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We are a pan Asian community sourced cookbook! Cook and commune w us! 🥟

05/22/2026

In case you can’t tell, WE ❤️COOKBOOKS, and not just our own!

This spring, we’ve been researching Asian community cookbooks at NYU’s Special Collections and Archives. 📚Here’s a preview of some of the goodies to come!

05/01/2026

Some content to wish you a Happy Friday.

Mumbling in with mom.

03/18/2026

Friday at 10:46 am in New York, we’ll be welcoming — which is timed with the spring equinox — with millions around the world.

The precise moment matters — it is believed that whatever you are doing at that moment foreshadows what you will be doing for the rest of the year.

Where will you be, what will you be doing, and who will you be with?

Nowrooz is an ancient holiday in Iran, where it marks the first day of the year; it’s also celebrated across many parts of West, Central, and South Asia.

Pictured: Our very own Sabzeh (literally translating to “green thing” in Persian), which you start about two weeks before the new year. Sprouting greens embody rebirth, renewal, and the arrival of spring.

This year, amid so much destruction and despair, the symbolism feels especially poignant. For ancient Zoroastrians, Nowrooz marked the triumph of good over evil. It’s a day that reminds us of the resilience of our cultural bonds across time and space. So we will gather around our tables, light a candle, and renew our hopes for the future. 🕯️

Nowrooz means “a new day.” 🌞

03/02/2026

Aloo Chicken Ka Salan (Pakistani Potato Chicken Curry) by organizer, storyteller, and designer Tehmina Brohi /

“The funny (and at times, highly annoying) thing about South Asian food in the West is that everything is a curry. The Pakistani dish presented here is called Salan in Urdu—which basically means any dish with meat or veggies with a runny onion-tomato based sauce. The closest and most relatable translation to it in English is…curry.

The Pakistani dish presented here, however, is technically not a curry because it does not make use of the curry leaf or curry powder.”

Ingredients: (Full recipe link in bio)
½ cup oil
1 medium onion, finely chopped
2 medium tomatoes, in quarters
1 tsp minced garlic
1 tbsp minced ginger
2 to 3 tsp salt (or to taste)
2 tsp red chilli powder
1 tsp cumin powder
1 tsp whole cumin seeds
2 tsp coriander powder
1 tsp turmeric
2 whole cloves
10 whole black peppercorns
4 green cardamom pods
1 black cardamom pod
1 tsp garam masala
2 bay leaf
10 oz chicken
2 medium potatoes, diced
2 cups water
Fresh cilantro (for garnish at end)

DUMPLING ADJACENT is a pan-Asian community-sourced cookbook. We feature family recipes from all across Asia — from chefs, home cooks, artists, writers, moms, and aunties. 🧑‍🍳
 

02/16/2026

In 2025, we slid snake-like into existence, throwing off our old skin;

In 2026, we’ll be galloping forth, carrying delicious into the world!

Wishing you a festive spring!

Images sourced from and

02/09/2026

Hi! Hello! It’s a new year….we are finding solace in it through time together, like visiting “Niyū Yūrk” at through March 8.   Hiba Abid, the library’s first-ever curator of Middle Eastern and Islamic Studies, shows us that the library’s collecting has come so far from the days of the “Oriental Division.” It’s a small exhibition with a lot to see and learn - gorgeous cover art, vintage photos of Little Syria, avant-garde heroes in film and photos - and Yemeni bodega cats!! FWIW, we hear the gift shop selection for this show is really good, but it’s closed on Sundays. 🥲

We did not take a group photo at the show, but we did at 🤓

11/21/2025

We had so much fun cooking with in her Brooklyn kitchen!! 🍄🌱

These baked vegan stuffed mushrooms combine Cantonese-style seasonings 🧄🧑‍🍳with plant-based ground 🌱. Perfect for all genres of holiday spreads 🥣🎀, these also make the best leftovers. (Recipe link in bio✨)

Alison Kuo is a second-generation immigrant who makes sculptures from found objects and creates performances that tell stories about the Asian diaspora experience. You can catch Alison’s work on view NOW in “Everyday Rebellions” (through July 5, 2026.) ✨Stay tuned for a major upcoming project (hint: is involved) to debut at the in 2026.

01/29/2025

Happy Lunar New Year! 🏮🌝🏮
To celebrate, we are sharing a new recipe! Heo Giả Cầy is a scrumptious pork braise by Philadelphia-based chef Carolyn Nguyen

Carolyn’s recipe blends her North Vietnamese roots with her Louisiana upbringing — fragrant lemongrass and salty shrimp paste meet punchy cajun spices in a perfectly seasoned, comforting pork braise.

Heo Giả Cầy can be translated as “fake civet meat”: the rich, spicy marinade was once used to tame the gamey flavors of wild civet, an animal native to East and South Asia. It’s a special occasion dish, with a two-day cooking process that starts with blowtorching pig trotters and an overnight marination — but we’ve tested it, and friends — it’s absolutely worth it!!! 🎯

Check out the recipe on our website (link in bio) — Have you had this recipe before? Interested in giving it a try? Let us know! 👇👇👇
hien

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https://www.dumplingadjacent.org/

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