I took my first restaurant job was at Morimoto NYC, right after I graduated from university. I had never worked in a kitchen before so I was uncertain, clumsy and green in every way. Thanks to my patient and nurturing sous chef, I learned quickly and fell in love with the repetitive tasks of restaurant cooking.
One of my favourite items on the prep to-do list was to make pork dumplings. Especially on hungover mornings or stressful days, there was little I enjoyed doing more than standing for a couple of hours at my dumpling station.
this recipe is coming soon