Brussels Sprouts and Bacon Dumplings {Dumplings All Day Wong + Giveaway}

If you love dumplings but want to learn how to make them at home, look no further – Dumplings All Day Wong is the cookbook you need with classic and contemporary recipes such as Brussels Sprouts and Bacon Dumplings

Brussels Sprouts and Bacon Dumplings from The Girl In The Little Red Kitchen

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.

You’d think with my dumpling love I’d eat it more than I do, but I’m actually fairly reserved with it.  A few attempts to make it at home went just okay so the chance to review Brussels Sprouts and Bacon Dumplings from The Girl In The Little Red Kitchen

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. 

Brussels Sprouts and Bacon Dumplings {Dumplings All Day Wong + Giveaway}
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  • 1lb bacon, diced into 1/4 inch pieces
  • oil for deep-frying
  • 2 pints ( 1 1/2 lb) fresh brussels sprouts
  • kosher salt and black pepper
  • 3 tablespoons minced garlic
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons fish sauce
  • 2 tablespoons black or balsamic vinegar
  • 2 tablespoons reserved bacon fact
  • 60 round dumpling wrappers
  • Fish Sauce Caramel:
  • 1/2 cup rice vinegar
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons fish sauce


  1. In a large saute pan, cook the bacon 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 degree F. Trim the bottom and out leaves of the brussels sprouts and quarter. Leave the root ends intact.
  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 corn starch until it is mixed well. Sprinkle it 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 1/2 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 1/2 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 (instructions below).
  7. Fish Sauce caramel:
  8. 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. Remove the pan from the heat and add the fish sauce. Allow to cool to room temperature before serving.
Recipe Type: Appetizer


Recipe from Dumplings All Day Wong by by Lee Ann Wong (Page Street Publishing, 2014) Reprinted with Permission.

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:

  1. Mandatory Entry: Leave a comment with your favorite type of dumpling? 
  2. 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!

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Brussels Sprouts and Bacon Dumplings from The Girl In The Little Red Kitchen


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. 


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35 thoughts on “Brussels Sprouts and Bacon Dumplings {Dumplings All Day Wong + Giveaway}

  1. Kiki C

    we love all kinds of dumplings but had a delicious one at our local wine bar that was filled with eggplant and fresh tomato and a balsamic soy sauce….YUM!

  2. Debbie Caraballo

    My favorite dumplings are southern Chicken and Dumplings!However, I have to add I’ve had barely any experience with Asian style dumplings – which is why I really NEED this cookbook! LOL…and I’ve always been an admirer of Lee Ann Wong, as well!

  3. Allison Z

    I have yet to come across a dumpling I do not like, whether it is a potato dumpling or Asian with beef and scallions.

  4. Pingback: Brussels Sprouts and Bacon Dumplings {Dumplings All Day Wong + Giveaway} | 4theloveofcocktails

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  6. Stacy

    My personal favorite dumpling is pork with ginger and green onions. Divine in a pork broth! I also make them with tofu and mushrooms for the vegetarians among us. I would LOVE to win this one, Heather. Your dumplings came out perfectly! I would have roasted the sprouts too.

  7. Linda Mire

    I haven’t been too adventurous when it comes to dumplings. I have only had pork. The Brussel Sprouts and Bacon Dumplings sound and look pretty darn good.

  8. Sally T.

    Favorite dumplings are chicken or shrimp with veggies.
    BUT~I would love to try these,I just made brussel sprouts
    for my Picky husband and he Loved them.I am sure if I made
    these,he would love them too. 🙂


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