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

Product Information

This is a ramen style noodle soup recipe which creates a really tasty dinner out of some veggies, noodles and frozen gyoza, with endless flexibility for you to play around. And lastly, we made the Fa Mian Dumpling Dough and used it in the recipe for Crispy Miso Mushroom Bao Buns. He’s a true legend for very good reason and it definitely rankled to see his work dismissed in that way.

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. Frozen gyoza (potstickers) makes this so easy to prepare on a weeknight and it's a filling, hearty dinner thanks to the addition of noodles. this weekend ‘beef honey garlic noodles’ – so ended up using some ramen noodles from the back of the cupboard which soaked up the sauce beautifully! I find myself wishing that recipes to make fresh Soba and Udon noodles had been included too, as two of my personal favourites, but appreciate that the book is not intended to be an exhaustive collection.Next, a very brief reminder that there are many more things that will effect the dough, from the use of extra ingredients (beyond flour and water), to whether your water is hard or soft, and the variety of wheat that your flour is milled from. This shows a lack of understanding of how much home cooking and the hunger for global cuisine has changed in the decades since Ken Hom first brought Chinese cooking to an American (and by extension, British) audience. One of the fondest memories I have of holidays when I was younger was making food for Thanksgiving, and Christmas.

And it should go both ways, with opportunities given equally to authors of different backgrounds and ancestral origins.The peanut butter gives the soup some additional richness and thickens the broth but it’s fine to leave it out if you hae an allergy or simply don’t like it.

All I know is that my grandmother made “pastry” with self-rising flour, lard, salt and pepper, and water. English isn't her first language and although some might find a slight language barrier, her smile and enthusiasm made us immediately fall in love with her. Just by acknowledging it, it doesn’t change anything at all for those who have been tirelessly working hard and didn’t get anywhere because they’re not white. This is now our new go to place and travel a fair distance just for the sole purpose of coming here.Her recipes have been featured in Olive magazine, BBC Good Food, Nigella Lawsons Cookbook Corner, Metro, Sheer Luxe and more.

She says noodles don’t have any leavening agents and are always boiled, while dumplings are usually balls of dough that can be cooked any number of ways. Anyone who says its cultural appropriation just because the author is white, is not only stupid but a racist. 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”). But the way she has centred and promoted her expertise over authors from the cuisines she is featuring in the book, rankles. Adding a bit more flour to the rolling pin, and the table will keep your mixture from sticking, and make the process much smoother.

Yes the way that food publishing is STILL so skewed against authors of colour is hugely disappointing. Once it's all cooked through, remove from the heat, add the miso to the soup and gently mix through. If you are a resident of another country or region, please select the appropriate version of Tripadvisor for your country or region in the drop-down menu.