BOOK: Dumplings All Day Wong
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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)? |
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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. |
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RECIPE: BRUSSELS SPOUTS & BACON DUMPLINGS
Ingredients For 60 Dumplings 1. COOK the bacon in a large sauté pan over medium-high heat until it is completely cooked and crispy. Strain the bacon and cool on a paper-towel lined plate. Reserve the bacon fat. 2. PREHEAT a small pot of oil to 375°F. Trim the bottom and outer leaves of the Brussels sprouts and quarter them, leaving the root ends intact. |
 A contemporary dumpling recipe from Dumplings All Day Wong: Brussels sprouts and bacon! Photo courtesy Page Street Publishing. |
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3. DIVIDE the Brussels sprouts in half and deep-fry half of them in small batches for about 2-3 minutes until the leaves are caramelized and brown. Drain on paper towels and season lightly with salt. Once cooled, chop into small pieces or use a food processor. 4. BRING a pot of salted water to boil. Blanch the remaining Brussels sprouts until tender, abut 3 minutes. Place in an ice water bath to stop the cooking. Dry the Brussels sprouts with paper towels and chop finely (or in the food processor). 5. COMBINE the bacon, chopped Brussels sprouts and minced garlic in a large bowl. In a small bowl combine the brown sugar and cornstarch until well mixed. Sprinkle over the filling, add the fish sauce, vinegar and bacon fat and mix well until combined. Season with salt and pepper to taste. Refrigerate for at least an hour. 6. FILL the dumplings with about 1 teaspoon of filling and fold in a pleat style. Heat a wok or large nonstick frying pan over high heat. Add ½ tablespoon of oil to the pan. Place the dumplings in a single layer and cook until the bottoms are gold brown, 1-2 minutes. Add ½ cup water and immediately cover the pan. Cook until all the water has been absorbed and the dumpling skins have cooked through about 4 to 5 minutes. Repeat with remaining dumplings. Serve with Fish Sauce Caramel. RECIPE: FISH SAUCE CARAMEL Ingredients 1. COMBINE the rice vinegar, brown sugar, granulated sugar and soy sauce in a small saucepan. Bring to a boil and stir until the sugar dissolves. 2. REMOVE the pan from the heat and add the fish sauce. Allow to cool to room temperature before serving.
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