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Sunday, 27 November 2005



Hey Kirk, I finally got around to reading this and it's great! Lotus wrapped rice is one of my favorite dim sum dishes. Your instructions made it sound easy enough for even me to try it. Thanks for another inspiration!


Hi Carol - I only make pretty easy if I can make it, anyone can!


So,this may be an old post, but can you get around to making those shrimp & chive dumplings?! :) makes me hungry thinking about it!


Hi Sharon - We've actually made it several's really hard to get a "recipe" because it is made by feel. I've about a hundred jiaozhi photos that I don't know what to do with.


I checked out the recipe and photos. Thanks for the great idea and very appealing pics. Your attention to dfetail has given me the courage to try this recipe at home instead of only enjoying it when having dim sum in Flushing, Queens.


Hi Judy - No, thank you for the kind words. Nothing we make is really difficult. Thanks again.


I decided to make Lo Mai Gai because I love it, and my friend from work wife cant keep up doing it for me, so I looked into your recipe and I added few extra things and took off a few others and it came awsome, its easy and fast to make it. Specially taking in consideration how much me and my 6 yr old love this dim sum. And by the way I just saw your turkey pan idea and I did the same without reading first what you wrote!!! It was realy handy.


Hi Rosa - Thanks for letting me know how the recipe worked out for you! I appreciate it. I liked the way you adjusted things to your taste....that's exactly how I want these recipes used.....


Hey, thank you so much for posting this!! I'm living in northern Germany and the Chinese food here is abysmal, so if there's a dish that I want, I have to make it, or resign myself to buying a frozen Vietnamese or Korean version at the pan-asian market here. This is the most authentic sounding recipe I've seen on the web yet! Yay!!! I'm going to make them today!


Hi Wei - I hope it turned out well for you!

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