Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen – and Everything in Between

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For the Lamb, we've created a divine chilli, soy and cumin sauce that is simply ridiculously flavourful.

If you wanted I'm sure you could use cookie cutters or something to make some kind of odd shaped noodles. The resulting dough was rolled, cut into 2″ x 2” pieces, dried, and then cooked with chicken to make “Chicken and Pastry. In her introduction to the book, Pippa says: “ I taught myself using the classics—Ken Hom’s Simple Asian Cookery, Ching-He Huang’s Chinese Food Made Easy.I want to cook and eat every recipe in this book, but it’s with the Biang Biang Noodles — wide, elastic, noodles that you sort of swing into shape — that I want to start, allowing me to wallow in her Cumin Lamb and Hot Oil versions. Each pack contains Noodles, 14 Prawn Dumplings, with diced carrot, edamame beans and seaweed, along with a Ding Dong speciality sauce that perfectly compliments the dumplings. Taiwanese fishing dock noodles are meant to be improvised with the best local catch, and Zha Jian Mian from Beijing is a hearty dish of gingery ground pork atop hand-cut noodles. Frozen gyoza (potstickers) makes this so easy to prepare on a weeknight and it's a filling, hearty dinner thanks to the addition of noodles. For the Prawn, we've created a beautifully fragrant chilli and garlic soy sauce that is literally made for the dish.

Pippa's interest in Chinese cookery began when she was a young child and her grandfather would take her for dim sum. Love reading this – whereby I first took the author for Pippa Middleton and found it strange that she wrote a book about dumplings and noodles….The favorite dish of our festivities was chicken and dumplings (though some think this particular kind is more like noodles)- with a recipe from a cook book that Noah probably saved on the Ark. It’s important that we as white people acknowledge our lack of understanding of what constitutes authentic and who gets to decide on that. It was a labor of love, and still conjures up pleasant memories, although I haven’t made her Chicken and Pastry recipe (that I have in my family cookbook) for many years. Once it's all cooked through, remove from the heat, add the miso to the soup and gently mix through.

The texture of these homemade noodles, when you slice them into thin strands, reminds me of the slurpy bowls of ramen noodles. If you want to try your hand at making your own dumplings, check out my easy recipe for Pork and Ginger Dumplings. The other thing that doesn’t sit well with me and that’s not Pippa’s fault is that seemingly there’s a huge demand for people like her and whitewashed Asian recipes. With over 70 recipes and techniques, step-by-step instructions, options for quick and easy substitutes and even the science behind dumplings and noodles, this book is an essential guide for modern home cooks.Try our salmon poke bowl, vegan buddha bowl, aubergine teriyaki bowl and vegan burrito bowl, plus plenty more. Some of the dumpling and bun recipes in this chapter are char siu bao, Shengjian bao (mantou), Taiwanese peppery pork buns, sweet potato jiaozi, juicy Xinjiang lamb dumplings, crab XLB (soup dumplings), har gau, weeknight veggie gyoza, best Sichuan chilli oil wontons, and pork and prawn sui mai. You’ve captured most of my thoughts on it all, and I also appreciate that you mentioned that Pippa has been putting in the work to help lift up and support others, especially women of colour. I never make my own noodles sadly or anything as challenging as you have in your review, so well done Kavey. The recipes are really easy to pick up once you get the techniques down and they are really tasty as well!