Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen – and Everything in Between

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We have made six recipes from the book so far; we started with the Taiwanese Peppery Pork Buns, a recipe that’s self-contained with its own dough recipe rather than the wrappers shared at the start of the chapter. In winter, I will be hunkering down and making a stash of what seems very reasonably to be titled The Best Chicken Broth and her Charred Onion Broth. The recipes are really easy to pick up once you get the techniques down and they are really tasty as well! It was a labor of love, and still conjures up pleasant memories, although I haven’t made her Chicken and Pastry recipe (that I have in my family cookbook) for many years.

You’ll see so many IGers fawn over these recipes because it’s in a cute book and it’s comfortably represented by a person that looks like them. Featuring 100 delicious recipes that can be cooked in one pot, you can open any page in this book and find something that will give you not only a meal that the whole family will eat and enjoy, but also one that makes your life a little simpler in the process. Back to the Book | Cooking Dumplings and Noodles | Recipes from the Book | Footnote What’s The Controversy?This makes quite a few dumplings so you could always eat some for a meal, then freeze some to make soup another day! The rest of the book is divided into just three large chapters: Dumplings; Noodles; and Sides, Snacks and Sauces. Next, a run through of essential and useful equipment followed by a meal planner that suggests a few recipes each for Friday Night In, Dinner Party for Friends, Vegan Dinner, Dinner for Two, Something Comforting for when you have a bit more time, and Something for the Kids. Pippa is known by most as her Instagram handle - Pippy Eats - where she showcases her favourite recipes, most of which contain noodles! Putting that aside, the recipes are achievable and tasty, though many are not so much authentic as riffs from what may have been an authentic starting point.

Kavey Eats received a review copy of Dumplings and Noodles by Pippa Middlehurst from publishers Quadrille. The pork buns worked well; a Taiwanese friend of mine is at pains to point out that this recipe bears no relation to anything she recognises as Taiwanese but Pippa describes eating the buns at Raohe market in Taipei.

of Community Cutlery as a home for enthusiasts, for people who love the ritual of food preparation and who have realised the charm in doing it with quality tools, with items that are as pleasing on the eye as they are practical in the hand. This is like a handbook for the modern home cook, with over 70 recipes exploring the traditional cooking techniques of our best-loved Asian dishes.

Heat a layer of olive oil in a pan and saute the shiitake mushrooms, the whiter parts of the spring onion, garlic and ginger until the mushrooms are starting to brown. I think of dumplings as small lumps of dough that are boiled in a broth, like some dim sum dishes I like to eat. I can’t help but consider this within the context of the ongoing bias in food publishing towards white authors. One of the fondest memories I have of holidays when I was younger was making food for Thanksgiving, and Christmas.Just by acknowledging it, it doesn’t change anything at all for those who have been tirelessly working hard and didn’t get anywhere because they’re not white. Add noodles and toss briefly before adding light soy sauce, dark soy sauce, oyster sauce, sesame oil, white pepper, the cooked dumplings and the green parts of the spring onion. I’ve eaten Pippa Middlehurst’s food — her Tantanmen, a Japanese take on Dan Dan Noodles and Kuay Teow Gai, or Thai Noodle soup were both out of this world — and have been itching to get in the kitchen and try my hand myself.