In the long, long list of food we’ve craved over the past 12 months, Brandon Jew’s entire Michelin-starred menu has remained stubbornly front of mind. Now, thanks to the release, earlier this week, of his new cookbook — Mister Jiu’s in Chinatown: Recipes and Stories from the Birthplace of Chinese American Food — there’s the slight (extremely slight but definitely non-zero) chance that we’ll be able to replicate at least parts of it at home.
Here, Jew shares his recipe for seafood shui jiao, his exceptional dumplings. Obviously, we went straight to the source for tips on how not to screw this up.
“When making dumplings, test one before making a whole batch,” Jew says. “A double check to ensure you are happy with the results is useful in thinking through the rest of the dish.” Another advisory for the fast-moving home chef: “The other tip I’d say is to