The Dumpling Sisters Cookbook: Over 100 Favourite Recipes from a Chinese Family Kitchen by Amy Zhang and Julie Zhang and The Dumpling Sisters

  • Pork and prawn open dumplings

    Pork and prawn open dumplings (page 20)

    from The Dumpling Sisters Cookbook: Over 100 Favourite Recipes from a Chinese Family Kitchen The Dumpling Sisters Cookbook by Amy Zhang and Julie Zhang and The Dumpling Sisters

    • Categories: Dressings & marinades; Small plates - tapas, meze; Chinese
    • Ingredients: dried Chinese mushrooms; pork loin; prawns; siu mai wrappers; carrots; ginger root; light soy sauce; Shaoxing rice wine; sesame oil; white pepper
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Notes about Recipes in this book

  • Chicken cashew nut

    • joneshayley on August 13, 2019

      Very nice- tastes just as a really really good takeaway would

    • Beth891 on July 28, 2025

      Delicious! I followed the recipe pretty closely but swapped out the mushrooms for 2 thinly sliced carrots. One to make again!

  • Eggy fried rice

    • joneshayley on August 15, 2019

      This is lovely. Worth making the rice in advance and drying out.

    • eliza on January 23, 2022

      This is my go to fried rice. There is a video posted on their YouTube channel where they demonstrate just how easy it is to make. I also make the curried version or vary the ingredients depending on what I have on hand. Excellent template for fried rice.

  • Chicken and corn soup

    • joneshayley on August 15, 2019

      Smooth and silky. Delicious soup, comforting. I’d add some more soy or salt for our tastes. Makes a LOT for four as part of a full meal - or serve it alone as a lunch or for 8 alongside more dishes.

    • Frenchfoodie on November 12, 2022

      Smooth and comforting though I’ve realised I prefer my chicken shredded and will do than next time, using the poaching liquid for the broth. Very generous portions.

  • 'Fish-fragrant' aubergine

    • Foodycat on March 27, 2016

      Absolutely delicious! We added some leftover barbecued pork belly and green beans to make a meal in a bowl. That sauce will be good on a lot of things.

  • Peanutty chicken vermicelli salad

    • crazyblondechick on February 06, 2019

      Added extra chilli and lots of veg, very good!

  • Char siu pork

    • joneshayley on August 15, 2019

      Wonderful recipe - fragrant and full of flavour. Such a lovely part of a meal. Can’t wait to try the remaining in the steam buns from the same book.

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  • ISBN 10 0297609076
  • ISBN 13 9780297609070
  • Published Jun 11 2015
  • Format eBook
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Orion Publishing Group
  • Imprint Weidenfeld & Nicolson

Publishers Text

Amy and Julie Zhang have been entertaining and educating their thousands of followers on Youtube with their recipes for deliciously easy homemade Chinese food - now FROM FRIED RICE TO FIVE SPICE brings you more of the recipes and advice that those fans have been clamouring for. Dedicated to and destined to be adored by every Chinese food lover, this book is full of homemade versions of takeaway favourites, impressive sharing dishes and even sweet treats that have been little acknowledged in a western understanding of Chinese food - until now! The recipes are structured as to give a gradual introduction to Chinese dishes, beginning with the simple; Best Ever Fried Rice, and working up to the more elaborate Cracking Five-Spice Roast Pork Belly, and are interspersed with the insider tips and tricks that the girls' Youtube fans adore. There is also a focus on Chinese culture and eating etiquette (for perfecting those chopstick skills), including sharing platters, planners and a pull-out shopping partner.

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