The media world seems to be dubbing February “Dumpling Month”. The NY Times posted a really tasty sounding dumpling recipe for Lunar New Year and Lucky Peach is posting a series of dumpling articles. David Cheng’s essay, “The world’s most underrated dumpling” is a spot on description of the joys of eating Shen jiang bao. There is also a great essay from Mei Chin on the tradition of making dumplings for the Chinese New Year, and rounding out the essays posted so far, there is a really in-depth “field guide for dim sum”.
Dumpling Hunter InstagramBecause we don’t always eat dumplings: fermented tofu side dish and desert course at Kajitsu. .Underwhelmed by dumplings at Dim Sum by Jane G. Wontons in chili Oreo, pan fried pork soup buns, steamed veggie dumplings, and pork and shrimp shumai..Rice Cake and mandoo soup. .Deep fried pork dumpling balls at Ratchada Thai & Laos Cuisine. Basically a meatball of seasoned pork with a wonton wrapper wrapped around it and shaped into a sphere, which has been deep fried. Delish. .
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