Sep 14, 2017
They occur all over the world in some shape or form - you might know them as ravioli, empanada, gyoza, fufu, piroges, tortellini - pastries filled with savoury meat and/or vegetables or even sweet versions filled with fruit. They can be steamed, boiled, broiled, baked or fried.
This episode will focus on the Chinese dumpling, and look at how this ancient food is the epitome of a food so steeped in art, history and design that, when done properly, is a little edible works of art. I will focus specifically on jiaozi, guotie, zongzi and wonton dumplings and look at stories of the Silk Road, the Chinese physician Zhang Zhongjing, the poet Qu Yuan and how dumplings, family and festivals are always linked together. I will be talking with Tongtong (Tungtong) Ren and Peiran Gong - the owners and chefs of Chinese Laundry Room. We’ll discuss the originality behind both their restaurant and the path that has taken them from their native China to London. Art by Shaoqiang Chen, Qi Baishi, Yiying L and more.