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

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Middlehurst has a fantastic knack for making the complicated seem simple, encouraging you to try out recipes you would normally stare at longingly before flicking over to the next page to find something a little simpler to attempt. Featuring 100 delicious recipes that can be cooked in one pot, you can open any page in this book and find something that will give you not only a meal that the whole family will eat and enjoy, but also one that makes your life a little simpler in the process. Otherwise, it just has an air of superiority about it which I, and I am Chinese, personally find offensive. The rest of the book is divided into just three large chapters: Dumplings; Noodles; and Sides, Snacks and Sauces. But she goes on to explain that many of the recipes in the book are “ approachable recreations” and “ a homage to time-tested favourites“, suggesting that she realised over time that sharing easy-to-follow, delicious and appealing recipes is more important than a slavish pursuit of authenticity.

The heat is coming from the Thai red curry paste, so make sure you use one that’s not too explosive! Was directed here by a friend who lives nearby and told me that they start most nights out with a trip here before hitting the pub. There are dishes like kai lan with oyster sauce, braised Chinese leaf and shiitake, smashed cucumber salad, crispy spicy potatoes, miso butter corn on the cob, multi-layered Shanghai spring onion pancakes, curry sweet potato korokke, and real-deal prawn toast. The discussion on the controversial aspects of the book reminds me of two conversations I recently watched from The British Library’s Food Season.Back to the Book | Cooking Dumplings and Noodles | Recipes from the Book | Footnote What’s The Controversy? Recently released Dumplings and Noodles by Pippa Middlehurst has been the subject of some controversy since it was published, and I can’t give a comprehensive review without touching on reasons for that. Use chopsticks to encourage the noodles to come loose and cook, but try to leave the gyoza undisturbed as much as possible (we don't want them to break). But the way she has centred and promoted her expertise over authors from the cuisines she is featuring in the book, rankles. 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.

And the Chilli Crab Noodles, Spring Onion Oil Noodles and Miso Clam Ramen are singing spicily to me, too.The pork buns worked well; a Taiwanese friend of mine is at pains to point out that this recipe bears no relation to anything she recognises as Taiwanese but Pippa describes eating the buns at Raohe market in Taipei. Next, we made handmade Ramen Noodles, which we used in both the Spring Onion Oil Noodles and the Dan Dan Noodles. Her recipes have been featured in Olive magazine, BBC Good Food, Nigella Lawsons Cookbook Corner, Metro, Sheer Luxe and more.

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