Description: Around the city and beyond. Travel and discovery. Culture and fun.
My friend Barbara, food expert and traveller, has just written a mouth-watering book: Dumplings: A Global History. She’s eaten her way from her native northern Italy to the yurts of Mongolia, sampling everything from gnocchi to wonton. Just like the dishes she describes her book is stuffed with tasty morsels: anecdotes of her trails, the evolution of exotic dishes, ceremonial feasting, rituals and recipes. Lucky Londoners can follow in Barbara’s footsteps without heading for Heathrow: I’ve asked her to sh
Food writer Barbara Gallani checks out the dumplings at New Culture Revolution, Islington.
Over steaming bowls of jiaozi at New Culture Revolution near Angel station Barbara explained how most world cuisines include some form of dumpling: dough made from ingredients including flour, bread and potatoes, and served in broth or with a filling. They are usually basic “comfort food”, but can also be highly refined and require complex preparation. Barbara’s top five cover them all, as she explains below.