===============> D I M  S U M  # 1 <===============

There seems to be interest in the 'appetizer' class of chinese foods.
Therefore I have searched through a number of cookbooks to gather
these dishes for you.

From my experience (limited) at various resturants, I'd tell you
almost any chinese dish could appear on a 'dim sum' trolley as it
rolls by your table.  The server doesn't always speak with an
accent you can understand; but the tastiness of these bite size
servings makes up for it.  Mostly I've found fried or steamed
BAO [buns] or DUMPLINGS with accompaning sauces.  They are the
major items on even the smallest 'dim sum' menu.

So that's what I've concentrated on in these recipes for you.
The two types you'll find in this first archive are WON TONS,
and SHUI MAI [open faced won tons].

List of Files Included:

Readme.1st         This text file you are reading now.

Sources.doc        A list of Chinese and oriental cookbooks I
                   thought you might find useful.

Shuimai.txt        Recipes for SHUI MAI steamed appetizers.

Wonton.txt         Recipes for WON TON type appetizers.


+ Merrilyn Vaughan


compiled and edited by Merrilyn Vaughan.
Copyright 1990 by Merrilyn Vaughan.
All rights reserved.

Sale of this material is prohibited except by express permission
of the author.