Above the Fold
Leah Mennies, Kate Ray, Mei Li, Jasmine TingStories about dumplings + the people who make them.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 71 | Founded | 5 years ago | Last Issue | 12 days ago |
| Active | |||||
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abovethefolddumplings.substack.comLatest Issues
Are No-Fold Dumplings Worth the Hype?
Welcome to Dumpling Hacks, where Mei Li takes on the dumpling variants making their way around the internet—and reports on which ones are actually worth trying at home. (Part 1: Smash Dumplings; Part 2: Soup Dumpling Casserole; Part 3: Dump...
Interview: Chef Aly Anderson Folds Filipino Flavors into Eastern European Piroshkis
The first time Alyssa Anderson tasted piroshkis, she immediately tasted a connection. “They have a hint of sweetness to them that is also very appealing to Filipino taste buds,” she says. “I felt like it would complement the Filipino flavor...
Interview: Chuck Park Speaks to Queens Through Dumplings
Why the congressional candidate is turning to dumplings to build his community.
Dumplings are a big part of the culinary tapestry of Queens, New York. (In fact, food journalist Caroline Shin wrote a piece in Issue 2 of Above the Fold about...
Are Dumpling Noodles Worth the Hype?
Imagine dumplings, but longer and floppier, and you're on the right track.
Welcome to Dumpling Hacks, where Mei Li takes on the dumpling variants making their way around the internet—and reports on which ones are actually worth trying at h...
Is the Soup Dumpling Casserole Worth the Hype?
And furthermore: Can a xiao long bao actually be “hacked”? Mei Li investigates.
Welcome to Dumpling Hacks, where Mei Li takes on the dumpling variants making their way around the internet—and reports on which ones are actually worth trying...
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| Subscribers | Engagement | 67 | Monthly Web Visits | ||
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| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
I'm a Brooklyn-based writer and editor that loves puns, dachshunds, fancy sweatshirts, and dumplings (ahem). Learn more about my professional background and check out some of my past work at www.leahmennies.com.
Kate is a Hudson Valley-based chef and writer based who gets excited about local grains and weird desserts. She shares her creations through the micro-bakery RAY BAKE, as well as essays and recipes through her newsletter kateray.substack.com.
Kitchen improviser, umami lover, binge reader. Author of cookbooks Double Awesome Chinese Food, Perfectly Good Food, and the upcoming Make Way For Dumplings. Founder of Food Waste Feast and great at helping you use up everything in your fridge.
Jasmine is a journalist who often writes about food—not as an expert or a critic, but primarily as an admirer. She is in constant awe of where food comes from, how it's made, the people who make it, and how it relates to culture, and life at large.
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