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Dim Sum: The Art of the Chinese Tea Lunch by Ellen Leong Blonder

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Notes about Recipes in this book

  • Spring rolls

    • Rinshin on October 22, 2016

      Used ground pork for pork shoulder and bay scallops for shrimp. I normally don't care too much for carrots in spring rolls, but I did add according to this recipe. The recipe itself is easy to put together and produces good quality spring rolls. It's not the best tasting spring rolls I've made or eaten, but it uses all the ingredients readily found in American markets.

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  • ISBN 10 0609608878
  • ISBN 13 9780609608876
  • Published Jul 04 2002
  • Format Hardcover
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Crown Publications

Publishers Text

In a book that will delight the hearts (and palates) of dim sum aficionados, the author presents 60 simple, reliable, and always authentic recipes for homemade steamed and fried dumplings, meat or shrimp balls, steamed buns, Chinese pastries, and other savory treats.


Written in a clear, engaging style and illustrated by the author in full color, this volume takes readers step-by-step through each preparation, from crimping dumpling skins to folding banana leaves for steaming scallop-studded rice balls, to freezing a variety of delicacies for an impressive, almost effortless dim sum party or brunch. Drawing on the expertise of family cooks and well-known chefs both here and in Hong Kong, the author teaches techniques that can be easily mastered by the home cook and provides alternative versions of traditional fillings to satisfy today's health-conscious eaters.