Dumplings – Homemade With and Without Meat
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This book explores the world of dumplings, presenting 50 recipes that range from savory to sweet, and include varieties from across Europe, Asia, Africa, and South America. Whether steamed, boiled, fried, or baked, these dumplings come in various shapes and with different fillings. The author highlights specialties such as ravioli, pierogi, and baozi, offering detailed, easy-to-follow instructions accompanied by full-color illustrations. It’s a celebration of one of the world’s most beloved comfort foods, and the recipes are designed for cooks of all skill levels.
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