Download The Dumpling Galaxy Cookbook, by Helen You
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The Dumpling Galaxy Cookbook, by Helen You
Download The Dumpling Galaxy Cookbook, by Helen You
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Review
"A brief but thorough guide to the dumplings of your dreams." —Lucky Peach"New York City’s famed dumpling spot delivers 60 Chinese recipes, both classic and updated, which you’ll love to bring into your home" —Food and Wine"For beginners, it does take some time to roll these wrappers by hand . . . But the result is hot, fresh, tender dumplings, and even if they don’t look as perfect as Helen You’s, they can still carry a taste of home." —New York Times"Once you get a hang of making and folding wrappers—or, more realistically, using store-bought—there are limitless options for dumplin' stuffin' . . . In The Dumpling Galaxy, a shrimp, egg, and asparagus dumpling is like a brunch quiche in dumpling form, and salmon and dill are reminiscent of a bagel with lox . . . For the truly adventurous, embark on an epic weekend project of making pork soup dumplings. The advanced technique includes making a flavorful broth that is congealed, cut into cubes, and tucked inside steamed dumplings. The result is a nice slurp of soup followed by a tender bite of dumpling." —Bon Appetit"Helen You has been selling dumplings in Flushing, Queens, for over a decade. And now, thanks to her new cookbook, you can imitate making her wonderful dumpling creations right in the comfort of your own home. Learn the dos and don'ts of the traditional yet finicky dough, and delicious but simple fillings." —Tasting Table"Dumpling Galaxy’s cookbook will bring Flushing dim sum to your kitchen . . . Regulars will recognize Dumpling Galaxy’s signature creations, such as lamb with green squash, though the book also features some brand-new creations, including salmon with dill." —AM New York "Making good dumplings takes nothing more than practice, and You shares her most popular recipes with detailed tips on texture and technique to make this a perfect guide for anyone who wants to create dumplings at home." —Milwaukee Journal-Sentinel
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About the Author
HELEN YOU is the chef and owner of Dumpling Galaxy in Flushing, Queens, which started as the Tianjin Dumpling House, a stall in the Golden Shopping Mall basement food court. Helen and her dumplings have been lauded in New York magazine, Serious Eats, Eater, and and the New York Times, which named Dumpling Galaxy a Critics' Pick and awarded it one star. A 2018 semi-finalist for the James Beard Award Foundation Best Chef New York City, she lives in New York with her family.A native of Queens, MAX FALKOWITZ is the senior digital editor of Saveur and previously worked at Serious Eats as a senior features editor.
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Product details
Hardcover: 128 pages
Publisher: Clarkson Potter (January 17, 2017)
Language: English
ISBN-10: 9781101906637
ISBN-13: 978-1101906637
ASIN: 1101906634
Product Dimensions:
7.3 x 0.7 x 8.3 inches
Shipping Weight: 1 pounds (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
33 customer reviews
Amazon Best Sellers Rank:
#42,969 in Books (See Top 100 in Books)
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.
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.
recipes
Very simple to follow recipies and great way to start learning how to make dumplings.
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