"Mommy, where do dumplings come from?" We all reach an age when we want the answers. Last week,
Chichi gave us
a glimpse of a factory in Brooklyn that churns out half a million dumplings a day. Here is video footage from the tour of both the dumpling crimper and wonton wrapper maker in action. Simply mesmerizing.
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Photograph from Bouchon For Two Mel of Bouchon For Two shares some helpful tips and a recipe on how to make her mom's Shanghainese-influenced wontons (which, judging from the photos, probably taste awesome) filled with seasoned pork, shrimp, and and flowering garlic chives. Since I'm an amateur when it comes to making homemade dumplings I didn't know the tips Mel includes in her post, such as combining two cuts of pork, and tempering the water three times while boiling the dumplings. Methinks a wonton-making party is in my future. Related Eat for Eight Bucks: Dumplings Two Ways, with Freestyle Dipping Sauce In Videos: Dumpling Battle in 'Kung Fu Panda' Photo of the Day: Fresh Dumplings...
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