Seattle Now: Why you should eat frozen dumplings during the pandemic
The pandemic has changed something about everything we do, and food is a big part of that. Restaurants have had to pivot to take out. And if there’s a food that's made for storing and preparing... it’s the frozen dumpling.
Seattle Times food writer Tan Vinh just ate more than a thousand of them, and he explains why they have become such a formidable craze during the pandemic.
Tan recommends the dumplings at Little Tings, Dumpling Generation, Mama Dough (Tan says they have the best soup dumplings) and Noodle Legend.
If you want to make them at home, you might want to consider buying a bamboo steamer, which is available at many Asian markets.
And one last tip before you buy frozen dumplings at a restaurant, make sure you ask for directions from the restaurant before cooking them!
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Patricia Murphy
Host
Patricia Murphy is an award-winning radio journalist who has covered justice, public health, military and veterans affairs for 20 years. She’s currently the host of KUOW’s daily news podcast, Seattle Now.
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Caroline Chamberlain Gomez
Editor, Seattle Now
Caroline Gomez is the editor of Seattle Now, KUOW's flagship news podcast. She's produced and edited hundreds of episodes on the people and stories that shape Seattle. She created "Casual Friday," Seattle Now's Friday episode that performs best (almost) every week. She has a masters degree in human centered design and engineering from the University of Washington and she applies a user-centered approach to her journalism and processes. Previously she was a producer at KCRW and is a proud alum of UCLA's Daily Bruin.
More stories from Caroline Chamberlain Gomez »
