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If you love dumplings, this is your type of pop-up museum. Dumpling & Associates, located in Los Angeles, features 15 rooms devoted to the doughy treat.
The exhibits range from trying a savory dumpling to posing on a dumpling swing, but founder Tim Zheng created the experience with a deeper message.
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"Dumplings are so international, so universal," Zheng said. "There is the Italian dumpling, which is ravioli, there are Russian dumplings, there's Polish dumplings, there's Gyoza from Japan ... we want to create a place that's for everyone. We want to teach people about unity and inclusivity, and we want to employ symbolism as an artistic approach."
The rooms are interactive, including a dumpling swing and a dumpling Jacuzzi filled with mini faux dumplings.
There is also a giant blinged-out dumpling that you can step inside and see your reflection in its mirrored walls.
Dumpling & Associates will be open in Los Angeles through March 2020. If you can't make the trip, we have the pop-up's favorite dumpling recipe below that you can make at home.
Serves: 4 to 6
Ingredients:
For the filling:
500g minced pork
500g Napa cabbage, washed
1 tbsp grated ginger
2 scallions, finely minced
3 tbsp soy sauce
1 tbsp Shaoxing wine
2 tsp sesame oil
1/2 - 2/3 cup water, plus more for wrapping the dumplings
For the dipping sauce:
2 tbsp soy sauce
1 tbsp Chinkiang vinegar
1 tsp sugar
1 tsp chili oil
1 tsp garlic
1/2 tsp sesame oil
Directions:
1. Combine all the ingredients for the dipping sauce together and mix until the sugar is dissolved. Set aside.
2. Heat a large pot of boiling water and quickly blanch the Napa cabbage. Remove the cabbage to a colander and press down on it firmly to remove as much excess water as possible. Transfer to a chopping board and finely dice.
3. Combine all the ingredients for the filling in a large bowl and mix thoroughly until smooth and soft (around 5 to 8 minutes).
4. To wrap the dumplings, place a tablespoon of the filling in the center of a dumpling wrap. Dip your finger in water and use it to dampen the edges of the wrapper. Fold the wrapper in half and pinch at the top. Fold the dough in on itself to create two "pleats" on either side of where you pinched the wrapper in the center. (It doesn't matter how you fold them as long as you make sure that the wrapper is sealed so no filling leaks out while the dumplings cook).
5. To cook, bring a large pot of water to boil, drop the dumplings in and cook until they float to the top, around 3 to 5 minutes.
6. Serve hot with dipping sauce.
