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    You are in: Home / Cookbooks / Sssssssteamin' Out of the Sea!!!!!!!
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    28 recipes in

    Sssssssteamin' Out of the Sea!!!!!!!

    [Cover photo by Hey Jude.] Other steamed foods are in my cookbook Sssssssteamin'!!!!!!!
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    Although these are some work, you'll be very proud of the results. These are those lovely, translucent dumplings you get at dim sum places. The tapioca flour and wheat starch can usually be found at good oriental food stores. These are best made in a bamboo steamer. I've included a recipe for a dip but you can use your own favorite dumpling sauce if you wish. This is a Madame S.T. Ting Wong recipe. Prep time includes fridge time for the shrimp mixture.

    Recipe #109191

    5 Reviews |  By Rita~

    A Light dish served over White Jasmin Rice. This is also good served cold. Left overs make a great salmon salad. You can 1/2 the liquid with no problem.

    Recipe #56896

    From Fitness Magazine (April 2005)

    Recipe #118903

    Seasoned Cooking April 1999 Issue. A Fool's Delight, by Philip R. Gantt. This is an actual recipe from the Alaska Department of Fish and Game Cookbook. It is unusual and although I haven't yet tried it, it seems like an innovative idea.

    Recipe #18810

    2 Reviews |  By Nose

    Not soup with dumplings in it, but dumplings with soup in them. This is a famous kind of steamed dumpling for dim sum. You bite a little hole in the dumpling, then carefully sip the scalding hot broth out of it, then dip the rest of the dumpling in a dip and eat. It's amazing how they get it inside-out like that. I have just learned, from a cookbook called "Dim Sum and Other Chinese Street Food" by Mai Leung, that the secret is to gel some broth with agar-agar and seal the solid broth inside the dumplings. When the dumplings are heated, the broth liquifies again, so you get dumplings full of soup. I haven't tried this recipe yet, but I don't usually make my own dim sum, so I thought I'd go ahead and post it for those who do. She says you can only make these a few hours in advance, and if you do, you should refrigerate them before steaming.

    Recipe #126427

    1 Reviews |  By Kanzeda

    Not quite sure where i got this recipe, but it is a hit with company. The sake cups are perfect for serving and not so hard to find anymore.

    Recipe #137002

    9 Reviews |  By Bergy

    Serve this as an appetizer for 6 persons or a feed for two. Serve with a fork & a spoon. You do not want to miss out on the great flavor of the broth!

    Recipe #30797

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