Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen - and Everything in Betwee
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A scientist turned cook, Pippa Middlehurst teaches dumpling- and noodle-making in the UK. Elaborating on two basic recipes for dumpling doughs, and four for noodle doughs, she teaches you to prepare a wide range of homemade delights that range from char siu bao, those pork-filled favorites from dim sum carts, to bowls full of shoyu ramen.
Alongside such classic choices she offers Shengjian bao, popular breakfast dumplings from Shanghai, and mushroom and leek glass dumplings in nearly clear skins. Taiwanese fishing dock noodles are meant to be improvised with the best local catch, and Zha Jian Mian from Beijing is a hearty dish of gingery ground pork atop hand-cut noodles. There is also an abundance of side dishes to round our your meals. For instance, multi-layered scallion pancakes, curried sweet potato croquettes, and garlicky wok-fried greens.
Hardcover. Color photographs throughout.