So,

This afternoon, I worked out the soup dumpling recipe from Joe's Shanghai.

I discovered the right dough recipe in a Dim Sum book written by a chinese woman.

I discovered the right FILLING mixture in a book I have by Eileen Yin Fei Lo.

I made them this afternoon, served them with *****iang Vinegar and Sliced Ginger.

They were perfect.

So, my question is, is this really Chinese food or is it "American Chinese," since I am as white as they come?

I'm confused about this, because there was a big thread awhile back that claimed two things:

1. That a chinese art taught by a non-chinese person isn't really authentic,

2. Chinese food cooked by a mexican line cook wouldn't really be Chinese. It would be "Chinacan."

Please help.

Thanks.