From one of Eater's 38 best restaurants in Americawhich has been hailed by the New York magazine, Michelin Guide, and more for serving the freshest dumplings in New York Citycomes 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 flavor" 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 flavors.
"Flushing jiaozi master Helen You’s guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town." New York magazine
|Product dimensions:||7.10(w) x 8.10(h) x 0.80(d)|
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.
A native of Queens, MAX FALKOWITZ is the senior digital editor of Saveur and previously worked at Serious Eats as a senior features editor.
Read an Excerpt
From the Introduction
Excerpted from "The Dumpling Galaxy Cookbook"
Copyright © 2017 Helen You.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.