In The Dumpling: A Seasonal Guide, Wai Hon Chu and Connie Lovatt have compiled the most comprehensive and wide-ranging anthology of dumpling recipes available, designed to teach anyone how to be a capable and intuitive dumpling maker.
The Dumpling includes not only American chicken and dumplings, German potato dumplings, and Chinese dim sum dumplings, but steamed puddings from England, leaf-wrapped dumplings from Asia and South America, layered tapioca dumplings from Thailand, corn-husk-wrapped tamales from Mexico and Central America, lavishly topped rice dumplings from Vietnam, simple and mouthwatering Caribbean dumplings, Middle Eastern dumplings smothered in rich sauces, steamed breads from East Asia, and oil-slicked chickpea dumplings from India.
Dumplings come in all shapes, sizes, and styles, including: Dropped Butter-Tossed Spaetzle, Peach and Berry Grunt, Chicken Paprika with Dumplings Rolled Cockles with Rice Dumplings in a Spicy Coconut Sauce, Lemony Lentil-Chard Soup with Bulgur Dumplings, Pounded Rice Dumplings Stuffed with Strawberries Stuffed Cheddar Cheese and Potato Pierogi, Dumplings Stuffed with Pears, Figs, and Chocolate Wrapped Leaf-Wrapped Rice Bundles Stuffed with Chicken and Peanuts, Pineapple-Pecan Tamales
Arranged by month, The Dumpling enables you to make a variety of dumplings all year long. With clear and instructive illustrations and photographs, Chu and Lovatt walk you through all the essentials of dumpling making, including extensive ingredient, equipment, and tip glossaries and helpful indexes: Dumplings by Region and Country, Dumplings by Type (Stuffed, Dropped, Wrapped, and more), and Vegetarian Dumplings. This encyclopedic book brings an exciting new dimension to one of our most beloved foods.
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