The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant by Wilson Tang

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  • House special roast pork buns (Char siu bao)

    • bwhip on November 14, 2020

      These turned out great for us, though I was confused by quantities in the recipe. I cut the recipe for the pork (Char Siu) in half, since only three cups are needed. When I got to the part about food coloring in the marinade, I did a double-take. A half cup each of red and yellow food coloring? A half cup? I’m used to seeing a drop or two. I just left it out, and added water instead. Using the bun recipe, the initial dough was quite loose and sticky, as though it needed more flour. I added more while kneading after a couple of hours of rising and it worked out fine. End result was puffy and soft, and the pork filling was fantastic.

  • Gauu zi: shrimp master filling

    • bwhip on November 15, 2020

      We loved these dumplings, though again there was a curious oddity in the recipe. The recipe says "Combine all the ingredients in a blender. Blend at high speed until sticky like grout or a paste, 3 to 5 minutes..." It then says to be sure not to overmix. That seemed like a crazy amount of time to blend. I used a food processor, and found that it became the desired "paste" texture in less than 10 seconds. Either way, the results for us turned out great, with lovely flavor and texture in the dumplings.

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  • ISBN 10 0062965999
  • ISBN 13 9780062965998
  • Published Oct 20 2020
  • Format Hardcover
  • Page Count 336
  • Language English
  • Countries United States

Publishers Text

For the last 100 years, Nom Wah Tea Parlor has been slinging some of the world’s greatest dim sum from New York’s Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be—and how to prepare their legendary dishes in your own home.

Nom Wah Tea Parlor isn’t simply the story of dumplings, though there are many folds to it. It isn’t the story of bao, though there is much filling. It’s not just the story of dim sum, although there are scores and scores of recipes. It’s the story of a community of Chinese immigrants who struggled, flourished, cooked, and ate with abandon in New York City. (Who now struggle, flourish, cook, and eat with abandon in New York City.) It’s a journey that begins in Toishan, runs through Hong Kong, and ends up tucked into the corner of a street once called The Bloody Angle.

In this book, Nom Wah’s owner, Wilson Tang, takes us into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chef’s specials, dumplings, and more.

We’re also introduced to characters like Mei Lum, the fifth-generation owner of porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of Pearl River Mart. He paints a portrait of what Chinatown in New York City is in 2020. As Wilson, who quit a job in finance to take over the once-ailing family business, struggles with the dilemma of immigrant children—to jettison tradition or to cling to it—he also points to a new way: to savor tradition while moving forward. A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook portrays a culture at a crossroads.