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"I never could cook short-grain East Asian-style rice until I learned this method from Japanese cookbooks. I knew what I was after: the rice should stick together enough that mouthfuls can easily be picked up with chopsticks, but not be at all sticky or gummy. Each grain should be white and smooth, almost pearl-like, and should taste subtly not just..."

Ingredients: short-grain rice, water...

"This recipe is from the "Complete Asian Cookbook" I have not tried this recipe as stated but have posted it by request ( I am not even sure if I can buy sweetened canned bean paste here). However the dough is what I use for other steamed Buns and will refer back to this recipe when I post other fillings"

Ingredients: sweet bean paste, lard...

Ingredients: cornstarch, dry sherry...

"Cha siu bao are a traditional Chinese dish and one of my fiancee's favorites - she introduced me to them. Bao is the Chinese word for bun; cha siu describes the filling. I had several recipes, none of which turned out perfectly; this is a composite of 2 recipes, and I think I've got it. These are somewhat time-consuming to make, but are well..."

Ingredients: cornstarch, hoisin sauce...