This summer when Julia, Sasha, Kelli and I were in Los Angeles for book photo shoots, we got to say a quick hello to Kenny Lao of NYC’s beloved (and sadly now closed) Rickshaw Dumpling Bar. For about four years straight, I was a bonafide Rickshaw Dumpling devotee. A super-fan. A little bit of a dumpling obsessor, if I’m being honest. The Rickshaw Dumpling food truck used to park right outside of my old apartment in Park Slope and every weekend I would line up not once, but twice, to get lunch and then second lunch. I loved them that much.
Now that Kenny has moved on to new food projects and moved to the west coast, I’ve been waiting for his next project. And thankfully, that project is a brand new cookbook devoted to delicious dumplings. Hey There, Dumpling (Abrams 2015) is basically a one-stop shop for everything you need to know about dumplings. It’s also one of the most adorable book layouts I’ve seen in a long time (well done, Sebit Min). The book contains 100 recipes for dumplings, detailed instructions on how to fold six types of dumplings and lots of great ideas for dipping sauces and sides to go with your dumpling feast. Last week, when I was in the city for a few more photo shoots, Julia and our good friend Larry spent an entire day in the kitchen cooking dumplings from this book. The result was an incredible dumpling feast that night and a freezer full of dumplings for meals this winter. If you love dumplings as much as I do, but have been intimidated to make them, give this book a shot. Kenny and co-writer Genevieve Ko did an excellent job of making the process approachable and fun.
Today, I’m excited to share the recipe for Szechuan Wontons in Chili Oil + Lotus Root Chips! These remind me of my favorite Szechuan spots in NYC and are guaranteed to warm you up on a cold fall or winter day. Click here to check out the book and pick up a copy online and read on for the recipes after the jump! xo, grace
Photographs by Lucy Schaeffer