The Nom Wah Guide to Making Dim Sum at Home

Chicken dumplings and shrimp rice rolls, courtesy of Wilson Tang.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Pan-Fried Chicken and Cabbage Dumplings     We caught up with Wilson Tang of Nom Wah in New York City to get his tips for making delicious dim sum at home. These chicken and cabbage dumplings are among the restaurant's bestsellers. A sharp, sweet dipping sauce is the ideal accompaniment, cutting through the richness of the filling. "Do not use it sparingly," Tang writes. "Use it with abandon." READ MORE What We're Talking About     11 Bright Recipes to Cure Your Winter Blues   You don't need to be stuck eating endless bowls of soup.   Read More ►     Can Zip Top Bags Replace All of Your Food Storage Containers?   We put these silicone bag/container hybrids to the test.   Read More ►     A Garlicky Fried Rice Dinner You Can Make (Mostly) Ahead (or Not!)   Sinangag was my mom's go-to breakfast, but it's my go-to dinner.   Read More ► Trending Recipes   Salmon With Citrus-Chile Sauce   View Recipe ►   Pasta With Brown Butter and Lemon   View Recipe ►   Soy-Braised Chicken Wings   View Recipe ►   Coconut Milk French Toast With Pineapple Syrup   View Recipe ►   Charred Chicken With Sweet Potatoes   View Recipe ►   Lemon Curd   View Recipe ► This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.