Dumpling Digest: Feel the Love
Happy Valentine's Day! Here, I got you some flowers.
While my typical Valentine’s Day stance is “this is a holiday invented to sell stuff, pass” with just a touch of “ok fine I would like some of that chocolate, please,” this year I’m taking a different approach. And that’s because I’ve been steadily amassing a trove of images of dumplings that are pleated, rolled and folded to look like flowers and hearts, and they’re simply too pretty not to share. Plus, as cookbook author (and major dumpling authority) Andrea Nguyen put it on Twitter this morning:
In this vein, please consider the below serotonin-boosting collection of imagery my Valentine’s Day gift to you!
Some housekeeping, while I’m here: Above the Fold will be fully back in action sometime in March, as I'm taking a break after this post for a couple of weeks. My original attempt to take time off earlier this winter didn’t end up happening, and let’s just say that moving to a new city and changing jobs in back-to-back months has gotten a bit hectic. So after the smallest of breathers, I’ll be back (and better than ever!) with new interviews and much more.
I’ll leave you with one last nugget that represents the energy I plan to channel in 2022: Olympic snowboarder Jenise Spiteri, from Malta, pulling a stuffed bao out of her pocket to snack on while waiting for her halfpipe scores to appear.
So prepared. And now, to the photos!
Beet and ricotta pasta flowers from Meryl Feinstein of Pasta Social Club:
Ombré dumpling roses from Kristina Cho of Eat Cho Food:
Pink and blue har gow roses from Atlanta-based dumpling pop-up Soupbelly:
More pink dumpling roses! This time from Australia-based chef Brendan Pang:
Uzbek-style gul khanum filled with sweet potato, caramelized onion, and dried sour cherries from cookbook author Olia Hercules:
Garnet-hued chor muang from Philly-based Thai restaurant Kalaya:
…and in blue, from Toronto-based chef (and Above the Fold interviewee!) Nuit Regular:
A hyper-realistic box of dumpling roses from British Colombia-based Inaka Gyoza:
Pale purple crystal dumplings from blogger @homecookwithsu:
Indian chicken flower dumplings (where a meatball-like mixture is rolled in soaked basmati rice, then steamed), arranged into a bouquet (note: I plan to make these tonight!):
Heart-shaped Sardinian culurgiones from pasta whiz Mateo Zielonka (it’s a video, def watch):
And parting punny words from the wonderful Christine Jee of Dumpling Mart:
Above the Fold was created by Leah Mennies. Logo + design elements by Claudia Mak.