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Title: Five Classic Wraps
Yield: 1 Servings
Ingredients
1 **** no e ***** karen
Instructions
The majority of dim sum specialties are wrapped in dough of some
sort and there are many more than the five which are in their own MM
recipe. But these five are the most common and basic, for in them, you'll
find a great variety of fillings. Consequently, many of the classic
dim sum recipes evolve from just these basic wrappers. Whenever you come
across a recipe requiring one of the basic five, it will be so
indicated, and all you have to do is locate the appropriate dough in MM.
These recipes will give you, at a glance, a quick comparison of the
differences in ingredients used, techniques employed and cooking
methods required for these wrappers. Once you master the techniques for
making these five types of wrappers, you'll be well on your
way to becoming a good dim sum chef! Source: "Dim Sum" by Rhoda
Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
Title: Five Classic Wraps
Yield: 1 Servings
Ingredients
1 **** no e ***** karen
Instructions
The majority of dim sum specialties are wrapped in dough of some
sort and there are many more than the five which are in their own MM
recipe. But these five are the most common and basic, for in them, you'll
find a great variety of fillings. Consequently, many of the classic
dim sum recipes evolve from just these basic wrappers. Whenever you come
across a recipe requiring one of the basic five, it will be so
indicated, and all you have to do is locate the appropriate dough in MM.
These recipes will give you, at a glance, a quick comparison of the
differences in ingredients used, techniques employed and cooking
methods required for these wrappers. Once you master the techniques for
making these five types of wrappers, you'll be well on your
way to becoming a good dim sum chef! Source: "Dim Sum" by Rhoda
Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
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