- Paperback: 200 pages
- Publisher: Workman Publishing (28 Oct 1993)
- Language English
- ISBN-10: 0911104852
- ISBN-13: 978-0911104851
- Product Dimensions: 19.8 x 19.8 x 1.8 cm
- Average Customer Review: 2.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 999,676 in Books (See Top 100 in Books)
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Product Description
Product Description
Maria Polushkin presents a unique collection of dumpling recipes she's gathered from all over the world.
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Most Helpful Customer Reviews
5 of 6 people found the following review helpful:
3.0 out of 5 stars
On the Dumpling Trail,
This review is from: The Dumpling Cookbook (Paperback)
A warm cuddly book, the notes, even the recipes are infused with Polushkin's great love for her subject. She shows particular enthusiasm for the dumplings of her childhood, those of Eastern Europe and Central Asia. Not only does she tell her readers how they are made, she reveals the delightful secret of how to eat them as well. About Chebureki, tatar dumpling from the Caucasus, she wrote: 'the procedure is to bite into one corner, and slurp ( yes very loudly) the juices, so they won't drip out and be lost.'The book is divided into 5 sections, 'dropped dumplings' like quenelles, matzoh balls, spaetzle, bread dumplings and gnocchi to name a few; 'filled dumplings' like piroshki, vareniki, krepach, ravioli, Argentine empanadas and shui mai; sweet dumplings; fritters and finally the recipes for their sauce accompaniments. As a collection of over 130 recipes, it has the feel of what a zealous cook might have amassed over half a lifetime, from endless sampling, testing and researching. Occasionally, Polushkins gives a little background to the origin of a dumpling, but her information makes no pretension at being scholarly. In fact, cuilinary historians will doubtless dispute her claim that the meatfilled dumpling had migrated westward from China. The recipes are easy to follow. Its difficult, however, to judge how successful they are because I've never seen, heard of or tasted half of them before. Also Polushkin uses hardly any illustrations, just a few line drawings when she has to describe certain shapes or forms. As such she leaves a great deal to our intuition, dexterity and patience, making her book the perfect companion on a wonderful journey of discovery.
1 of 3 people found the following review helpful:
1.0 out of 5 stars
Very poor,
By
This review is from: The Dumpling Cookbook (Paperback)
The quality of the production of this book is poor and rather cheap. The recipes are minimally researched and limited, it seems, to the author's own gustatory experience. There is a wealth of dumplings out there and they ain't in this book!
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Most Helpful Customer Reviews on Amazon.com (beta) Amazon.com:
4.8 out of 5 stars (6 customer reviews) 22 of 22 people found the following review helpful:
4.0 out of 5 stars
Calling All Dumpling Lovers!!,
By A Customer - Published on Amazon.com
This review is from: The Dumpling Cookbook (Paperback)
This book is wonderful!! It spans numerous cuisines to provide a nearly complete listing of dumplings from around the world. The work includes recipes for Chinese dim sum dumplings, Italian gnocci, Jewish knishes, Eastern European perogi, and many more. A must for dumpling enthusiasts!! On the bad side, many of these dumplings are really time consuming to make. Some of the ingredients are also expensive/hard to find so it might prove a fun read but not a useful, everyday cookbook. Still, if you love dumplings, check out this book!!
14 of 15 people found the following review helpful:
5.0 out of 5 stars
The best dumplings ever...,
By Diane H. Holycross - Published on Amazon.com
This review is from: The Dumpling Cookbook (Paperback)
I have to say that Maria Polushkin has outdone herself with the recipes in the "The Dumpling Cookbook." I have made approximately half of dropped dumplings in this recipe book and they get better each time. The other night I told my husband I was going to make Ricotta Gnocchi for dinner. I've made them before using many other recipes, but they were always like lead balls. He and I were very disappointed in the final product. When he sat down to eat, he bit into one and said, "WOW", these are incredible. He was right; they were the best I've ever eaten. They were like slicing into butter. It was difficult to push myself away from the table. 7 of 8 people found the following review helpful:
5.0 out of 5 stars
A whole new culinary experience,
By Heidi J. Schuppenhauer - Published on Amazon.com
This review is from: The Dumpling Cookbook (Paperback)
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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