Dimitri wrote:

> "jmcquown" > wrote in message
> ...
> >I have no cornstarch. I have no arrowroot. I need something to help bind
> > together the filling for steamed (Asian) dumplings. I think flour would
> > be
> > too glutinous. Aside from going to the store, any suggestions?
>
> <snip>
>
> >
> > Jill
> > --
> > I used to have a handle on life...but it broke off.
>
> http://www.foodsubs.com/ThickenStarch.html
>
> Go here and see what you have.
>
> Got any tapioca

Tapioca would probably take too long. I use it in sour cherry pies and it takes
a good 45 minutes even after partial cooking. Those little dumplings take just
a few minutes.