Chinese Dim Sum (Chinese Edition)

By the Wei-Chuan School, 1990. For the cook who has mastered the basics of dim sum and wants to go to the next stage, this book by Taiwan's Wei-Chuan school is a good choice. Just be prepared to do a bit of conversion work with the recipes. The recipes are generally short, and laid out very simply. Instructions are brief and numbered, and often accompanied by attractive and helpful photos that show various steps of the processes involved. There are also absolutely gorgeous photos of various finished recipes, showcasing ways in which you can make these dishes remarkably attractive and elegant.

You'll find recipes for sweet sesame buns, silver thread rolls (these have an intriguing filling made from minced fat pork, sugar, and vanilla), pearl rolls, shrimp buns, roast pork buns, fried curry rolls, four color steamed dumplings, crab siu mai, emerald fish dumplings, silver ingot pastries, lotus seed pastries, butter cream pastries, mandarin duck pastry, Cantonese white radish cake, coconut balls, peanut mochi, seaweed chicken roll-ups, shrimp toast, eight treasure taro paste, shrimp wontons, sago in coconut milk, stuffed bananas, and many more.