Has anyone read a treatise/article/book chapter that focuses on techniques and foodstuffs for producing particularly wonderful vegetable dough dumplings?I am interested in experimenting with vegetable doughs that incorporate flours(or other starches) for filled dumplings. I entered one such recipe in this current Alliums Contest (I created Celery Root and Potato Dumplings filled with Scallion, Bacon and Lovage) but I know that I have much more to learn about successful dumplings. Talented 52er, Kukla, taught me about improving dumpling softness by using some semolina flour, but I know there are more tips to learn. Any suggested references? Thanx much for your help,
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