The Dumpling Galaxy Cookbook is a deliciously compact and affordable book that packs a wallop. With the ever prevalent “overhead” cluttered food photography on hand-thrown pottery and the classic closeup.
The book is separated into six chapters, while the first chapter contains all of your classic dumpling fillings, pork and cabbage pork and mushroom pork and pork, I love that there is a “how to” photo showing a set of hands filling, shaping and closing the notorious XLB dumpling. The other chapters contain more non-traditional fillings, titled “faraway flavors,” and one chapter is called, “Green dumplings.” Is it because the six recipes in the chapter have some kind of green vegetable included; cabbage, spinach, chive…ect? This chapter contains the Pork and Green Chile recipe, that is more of a Southwestern dumpling than a Chinese.
There are a few more photos of how-to shape and fill different types of dumplings, which is always helpful. The book has the steps on how to make the dumpling dough depending on how you want to prep them: boiled, pan-fried or steamed. The recipes and sidebars are very clearly written, easy to follow and don’t include a lot of fluff. You don’t need any special equipment for to prep or cook the dumplings. Great photos and short chapter introductions. A great book to have for yourself and for any beginner or adventurous seasoned cook. #sponsored I received this book from Blogging for Books for this review.