Della’s Kitchen and “Dumplings All Day Wong”



Della’s Kitchen opened last week along with the Delano, in the tower formerly known as The Hotel at Mandalay Bay. With a mission defined as “historic farmhouse meets urban eatery,” it has an interior that blends natural and industrial elements and a menu that focuses on locally sourced ingredients such as herbs from the restaurant’s dedicated greenhouse. Its fresh juice program highlights juices made daily from organic fruits and vegetables. Breakfast and lunch are served daily. Here’s a sample of the menu:

Breakfast: Banana-berry oatmeal, $12; buttermilk biscuits with cheddar and bacon, $5; blue crab Benedict, $24; smoked pork Benedict, $19; Croque Madame, $17; custard pancakes, $13; spiced pumpkin pancakes, $15.

Starters and salads: Fairhaven fish chowder in a sourdough bowl, $12; smoky wings, $14; mac and cheese, $12; Tuscan kale salad, $16.

Entrees: Bucatini carbonara, $18; braised Kurobuta pork shank, $26; blackened bacon-wrapped shrimp, $26; steak frites, $38.

Panini and sandwiches: Mushroom panino, $16; duck panino, $18; Farmhouse Club, $18; ahi burger, $26.

Hours are from 6:30 a.m. to 2 p.m. daily. Call 702-632-9444 or visit



12 ounces ground beef sirloin

1/3 cup American or cheddar cheese, shredded or cut into ¼-inch dice

¼ cup minced yellow onion

¼ cup minced dill pickles

1 tablespoon yellow mustard

1 tablespoon bottled steak sauce

1 tablespoon cornstarch

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Lychee ketchup:

¼ cup diced yellow onion

1 clove garlic, minced

1 teaspoon seeded and minced jalapeno pepper

1 tablespoon tomato paste

1 tablespoon soy sauce

3 tablespoons rice vinegar

2 tablespoons dark brown sugar

1 cup crushed tomatoes, with liquid

¼ cup pitted, drained and chopped fresh or canned lychee fruit


40 wonton wrappers

Oil for deep-frying

To make the filling, combine all the ingredients in a bowl and mix until well blended. Refrigerate for at least an hour.

To make the lychee ketchup, combine all the ingredients in a small saucepan. Bring the mixture to a simmer over medium heat. Whisk until well blended and the sugar has dissolved, about 5 minutes. Simmer for another 10 minutes, then remove from the heat. Pour into a blender or food processor and process until smooth (be careful when blending hot items — start on low speed and always make sure the lid is secure). Add water as needed for texture and season to taste with salt. Allow to cool to room temperature before covering and refrigerating. The ketchup will thicken slightly when cold.

Form each wonton, using 1 tablespoon of filling per wonton and folding the wrapper to seal in the filling, moistening the edges with water to seal (fold the wrapper diagonally, seal and overlap the points, or form like a tortellini). Keep the wontons covered on a lightly floured tray. Wrap and refrigerate or freeze.

Preheat a few inches of oil to 340 degrees in a heavy-bottomed pot. Add the wontons a few pieces at a time to the oil. Gently turn the wontons in the oil, cooking until all sides are golden brown, about 3 to 4 minutes. Drain the wontons on paper towels. Make sure the heat of the oil stays at 340 degrees while frying the wontons, and return the oil to this temperature before adding new ones.

Makes 40.

Recipe from “Dumplings All Day Wong” by Lee Anne Wong (Page Street Publishing; $19.99)

— Heidi Knapp Rinella

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