February 2014 Cookbook of the Month-- ASIAN DUMPLINGS: Mastering Gyoza, Spring Rolls, Samosas, and More: Stuffed Buns;Rich Pastries
I haven’t participated in these threads for a long time, but was intrigued by this topic. Yesterday I made
Zheng bao (Steamed Filled Buns) filled wth Char Siu Pork Bun Filling (page 95 + related recipes)
I’ve never made anything like these, but they came out great! I did it in a Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude