As a defiant response to Sad Desk Lunches, the Food52 team works to keep our midday meals both interesting and pretty. Each week, we'll be sharing our happiest desk lunches -- and we want to see yours, too.
As the temperature stubbornly remains in the single digits, I find myself drawn towards warm lunches, avoiding staples like cold salads. One of my favorite warm things to bring for lunch, and among the easiest to prepare ahead of time, is dumplings with rice. During the weekends, I'll often make large batches of dumplings (dumpling parties, anyone?), then freeze the extra, and cook them the night before I pack them for lunch.
The best part about dumplings is that you can use anything to make fillings. I tend to lean towards two of my favorites: pork and chives for my meat option, and chives, egg, and vermicelli for my vegetarian option -- but these are only two out of numerous recipes out there. You can get creative with these and make them anything you'd like -- I remember that when I was maybe four years old, I would secretly wrap dumplings with no filling so that they came out as just chewy morsels of dough!
Some tips for packing dumplings:
When it’s finally lunchtime, simply pop them into the microwave for 2 minutes and enjoy a warm, hearty meal of dumplings.
Photos by Betty Liu