sarah bennett wrote:
> aem wrote:
>
> > Personally, I think most dim sum are best enjoyed at a specialty
> > restaurant because they are so much work to make. ....
>
> I made dim sum last night-well, heated up stuff I had made the week
> before and froze. I don't know how to make the really intricate stuff,
> though.
>
Yes, that's the thing. If you do make them at home you make a lot, to
justify all the work, so you end up freezing them. If I were more
skillful it wouldn't seem like so much work, I suppose. It's the same
with lots of canapés and other appetizers. I won't do them for small
groups because it doesn't justify the effort. -aem