Dumplings Quotes

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.

I just love Chinese food. My favourite dish is number 27.

I grew up eating chicken and dumplings in my grandma's kitchen.

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.

I am obsessed with Chinese restaurants. Like many Americans, I first discovered them in my childhood.

As far as food goes, I enjoy warm dumplings and soups in winters.

The only good things I've seen emerge from a steamer are tamales, couscous, and dumplings - maybe the occasional artichoke or delicate fish fillet. But baby turnips with their tender greens still attached should be boiled in water as salty as the sea until their flesh is silky and soft.

My mom, she's a great cook. You know, pirogue, borscht. I love borscht, and I love Pilemeni, meat dumplings.

Crackers, toasted or hard bread may be added a short time before the soup is wanted; but do not put in those libels on civilized cookery, called DUMPLINGS! One might about as well eat, with the hope of digesting, a brick from the ruins of Babylon, as one of the hard, heavy masses of boiled dough which usually pass under this name.

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.

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

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

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.

I don't cook very often but when I do I try and make Georgian food. I made a hinkali recently, which is like ravioli but is the size of your palm, with meat in the middle and thicker dough.

The fricassee with dumplings is made by a Mrs. Miller whose husband has left her four times on account of her disposition and returned four times on account of her cooking.