This is a Book About Dumplings

Locations
Call Number: 641.5951 Pa, Adult Book / Nonfiction / Cooking / International / Asian
On Shelf At: Downtown Library, Westgate Branch

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	641.5951 Pa	4-week checkout	On Shelf
Westgate Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / International / Asian	4-week checkout	On Shelf
Malletts Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / International / Asian	4-week checkout	Due 05-17-2024

Includes index.
Steamed dumplings -- Boiled dumplings -- Fried dumplings -- Rainbow dumplings -- Buns, rice and noodles -- Appetizers and snacks -- Dumpling sauces -- Dumpling wrappers -- Dumpling folds and shapes.
"For Brendan Pang, MasterChef Australia alum and founder of Bumplings restaurant, it all started in his grandmother's kitchen, where one bite of Grandmère's Fried Shrimp Wontons sparked his lifelong dumpling obsession. Now he's sharing the recipe that started it all, along with dozens of classic and contemporary dumplings, accompanying dishes and knockout sauces. His simple, impressive recipes break down the steps to help you make the dumplings of your dreams and have a blast doing it. Inspired by his family's Chinese and Mauritian background, Brendan covers classic Chinese-style dumplings and playful new creations. Traditional flavors feel fresh in recipes like Chinese Spicy Beef Potstickers, Shanghai Soup Dumplings and Chicken and Ginger Jiaozi. Shake things up with Purple Miso Roasted Eggplant Potstickers and Red Curry Chicken Wonton Soup. Round out the table with Spicy Dan Dan Noodles, BBQ Pork Steamed Buns, Tea- Smoked Duck Breast and plenty of dipping sauces. It's easy to make your own dumpling wrappers from scratch, or start with store-bought and dive into the art of shaping. No experience or special equipment necessary! With Brendan by your side, there's no need to fear making dumplings at home. Boiled, steamed or fried--the only thing better than that first bite of a juicy dumpling is knowing you made it yourself."--Page 4 of cover.

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