Spicy Lamb Dumplings
I’ve always had utmost respect for the cooks at Chinese restaurants, who huddle over a counter, rolling out perfectly thin circles of dough, one right after another, before crimping them with mind-blogging precision to turn out handmade dumplings quicker than I can take a breath.
But I have even more appreciation for their mad skills now, having tried my hand at making my own dumpling wrappers for the very first time.
Ever since I was a kid making wonton, gyoza and potstickers alongside my mom, we’d always make the filling from scratch, but buy the pre-made wrappers from an Asian market.
With the start of the Lunar New Year this week in yet another pandemic month, I figured now would be as good a time as any to finally check off that box in the annals of dumpling-making.
“Let’s Make Dumplings!” (Ten Speed Press, 2021), of which I received a review copy, proved a perfect resource for that undertaking.
It’s a comic book cookbook — yes, really — by cookbook writer Hugh Amano and illustrator Sarah Becan.
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