Ming says: Some of China's smallest treasures are also its tastiest—Dim Sum... those savory little dumplings filled with meat, seafood and vegetables. And they translate well to western cuisine because they make great hors d'oeuvres.

Makes approximately 1 3/4 pounds

• 2 cups wheat starch
• 3 tablespoons cornstarch
• 2 cups less 2 1/2 tablespoons boiling water

In a bowl, combine the wheat starch and the corn starch and add the boiling water, stirring with a wooden dowel until fully incorporated, about 3 to 5 minutes, water must be boiling hot. Remove dough, place on counter and knead until smooth, about 8 to10 minutes. Form dough into a ball and cover with a damp towel so that dough does not dry out. To form dim sum wrappers, roll dough into a 1-inch diameter log and cut into 1-inch pieces. Using an oiled cleaver or oiled tortilla press, press each piece into a very thin round. Fill as desired, steam, and either serve immediately or freeze.

>>Use this Master Recipe in Pan Fried Curried Lamb Rolls with Fresh Tomato Sauce by guest Chef Susanna Foo.

>>This recipe appears in Episode #314.

>> For additional recipes and more, visit www.ming.com