The Dumpling Galaxy Cookbook
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- $6.99
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- $6.99
Publisher Description
From one of Eater's 38 best restaurants in America—which has been hailed by the New York magazine, Michelin Guide, and more for serving the freshest dumplings in New York City—comes the ultimate Chinese cookbook with 60 dumping recipes and dim sum-like sides.
New York Times critic Pete Wells calls Helen You "a kind of genius for creating miniature worlds of flavor" and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors.
“Flushing jiaozi master Helen You’s guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town.”—New York magazine
Customer Reviews
Everything I was Looking For
I’ve been trying to get into dumpling making for years. Or rather, I’ve been trying to find recipes that would allow me to get into dumpling making for years. Aside from limited success with premade skins and basic pork and cabbage recipes, I have never been able to find the exact information I was looking for. Being in America, googling something like dumplings invariably takes you to recipes for boiled biscuit dough. And not being Chinese, I lacked the knowledge of the specific names of the dumplings, making “Asian dumplings” my only search option with very limited results. This book has all of the information I ever looked for in addition to information I didn’t know I wanted, all in one place. Wrapper recipes, recipes beyond pork and cabbage, even dessert recipes. I look forward to working my way through this book.