Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen – and Everything in Between

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The heat is coming from the Thai red curry paste, so make sure you use one that’s not too explosive!

The Thai red curry paste really works well here and a jar keeps in the fridge for a while, which you can use in other recipes too. One of the fondest memories I have of holidays when I was younger was making food for Thanksgiving, and Christmas. With over 70 recipes and techniques, step-by-step instructions, options for quick and easy substitutes and even the science behind dumplings and noodles, this book is an essential guide for modern home cooks.It might just have to be the Har Gau — translucent dough wrapped around juicy, gingery chopped prawns — though it seems unfair to pick just them out. I never make my own noodles sadly or anything as challenging as you have in your review, so well done Kavey. Heat a layer of olive oil in a pan and saute the shiitake mushrooms, the whiter parts of the spring onion, garlic and ginger until the mushrooms are starting to brown. Noodles: I like to use fine egg noodles but you might want to keep the recipe vegan in which case ramen noodles would be best. Of course, much of this food takes time, but there is a special joy to be derived from this kind of kitchen project.

What we’re going for is the bringing together of gorgeous flavours and spice while keeping that much-needed simplicity and speed to our recipe. To describe our everyday food as “strange textures” also brings a tear to my eye (in any other context, I wouldn’t mind but this is a book about that “strangeness”). From the man hand making noodles through the back, to there being no cutlery to speak of (chopsticks all the way) and the flavours and meats used (unexpectedly I loves the entrails in the stew I had) it's different to any other restaurant of this kind I've been to.We have made six recipes from the book so far; we started with the Taiwanese Peppery Pork Buns, a recipe that’s self-contained with its own dough recipe rather than the wrappers shared at the start of the chapter. Culture is supposed to be shared and enjoyed, if they learned more about the author them people would realize how much this food means to her. But the way she has centred and promoted her expertise over authors from the cuisines she is featuring in the book, rankles. Three individual recipes include ingredients and steps to make the specific styles of doughs needed (including har gau, glass dumplings and baked pork buns). Thanks for letting me know about that, it’s really good to see her take onboard a positive change like this.