Techniques/ Treatise on How to Make Beautiful Dumplings?

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,

LeBec Fin


LeBec F. April 30, 2012
Well, I'm still looking. I'm having a LOT more luck googling 'filled gnocchi' than dumplings. (A rose by any other name.....) Many gnocchi are made with potatoes and some recipes exist for other vegetable gnocchi as well. Anyone know a gnocchi article or book?Thx again.
boulangere April 28, 2012
Check Panfusine's recipes here, and also her blog: Also, she'd love to respond if you send her an email here:
LeBec F. April 29, 2012
b, i did just write her, but just to be clear, i am not asking about any dumplings except those made with potatoes or vegetables with different flours (not dal, though i adore all indian dumplings!). I am trying to understand what makes a light and tender potato dumpling and how flour and egg play into lightness.
thx again everyone! Where are all the German/Polish/Eastern European grandmothers out there?!
LeBec F. April 28, 2012
Anybody? Sounds like a food writing opp here! Book pitch maybe?
LeBec F. April 29, 2012
wow, if you thought 'dumplings' was a small topic, take a look at this wikipedia article! fascinating!
i'm still searching for a book(Asian Dumplings is an excellent find, but I'm not looking for Asian Dumpling tips.)
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