Ebook Download , by Helen You
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, by Helen You
Ebook Download , by Helen You
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Product details
File Size: 56309 KB
Print Length: 128 pages
Publisher: Clarkson Potter (January 17, 2017)
Publication Date: January 17, 2017
Sold by: Random House LLC
Language: English
ASIN: B01EQ2S2VG
Text-to-Speech:
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Amazon Best Sellers Rank:
#119,612 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Lots of great ideas, but the proportions in some recipes seem insanely off. Use common sense. The soup dumplings need about 2 cups of the gelatin mix (I believe the recipe calls for 14 cups) and are inedible at half the ginger amount stated. I sort of saved them by cutting the gelatin amount in half then freezing most of it and adding a lot of chopped greens to drown the ginger. I love ginger. Definitely fry or microwave a sample before you stuff dozens of dumplings and realize they are inedible. That said, there are lots of tasty combination and good advice. The shrimp/celery ones were delicious as written.
This is a charming little cookbook--nicely designed, even witty in its endpapers and illustrations. The recipes are well written, easy to understand, and in many cases illustrated in a series of how-to photographs. Helen You and her co-writer Max Falkowitz want you to learn about making dumplings from scratch--no previous experience is necessary. That doesn't mean that making dumpling dough is easy--we found that it is not. It takes strong hands, lots of time and patience, but the fillings are light and tasty and we think that with practice making the dough and shaping the dumplings will get easier. Meanwhile, you'll have fun. (If you're in NYC, do take the 7 train to Main Street Flushing to Mrs. You's restaurant. It's a treat!
I'm a big fan of Dumpling Galaxy and Tianjin dumpling houses in NYC, but i have to say I'm a little disappointed in this book.While the recipes for most of the fillings are quite good (although, i have not tried the imfamous soup dumplings other reviewers have warned you about), many of the recipes call for far less or more dumpling wrappers than the recipe recommends. Also, I find this dumpling dough recipe to be very difficult to work with, especially when humid. I also find the instructions for wrapping to be very unclear. I've had to watch several videos online of Helen herself folding them, only to semi-master her technique. I have since found other techniques for wrapping that work better, also via youtube.I also have found that the recipe yield for much larger dumplings than the ones served at Helen's restaurant. I'm still working on fixing the proportions of wrapper size to filling amount to get the delicate adorable dumplings like the ones at dumpling galaxy, rather than the giant monstrous ones I keep churning out.In short, learning how to make dumplings is a daunting task to begin with. While many of the fillings in this book are flavorful, seek other sources for wrapper recipes and techniques (or just buy the wrappers!)
I've made several recipes and enjoy the book and the inspirational ingredient combinations. Complaints that some of the recipes have proportions off I think comes from converting weight measurements to volume. for some ratios in the dumpling dough recipes you just have to get a feel for how much water you actually need, and kneed the dough for long enough, rest it for long enough, etc. if you do that, it all works really really well. The side dishes in the back of the book to accompany dumplings are also very good. I hope some day I can go to her restaurant.
Beautiful cookbook, lots of yummy looking pictures of different styles of dumplings and steamed buns. I don't eat meat or poultry usually, so I'll have to alter the recipes a bit, but I was buying the book moreso for the dumpling instructions and food presentation ideas, and this book does not disappoint!
If you're new to folding dumplings, Kenny Lao's 'Hey there Dumpling ...' gives much better explanations and illustrations.All in all, this is a pleasant little book but in no way definitive. I realise that this book is intended to represent the dumplings of the author's restaurant. However, it is highly unlikely that I will ever eat there. Consequently, my review is based on the book solely as a cookbook on dumplings.
So, I wanted to love this book. I have been looking for a Xiao Long Bao recipe and this one looked so easy and reasonably tasty. Unfortunately, it doesn't taste very good since it relies on the meat for the flavor and not a rich aspic. The rest of the seasonings don't carry the recipe. The other instructions in the book are good and clear. There are some interesting flavor combinations that I'm going to try, just was disappointed that the XLB recipe wasn't very good.
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