As people settle into the Asian Dumplings cookbook, they want to spread the carb fun by organizing get-togethers. Wayne F. from Vancouver emailed this morning with this question:
Hi Andrea. I just wanted to say how much I am enjoying your Asian Dumplings book. You've done a great job with the instructions and providing fascinating background behind the recipes. I had a copy from the library but it is in so much demand that I can't renew it so I bought two copies. We are planning a dumpling party so I have to lend out one book to friends so they can practice.
Any advice on which dumplings to serve together? I'm looking for relatively easy ones to make and a variety to expose my friends to. Here is our proposed menu:
Boiled – pork and napa cabage water dumplings
Pan-fried – pot stickers
Steamed – har gow, siu mai, Chinese chive dumplings
Deep fried – spring rolls, taro puffs
Wayne, I want to come to this party not just because you purchase two copies of Asian Dumplings(!!), but there will be fabulous food! Unfortunately, I am geographically challenged, being in California and you in Canada.
Your Northern and Southern Chinese dumpling menu is quite ambitious. You’ve got a lot of different kinds of doughs and fillings going on. Pulling off that menu will require a fair amount of work and coordination on your part.
You seem like an organized fellow since you've lent out a copy of the book and given assignments to your friends. I like that! Nevertheless, I suggest scaling down the menu.
Here are a few tips on Asian dumpling menu planning: