Our Chinese food bonus episode, just in time for the Lunar New Year! We talk with Ming Tsai about the future of Asian-American cuisine. We make homemade dumplings, wrappers and all, with Chinese writer Wen Huang. We try the new Waygo Chinese translation app on menus. And travel back in time to mid-century modern chop suey houses with a longtime Hoe Sai Gai regular, an Orange Garden daughter, and a sweet and sour historian. Happy Lucky Eating!
I know these pelmeni don’t look fantastic but when we doused these Russian dumplings in, our colleague, Tim Akimoff’s special family pelmeni sauce, they were divine. Hear about it on our latest episode of Chewing the Fat which will drop tomorrow morning. We will also include the sauce recipe.