jmcquown wrote:
> > jmcquown wrote:
> > > 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 recipe]

> I got the recipe when we lived in Bangkok. Have you never heard of
> whole egg stirred into fried rice? I think I'll just add a tiny bit
> of flour as Barb suggested.

Yes, use half as much flour as the cornstarch called for. Or, just
skip it. Worst that could happen is that your dumplings would be too
moist, it isn't all going to fall apart on you. -aem