We don’t need an occasion to eat dumplings, but these plump parcels of pork and shrimp from Dale Talde are a wonderful way to usher in the lunar new year. Talde served up these succulent shumai to JBF Greens members as part of last week’s early Chinese New Year soirée at his newest venture, Rice & Gold, but the Top Chef alum swears they’re simple enough to bust out in your home kitchen. The perfect combination of spicy, sweet, and earthy, this recipe will take you from raw materials to sublime steamed morsels in less than half an hour. Ring in the Year of the Dog in true dim sum style. Get the recipe.
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Maggie Borden is associate editor at the James Beard Foundation. Find her on Instagram and Twitter.
