That time we made pork + shitake dumplings

Dumplings are so deeply rooted in my childhood memories, and so, it is only fitting that we include a dedicated dumpling post with the launch of the East Far East blog.

Growing up, homemade dumplings was a popular potluck item we would bring to family parties. Over the years, I’ve grown to love making them myself just as much as I enjoyed eating them as a kid.

Learning how to make dumplings was truly a mix of growing up as a second-generation Chinese kid in America. If I had to sum up my dumpling-making skill origins, I would say it was a blend of watching my mom in the kitchen and Tyler Florence or Emeril on TV. And actually, a lot of my cooking is a product of that unique mix of what has influenced me throughout the years.

Throughout our test kitchen chronicles, you’ll see us trying out different dumpling variations. Changing up the ingredients is easy, yet still challenging in finding the perfect balance of ratios, and, oddly, wrapping them is pretty therapeutic. Below, was our first attempt at trying for that crispy seared dumpling bottom with one of our tried and true favorite fillings, ground pork with shitake mushrooms. Enjoy!