Meet the chef, Jenny Yin
WI STATE JOURNAL
Executive chef/owner at: Dumpling Haus, Hilldale Shopping Center
How long have you been at the restaurant? I’ve been in the restaurant business for 30 years. I was at Yen Ching (our previous spot) for 21 years, and I’ve been at Dumpling Haus from the very beginning, in 2010, when we began planning for it. We opened our doors in July 2011, and I’m extremely thrilled that everyone’s enjoying it! It’s been a long-time dream of mine to share my favorite foods growing up at home with everyone.
How long have you been cooking? I started cooking when I was 9 years old. I grew up in China, and cooking with my family was such an important part of my life. I was constantly making lots of dumplings for my family and friends.
Did you go to culinary school? I learned from my mother and mother-in-law, quite possibly the best teachers I could ever have. I also started working for a great chef in my early 20s.
Where have you worked in the past? Yen Ching Restaurant.
Favorite foods: Authentic home-style Chinese food.
Favorite ingredients: This is a tough one, but I’d have to pick ginger, garlic and onions. These three things go really well with anything you’re making and will add that extra dimension of taste.
Favorite restaurants: We love Sushi Muramoto across the street. Sometimes after we close, we head over to relax and enjoy some good food.
Best tip for home cooks: Get the best and freshest ingredients possible.
Favorite cookbook: “Iron Chef Chen’s Knockout Chinese” by Chen Kenichi. He’s got a very simple approach, which is great. It’s accessible and very close to home cooking.
Favorite recipe: I’m going to share the recipe for our very popular homestyle tomato and egg noodle dish — simple Chinese home cooking. It doesn’t get any healthier than this.
— Samara Kalk Derby