Rice Dumplings in Banana Leaf

My Father and I used to go out every Saturday for lunch and if we didn't go to Longchamps -- where I first experienced unsalted butter -- and then to a movie, we would go exploring downtown Manhattan and often end up in Chinese restaurants. My father who always wore an overcoat and hat would walk into some small divey restaurant, sniff the air and either shake his head and leave, muttering "old grease" or we would stay for lunch. Moo Gu Gai Pan was my favorite dish until I just stopped eating chinese food altogether. Don't ask why cause I don't reallty know. Now I'm back at it. Mostly I'm afraid it's carbs, like sticky rice in banana leaves or dumplings. And now I'm having delusions of grandeur when I start to read about making steamed dumplings. Well, you can do it easily because we have made them but I'm reading about steaming rice dumplings in banana leaves in a vietnamese stle. Or making pork buns. Sounds devine. But I'm wondering how in the world I would do all this. I practically don't cook anymore, serious cooking that is, and instead lean heavily on our housekeeper to put stuff together so that I can look like it's all easy. Last night was a girls dinner for 6 with lasagna. I made the sauce and Alice put it together. I never liked lasagna cause it was too complicated but Alice makes it simple! And the interesting thing about the girls evening, beside the lasagna which was good, was just how happy these women were to be there. None of them really knew each other and the conversation flowed immediately. They came at 6:30pm and finally at 9 Kate when wandered through saying good night, people began to leave. A big pot of coffee and we might have had guests for breakfast.