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

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This method gives you soft, pillowy dumplings – if you want yours crispy, you’ll need to pan fry them separately and add to the top. Of course, much of this food takes time, but there is a special joy to be derived from this kind of kitchen project. Use tongs to serve up the dumplings into bowls, add the noodles and bok choy then ladle over the hot broth. Featuring 100 delicious recipes that can be cooked in one pot, you can open any page in this book and find something that will give you not only a meal that the whole family will eat and enjoy, but also one that makes your life a little simpler in the process.

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Dumplings and Noodles explore the traditional cooking methods behind some of our best-loved Asian dishes.

The way I like to do it is roll the dough into a ball, and then start flattening it out with the rolling pin. One thing is we found the portion sizes very generous so, expecting to share 3 dishes, we ended up having to take some away with us in a doggy bag (which they happily arranged at the end). Beginners will find Dumplings and Noodles easy to follow, and more advanced cooks will be wowed by Middlehurst's mouth-watering recipes.

Alongside such classic choices she offers Shengjian bao, popular breakfast dumplings from Shanghai, and mushroom and leek glass dumplings in nearly clear skins. 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. Anyone who says its cultural appropriation just because the author is white, is not only stupid but a racist. Kavey Eats received a review copy of Dumplings and Noodles by Pippa Middlehurst from publishers Quadrille. This is like a handbook for the modern home cook, with over 70 recipes exploring the traditional cooking techniques of our best-loved Asian dishes.