Quotes About Dumplings

Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.

It's a good thing that dumplings are small because Lee Anne's goodies will make your willpower vanish as you reach for 'just one more'.

If you like good ol' fashion Southern soul food then, yes, I am a good cook! My specialty is chicken dumplings and poke salad.

Accounts of eating Christmas sweet potatoes baked in ashes and jackrabbit stewed with white flour dumplings are testaments to pioneer resilience and pleasure - and they help inspire my own best scratch cooking.

And her dumplings were so light they would float in the air and you'd have to catch 'em to eat 'em.

My all-time favourite classic use of ricotta is in gnudi: fluffy, cheesy dumplings of almost ethereal, feathery lightness.

Even though Czech food is traditionally a bit heavy, especially for a climber, I can't resist some dishes: sveckova, for example, is beef in a creamy sauce with celery and dumplings. It's probably fortunate that I don't know how to cook it myself.

Boil 15 large potatoes in jackets. When done peel and rice them, letting them cool about 5 minutes, then add 2 eggs, 1½ cups of flour, 1 teaspoon salt and roll into balls and roll balls in flour. Have a pot of boiling water on the fire, place the dumplings in the water that has been salted and boil for 10 minutes, remove and serve. Hasenpfeffer and Kartoffel Klösze are generally served together but either can be served separate or with other food.

I don't discriminate when it comes to dumplings. Give me a generous plate of pretty much anything wrapped in a starchy, doughy casing and I will dive in with pleasure. But one star in the dumpling universe shines brighter than the others: the humble pierogi.

My mom is a really good cook. We used to make dumplings together.

I love my squirrel and dumplings, but you can make it with chicken and dumplings. I love making the dumplings. I think I just like to roll out dough.

I am often asked the question: 'What is your favorite type of food?' Although I always answer Japanese, the real response should be and is pierogi, the delectable Polish dumplings that my mother, Big Martha, made so well in many incarnations: potato, sweet cabbage, blueberry, peach, plum, and apricot.

There were dumplings on the train, sold by grim men and women with deep lines cut into their faces by years and worry and hunger and misery. This was the provinces, the outer territories, the mysterious China that had sent millions of girls and boys to Canton to earn their fortunes in the Pearl River Delta. Matthew knew all their strange accents, he spoke their strange Mandarin language, but he was Cantonese, and these were not his people. Those were not his dumplings.

I always keep some variety of dumpling in my freezer for convenience, but frozen homemade pierogi are a special treat.

I'm lucky to live in New York, a city that offers so many options for lunch. I can pick up dumplings from a Midtown food truck, grab empanadas by the dozen in Spanish Harlem or get a fantastic bowl of ramen in the East Village.

There one could also find a special kind of pierogi, large chewy kreplach: fist-sized dumplings filled with seasoned stew meat and onions before being boiled, baked, then fried, the last step glazing and toughening them like bagels. The

What about 101 Noodle Express?" This was a favorite dumpling place in Arcadia. Their dumplings were rustic and burly---leek and pork, pumpkin and pork, shrimp and bok choy---and their signature dish, a beef roll, was another life-shifting taste experience: long-stewed beef rolled in a crisp and chewy savory pancake with sweet hoisin sauce and a green chili relish.

I thought of all the households in this country that would rejoice at a child's ferocious need to learn, of the fact that this book had been hidden away, and wanted to push Adeline Carpenter's face into the stew to boil along with her dumplings!