Читать книгу Gyoza: The Ultimate Dumpling Cookbook - Paradise Yamamoto - Страница 12

He is as thoughtful about his implements as

his ingredients. His pan of choice is “the cheap-

est frying pan I can find,” because the thin layer

of metal does a great job browning and crisping.

He buys as many as he can when he sees them

on sale, and may splurge by adding a glass lid

that, while still inexpensive, may cost more

than the pan.

In this book he uses store-bought wrappers

so readers can concentrate on the fillings. And,

oh, what fillings! You will be enchanted by his

formulas for mixing meat and vegetables, by his combinations like broccoli and eggs that appeal to kids’ palates,

and by an Italian-inspired carbonara dumpling with bacon, egg whites and Parmesan cheese that

prompted a restaurateur of a hip Brooklyn eatery to declare, “These would be huge on a

New York brunch menu.”

This book challenges, delights, and inspires. Yamamoto-san told me

that serving people what you have made by your own hand provides

love and sustenance, and is an act of intimacy. But don’t forget the

whimsy as well—whether producing savory courses or sweet

dessert dumplings, you can practice your culinary origami

as you twist, crimp and fold the skins around the fillings to

form penguins, sailor hats, and Santa’s toy sacks. Talk about

spreading happiness—Ho! Ho! Ho!

—Debra Samuels

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