• Dumplings are humble and homey. They make people smile. I have loved them since childhood, and this site focuses on cooking and finding the tastiest morsels. It's also the companion to my cookbook, Asian Dumplings.

    Andrea Nguyen
    Author & Teacher

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« Asian Dumplings Finalist for IACP Cookbook Award! | Main | Mochi Covered Dark Chocolate Truffles a la Betelnut »



Tuty @Scentofspice

Can't wait to see the mochi recipe...

Nate @ House of Annie

I want!

It's amazing that Chef Siegel was so caught up in mochi making that he was willing to go to such lengths to get it right. Thanks for sharing!

Andrea Nguyen

Mike Siegel is a very determined, inquisitive chef. Those mochi dumplings of his are really terrific too! Recipe soon...

Katty's Kitchen

I can almost taste them...and wish I really could!


I love mochi! I think this is a brilliant strategy, as I have heard from some people that they are turned off by bean paste filling because it looks like chocolate and their brain & taste buds are expecting something else when they bite into it. So....give them chocolate!

Me, I love bean paste, taro paste, etc...I really like mochi with black sesame filling. But I have to say nothing tops chocolate in my book. Ever. So this sounds awesome. Looking forward to the recipe.

Andrea Nguyen

Diane -- I love the bean fillings too but understandably, if I had to sell dumplings with bean fillings for a living, well... that would be a tough life in America. Funny, huh?


I recently read an article making the claim that most Indians (even NRIs) hate peanut butter - Reeses cups, PBJ, whatever - it just seems nasty apparently. Whereas we Americans loooooooove the stuff. I bet peanut butter is as weird and off-putting to many South Asians as bean paste is to most Americans. It's what you grow up with I guess.

That still doesn't explain my love of bean paste, but perhaps I'm an odd duck.

Andrea Nguyen

Diane -- that is extremely funny. Maybe the peanut butter sticks to people's mouths too much and gums things up? But halvah can be challenging, no?

Red bean paste can be kind of like chocolate. I tried that on my husband but he said, "Nah. It's just bean paste and keep it as that. Have no shame." I have a non-Asian husband.

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Mike and I hit it off over a discussion of our mutual love for pastrami and bagels. Chef Siegel is Jewish-American and two years ago, his professional skills and innate curiosity brought him to Betelnut, a long-standing, acclaimed pan-Asian restaurant. He is Ong’s right-hand man in the kitchen,

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I'm starting to develop a strong Japanese food addiction!
Can wait to go home and try some of this

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