Synopses & Reviews
40 easy-but-innovative recipes that celebrate and elevate the beloved dumpling.
Shumai, gyoza, mandu, komber, pierogis: a dumpling by any other name would taste as comforting. The original comfort food in every culture, the humble dumpling takes center stage in this full-color cookbook. Author Liz Crain offers up beloved staples like Chinese soup dumplings, Japanese gyoza, and Eastern European pierogi with easy, step-by-step instructions for dumpling skins and fillings. There are also many regional twists on dumplings, with innovative fillings, dumpling doughs, and dipping sauces. Taste the love with Cincinnati Chili; Shrimp & Grits; Nettle & Caramelized Onions; and Bananas Foster Dumplings.
"Most people know me for barbecue, but I have an abiding love — make that obsession — for dumplings. Liz Crain walks you step-by-step through their preparation, bringing uncommon passion and creativity to her recipes in what may be the most charming book on dumplings ever written. I only wish she did takeout!" Steven Raichlen, author of The Barbecue Bible cookbook series and host of Project Fire and Project Smoke on PBS
About the Author
Liz Crain often writes on Pacific Northwest food and drink, and is the coauthor of Toro Bravo: Stories. Recipes. No Bull (McSweeney's, 2013), author of Food Lover's Guide to Portland (Hawthorne Books, 2014), coauthor of Hello! My Name is Tasty: Global Diner Favorites from Portland's Tasty Restaurants with John Gorham (Sasquatch Books, 2017) and coauthor of Grow Your Own: Understanding, Cultivating, and Enjoying Cannabis with Nichole Graf, Micah Sherman, and David Stein (Tin House Books, 2017). She is the editor of True Portland: The Unofficial Guide for Creative People (Hawthorne Books, 2017). Her writing has appeared in publications such as Food and Wine, The Sun, the Guardian, Cooking Light, and The Progressive. Crain is also co-organizer of the annual Portland Fermentation Festival.
Liz Crain on PowellsBooks.Blog
When COVID-19 shelter-in-place spread across the country this spring, I started doing semi-regular Zoom cooking sessions with my nieces...