EDITORIAL REVIEW:
*The Dumpling: A Seasonal Guide* by Wai Hon Chu and Connie Lovatt is the most comprehensive collection of dumpling recipes ever produced.
Discovering that dumplings—as a category of food—have never been properly defined, Chu and Lovatt developed a definition that takes into account the ingredients, cooking methods, and shapes that most commonly define dumplings, not just in a particular region or culture, but around the world.
*"A dumpling is a portion of dough, batter, or starchy plant fare, solid or filled, that is cooked through wet heat, and is not a strand or a ribbon"*
This exciting collection shows us that not only are pot stickers, pierogis, and shao mai dumplings but so too are tamales, steamed cakes, and steamed breads. From Chickpea Dumplings in a Tomato Sauce (India) to Leaf-Wrapped Rice Packages Stuffed with Peanuts and Sausage (China), from Chocolate Tamales (Mexico) to a "Napkin" Bread Dumpling with Cherries (Austria), from Cloud-Shaped Bread Buns (Tibet) to Potato Dumplings with Cabbage Layers (Hungary), dumplings, whether steamed or simmered, are as fun to make as they are to eat.
A truly passionate exploration of every dumpling type imaginable, *The Dumpling* contains dessert varieties, dumplings for gifts or entertaining, dozens of vegetarian and vegan options, fast and easy dumplings, as well as 21 pages of step-by-step dumpling making-illustrations. Arranged by month so as to encourage all of us to cook dumplings seasonally and year round, *The Dumpling* contains a recipe for every taste bud, table, and occasion.
Chapters 10, 11, and 12
October
No-Fuss Potato Dumplings • Spiced Carrot Pudding • Collard Greens with Corn Dumplings • Chicken Paprika with Dumplings • Bean Soup with Tiny Dumplings • Chickpea "Fish" in a Spicy Onion Sauce • Bacon and Sage Roly Poly • Daikon Cake • Cheddar Cheese and Potato Pierogi • Lentil and Onion Pierogi • Potato "Tamales" Stuffed with Chicken and Jalapeno • Beef-Stuffed Plantain Balls in a Cassava-Corn Soup
November
Dumplings and Cocky’s Joy • "Napkin" Bread Dumpling • Turkey Stew with Stuffing Dumplings • Cranberry Pudding • Lord Randall’s Pudding, An Apricot Dessert • Sticky Toffee Pudding • Potato Dumplings with Crouton Centers • Country Cabbage Soup with Large Cornmeal Dumplings • Philadelphia Pepperpot Soup with Dumplings • Large Beef- and Spinach-Filled Dumplings in Beef Broth • Dumplings Stuffed with Pears, Figs, and Chocolate • Pumpkin and Lentil Ravioli with Browned Butter and Rosemary • "Little Ear" Dumplings Stuffed with Mushrooms in a Beet Soup
December
Root Vegetable Bread Dumplings • Clootie Dumpling • Starchy Coconut Stew with Slippery Rice Balls • Guava Duff • Potato Dumplings with Cabbage Layers • John in the Sack • Classic Christmas Pudding • Chocolate Tamales • Siberian Meat Dumplings • Chestnut Ravioli with Sage Butter Sauce • Chicken-Filled Dumplings in an Escarole Soup • Dumplings Stuffed with "Stewed" Breadcrumbs
Description:
EDITORIAL REVIEW: *The Dumpling: A Seasonal Guide* by Wai Hon Chu and Connie Lovatt is the most comprehensive collection of dumpling recipes ever produced. Discovering that dumplings—as a category of food—have never been properly defined, Chu and Lovatt developed a definition that takes into account the ingredients, cooking methods, and shapes that most commonly define dumplings, not just in a particular region or culture, but around the world. *"A dumpling is a portion of dough, batter, or starchy plant fare, solid or filled, that is cooked through wet heat, and is not a strand or a ribbon"* This exciting collection shows us that not only are pot stickers, pierogis, and shao mai dumplings but so too are tamales, steamed cakes, and steamed breads. From Chickpea Dumplings in a Tomato Sauce (India) to Leaf-Wrapped Rice Packages Stuffed with Peanuts and Sausage (China), from Chocolate Tamales (Mexico) to a "Napkin" Bread Dumpling with Cherries (Austria), from Cloud-Shaped Bread Buns (Tibet) to Potato Dumplings with Cabbage Layers (Hungary), dumplings, whether steamed or simmered, are as fun to make as they are to eat. A truly passionate exploration of every dumpling type imaginable, *The Dumpling* contains dessert varieties, dumplings for gifts or entertaining, dozens of vegetarian and vegan options, fast and easy dumplings, as well as 21 pages of step-by-step dumpling making-illustrations. Arranged by month so as to encourage all of us to cook dumplings seasonally and year round, *The Dumpling* contains a recipe for every taste bud, table, and occasion. Chapters 10, 11, and 12 October No-Fuss Potato Dumplings • Spiced Carrot Pudding • Collard Greens with Corn Dumplings • Chicken Paprika with Dumplings • Bean Soup with Tiny Dumplings • Chickpea "Fish" in a Spicy Onion Sauce • Bacon and Sage Roly Poly • Daikon Cake • Cheddar Cheese and Potato Pierogi • Lentil and Onion Pierogi • Potato "Tamales" Stuffed with Chicken and Jalapeno • Beef-Stuffed Plantain Balls in a Cassava-Corn Soup November Dumplings and Cocky’s Joy • "Napkin" Bread Dumpling • Turkey Stew with Stuffing Dumplings • Cranberry Pudding • Lord Randall’s Pudding, An Apricot Dessert • Sticky Toffee Pudding • Potato Dumplings with Crouton Centers • Country Cabbage Soup with Large Cornmeal Dumplings • Philadelphia Pepperpot Soup with Dumplings • Large Beef- and Spinach-Filled Dumplings in Beef Broth • Dumplings Stuffed with Pears, Figs, and Chocolate • Pumpkin and Lentil Ravioli with Browned Butter and Rosemary • "Little Ear" Dumplings Stuffed with Mushrooms in a Beet Soup December Root Vegetable Bread Dumplings • Clootie Dumpling • Starchy Coconut Stew with Slippery Rice Balls • Guava Duff • Potato Dumplings with Cabbage Layers • John in the Sack • Classic Christmas Pudding • Chocolate Tamales • Siberian Meat Dumplings • Chestnut Ravioli with Sage Butter Sauce • Chicken-Filled Dumplings in an Escarole Soup • Dumplings Stuffed with "Stewed" Breadcrumbs