aem wrote:
> 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
>

I make just a few fillings, and make various shapes of dumplings, and
then cook them differently, but I really don't make that much- enough
for my husband and I, ellie eats a few, and there are some leftovers in
the fridge.
A pic of the plate I made is he
http://photos1.blogger.com/blogger/4.../dim%20sum.jpg

I didn't separate the shu mai before they defrosted completely, so they
are funny looking, but they were still tasty!
Once you know how to make a few kinds, it is not as hard, just kind of
time-consuming


--

saerah

http://anisaerah.blogspot.com/

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