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.
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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 & Wine, The Sun, the Guardian, Cooking Light, and The Progressive. Crain is also co-organizer of the annual Portland Fermentation Festival.