A new dumpling spot you have to try.
Less than 2 weeks to go until my book The World Is Your Dumpling is published!!!
If you’ve already pre-ordered the book, thank you so much. If you haven’t, what are you waiting for?! The cookbook is full of simple, easy to follow, and delicious dumpling recipes inspired by flavours, ingredients, and dumplings from around the world. It’s currently 20% off on Amazon so go check it out!
If you’re in London on the 5th September, then you should join me to celebrate the launch of my debut cookbook at Backstory in Balham. It’s free to attend but you need to save your spot! It’ll be an evening all about dumplings so come along!
When someone says the word dumpling, what comes to mind?
As a child, I pictured British suet dumplings delicately dolloped on top of a beef stew.
However, after falling in love with the diverse food group and realising their prevalence, anything from Chinese jiaozi to Uzbek Manty springs to mind.
Speaking of Uzbek Manty, if you’ve never tried it before, you are seriously missing out.
My gorgeous friend sent me a restaurant review written by Grace Dent on Oshpaz, an Uzbek eatery celebrating food from Central Asia in the heart of London (Regent Street) featuring these little pockets of joy: manty.
Not only is the menu delicious, it’s also incredible value for money. The food is full of flavour, made with love, and very very easy to eat. We chose the Combo Manty which offers 3 beef, 3 chicken, and 2 vegan dumplings, Tender Lamb Noodles, and Beef Samsy. 100% recommend and let me know if you give it a go!
CHEAT BAO (lemongrass, basil, and beef steamed buns with a crispy bottom)
I adore making Baozi - a type of filled bun from China - but because you traditionally use yeast in the recipe, they can take a while to make. So, this ‘cheat’ recipe takes a fraction of the time but doesn’t compromise on fluffiness or flavour. The recipe is on page 62 of my cookbook so check it out here!
SALT AND PEPPER CHICKEN RAMEN
This is a bonus recipe for anyone who has pre-ordered my cookbook. It’s creamy, spicy, comforting, just a great noodle dish. If you’d like the recipe, send me an email or a DM on Instagram with a screenshot of your proof of order (of the cookbook), and I’ll send you the full recipe!
SWEET ‘NDUJA DUMPLINGS WITH YOGHURT AND AUBERGINE
On page 174 of The World Is Your Dumpling, you’ll find this super easy 10 minute recipe that is one of my go-tos for when I’m short on time but craving dumplings!
I’m well aware that all the recipes this week are focused around the book…but why shouldn't they be?! I genuinely think you guys are going to love the book and I want that baby in your kitchen!!! I’m SO excited for you to cook from it!
Thank you once again for all the support, it means everything to me.
See you next week and have a gorgeous weekend,
Emily xx