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