When it comes to cooking, sometimes the simplest things are the easiest to mess up. Dumplings are one example: they can be delicate and delicious perfection or a sticky mess.
Several chefs specializing in the craft opened up their kitchens to my brother Danny and I while we were on assignment exploring regional Chinese cuisine for Quest magazine. So to document it all and share the knowledge, we made a video of one of our favorite, more basic preparations from the chefs at the absolutely stunning, brand-new Waldorf Astoria in Beijing.
In the video you’ll see how to make the dumpling wrapper dough, how to mix the succulent pork stuffing, and finally how to crimp the edges before boiling these little clouds of glory. Here’s how it’s done: