a peculiar culinary role when a little bite of something is absolutely in order. And while you're up, would you please make that unusual?
Vicki Liley's Dim Sum, published as part of...more
Hardcover, 112 pages
Published January 1st 1900 by Periplus Editions (HK) ltd.
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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 o ...more