I remember when I fell in love with Chinese dumplings. I arrived at Columbia University for the Knight-Bagehot Fellowship, and as soon as I stashed my bags in my furnished apartment, I set off looking for Chinese food.
Just across Broadway from the Journalism Building, an old Chock Full ‘O Nuts coffee shop had been transformed into an Olllie’s Noodles cafe. Ollie’s long red and white menu was replete with variations on noodle soups in massive bowls.
At a time before ramen cups swept college campuses, noodle soups were the go-to for cheap, filling meals. But something else on the menu caught my eye: dumplings. They were available with various fillings, including spinach and egg. If I remember correctly, they were $5 for a dozen.
Steamed veggie dumplings thus became a staple in my fellowship diet, and I began ordering them whenever I spotted them.
Fast forward, and dumplings from different cultures seem to be available everywhere. Recipes for making dumplings abound. You’ll find them with soup fillings, in soups, and in main dishes, such as dumpling casseroles and dumplings in salad.
Lately, I’m intrigued by a dumpling variation that I’ve spotted on social media.
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.