As We Eat

EP 48 Dumplings Around the World: Pan Asian Dumplings from Chinese Medicine to Dim Sum

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Episode notes

Whether served fried, steamed, or boiled, a well-shaped dumpling offers a tasty perfect bite along with a well-intentioned wish for luck, prosperity, and good health. As We Eat is embarking in a three-part series exploring the global cuisine of dumplings, and our first episode starts with a survey of the intersection of food and medicine with a deeper exploration of two immensely popular Pan Asian dumplings - gyoza and siu mai.

Sources We Found Helpful for this Episode 

The origins of siu mai: how an iconic dim sum staple came to be | South China Morning Post

What's a dim sim? How an oversized dumpling became an Australian food icon | CNN Travel

The Oxford Companion to Food, edited by Alan Davidson

Books We Think You’ll  Enjoy Reading

Dumplings for Beginners: 50 Recipes and Simple Step-by-Step Lessons to Make Your Favorite Dumplings by Terri Dien

Dumplings All Day Wong: A Cookbook of Asian Delights From a Top Chef by Lee Ann Wong

Gyoza: The Ultimate Dumpling Cookbook: 50 Recipes from Tokyo's Gyoza King - Pot Stickers, Dumplings, Spring Rolls and More! by Paradise Yamamoto

The Dumpling Galaxy Cookbook by Helen You and Max Falkowitz

The Dumpling Sisters Cookbook: Over 100 Favourite Recipes From A Chinese Family Kitchen by The Dumpling Sisters (Author)

Recipes You Really Need to Try

Authentic Pork Shui Mai (Shumai) from Yum China

Episode Transcript

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