The Dumpling Galaxy Cookbook

Author:   Helen You ,  Max Falkowitz
Publisher:   Random House USA Inc
ISBN:  

9781101906637


Pages:   128
Publication Date:   17 January 2017
Format:   Hardback
Availability:   In stock   Availability explained
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The Dumpling Galaxy Cookbook


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Overview

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- Slow-Cooked Lamb with Green Squash; 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.

Full Product Details

Author:   Helen You ,  Max Falkowitz
Publisher:   Random House USA Inc
Imprint:   Crown Publishing Group, Division of Random House Inc
Dimensions:   Width: 17.80cm , Height: 1.90cm , Length: 20.80cm
Weight:   0.494kg
ISBN:  

9781101906637


ISBN 10:   1101906634
Pages:   128
Publication Date:   17 January 2017
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   In stock   Availability explained
We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately.

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Reviews

A brief but thorough guide to the dumplings of your dreams. --<i>Lucky Peach</i>


A brief but thorough guide to the dumplings of your dreams. --Lucky Peach New York City's famed dumpling spot delivers 60 Chinese recipes, both classic and updated, which you'll love to bring into your home --Food and Wine For beginners, it does take some time to roll these wrappers by hand . . . But the result is hot, fresh, tender dumplings, and even if they don't look as perfect as Helen You's, they can still carry a taste of home. --New York Times Once you get a hang of making and folding wrappers--or, more realistically, using store-bought--there are limitless options for dumplin' stuffin' . . . In The Dumpling Galaxy, a shrimp, egg, and asparagus dumpling is like a brunch quiche in dumpling form, and salmon and dill are reminiscent of a bagel with lox . . . For the truly adventurous, embark on an epic weekend project of making pork soup dumplings. The advanced technique includes making a flavorful broth that is congealed, cut into cubes, and tucked inside steamed dumplings. The result is a nice slurp of soup followed by a tender bite of dumpling. --Bon Appetit Helen You has been selling dumplings in Flushing, Queens, for over a decade. And now, thanks to her new cookbook, you can imitate making her wonderful dumpling creations right in the comfort of your own home. Learn the dos and don'ts of the traditional yet finicky dough, and delicious but simple fillings. --Tasting Table Dumpling Galaxy's cookbook will bring Flushing dim sum to your kitchen . . . Regulars will recognize Dumpling Galaxy's signature creations, such as lamb with green squash, though the book also features some brand-new creations, including salmon with dill. --AM New York Making good dumplings takes nothing more than practice, and You shares her most popular recipes with detailed tips on texture and technique to make this a perfect guide for anyone who wants to create dumplings at home. --Milwaukee Journal-Sentinel


Author Information

HELEN YOU is the chef and owner of Dumpling Galaxy in Flushing, Queens, which started as the Tianjin Dumpling House, a stall in the Golden Shopping Mall basement food court. Helen and her dumplings have been lauded inaNew Yorkamagazine,aSerious Eats, Eater,aand and the New York Times, which named Dumpling Galaxy a Critics' Pick and awarded it one star. She lives in New York with her family. A native of Queens, MAX FALKOWITZ is the senior digital editor of Saveur and previously worked at Serious Eats as a senior features editor.

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