Margaret Li, Irene Li and Andrew Li are siblings and co-founders of Mei Mei, a restaurant (and food truck) that reflects their experience growing up Chinese-American in Boston. Their locally sourced, creative Chinese food is showcased in Double Awesome Chinese Food, their cookbook from Roost Bookscheck out their recipe for Traditional-Ish Pork Dumplings, shared with us as part of our Bob's by the Book interview series. Read our interview with Margaret (also known as Mei) below, check out a video about the Li siblings, and enter to win a copy ofDouble Awesome Chinese Food below! Bob's Red Mill: Whats the first thing you ever learned to cook on your own, and how has that dish impacted your life in the kitchen? Mei Li: Probably one of the first items I learned to make by myself was cooking pre-made scallion pancakes straight from the freezer. Super delicious, doable with just one small pan, and it just takes a few minutes to go from frozen to a piping hot snack. Turns out that love for scallion pancakes (and the ease with which you can make them) has had a huge impact on our culinary lifeit's the main focus of our most popular sandwich at our food truck and restaurant, the Double Awesome. The Double Awesome is a flaky grilled scallion pancake stuffed with sharp cheddar cheese, local greens pesto, and two slow-poached then fried oozy eggs, and it totally put our food truck on the map in Boston. BRM: Whats your favorite food memory? ML: An enduring dish from our childhood, which I still make all the time, is the Chinese rice porridge also known as xi fan, congee, jook, etc. At its most simple, it can be just rice and water, but my favorite memory is making it after Thanksgiving meals with all the leftover turkey bones. It makes your whole house smell delicious and always reminds me of the best lazy holidays with family. BRM: Name a dish everyone should learn to make, and why. ML: See above! Rice porridge is so easy to make (rice + water + anything else you like = magic) and endlessly customizable with whatever toppings you might have in your fridge and pantry. I love it with something acidic like pickles, something crunchy like peanuts or fried shallots, any cooked meat or veggies from the fridge, and a splash of soy sauce and chili oil. It's perfect for new babies, picky kids, broke college students, people with dietary restrictions, anyone feeling sick or just in need of some comfort food. BRM: If you could only take one dish to every social event for the rest of your life, what would it be and why? ML: A dish I learned about when living in London, and my husband's absolute all-time favorite dessert: Banoffee Pie! It's a graham cracker crust filled with dulce de leche, sliced bananas and whipped cream (banoffee = banana + toffee) and it is out-of-this-world delicious. It's a great dish to bring to parties because you can totally make everything from scratch, or it can be made up in just minutes by buying a pre-made crust and a can of dulce de leche. I do recommend fresh whipped cream though! BRM: Whats the one kitchen rule you swear by? ML: Keep your knives sharp and clean as you go! (Ok that's two, but they're both worth swearing by.) BRM: If you could only grab for one Bobs Red Mill product, what would it be and why. ML: I love their Steel Cut Oats! My husband grew up eating a lot of oatmeal, and its also one of my daughter's favorite foods. Our favorite version is a combination of old-fashioned and steel cut oats, and it's so nutty and rich and flavorful compared to instant versions. Once you take the time to make steel cut oats, it's impossible to go back. Our thanks to Margaret for the insightful interview! Learn more by watching our video, below, and enter to win a copy ofDouble Awesome Chinese Food.