I've always loved dim sum (deem sum) anytime of the year. The only time I ever have to really devote to making it ends up being around the holidays. We make a different type each day, sample some and freeze the rest to be utilized for special dim sum meals in the future. We normally make a dozen different types; some are more difficult than others. We use several cookbooks and several friends to gather and develop recipes. The book that started it all is: "Classic Deem Sum, recipes from Yank Sing restaurant, San Francisco" (ISBN 0-03-071546-6); it's from my all-time-favorite Dim Sum restaurant in the Bay Area! I get many of my wrapping and decorating ideas from a book (I wish they'd translate to English...), "Chinese Dim Sum in Pictures" (ISBN: 962-14-2257) this one has VERY detailed pictures of prepping and wrapping, but it’s all in Chinese so I use it in tandem with other books to achieve a recipe and wrapping ideas, another good recipe book is "Chinese Dim Sum" (ISBN: 978-0-941676-24-3). This includes the recipes translated into English AND some great detailed pictures of the preparation and wrapping process. This recipe details a Filipino (Pinoy) style recipe of a Hong Kong Classic, Siopao