From one of Eater's 38 best restaurants in America--which has been
hailed by the New York magazine, Michelin Guide, and more for
serving the freshest dumplings in New York City--comes the ultimate
Chinese cookbook with 60 dumping recipes and dim sum-like sides.
New York Times critic Pete Wells calls Helen You a kind of genius for
creating miniature worlds of flavor and, indeed her recipes redefine the
dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and
Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet
Pumpkin and Black Sesame Tang Yuan. With information on the elements of
a great dumpling, stunning photography, and detailed instructions for
folding and cooking dumplings, this cookbook is a jumping-off point for
creating your own galaxy of flavors.
"Flushing jiaozi master Helen You's guide to what many consider the
best shuijiao (or boiled Chinese dumplings) in town."--New York
magazine