A World of Dumplings by Yarvin, Brian -- Read -- Imperial Library of Trantor

Index

Cover Title Dedication Acknowledgments Contents Introduction I. The Basics II. Asia

From Japan

Japanese Fried Dumplings (Gyoza) Gyoza Dipping Sauce Japanese Steamed Sweet Bean Paste Buns (Goma-anko Manju)

From Korea

Korean Dumpling (Mandu) Korean Dumpling (Mandu) Wrappers Spicy Cabbage and Chicken Dumplings (Kimchi Mandu) Fried Beef, Vegetable, and Tofu Dumplings (Mandu) Mandu Dipping Sauce

From China

Chinese Wheat-Flour Dumpling Wrappers Cantonese Shrimp Dumplings Chinese-Style Chicken Dumplings Chinese Cabbage and Mushroom Dumplings Steamed Chinese Pork Dumplings (Shu Mai) Shanghai-Style Soup Dumplings (Xiao Long Bao) Soup for Shanghai-Style Soup Dumplings Filling for Shanghai-Style Soup Dumplings Filling, Forming, and Cooking Shanghai-Style Soup Dumplings Steamed Shiitake and Mustard Green Buns Wontons Served Three Ways Chinese-Style Egg-Pasta Wonton Wrappers Wonton Filling Filling and Folding Wontons Wonton Soup Deep-Fried Wontons Wontons in Hot Chili Oil Chinese-Style Spinach Dumplings Soy-Vinegar Dipping Sauce Side Dish: Sichuan Pickled Cabbage

From Vietnam

Shrimp and Cucumber Spring Rolls Spring Roll Dipping Sauce

From Thailand

Thai-Style Herbed Shrimp and Pork Dumplings Thai Peanut Dipping Sauce That Other Thai Dipping Sauce (A Jad)

From Tibet

Steamed Chicken Dumplings (Momos) Steamed Yak Dumplings (Momos) Tibetan Chile Paste (Sepen)

From India

Indian Triangular Fried Dumplings (Samosas) Samosa Wrappers Filling, Forming, and Cooking Samosas Spicy Vegetarian Samosas Ground Lamb Samosas (Keema Samosas) Samosa Chaat Potato-Stuffed Indian Pancakes (Aloo Parathas) Indian Round Fried Dumplings (Kachoris) Kachori Wrappers Filling, Forming, and Cooking Kachoris Corn Kachoris Dried Fruit Kachoris Coriander Chutney

III. Central Asia and The Middle East

From Afghanistan

Scallion and Leek Ravioli with Meat Sauce (Aushak)

From Uzbekistan

Uzbek Meat Dumplings (Pelmini) Sweet Walnut Fritters (Samsa)

From the Republic of Georgia

Georgian Soda Breads (Khachapuri) Khachapuri Wrappers Filling, Forming, and Cooking Khachapuris Kidney Bean Khachapuris (Khachapuri Lobiani) Feta and Herb Khachapuris (Khachapuri Tarkhunit) Meat and Caraway Dumplings (Khinkali)

From the Middle East

Middle Eastern-Style Pies Yeast Pie Wrappers Middle Eastern-Style Leek Pie (Al Motubug) Chickpea Pie (Fatayer bi Hummus) Spinach and Pine Nut Pie

From Turkey

Turkish Ground-Meat Dumplings (Manti)

IV. Russia and Eastern Europe

From Russia

Little Russian Pies (Piroshki) Piroshki Wrappers Filling, Forming, and Cooking Piroshki Meat Piroshki Mushroom Piroshki Side Dish: Korean Salad

From Ukraine

Filled Pastas from Poland and Ukraine (Pierogi and Vareniki) Potato Vareniki Wrappers Ground-Fish Vareniki Farmer Cheese Vareniki Cherry Vareniki Plum Vareniki Little Ear Dumplings in Borscht (Vushka)

From Poland

Sour Cream Pierogi Wrappers Egg- and Dairy-Free Pierogi Wrappers Filling, Folding, and Cooking Pierogi and Vareniki Sauerkraut Pierogi Cabbage and Mushroom Pierogi Potato Pierogi Mushroom Pierogi Side Dish: Caramelized Onions

From the Eastern European Jewish Tradition

Dumplings in Soup (Kreplach) Kreplach Wrappers Filling, Folding, and Cooking Kreplach Chicken Liver Kreplach Beef Kreplach Knishes Knish Wrappers Filling, Folding, and Cooking Knishes Potato Knishes Kasha Knishes Cabbage Knishes

V. Western Europe

From Germany

German Stuffed Pasta in Soup (Maultaschen)

From Sweden

Swedish Potato and Bacon Dumplings (Kroppkakor)

From Switzerland

Salami, Pancetta, and Ham Gnocchi Wrapped in Chard (Capuns)

From Italy

Ravioli Italian-Style Pasta Dough White Wine Pasta Dough Gluten-Free Pasta Dough Filling, Forming, and Cooking Ravioli Beef Ravioli Cheese, Raisin, and Rum Ravioli (Krafi) Asparagus and Mushroom Ravioli Turkey and Pancetta Ravioli Squash and Amaretti Ravioli Rice and Cabbage Ravioli Small Italian Dumplings (Tortellini) Filling, Forming, and Cooking Tortellini Ricotta and Herb Tortellini Four Cheese Tortellini Shrimp Tortellini Spinach Tortellini Tortellini in Broth (Tortellini in Brodo) Italian Fried Dumplings (Panzerotti) Panzerotti Wrappers Filling, Forming, and Cooking Panzerotti Fresh Tomato and Mozzarella Panzerotti Chopped Anchovy, Salami, Caper, and Olive Panzerotti Side Dish: Simple Tomato Sauce

From Great Britain

Cornish Pasties A Proper Crust for Cornish Pasties (and Mexican Pastes too) Filling, Forming, and Cooking Cornish Pasties Traditional Beef and Turnip Pasty Vegetarian Onion and Turnip Pasty Mild Curried Lamb Pasty Vegetarian Mushroom and Onion Pasty

VI. The Americas

From Brazil

Brazilian Deep-Fried Pastries (Pastels) Pastel Wrappers Filling, Forming, and Cooking Pastels Hearts of Palm Pastels Shrimp Pastels Brazilian “Arab-Style” Little Pies (Esfirras) Esfirra Wrappers Filling, Forming, and Cooking Esfirras Beef Esfirras Cheese Esfirras

From Mexico

Pastes Latin American Baked Pastries (Empanadas) Empanada Wrappers Filling, Forming, and Cooking Empanadas Beef and Raisin Empanadas Chicken Empanadas Spinach Empanadas Sweet Potato Empanadas (Empanadas de Camote) Corn and Black Bean Empanadas Side Dish: Spicy Raw Vegetable Sauce (Salsa Cruda)

From Jamaica

Jamaican Patties Jamaican Patty Wrappers Filling, Forming, and Cooking Jamaican Patties Jamaican Beef Patties Jamaican Spicy Fish Patties

From the United States

North American Pie and Dumpling Wrappers Apple Dumplings Pennsylvania Dutch Apple Dumplings Sugar Sauce for Pennsylvania Dutch Apple Dumplings Cajun Meat Pies Dried Fruit Fried Pies

From Canada

Quebecois Apple Dumplings with Mincemeat and Cheddar

Hard-To-Find Ingredients Index Copyright

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