I wrote the Asian Dumplings cookbook nearly five years ago and didn’t know that it would enjoy such a vibrant, long life. In February, it was select for the second time on Chowhound.com as Cookbook of the Month. The past seven days, however, have particularly been filled with unexpected little dumpling surprises. It started off with a joint campaign between Food52 and Craftsy to highlight my online class, Asian Dumplings from Scratch. Food52 is a fabulous site for home cooking; they hosted the Piglet cookbook competition that Asian Tofu was part of in 2013. To get a shout out from them was quite flattering.
Then I taught two dumpling workshops at the San Francisco Cooking School. One was with home cooks and the other was with students enrolled in the school’s professional cooking program. Typically, the people who sign up for my cooking classes are women but last Friday night, seven out of thirteen people were men. A first for any of my classes! They were an interesting group of smart guys who wanted to end their work week with dumplings.