Highlights from MOCA Member Event: Dumpling Night

Steamed or fried? Shaped like a half-moon or a bite-sized ball? What makes a dumpling a dumpling? What do dumplings say about our culture? On Saturday, July 31, 2010, MOCA held a discussion, followed by a tasting, on one of the most popular dishes in Chinese-inspired cuisine.

Check out the highlights video and click here for the blog post!

MOCA Dumpling Night from Museum of Chinese in America on Vimeo.

PANEL DISCUSSION

Moderated by Betty Ming Liu, journalist and faculty at NYU & The New School

Participants

Chris Cheung, Executive Chef, China 1 and Walle Restaurant & Lounge (opening fall 2010)

Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States

Eddie Huang, chef/restauranteur at Baohaus & Xiao Ye

Kian Lam Kho, instructor at the Institute of Culinary Education and blogger at Red Cook: Adventures from a Chinese Home Kitchen

MENU

Shinjiamen Chicken Dumplings
Pork & Rock Shrimp Potstickers
China 1

Shrimp Dumplings
Seafood & Watercress Dumplings
East Harbor Restaurant

Pan Fried Vegetarian Dumplings
Taro Pork Cilantro Dumplings
Red Egg

Fried Soup Dumplings
Shanghai Cafe

Spicy Szechuan Dumplings
Szechuan Gourmet

Savory Rice Balls
pork sung, Chinese curler, preserved radish, sticky rice

Sweet Rice Balls
Red sugar, sesame powder, fried curler, sticky rice
Xiao Ye

PARTICIPATING RESTAURANTS

CHINA 1
50 Avenue B
New York, NY 10009
212-375–0665
www. china1nyc.com

EAST HARBOR SEAFOOD PALACE
714-726 65th Street
Brooklyn, NY 11220
718-765-0101

RED EGG
202 Centre Street
New York, NY 10013
212-966-1123
www.redeggnyc.com

SHANGHAI CAFÉ
100 Mott Street
New York, NY 10013
212-966-3988

SZECHUAN GOURMET
135-15 37th Street
Flushing, NY 11354
718-888-9388

XIAO YE
198 Orchard Street
New York, NY 10002
212-777-7733
www.xiaoyenyc.com

This program was made possible by generous support from Rachel Sha of Prudential Douglas Elliman.