Cookbook Q&A: The World Is Your Dumpling
For all the dumpling lovers
Friends! I hope you’re having a fabulous week so far. As you may have seen in my previous newsletters or on socials, I’m coming out with my debut cookbook ‘The World Is Your Dumpling’ on August 29th and I am SO excited about it.
You might be wondering why you would order a book now when it won’t be out for 30 days…well here are three reasons:
Pre-order numbers help determine the overall success of the book. High-street retailers and independent book stores use pre-order numbers to decide whether or not to stock new books. So, the more pre-orders the book receives, the more chance you’ll be able to find the book wherever you buy your books from! Yay!
Bestseller territory. Every single book sold before the book comes out counts towards the first week of sales. That number is then placed against all the other books that have been published in that week and bestseller lists are compiled. So, if you’d like to be a part of making my dream come true by helping me become a bestselling author, you know what to do!!
PRICE. When you pre-order, not only do you not pay for the book until it is published, you’re also guaranteed to get the best price for it (RRP £20 down to £16.65 right now, a 17% reduction my friends!!).
On a soppy note, this book is the best work I’ve ever produced and I am so incredibly excited for it to be in your hands. It includes over 80 dumpling recipes ranging from quick and easy, to a bit more effort but maximum satisfaction. So, if you love dumplings or you have a friend, sister, brother, mother, cousin, father, or even enemy…who loves dumplings, please feel free to pre-order the book below!
A few of you have sent me questions about the book so I thought I’d compile the most frequent ones and answer them below!
How many recipes are in the book?
There are 80 dumpling recipes in the book, plus a load of extra content from homemade dumpling wrapper recipes (a gluten free one too which I’m so proud of!!), to 10 different dumpling fold tutorials (with videos!!).
What are the table of content?
I don’t know about you but I feel like showing you the full chapter list is a fab selling point. Whenever I buy a book, I always look at the chapter titles because they are one of the main reasons I buy a book!! And I must admit, I think my recipe and chapter titles are pretty fun AND the design by the team is gorgeously vibrant, so here you go.
I’ve decided to structure the book to ease you into making dumplings, chapter by chapter, with some ‘cheat’ recipes right at the end for when you’ve had a long day but still want that dumpling fix.
We begin with Easy Breezy Meals, where we’ll be making dumplings from scratch, mostly using store-bought wrappers, although you always have the option to make your own wrappers if you have more time. Making these recipes is a breeze, and lots of fun.
The next chapter is where we move up a level on the dumpling-making scale. These are the 30 minute+ recipes, also known as A Bit More Effort, Maximum Satisfaction, which tells you that they will require a little bit more time and effort to make. But seriously, don’t be nervous, it’s only a bit of dough, and a few other ingredients and they are all delicious and are absolute crowd-pleasers so I hope you feel they are worth it.
Speedy Eats is where you’ll find the recipes that’ll take you just over 10 minutes to make. These are all quick and very simple recipes if you’ve got a dumpling craving but have little to no energy. It’s all about playing with flavour and making something super tasty with dumplings. So whether you make these recipes with homemade dumplings or store-bought ones, I won’t judge, I just want you to have fun.
Last but not least, the final chapter is where you’ll find Sweet Treats. Although I don’t have a huge sweet tooth myself, I can tell you that these will get anyone going.
Some recipe titles & descriptions from the book that I love:
Gochujang Sausage Pouches topped with Kimchi
These are inspired by mandu, one of Korea’s national dumplings. Now,
I love gochujang – a slightly addictive Korean fermented red pepper paste – as much as the next person, but these sausage gochujang dumplings occupy a serious place in my go-to favourite recipes list. They’re sweet and spicy, with joyous bites of kimchi dotted on top for that extra tang. Serve these to anyone and I guarantee you’ll see a smile.
Fiery Leek Pockets with a Spiced Lentil Sauce
Based on Afghan ashak (or aushak) – leek or chive dumplings topped with a tomato lentil sauce, garlic yoghurt and mint – this recipe is
one to convert any legume avoiders as it’s always a crowd-pleaser. It’s comforting yet refreshing with the warmth of the fiery leeks and tang of the garlicky herbed yoghurt. Whip this up in less than half an hour and get ready to treat your taste buds.
Twist on a Reuben
The Reuben: an absolute classic North American grilled sandwich consisting of corned beef, Swiss cheese, sauerkraut and a saucy dressing wedged in between slices of rye bread. I love it. I also love käsknöpfle, a traditional cheese dumpling dish from Liechtenstein, so I thought it was time to get experimental and combine the two dishes. And what a result. This has to be one of the most comforting recipes in this book, yet with every bite you get an explosion of flavour.
Pea & Ricotta Squares with Crispy Proscuitto
This pea and ricotta combo topped with crispy prosciutto is a great way to demonstrate the beauty of ravioli. I’ve taken a handy shortcut here, using store-bought square wonton wrappers to envelop our simple yet refreshing pea and ricotta filling (although you can make your own if you have more time). Plus there’s no need for a sauce with this because you’ve got enough moisture from the filling; just serve with a little butter, dollops of extra ricotta and salty prosciutto. It’s honestly a great way to enter your ravioli-making era ... and a great way to impress friends and family.
Crispy Bean Fritters with Sweet Chilli Cavolo Nero & Chickpea Stew
This dish has it all: sweetness, vibrancy and a perfect kick from the jalapeños. The inspiration for this recipe stems from West African koose
– spicy bean cakes – also known as akara and kosai. It’s a popular street food and typically made with black-eyed peas. For this recipe, we’re using butter beans for a creamy touch.
Can we get behind the scenes of the process of making the cookbook?
I actually made a whole YouTube video about this so check it out below if you fancy!
Are the recipes authentic?
Short answer: No.
Long answer: This book is all about appreciating food and the cultures and countries it comes from. As someone who has grown up in several countries and adores traveling to different parts of the world, I have a passion for ingredients, techniques and stories from here, there and everywhere. I have made a very conscious decision to not give any of the recipes in this book their ‘authentic’ names, because I’ll be the first to admit that my recipes aren’t authentic, and they were never intended to be. The intention was always to bring light to dishes, ingredients and ways of cooking from countries that have inspired me to cook, share and eat with the people I love. They’re a celebration of dumplings and flavours from around the world that have been brought together harmoniously to make a symphony of mouthwatering dishes.
For that reason each recipe includes a brief description about its origins and my inspiration for making it. Every recipe is a celebration of the humble dumpling, and an attempt to highlight this diverse food group. They come in all shapes and sizes, forms, textures and tastes. They’re beautiful things and nearly every country in the world has one to call their own. Whether it’s jiaozi from China, suet dumplings from the UK, empanadas from Argentina or pierogi from Poland, dumplings are everywhere and can be enjoyed by everyone.
Will it be available internationally? (specifically the US)
Yes! It’ll be available in the US from October (more details to come) and the pre-order link for internationals will be sent to you very very soon!! We are working on it as we speak <3
Are you organising any in-person events or cooking demos?
Yes! I’m doing a cooking class at Jamie Oliver’s Cookery School ALL ABOUT DUMPLINGS which I am so excited about. It’s being held on the 26th September (aka world dumpling day) and I’d be delighted if you could attend!
I’m also planning on hosting a book launch at Backstory in Balham once the book is out. And I would be SO happy to see you there! I’ll keep you updated and let you know when tickets (that will be free btw) come out!! So stay tuned!
Are there vegetarian recipes in the cookbook?
Yes, there are a dozen or so veggie recipes in the book. However, taking it the extra mile, I actually have a dietary swaps chapter at the back of the book providing ingredient substitutions for EVERY recipe. So, whether you’re vegan, veggie, gluten free, dairy free, or a meat lover, I’ve provided ingredient swaps for (nearly) every recipe!!! This is one of the areas I’m most proud of in the book because I really wanted the recipes to be as inclusive as possible.
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I hope this has given you a better insight into the book and the behind the scenes! Let me know if you have any other questions about the book. Feel free to DM me on Instagram or send me an email.
If you love dumplings or you just want to support me, pre-order the book if you fancy (if you’ve already got it, thank you thank you!!!). I’ll be forever grateful!!
Speak soon fellow dumpling lover,
Em xx