The Dumpling Galaxy Cookbook [Hardcover]

From one ofEater's 38 best restaurants in America—which has been hailed by theNew Yorkmagazine,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 A brief but thorough guide to the dumplings of your dreams. —Lucky Peach

New York City’s famed dumpling spot delivers 60 Chinese recipes, both classic and updated, which you’ll love to bring into your home —Food and Wine

For beginners, it does take some time to roll these wrappers by hand . . . But the result is hot, fresh, tender dumplings, and even if they don’t look as perfect as Helen You’s, they can still carry a taste of home. —New York Times

Once you get a hang of making and folding wrappers—or, more realistically, using store-bought—there are limitless options for dumplin' stuffin' . . .  In The Dumpling Galaxy, a shrimp, egg, and asparagus dumpling is like a brunch quiche in dumpling form, and salmon and dilllƒ˝