There are some foods, it doesn’t matter the time of day or season where I will always be in the mood for it. You know, ice cream, chicken and waffles, pizza, perfectly poached eggs and of course dumplings. Oh the lovely dumpling, a little perfect pocket full of pork, seafood, vegetables and sometimes even soup. Where a bunch of them on the street could be purchased for a buck and satisfy that dumpling urge of the day.
Now I could also brag about the fact that I live in an area with not just one Chinatown but 3. However why would I do a thing like that? Oh yeah because dumplings, because if one place disappoints there is another to try down the street or in another borough or the OTHER borough.
When it comes to homemade dumplings, I felt confident enough in making my own from store bought wrappers in a traditional shape but any sort of homemade dough situation was always a fail. The dough generally ended up too tough instead of light and pillowy.
Wong doesn’t miss a beat with this book, the introductory chapter includes Tools and Techniques. Many of these items you should have at home for the dumpling specific items a quick trip to your Chinatown will allow you to purchase everything at a relatively low cost.
The second chapter is what I was most interested in Dough-How – where Wong goes over choosing the right dumpling wrapper for your recipe. First off, don’t be scared that you have to make wrappers for every single recipe in this book. She completely advocates purchasing wonton and dumpling wrappers if it applies. Just a personal note, watch what you grab at the store! I was not paying attention and grabbed the wrong wrappers when buying my ingredients. Wonton wrappers are a lot thinner than dumpling wrappers. You can still use them, but they 1) won’t fold the same and 2) don’t have the same chewy consistency.
The remaining parts of the book get into our dumpling recipes. I can’t wait to try the chapter on Soup Dumplings, it’s an art to make and eat. Wong really does a nice job of combining traditional dumpling recipes like Shumai, Crystal Shrimp Har Gow, and Crab Rangoon to wild and eclectic dumpling recipes. A few standouts include the Scotch Egg Dumplings, Lamb Satay Shumai, and White Chocolate Wasabi Pretzel Dumplings.
This book is perfect for a dumpling party. Invite a group of friends over and get cooking! With step by step photos of how to do each type of fold no one in your group would be lost and I guarantee there is a dumpling for everyone in here.
For me, I couldn’t resist trying out my favorite side of dish of brussels sprouts and bacon in dumpling form! This was unique but in a really good way. Brussels sprouts totally work as a filling and can be made vegetarian by just eliminating the bacon. Besides by wrapper hiccup, I did make one other change to the recipe – Wong calls for frying half the sprouts and boiling the other half. I skipped this and just roasted them all. You get those crispy bits from frying but still some nice tender pieces as well. The recipe will be printed as seen in the book but feel free to make my adaptions.
Would you like to win a copy of Dumplings All Day Wong? Of course you would, we are talking about dumplings here and I know you want to throw a dumplings party now that I suggested it! Enter below for a chance to win!
Here’s How to Enter the giveaway:
- Mandatory Entry: Leave a comment with your favorite type of dumpling?
- Many more ways to enter in the rafflecopter widget!
1 (one) lucky person will win a copy of Dumplings All Day Wong by Lee Ann Wong, who will be randomly chosen through Rafflecopter. This giveaway is open from Thursday, August 28, 2014 through Thursday, September 4 11:59pm EST to US residents only. 1 winner will be contacted by me via email and will have 48 hours to respond, at which time a new winner will be drawn. Good luck!
Disclaimer: I was provided with a free copy of Dumplings All Day Wong by the publisher. All opinions stated are by own. This post contains affiliate links.