delicious dumplings

I hosted a dim sum dinner party at my place today, and I made shu-mai (steamed pork dumplings), among many other tasty dishes.

The key ingredient in the shu-mai pork mixture that gives it the right texture is, believe it or not, corn starch. You have to add the right amount--otherwise the dumplings taste like flavorless swedish meatballs (if you add too little) or bitter pork jello (if you add too much). If you add just the right amount of corn starchl, you'll get a juicy, tender dumpling that melts in your mouth and leaves little aftertaste.