By Kenny Lao

Kenny Lao has been making dumplings for 30 years—in houses, foodstuff vans, and eating places throughout the USA. He has made dumplings at huge relations events, in specialist kitchens with Michelin-star cooks, or even with rap multi-millionaire P. Diddy. In his first cookbook, Lao unearths the best way to make the correct dumpling and host remarkable dumpling events. hello There, Dumpling! positive aspects a hundred recipes overlaying vintage Asian and sleek flavors, together with beef and Napa Cabbage and highly spiced BBQ-Glazed red meat dumplings, mix-and-match tangy dips, crispy salads, scrumptious noodles, and festive beverages. With 50 colour pictures, image step by step tutorials, and Lao's obtainable method of the kitchen, you'll be encouraged to make dumplings a standard for weeknight nutrition and a celeb at your subsequent ceremonial dinner.

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Additional info for Hey There, Dumpling!: 100 Recipes for Dumplings, Buns, Noodles, and Other Asian Treats

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Indd 44 8/12/10 9:26 AM crowd control Each of the menus in this chapter consists of a different theme and the recipes work well at both casual and fancy gatherings. You can make them all for a very large party and arrange them at separate “stations” or prepare just one or more for smaller get-togethers. In deciding how many stations to set up, you’ll also want to consider how much space you have to arrange the food and how much help you have to set it all up. The recipes in this chapter can be prepared well ahead of time (but allow for last-minute reheating for hot items).

A Super Bowl party, for example, will invariably include men with hearty appetites as compared to a baby shower lunch where the guests may be mostly women with (theoretically) lighter appetites. It’s also usually true that at a gathering people who know each other well (such as family or close friends) tend to eat more than people who are less well acquainted. For some general guidelines in estimating how much food you’ll need, refer to the Calculating Food Quantities chart on page 22. Keep in mind that estimating food quantities is just that—an estimate—and not an exact science, as there are many factors at work that will impact how much food you need.

Refrigerate for 20 minutes. 2. Form the mixture into small balls, about 1 inch in diameter. If the mixture is not firm enough, add up to 1⁄4 cup more flour, a little at a time, until the desired consistency is reached. Flatten the balls into patties. 3. In a large skillet, heat a thin layer of oil over medium-high heat. Add the falafel and cook, turning once, until golden brown, about 8 minutes total. Arrange on a platter. Serve with harissa mayo. If not serving right away, bring the falafel to room temperature and store tightly covered in the refrigerator where they will keep for several days or frozen for up to 2 weeks.

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