Wai Hon Chu - The Dumpling
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- Book:The Dumpling
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- Publisher:HarperCollins
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- Year:2008
- Rating:5 / 5
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We would like to thank our agent, Stacey Glick, of Dystel & Goderich Literary Management, and our editor, Stephanie Fraser, both of whom saw this book over more than a few impressive hurdles. We also thank our families, Yee Fan Chu, Rose Ng, Amanda Lovatt, and Jennifer, Jim, Henry, and Molly Romeo. We are forever grateful to Susan Friedland for believing in the possibilities of dumplings and to Harriet Bell and Maureen OBrien for shepherding the pages within this book. A special thank you to Lorie Young, Christine Benton, Ann Cahn, Kris Tobiassen, and everyone at HarperCollins for all of their hard work and care and for transforming our manuscript into a book. Special thanks to Brandon Harman and Eli Schmidt for all they did to bring the beauty of dumplings to the page. Our appreciation and gratitude to Jeffra and Yash Nandan, Ann and Herman Silverman, Lindsay de Jongh, Stephanie Sugawara, Jon Cohen, Amy Holman, Edward and Tina Baluyut, Ted Calamia, Bill Callahan, Celeste Carrasco, Christine Carroll, Joanne Chan, Connie Chiang, Jonas Damon and Joann Rha, the Dillworth clan, Dong Pui Chun, Marilyn Fein, Dorie Greenspan, Gepsie Harvey, Karen Heaselgrave, Dr. Steven Herman, Nancy Hruska, Amanda and Julie Johns, Anuree Kengrian, Margaret Kornberg, Huy Voun Lee and Seiji Ikuta, Ruth Leiman, Li Gui Hua, Fredrik Larsson and James Anthony, Lorenzo, Kathleen Masterson, the Molly clan, Gita Nandan, Kelly Notaras, Sue Ling Ng, Gail OHara, Steve Pilgrim, Bertha Rogers, Linda Rosciano, Alexandra Rowley, Jenny Silverman, Shannon Sinclair, Tiana and Kenny Tang, Wanda Tantayopin, Dianna and Hao Hui Wang, Adam and Illaria Woodward, Ruiqiang Wu and Guichan Mo, and Qiling Wu.
W AI H ON C HU was in Hong Kong and now lives in New York Citys Chinatown. After graduating from the City University of New York, he pursued his culinary training at the Art Institute of New York and has cooked in a number of prominent restaurants in Manhattan. In 1999, he launched El Eden Chocolates, which grew into an East Village storefront offering more than twenty-five truffle varieties nationwide. Chu currently works as a cooking instructor at the Institute of Culinary Education, the Natural Gourmet Institute, and the Bowery Culinary Center at Whole Foods Market.
C ONNIE L OVATT was born and raised in St. Thomas, U.S. Virgin Islands. A graduate of Sarah Lawrence College, she worked at Poets & Writers, Inc., as director of the New York Readings/Workshops program for a number of years before becoming a freelance literary consultant. She currently works as a personal chef specializing in vegetarian, vegan, and raw food cuisine.
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NORTH AND WEST EUROPE
Bacon and Sage Roly-Poly (England)
Beef and Oyster Stew with Suet Dumplings (England)
Cabinet Pudding, a Cake and Almond Cookie Pudding (England)
Canary Pudding with Lemon Curd (England)
Chocolate Bread Crumb Pudding (England)
Classic Christmas Pudding (England)
Clootie Dumpling (Scotland)
Country Cabbage Soup with Large Cornmeal Dumplings, Soupe aux Miques et aux Choux (France)
John in the Sack, Jan in de Zak (Holland)
Lord Randalls Pudding, an Apricot Dessert (England)
Matzo Balls in a Beef Broth, Fleischsuppe mit Matzoknepfle (France)
Oat and Honey Pudding (Ireland)
Potato Dumplings Stuffed with Ham, Kroppkakor (Sweden)
Spiced Carrot Pudding (England)
Sticky Toffee Pudding (England)
ITALY
Chestnut Gnocchi with Walnut Sauce, Gnocchi di Castagne con Salsa di Noci
Chestnut Ravioli with Sage Butter Sauce, Ravioli di Castagne
Chicken-Filled Dumplings in an Escarole Soup, Cappelletti in Brodo
Dumplings Stuffed with Pears, Figs, and Chocolate, Cialzons alla Frutta
Dumplings Stuffed with Stewed Bread Crumbs, Anolini di Parma
Fish Ravioli with a Thinned Cream Sauce, Ravioli di Pesce
Potato Gnocchi, Gnocchi di Patate
Priest Stranglers with Brown Butter and Sage, Strangolapreti
Pumpkin and Lentil Ravioli with Browned Butter and Rosemary, Ravioli di Zucca e Lenticchie
Semolina Dumplings with Butter and Cheese Sauce, Frascatelli
Tiny Gnocchi and Cranberry Bean Stew, Pisarei e Faso
CENTRAL AND EASTERN EUROPE
Bean Soup with Tiny Dumplings, Csipetke (Hungary)
Bread and Semolina Loaf, Houskov Knedlky (Czech Republic)
Butter-Tossed Spaetzle, Sptzle (Germany)
Cauliflower Soup with Buttery Bread Crumb Dumplings, Kv
tkov Polvka s Knedlky (Czech Republic)
Chicken Paprika with Dumplings, Csirke Paprikas Galuskaval (Hungary)
Kasha and Mushroom Pierogi, Pierogi z Kasz
Gryczan (Poland)
Large Beef- and Spinach-Filled Dumplings in a Beef Broth, Maultaschen (Germany)
Lentil and Onion Pierogi, Pierogi z Soczewic (Poland)
Marrow Dumplings in Beef Broth, Markklsschensuppe (Germany)
Milk-Steamed Buns with Vanilla Custard Sauce, Dampfnudeln (Germany)
Mushroom-Asparagus Bread Dumplings in a Mushroom Sauce, Schwammerl Kndel mit Spargel (Austria)
Napkin Bread Dumpling, Serviettenkloss (Germany)
Napkin Bread Dumpling with Cherries, Kirschen Serviettenkndel (Austria)
No-Fuss Potato Dumplings, Pyzy (Poland)
Potato and Dumpling Boil-Up, Kartoffeln mit Mehlkndel (Germany)
Potato Dumplings Stuffed with Sugar-Stuffed Plums, vestkov Knedlky (Czech Republic)
Potato Dumplings with Cabbage Layers, Kposzts Gombc (Hungary)
Potato Dumplings with Crouton Centers, Kartoffelklsse (Germany)
Root Vegetable Bread Dumplings, Zldsggombc (Hungary)
Silesian Potato Dumplings with Mushroom Sauce, Kluski 
lskie (Poland)
RUSSIA
Buckwheat Dumplings Stuffed with Apples and Cheese, Vareniki s Yablokami
Little Ear Dumplings Stuffed with Mushrooms in a Beet Soup, Borshch z Vushka
Siberian Meat Dumplings, Pelmeni
Spoon-Dropped Semolina Dumplings, Kletski
AFRICA
Chickpea Fish in a Spicy Onion Sauce, Yeshimbra Asa (Ethiopia)
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