Dumplings were the food I usually had during quarantine in Edinburgh. People thought that dumplings were the classic food of Asians, but the thing is, I rarely made dumplings before. When my friends asked me how to make good dumplings, I had to ask my mom for the recipe. That was the first time I realised we had the prime knowledge of something as a certain identity.
Dumplings are not hard to make, and the secret is to keep the gravy inside by putting a small piece of lard cube in a dumpling. The way to cook dumplings is also essential. First, put dumplings into boiling water, and wait until they boil again. Add a bowl of cold water, and bring to a boil. Repeat three times, and then the dumplings are ready to eat.
Tzu-Yun Liang (b. 1992) is an environmental artist. Her works create dynamic experiences of time, space, and critical thinking through installation, text and mixed media. Liang’s practices have been focusing on the rhythm and flow of spaces. Her works presented in numerous venue across the UK, Taiwan and beyond. She is currently studying in MA Art, Space & Nature at University of Edinburgh.
Liang’s previous works discussed the process of organisms consciously perceive the world around people. She always believes that when an idea is developed, the artwork is created, then it is no longer attached to the artist. For her, the most intriguing part of art is the diverse approach and the uncertain outcome – that is, in the process of interaction between people and the environment, various possibilities of random triggering are explored.
World Wide Wontons 