| | |  | WineWear | Home » » » The Dumpling: A Seasonal Guide | | | | | | | Description: | | 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 | | | Features: | |
• ISBN13: 9780060817381
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
| | | Product Details: | | | Author:
| Wai Hon Chu | | Hardcover:
| 432 pages | | Publisher:
| William Morrow Cookbooks | | Publication Date:
| November 01, 2009 | | Language:
| English | | ISBN:
| 0060817380 | | Package Length:
| 10.0 inches | | Package Width:
| 8.2 inches | | Package Height:
| 1.6 inches | | Package Weight:
| 2.25 pounds | | Average Customer Rating:
|  based on 5 reviews |
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| | | | Customer Reviews: | |
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2 of 2 found the following review helpful:
 Will Not Be My Dumpling "Go To" Recipe BookFeb 06, 2010
Some general notes about the book -
There are recipes for all manner of dumplings, quasi dumplings, steamed breadstuffs desserty puffings, on and on. Brown bread will be found, but not a fritter. Noodle? Yes. Gingerbread? Yes. Puddings? Yes. Fishballs? No. What you will find is mostly things starch based. If you have in mind a meat dumpling, you may not find it here. You will find dumplings - some standard (like spaetzle or cornmeal dumplings) and some odd ducks (like pounded rice dumplings stuffed with strawberries).
Pros:
Although the dumplings are arranged according to month, there is a handy dandy reference hidden in the back to look up your recipe by region, type or content. I mostly used this area to find what I wanted to cook. If I found myself casting about it kitchen looking for a project, I used the monthly reference and used months around my current month.
The other big pro of this book are the four primers up front. One is how to shape and wrap the dumplings. Then there is a full listing of ingredients and everything you need to know about them used in the recipes. Thirdly, an equipment list and what you'll use them for (more on that later). Finally a tips section including all things dough and cooking. All are well written, interesting and valuable, but most importantly the pages are grey tipped for easier reference.
Cons:
The book is a little gimmicky with the sectioning of the dumplings by month. Yes, yes we all want to cook what is in season. You cannot look up the ingredient? Pish!
There are pitifully few photos. While that may not seem like a big deal, it would be nice to have pictures of techniques and what the dumpling should look like before and after cooking or after it.
There are too many recipes for puddings and breads for my taste. This is my review and my opinion only.
There are too many dumplings with butter sauce as the go to medium.
What do I serve with the dumpling? Why is eaten in September? How is eaten?
There should be alternatives to one use equipment if one is available. For instance - a spaetzle maker? It annoyed me that the instructions required one. You cannot use a collander? Someone better ring grannie and tell her she has been doing it all wrong all these years! Don't have banana leaf or bamboo leaf at the ready? Well, you will never be told what you might use instead so those recipes are out. See my point?
About the recipes:
I have not made them all. Some I already knew. Anything that required me to grind anything by mortar and pestal I have not made. Apparently spice grinders and the food processor render it the ingredient inferior, spitoutable junk? Anything requiring that I pluck the coconut from my tree and make pressings and slurried and washes of coconut milk because canned coconut would not do - I did not make.
I have, however, made about a dozen of the recipes. I found them easy to follow, well laid out and referenced and so far no recipes with surprise ingredients showing up in the text.
In particular I enjoyed making and eating: "Chickpea Squares with Mustard Seeds and Spiced Oil" from India. I used frozen coconut. I also made "Potato Dumplings Stuffed with Ham" from Sweden. I had both ham and lingonberry jam on hand so the recipe demanded I make it. We also enjoyed the lamb dumplings in yogurt soup. That recipe spoke to me and I was not disappointed.
So my conclusion. I think you could find a better dumpling book elsewhere. One that would be just dumplings. One that had pictures. One a little less equipment and ingredient stringent (unless it was actually very very necessary).
It is not bad. It is not great.
2 of 2 found the following review helpful:
 The Easy to Use Guide to Dumplings Around the WorldJan 11, 2010
Many varieties of dumplings are easily recognized and enjoyed, but preparing them is often passed up by many cooks as too temperamental or difficult to maintain quality. But, as dumplings can be found in many cultures, they should be seen as an essential part of any good cook's repertoire. The Dumpling covers not only the standards, but some more unusual cultural variations on the theme, including tamales, mochi from Japan, and plantain dumplings from Peru.
In all, there are about 130 dumpling recipes, and 60 stews, soups and sauces to cook them in and with. The book is organized by months, trying to find dumplings best suited to the season and available ingredients. You can find easy-to-follow-and-make potato dumplings and tapioca balls stuffed with pork and peanuts. There are not a lot of color photos in the book; the main focus being a variety of recipes and clear instructions. There are also some good illustrations of how to wrap and fold dumplings around their center in a variety of ways. Overall a pleasing book on a subject often overlooked.
Reviewed by Ross
2 of 4 found the following review helpful:
 THE ULTIMATE DUMPLING COOKBOOKNov 19, 2009
Anything and everything you ever wanted to know about dumplings is inside this book. I was always intimidated to make my own but this book makes it easy and fun!! The illustrations and range of dumplings you can make will blow your mind - there is even a dessert dumpling with strawberries inside!! Go dumplings go!
2 of 4 found the following review helpful:
A Gem of A CookbookNov 16, 2009
This is the quintessential dumpling book. Perfect for both the culinary connoisseur and novice, it is a rich encyclopedia that not only carefully details the precise techniques and ingredients of the dumpling, but puts each dumpling in a cultural context. Fresh ingredients are key to crafting a good dumpling, so the seasonal layout I found very helpful. If you are even mildly curious about dumplings or know anyone who is, this book is a must buy.
3 of 5 found the following review helpful:
Who amongst us can resist an "anthology of dumpling recipes?"Nov 13, 2009
Not me. The incredible thing about these 135 dumpling recipes, (plus 60-70 stews and other accompanying recipes) culled from over 800, is that they each have a geographical and historical perspective written in the initial description. Anyone who thinks of dumplings as poor-man's food probably has a excruciatingly narrow notion of what dumplings can be. Mankind has been creating stuff like this for sentimental and aesthetic reasons as well as survival. It is incredible to have this documented and described by people who have a deep respect for cook's creativity and labor as well as culture.
There are a couple different kinds of cookbooks. Some are one person's thoughts and experimentations. On the other end of the spectrum there is something like this, a hard-worked anthology of geography and culture and you can sense the author's fear of leaving out something important, something that people would wonder why their beloved dumpling wasn't included or of portraying a recipe with the wrong technique or ingredients. The result is a reference book for a lifetime, a delight to serious cooks.
One of the redeeming reasons for living somewhere like Manhatten is the range of food from all over the world you can access-cooked, served, delivered-assuming, of course, you have a lot of resources. But, there is a huge downside to living somewhere like this which means that most of us never will. So, without access to this calliope of cooks from all over the world, how does one access and learn and satisfy that urge to create and to know as well as the deep desire not to be bored repeating the same small repetoire of dishes for a lifetime? Well, with a book like this, I can easily imagine spending a quiet day making the Japanese New Year's Soup with Pounded Rice Dumplings or Siberian Meat Dumplings or the Cloud Shaped Bread Buns of Tibet (Ting Momo) and once cooked and eaten saying, "Well, we've simply got to have this often." These recipes/concepts are on my radar now; it's only a matter of time.
In the front of the book, dumplings are sorted seasonally. In the back they are sorted by geography and type. Of course, you won't find every form of kibbeh or other specialty dumpling here. That would be almost impossible and best suited for the juggernaut of the internet. What you will find is the range and a good, and fairly deep, representation of what is out there famous-dumpling-wise worldwide, which, is a breath-taking endeavor. Vegetarians will find a lot of recipes here also, far more than you find in a lot of vegetarian cookbooks.
When I was a kid, I remember reading in a Craig Claiborne cookbook that as he and Pierre Franey were well known cooks, they got a lot of food gifts. So, asked what he would do if he got filet mignon for a gift he said that he'd probably grind it up and create something flavorful with it, a filling, a stuffing, somthing like that. I understand that sentiment. When I hear "dumpling" my head whips around a lot like my dog's when he hears the word "cookie." (He gets made-for-dog cookies, as well he should for being such a cheerful companion day or night.) The late Claiborne also said something that authors and readers of this book will understand. He said, " Cooking is at once child's play and adult joy. And cooking done with care is an act of love." Make no mistake, this extraordinary book with it's carefully described and sorted recipes, each recipe titrated for success, is an act of love.
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