The New York Times Cooking is celebrating its first-ever “Dumpling Week” in honor of the Lunar New Year.
Five of the papers’ staff writers and frequent recipe developers will show you how to make dumplings that are meaningful to them. Each day a different dumpling will be showcased.
Eric Kim is one of the columnists taking part in Dumpling Week. He is also the author of “Korean American; Food That Tastes Like Home,” his first cookbook.
Kim spoke with NY1 Anchor Rocco Vertuccio on "Weekends on 1” Sunday about dumplings, Lunar New Year, and his cookbook.