Dumpling Party

Dumplings are immensely satisfying. It’s one of the foundational truths of the universe, right up there with the laws of motion, the transcendent power of love, and the enduring charisma of Keanu Reeves. We love a tight bundle, especially when that bundle is made of dough.

The world is chock full of dumplings. Aster Pantry has already tackled drop dumplings from the American south and gnocchi from Italy. This week we’re making pork and leek jiaozi - a PNW spin on a Chinese classic. I recently had Russian pelmeni for the first time, courtesy of an old friend. They’re definitely on the short list now. Oh, and matzo ball soup, too.

But our collective affinity for self-contained morsels goes beyond the joy of one-mouthing our food. I look to the nourishment of the process.

This brings me to The Bear, of all places. I know, right? I’m just as surprised as you are. To be clear, my disfavor is not a critical assessment. I recognize that it’s a well-crafted show, largely accurate in its frenetic portrayal of restaurant life. But it misses the lion’s share of my own experience, which is all about fellowship. I’ve been fortunate.

There is one episode, however, that feels incredibly real - Honeydew from Season 2 - where Marcus stages in Copenhagen. There’s a particular scene where he’s paired with Chef Luca, portioning and shaping dough, conversing as they work through this long, monotonous task. They get to know each other a little bit. They touch on uneasy topics in a matter-of-fact way and move on. They joke around. It’s a muted scene.

The best way to get to know people is by working alongside them. You don’t have to work in restaurants to experience this. It happens when we make Christmas cookies - an assembly line that requires the participation of the whole family. There’s a certain way that everyone settles into the task. It’s meditative. The same thing happens with dumplings.

There’s nothing fancy about a dumpling party. It’s hard to put on airs when your fingers are covered in dough. What you’re left with is camaraderie, and the satisfaction of nourishing yourself and your loved ones. That sense of satisfaction resurfaces every time I pull a handful of dumplings from the freezer for a simple dinner - we made this together.

We’re glad you’re cooking with us.

Cheers,

Sten and Mac