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Index
Cover Title Page Contents Introduction Foreword The Gyoza Pantry Chopping Methods Preparing Your Fillings Seven Simple Wrapping Methods
The Crescent Santa’s Gift Bag The Sailor Cap The Volcano The Seashell The Penguin The Handstand
Pan Frying Gyoza “Flower Blossom” Pan Frying Other Cooking Techniques The Recipes: 50 Ways to Make Dumplings
01: Topsy-Turvy Prawn Potstickers 02: Broccoli & Egg Umbrella Dumplings 03: Crispy Pork Gyoza 04: Curry Potstickers with Quail Eggs 05: Lamb Gyoza with Coriander 06: Top-Shelf Shrimp Dumplings 07: “Santa Clam” Gyoza 08: Bacon & Egg Carbonara Potstickers 09: Be-My-Baby Scallop Dumplings 10: Strawberry, Mozzarella & Sweet Bean Paste Dumplings 11: Red Hot & Cool Volcano Gyoza 12: Ooh La La Dumplings 13: What’s-Up Dumplings 14: “Cheeseburger” Dumplings 15: Beech Mushroom and Pork Dumplings 16: Garlic Scape Dumplings with Beef 17: Pork Dumplings with Shiso 18: Gyoza Bolognese with Fresh Tomato 19: Tofu Dumplings with Okra & Pickled Ginger 20: Fried Banana & Mango Dumplings 21: Dancing Octopus Dumplings 22: Kelp & Clam Gyoza 23: Bell Pepper Dumplings with Egg 24: Shiitake & Pork Potstickers 25: Simmered Pork Belly Dumplings 26: The “Colonel’s” Crispy Chicken Dumplings 27: Radish & Shredded Squid Dumplings 28: Crunchy Land Seaweed Gyoza 29: Corned Beef & Shallot Potstickers 30: Sweet Potato Dumplings 31: Buttery Abalone Gyoza 32: Angelic Ashitaba Dumplings 33: Okra & Nameko Mushroom Gyoza 34: Squid Ink, Konnyaku & Anchovy Gyoza 35: Lotus Root & Pork Belly Potstickers 36: Sweet Eel Dumplings 37: Cheesy Chikuwa Gyoza 38: Pollock Roe & Prawn Potstickers 39: Snappy Tuna Potstickers 40: Cherry Blossom Dumplings 41: Peekaboo Squid Gyoza 42: Fish Sausage & Cucumber Dumplings 43: Wagyu Beef Dumplings 44: Natto & Prosciutto Dumplings 45: Simmered Bamboo Shoot Gyoza 46: Festive Red Rice Potstickers 47: Fox-in-a-Blanket Gyoza 48: Takoyaki Gyoza 49: The Gyoza King’s Double Deep Fried Dumplings 50: Light-as-a-Feather Puff Dumpling
Afterword Copyright Page About Tuttle Back Cover
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