This week: Dumplings, dumplings, and more dumplings recipes, baking previews and online classes, EYBD previews and giveawaysJanuary 22, 2021 by Jenny
My mother’s version of a dumpling was a canned biscuit tossed on top of a simmering stew. Those same canned biscuits would be fried in hot oil, sprinkled with cinnamon and sugar and called homemade donuts for a treat on Friday night. And, of course, those versatile machine pressed rounds of dough were turned out as biscuits to go with sausage gravy on weekend mornings. Canned biscuits were popular in our home.
Dumplings are cooked balls of dough based on flour, potatoes or bread. Every culture has some form of a dumpling as a part of their cuisine. A few examples include Japanese gyoza (online), Polish pierogi (online), Chinese pot stickers (online), Eastern Europe’s kreplach (online), Jewish knish (online), and in England dumplings are a small ball of suet dough poached in water, milk, stock, soup or stew. Dumplings have been around for a while and started life just a mixture of flour and water.
The dumpling may include meat, fish, vegetables, or even a sweet filling or there may be other ingredients mixed into the dough. Methods of cooking include boiling, steaming, simmering, frying, or baking.
Let us not forget dumplings that take on desserts. The apple dumpling (online) is one of my quintessential autumn/fall treats with its cinnamon and caramelly goodness. While I am not a fan of apple pie, these individual desserts are not safe around me. Dessert dumplings (online) are unexpected and crowd pleasing. One of my fast and easy go-to desserts is made by placing a tablespoon of chocolate hazelnut spread into the middle of store-bought wonton wrapper (lightly dampen the edges of the wrapper to seal) and then fry them until golden brown. Sprinkle with a dusting of powdered sugar to serve.
No matter which type or ethnicity of dumplings you tackle there are enough varieties and recipes to keep everyone in your circle happy.
And while not technically a dumpling, my favorite noodle to add to a soup or stew is the noodle recipe in Irvin Lin’s Turkey and noodles (my favorite turkey leftover recipe). Yes, it reads noodle but these tender strips plump up and have a dumpling-like texture and are so simple to make.
The EYB Library, at this time, contains 62 books with dumpling in the title. A few of my favorites are: Dumplings All Day Wong, The Dumpling Galaxy Cookbook, Hey There, Dumpling!, The Dumpling: A Seasonal Guide and be sure to check out our promotions for the following books: Dumplings = Love and Dumpling Cooking Set Giveaway and Dumplings and Noodles – Cookbook Giveaway.
Please leave a comment with any of your favorite dumpling recipes.
The last week on the blog
Since our last roundup, Darcie has written these articles:
- The ‘moist’ controversy
- The difference between raisins, sultanas, and currants
- When AI makes recipes
- What’s your favorite spice?
Darcie’s weekly food news antipasto is shared every Sunday #foodnews brings up these information-packed posts from the most current to the first one.
This week I have posted:
- Cook with Me & How to Cook Cookbook Giveaway
- Great British Chefs Hacks Electronic Cookbook Giveaway
- Ottolenghi Test Kitchen: Shelf Love – New Cookbook 2021
- All Things Baking: 2021 Baking Titles; Online Baking Classes (first class this Monday!)
- January 2021 EYB Cookbook Club Summary
- January 2021 New Cookbook Review
- Updated the 2021 cookbook preview post
Jenny and the EYB Team
Featured Recently Indexed Titles
- The Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well without Meat by America’s Test Kitchen Editors
- The Ritz London: The Quintessential Cookbook by John Williams
- Good Food: New Classics
- Fortnum & Mason: The Cook Book by Tom Parker Bowles
- Great British Chefs: Hacks: How Chefs Make Dishes Go from Good to Great by Great British Chefs – see our worldwide ebook giveaway
- Milk, Spice and Curry Leaves: Hill Country Recipes from the Heart of Sri Lanka by Ruwanmali Samarakoon-Amunugama
- Let’s Eat France!: 1,250 Specialty Foods, 375 Iconic Recipes, 350 Topics, 260 Personalities, Plus Hundreds of Maps, Charts, Tricks, Tips by François-Régis Gaudry
- Diala’s Kitchen: Plant-Forward and Pescatarian Recipes Inspired by Home and Travel by Diala Canelo
- Delicious: Celebrate by Valli Little
Member Photo of the Week
Apple with cinnamon streusel [custard crumble pies] from Beatrix Bakes by Natalie Paull submitted by member Astrid5555
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Featured Online Recipe
How to make bourbon chicken from The Kitchn
Recently we uploaded our 870th EYBDigital Preview where a selection of full sample pages is available for the following cookbooks.
Note: To learn why you cannot add all EYBDigital Preview recipes to your Bookshelf, please read this Help page.
- 3 recipes from Sourdough Every Day: Your Guide to Using Active and Discard Starter for Artisan Bread, Rolls, Pasta, Sweets and More by Hannah Dela Cruz
- 19 recipes from Spirited: Cocktails from Around the World by Adrienne Stillman
- 3 recipes from Barbecue This: Get More Out of your BBQ with 80 Delicious New Recipes by Luke Hines
- 3 recipes from I Heart Soul Food: 100 Southern Comfort Food Favorites by Rosie Mayes
Click on the Bold Blue Link Below to Enter
- Enter our US giveaway to win one of three copies of Dumplings = Love: 40 Innovative Recipes from Around the World by Liz Crain with one US winner receiving a Chinese Soup Dumpling Kit from Cooking Gift Set Co.! – Expires January 29th, 2021
- Enter our US/CA/UK giveaway to win one of three copies of Fermentation: How To Make Your Own Sauerkraut, Kimchi, Brine Pickles, Kefir, Kombucha, Vegan Dairy, And More by Åsa Simonsson with one US winner receiving a fermentation crock from Humble House. – Expires January 30th, 2021
*Publishers thank us for our continued patience while awaiting the arrival of prizes as warehouses are not operating at full capacity yet and it appears things will only get slower as the winter season takes hold. The cookbook giveaway roundup shares all current giveaways.
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