We loved chef Lee Anne Wong on the first season of Top Chef.
She’s out with her first cookbook, Dumplings All Day Wong, focusing on Asian dumplings.
Says Chef Lee Anne: “Biting into a hot, fresh, juicy dumpling can be a transcendent moment, the kind that makes your eyes roll to the back of your head, and one that can be repeated (often).”
Yet unless you’re fortunate enough to live near an exceptional dim sum establishment, the dumplings you get at most Asian restaurants are purchased from outside suppliers, and often nowhere as flavorful as the ones you can making at home.
That’s why this book is such a treasure. “The further you get into the book, the more you will begin to realize that your possibilities are truly endless. As with all styles of cooking, once you master the techniques and basic recipes, you’ll have the ability to build your own dumpling arsenal.”
And what to do with this arsenal—which can be gluten free, traditional, modern, cutting edge, even technicolor (with colored dough)?
Entertain! Become known for dumpling cocktail parties and brunches. Be the first one invited to parties (and bring some dumplings, of course).
Do you have the patience to make dumplings? “While the idea of standing in one place all day making dumplings sounds intimidating or boring, I actually quite enjoy the repetitive motions of hand pleating dumplings. I consider it my ‘me time.’
Our suggestion: Invite a friend to make dumplings with you. You’ll be able to make more varieties, and have “us time.”
Then, thrill to your homemade gyozas, har gow, potstickers, shumai, wontons and more, with countless fillings and different cooking methods including baking, deep-frying, pan-frying and steaming.
Get the book now, on Amazon.com; it’s available in paperback and Kindle versions.