The Dumpling Galaxy Cookbook by Helen You and Max Falkowitz

  • Boiled dumpling dough (page 15)

    from The Dumpling Galaxy Cookbook The Dumpling Galaxy Cookbook by Helen You and Max Falkowitz

    • Categories: Chinese; Vegetarian
    • Ingredients: all-purpose flour; egg whites
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Reviews about this book

  • Food52

    Despite so much doubt and blind trust and probably mistake after mistake, we came out with dumplings that were hideous but that tasted as good as the ones at Dumpling Galaxy.

    Full review
  • ISBN 10 1101906634
  • ISBN 13 9781101906637
  • Published Jan 17 2017
  • Format Hardcover
  • Page Count 128
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

"Flushing jiaozi master Helen You’s guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town." [New York magazine]
 
From the restaurant where adventurous foodies get the freshest dumplings in New York City, comes the ultimate Chinese cookbook with 60 recipes for classic and unexpected dumplings and dim sum-like side dishes. 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.

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