Frankie Gaw
Contributor
Frankie Gaw is a food writer, photographer, and designer. He is the food blogger behind Little Fat Boy, which has won Saveur Blog of the Year and the IACP Individual Food Blog Award, which explores his Taiwanese American roots through creative takes on classic dumplings, noodles, and more. His debut cookbook is First Generation: Recipes from My Taiwanese American Home (Ten Speed Press).
Holiday Planning
A Taiwanese-American Lunar New Year Menu Full of Chicken Dumplings and Lion’s Head Big Macs
Frankie Gaw shares his dream menu for a Lunar New Year that bridges nostalgia and midwestern suburban flair.
Grandma’s Pearl Meatballs
For these pearl meatballs, a mixture of pork, ginger, and scallions are combined into a meatball, then rolled in grains of sweet glutinous rice.
Whole Steamed Fish
The final touch for this dish is a pour of hot oil over the top, providing an additional flash-fry of aromatic flavor as the oil sizzles over the scallions and ginger.
Lion’s Head Big Macs
Lion’s head meatballs are traditionally stewed or steamed in a casserole dish; here they star in the sandwich of my childhood dreams.
Chicken, Fennel, and Apple Guo-Tie
In these chicken dumplings, sweet apple and savory chicken come together, and pickled fennel is the lightly acidic bridge.
Soft-Boiled Tea Eggs
This version of tea eggs features a soft-boiled, slightly oozy center that’s simmered in a comforting blend of oolong tea, soy sauce, and aromatics.