The Dumpling: A Seasonal Guide

by Wai Hon Chu, Connie Lovatt

The Dumpling is the most comprehensive and wide-ranging anthology of traditional recipes available for those who love dumplings in every shape, size, and variety. Wai Hon Chu—who has worked in the in the kitchens of March, Clementine, and The Russian Tea Room, and is creator of El Eden Chocolates, named Best Gourmet Chocolate by New York Press —and Connie Lovett take dumpling aficionados on a culinary tour around the globe, offering more than 100 mouthwatering recipes that cover the full range of dumpling possibilities. 

Genres: Cookbooks, Cooking, Food, Reference, Wine, Ethnic, Ebooks

432 pages, Hardcover

First published January 1, 2009

Reviews

[Paschalis]

elibrary

[Lia · Rating 4 out of 5]

Suka banget sama buku ini. Resepnya banyak dan macam-macam. Petunjuknya lumayan jelas. Ada pengelompokan berdasarkan tipe dumpling, ada semacam indeks jadi bisa mencari dumpling berdasarkan bahan. Belum semua resep gue perhatikan. Buku ini termasuk bacaan yang perlu konsentrasi lebih membacanya. Copy yang gue punya nggak ada foto kecuali foto di cover buku. Jadi kalo nggak membaca resep dari awal sampai akhir masih agak kabur bentuk akhir makanannya itu kaya bagaimana.
Omong-omong, nggak ada resep dari Indonesia. negara Asia Tenggara yang ada di buku cuma Thailand, Malaysia dan Vietnam. Tapi dengan definisi dumpling di buku ini, Indonesia punya banyak sekali makanan yang masuk kategori dumpling. Resep di buku ini yang dari Thailand dan Malaysia juga mirip banget sama makanan Indonesia. Seperti kanom chan(Thailand) yang mirip kue pepe, kanom thuay(Thailand) yang mirip kue talam, bua loi phuak(thailand) yang mirip bubur talas printhil, onde-onde(Malaysia) yang di Indonesia namanya klepon. Kita emang kurang terkenal ya di dunia kuliner.

[Jen · Rating 4 out of 5]

Worth getting just for all the descriptions of different ways to fold in the beginning. Different definition of dumpling - barely any ravioli recipes, but lots of tamales. The mushroom buns (xiang gu baozi) were delicious, but made them the second night with gyoza wrappers instead and liked that better than the mantou dough. (Which is saying something, because I am a sucker for that dough!) Given that one of the authors is a vegetarian chef (if I am remembering the bio correctly), there are relatively few vegetarian recipes, but then it is a big book, so still plenty. The seasonal organization, which I usually love, didn't really do it for me in this book - but there are a few other lists in the back of the book that allow you to look up particular cultures, vegetarian dumplings, etc.

[Eling · Rating 4 out of 5]

I ended up REALLY liking this and will definitely look to get a copy of my own. A ridiculous number of recipes are included, and I think I wanted to try almost every single one. Loved how this was organized, lots of detailed instructions and information about less common ingredients were provided.

My one criticism of the book is that there just are not enough photographs. There are really good diagrams provided, which is great for all the techniques that are covered, but a volume that details such a wide range of recipes, cultures and types of dumplings really cries out for photographs so you can see the beautiful end product you're laboring to create!

I was VERY disappointed by the measly 4-page color plate section. Maybe the ebook provides more color photos? I would give this 5 stars in a heartbeat if I could have MORE PICTURES.

[Catherine Woodman]

This book takes a very strict view of what a dumpling is--something that is steamed--so if it isn't stuffed but it is steamed (they have many breads and muffins that fit this bill), it is a dumpling, but an empanada--no way. There is an exhaustive array of things that do fit the bill, and lovely illustrations--on the cover is a picture of Hallacas, which is what attracted me to the book.

[Leon Lateiner · Rating 5 out of 5]

Fabulous book, with a variety of recipes and ideas! Check out my review and photos from Wai and Connies demonstration @ http://www.thelateinergangbookreviews...

[Jennifer · Rating 3 out of 5]

Lots of great recipes from around the world. Every culture has its own dumpling: the pierogi, ravioli, tamale. Excited to try lots of new recipes from this book!

[Mckinley · Rating 3 out of 5]

Very comprehensive in technique and global coverage.
This would be the book to use although it looks like more work than I'll likely do.

[Jamie · Rating 4 out of 5]

Lots of recipes from around the world, but be forewarned, only 8 of the 138 recipes have pictures.

[Ken]

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