A Classic
I've had this book since about 1984. It remains one of my favorites and as one reviewer here mentioned, "making dumplings is a lost art". A must for your cookbook collection!
complete mix of great recipes
What I love most about this book is that is has boiled, fried, dropped, baked and steamed dumplings from Sweden, China, Korea, you name it. This is by far my favorite cookbook in my arsenal. Every year since I've gotten this book, I've done a dumpling feast for Valentine's day with about 400 individual dumplings in about 8 kinds or so. My family loves it, and everyone one of the dumplings come from this book. I try new ones every year. I just found out the author wrote two other cookbooks. Now I want those as well.
My sister-in-law's favorite kind of Vareniki, which is a Korean dumpling made with sauerkraut, and she asks for it ever year. I really love the Kroppkakor, a Swedish dumpling that mixed cloves and sausage- it's a very interesting. My kids love them all :) Have fun making them all.
A whole new culinary experience
I don't eat wheat, and so I almost tossed this book out. But I started using it as a reference for my non-wheat recipes, and was surprised at how well everything turned out. Dumplings are one of those "lost arts" in our society, but are also amazingly easy to make. And very filling. One of the very best comfort foods! They are not nearly as time consuming as you might think. My first batch took about 20 minutes to make. Most of these recipes have very few ingredients, and there is a huge variety.
My favorite so far is the wonton wraps, which I made using sweet rice flour instead of wheat flour. This made the tastiest egg noodles I've ever had, plus some really great wonton, which I hadn't had in years (no one makes gluten free wonton wraps yet).
Anyway, my recommendation is to get this book, plus a Norelco stainless steel pressure cooker to make some good broth, and your family will be very, very happy.
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