Brisket and Cabbage Dumplings

Little dumpling, who made thee? I know who did, originally. This dumpling was featured on the menu of the notorious 20-course, $1,500 a plate dinners propelled by two of the world’s greatest working chefs, Thomas Keller of The French Laundry and Per Se and Grant Achatz of Alinea. Their dinners, billed as mentor-protégé collaborations, unfolded in New York, Chicago and Napa, at the duo’s respective restaurants. But this dumpling, shown above, was just made by little old me. And the … Read More

Year of the Rat Dumpling-Making Party

My friend Karol agreed to come to my impromptu Chinese New Year‘s Eve dinner last night only on the condition that there would be no utterance of the words “rat” or “mouse,” so just getting it out of my system. Ringing in the Year of the Rat is understandably awkward when trodding the sodden confetti and firecracker papered streets of a New Year’s aftermath-stricken Mott St., kicking the occasional half-eaten bun. I’m not sure the ancient Chinese had counted on … Read More