The dumpling has become synonymous with comfort food across the world. Whether stuffed or unfilled, steamed or boiled, many countries have their own version of the dish. Barbara Gallani looks at the differences and similarities between the ways dumplings are prepared and eaten across the world, addressing the contrast between the dumpling as an everyday dish and a food for festive occasions. Including traditional dumpling recipes for readers to make at home, Dumplings shows what makes this food special in so many countries.
Author Biography
Barbara Gallani is Director of Food Safety and Science at the UK Food and Drink Federation. She lives in London.
