From one of Eater's 38 best restaurants in America—which has been hailed by the New York magazine, Michelin Guide, and more for serving the freshest dumplings in New York City—comes the ultimate Chinese cookbook with 60 dumping recipes and dim sum-like sides.
New York Times critic Pete Wells calls Helen You "a kind of genius for creating miniature worlds of flavour" and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; 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 flavours.
Details:
- Author: Helen You
- Pages: 128 pages
About the Author:
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 in New York magazine, Serious Eats, Eater, and and the New York Times, which named Dumpling Galaxy a Critics' Pick and awarded it one star. A 2018 semi-finalist for the James Beard Award Foundation Best Chef New York City, she lives in New York with her family.
