Dumplings have been a fundamental Chinese food for centuries, and yet there are so many varieties, which, in turn, reflect the myriad faces of China, a country that is a patchwork of customs and more than a thousand different languages. In the North, the dumping exists as the homely wheat-wrapped rustic jiaozi, the making of which is a New Year’s tradition amongst family. In the South, dumplings are elegant dim sum consumed in restaurants throughout the year, and therefore, not considered to be a household, or even a New Year food.
By talking about the dumpling, Mei hopes to begin to unravel a history of the numerous Chinas contained within a humble parcel.
Free, no booking required but places limited.
Mei Chin is a writer and food journalist based in Dublin and New York. She has written for Saveur, Lucky Peach, Gourmet, the New York Times, the Irish Times, and Food and Wine Ireland. She is the recipient of the MFK Fisher/James Beard for narrative journalism, and a two time winner of the Bert Greene/International Association for Culinary Professionals journalism award.
This talk has been organised to mark Dublin Chinese New Year Festival