Discovering that the dumpling—as a category of food—has never been properly defined, Wai Hon Chu and Connie Lovatt developed a definition that takes into account the ingredients, cooking methods, and shapes that most commonly characterize dumplings, not just in a particular region or culture, but around the world.
A dumpling is a portion of dough, batter, or starchy plant fare, solid or filled,
that is cooked through wet heat, and is not a strand or a ribbon.
Their definition both expands upon and refines the idea of the dumpling. It does not account for dishes that are dumpling-like such as fritters, meatballs, cheese balls, or empanadas but instead concentrates solely on the astonishing things that happen when wet heat surrounds and cooks an impressive range of doughs, batters, and other starchy concoctions.
The Dumpling: A Seasonal Guide is an eye-opening new cookbook that brings the extensive and international family of dumplings satisfyingly into focus. Nothing short of dazzling, these 135 traditional dumpling recipes, complete with their accompanying sauces, soups, and stews, encourage all of us to welcome dumplings, of all sorts and sizes, into our kitchen and onto our tables.
“It’s the use of wet heat that gets to the heart of what a dumpling really is, even if the basic ingredients are similar to what makes up bread, pastry, and pancakes. Baking, frying, and other dry-heat methods of cooking bestow a distinctive crust, rich with caramelized flavors. In contrast, the characteristic softness and clean taste that dumplings develop through wet heat cooking is what makes them so distinctive and special.”
-Wai Hon Chu and Connie Lovatt
thedumpling.com
The Dumpling: A Seasonal Guide
