This past Saturday, I had the delightful privilege of hosting another themed dinner party – “A Night in Japan” – this time in honor of my dear friend Sarah Brannon’s 30th birthday. Last month, you may remember our Squash Party, and in that same column I mentioned the Fig Dinner we hosted in August, when figs were at their peak. Themed dinner parties have become something I’m genuinely proud of, and I can say with confidence: we have an absolute blast putting them on. Reader, you have got to try one of these for yourself.

At the risk of the food section starting to feel a little cult-like (especially since elsewhere in this very section Kristin Lynch is sharing the recipe for the Japanese jiggly cheesecake we served for dessert), I’m going to pull back the curtain. Below, you’ll find some behind-the-scenes prep details and my chicken ginger dumpling recipe, so you too can host your very own “Night in Japan” – or any themed dinner your heart desires.

All of my dinner parties follow the same reliable rhythm: cocktail hour, a family-style dinner where I lovingly force everyone into their seats while Kristin and I ferry food from the kitchen, dessert, and finally an on-theme craft. The craft is key – it sparks conversation, keeps everyone lingering at the table and ensures the night doesn’t fizzle once the plates are cleared.

Setting the scene without breaking the bank

Once we landed on the Japanese theme a few weeks in advance, I got to work. It’s important to me that these dinners stay within a reasonable budget so they remain joyful rather than stressful. To make that happen, I often ask guests to bring a dish if they’re able, or to help with decor or the craft. I also try to use what I already own.

Setting the table is one of my favorite parts of hosting; aside from the menu, it’s what most clearly sets the mood and makes each dinner feel distinct. I use fun sheets for tablecloths (thrifted), my bouquets come from the garden or from the Kroger floral sale section, I raid my candle stash (found at estate sales over the years) and occasionally I’ll purchase something new – this time it was bamboo placemats I knew we would be using again. Sarah, our guest of honor, who had the excellent fortune of living in Japan for a time, supplied the chopsticks and Japanese-style lanterns we hung throughout the space.

A full day of prep (with Studio Ghibli on repeat)

The day of the event began early. Kristin and I met at 10 a.m. to tackle a day-of Kroger run – a decision we hoped we wouldn’t regret. Our list included flowers, eggs, ground chicken, strawberries, fortune cookies, sesame oil and more. We’d already visited the Asian food store in Starkville a few days earlier for essentials we couldn’t find elsewhere: Ramune sodas, specialty sauces, seasonings, soju and dumpling wrappers. As it turned out, we gave ourselves just enough time.

Once home, I immediately set water to boil for some jammy eggs, which must cook for exactly seven minutes – no more, no less – before being plunged into an ice bath. While the eggs cooled, we got to work on the dumplings. That morning, we hand-folded roughly 75 of them. We watched all of “Kiki’s Delivery Service” during the early prep, and by the time I started pan-frying the dumplings, we’d moved on to “My Neighbor Totoro.” (We took the Japanese theme very seriously – Studio Ghibli films were nonnegotiable.)

In the time it took me to pan-fry 75 dumplings, Kristin somehow managed to peel all 27 eggs. From there, the dumplings were transferred to pie dishes lined with paper towels, the eggs went into their marinade, and I began prepping jasmine rice and roasted broccoli. By about 3:50 p.m., everything was finished. I set the oven to warm – holding around 170 degrees for food safety – and we shifted our focus to setting the table. Truly, nothing compares to that moment when the prep is done and the vision comes together.

Cocktails, dinner and origami

After all that work, we were finally ready to enjoy the evening. The birthday girl arrived right on time, and our party of 12 officially began. Cocktail hour featured the classics: Ramune sodas, sake, soju and a strong brew of iced green tea, alongside bowls of miso soup to wake up our appetites.

Once everyone was seated, we launched into the feast: chicken ginger dumplings, ponzu-tossed roasted broccoli, jasmine rice sprinkled with nori seasoning and jammy soy sauce eggs. My dishware collection is still a work in progress, so I served the sauces straight from the bottle – sweet chili, ponzu and hoisin – and let everyone help themselves. For our craft, we opted for origami. It may be an obvious choice, but I had the joy of guiding everyone through folding paper cranes, which felt both meditative and celebratory.

Lessons learned from the dumpling pan

Below is my recipe for the chicken ginger dumplings. The only thing I’d change next time is making sure the dumpling wrappers are ultra-fresh; the ones I used had slightly tough edges. I’m tempted to try making them from scratch someday, though anything dough-related still intimidates me – that’s Kristin’s territory. I’d also like to grow more confident with frying. Out of fear of serving undercooked chicken, I definitely overfried these dumplings. They were still delicious, but I learned an important lesson: buy a meat thermometer you trust, and then actually trust it.

All in all, it was an incredible evening, and I’m already dreaming up the next one – a celestial-themed gathering on New Year’s Eve. I’ll be sure to report back with tips from that adventure, too.

CHICKEN GINGER DUMPLINGS

Ingredients:
1 pound ground chicken
3 green onions (scallions), chopped
1 tablespoon chili paste
2 tablespoons soy sauce
1 tablespoon of mirin or rice wine vinegar
1 teaspoon salt
2 teaspoons fresh ginger, finely chopped
1 tablespoon of garlic
1 package store-bought wonton or dumpling wrappers

Directions:
■ In a large bowl, combine all dumpling ingredients and mix well.
■ Using a damp paper towel, separate the dumpling wrappers and keep them covered so they don’t dry out. Prepare a small bowl of egg wash for sealing.
■ On a clean work surface lined with plastic wrap, arrange several wrappers in a row. Spoon filling into the center of each wrapper. Brush egg wash around the edges, fold over and seal with your fingers or a fork. Work quickly, as the wrappers dry out fast.
■ Once assembled, cover dumplings with a damp cloth if cooking immediately, or wrap and refrigerate for up to a few hours.
■ Heat a medium sauté pan with 1 teaspoon oil over medium heat. Add dumplings and cook about 2 minutes, until browned. Flip, add about 1 tablespoon water and immediately cover the pan to trap steam. Cook 3 minutes. Remove lid and check for doneness; dumplings should feel firm.
■ If you’re making so many that you need to fry more, place first dumplings on a wire rack and keep warm in the oven. This is essential for crispness. Otherwise, serve immediately.