This is an archival story that predates current editorial management.
This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.
When it comes to cooking, sometimes the simplest things are the easiest to mess up. Dumplings are one example: they can be delicate and delicious perfection or a sticky mess.
We're huge fans of dumplings from all over the globe—from China's jiaozi to Japan's gyoza to Poland's pierogis. But it's undeniable that the largest country in the world also happens to be its largest dumpling purveyor, with the technique and style ranging from restaurant to restaurant, and region to region.
There are plenty of wonderful places in the San Gabriel Valley and throughout Los Angeles that offer some fantastic renditions of these savory little mouthfuls. (You can see our listof the best of them here.) Being obsessed with the dumpling as much as we were, we wanted to learn how to do it ourselves with a simple basic pork dumpling recipe that was shared on a recent trip to China.
Several chefs specializing in the craft opened up their kitchens to us, and we made a video of one of our favorite, more basic preparations from the chefs at the Waldorf Astoria in Beijing. In the video you'll see how to make the dumpling wrapper dough, how to mix the stuffing, and finally how to crimp the edges on what is one of our favorite hangover dishes of all time. It's the simplest start to the art of dumpling making. And while the skilled dumpling chefs in the SGV still have us beat, it really is a fun, hands-on experience to try at home.
Here's how you can bring it home to your kitchen:
