I really love Chinese dumplings. I have made them a few times using various recipes. The recipes from this book were made with the help of a friend who frequently make Asian cousins and rocks at it.
I have found that it is difficult to find a recipe that has the measurements right for the ingredients. These are way off. The dough was too liquid, too sticky, just not right. After trying five or six time, only a few items came out as they should have, and only after I tweaked the recipe. The items we were able to eat just tasted strange, bland, doughy, all around not good.
If you're looking for a good Chinese dumpling cookbook you may fair better looking elsewhere. I had high hopes when I saw who wrote these recites. I was disappointed.
About the Author
A native of Queens, MAX FALKOWITZ is the senior digital editor of Saveur and previously worked at Serious Eats as a senior features editor.