This pork and shrimp dumpling dish comes from Shirley’s roots
Get to know Shirley in this Q&A, and get her “Pork & shrimp dumplings” Friday (3/6) from 7-10PM, and Saturday (3/7) from 12-4PM!
Q: What’s your cooking background?
Shirley: I’ve been personally cooking for over 10 years and mostly learned through reading cookbooks and watching my mom.
Q: What can you tell us about the dish you’re making and what inspired it?
Shirley: The pork and shrimp dumpling dish I’m making comes from my roots. When my mom made dumplings in my childhood, I would help her wrap them one-by-one.
The dumplings have pork, shrimp, scallions, ginger, soy sauce, sesame oil, salt and black pepper. They’re pan-fried so it’s on the bottom and then steamed. The cucumbers are marinated in salt, sugar, sesame oil, soy sauce, rice vinegar, and garlic.
Q: Where did you grow up and what kind of food did you grow up with?
Shirley: I grew up mostly in the Chicago suburbs and moved to the city about five years ago. Given my background though, the food I really grew up eating was Asian food. I love all kinds of Asian food and cooking that cuisine.
Q: Anything else we should know about you and your cooking?
Shirley: I put a lot of care into every dish I make, especially when serving others. I try my best to use high quality, premium ingredients when possible.