• Home
  • Contact
  • PCO Privacy & Legal
  • Partner with Me

Pastry Chef Online

Dessert Recipes and Tutorials | Easy Dinner Ideas

  • Home
  • About
    • About PCO
    • Resource Page
  • Fundamentals
    • Basic Pastries
      • Pastry Basics: Ingredient Function (and Why It’s Important to Know)
      • All the Cake Mixing Methods in One Place. You’re Welcome!
      • PCO’s Must-Have Tools for Serious Bakers
    • Intermediate & Advanced
      • Pastry Variations
      • Restaurant Style
      • 17 Pro Kitchen Tips to Make You a Better Baker and Cook
  • Recipes
    • Delicious Thanksgiving Breads for Your Thanksgiving Table
  • Blog
  • Contact
Home » Recipes » Pastry Dough » Toasted Almond Cookie Dumplings | Dumplings All Day Wong by Lee Anne Wong|Cookbook Giveaway

Toasted Almond Cookie Dumplings | Dumplings All Day Wong by Lee Anne Wong|Cookbook Giveaway

Jump to Recipe

Love This? Please Share It!

  • Facebook
  • Twitter
  • Yummly
  • Email

Disclosure: The lovely folks at Page Street Publishing sent me a copy of Dumplings All Day Wong to review. Thanks, guys! Any links to the book are affiliate links. Stay tuned at the end of the post to learn how you can enter for a chance to win a copy of your own.toasted almond cookie dumplingsI am not a patient person. That’s why I don’t make a lot of cookies. There’s all that scooping and baking sheet after sheet. And God forbid I have to decorate a cookie. Every cookie. One at a time. Until I want to stab myself. Many folks find  repetitive activities–knit one, purl two; cutting out cookies; rolling truffle–to be calming and soothing. They say it takes them to a place where they no longer even have to think about what they’re doing, freeing their minds for deep thought or contemplation. For me, it just makes me feel stabby.

Because I have this aversion to repetitive motion–maybe it comes from having  to make a billion cheese biscuits every day at the restaurant–I was a little hesitant about reviewing Dumplings All Day Wong. Because I knew I’d have to actually make dumplings. Including the dough. And rolling it all out into wee circles.

Then I remembered how much I adore the few types of Chinese dumplings I’ve had before. Steamed or fried, and usually filled with some sort of pork mixture,  I really can’t get enough of the texture or the flavors. The chewiness, the juiciness. Oh! And then I remembered that because I don’t usually enjoy repetitive tasks, I have never given anyone a sweater I’ve knitted, because I’ve never knitted a sweater. We don’t enjoy decorated cookies on holidays, because I don’t make decorated cookies. And the last truffles I made were for the restaurant.

So I said yes.

What You'll Find in This Post Click to view ToC
1 Dumplings All Day Wong
2 Toasted Almond Cookie Dumplings
3 Basic Dumpling Dough
3.1 Ingredients
3.2 Instructions
4 Enter to Win a Copy of Dumplings All Day Wong: A Cookbook of Asian Delights from a Top Chef

Dumplings All Day Wong

I’m so glad that I did, because while it was fairly tedious to roll and fold each wee dumpling, there is something that is kind of magical about the end product. And I learned a lot. I got to make a lightly sesame-scented dough made with boiling water. I got to make frangipane, which I haven’t made in ages. I got to deep fry, which is always fun because of the Danger Factor. And I got to sieve powdered sugar all over these warm treats, and then shove them in my face.

It should come as no surprise to you, given my aversion to repetition, that I didn’t know much about making dumplings. And now I know a ton about it. Because of this book. Lee Anne Wong’s tone is so inviting, casual and helpful that you really do feel like you can’t mess up. And she does say that, as long as the dumplings are completely sealed, they will still taste delicious, even if they won’t make the cover of Dumplings Monthly.

I expect one subject cookbooks to serve as an encyclopedia for pretty much everything there is to know about that one subject, and Dumplings All Day Wong doesn’t disappoint. The chapters are arranged by dumpling shape, with great step-by-step photos of how to complete the different types of folds. Within each chapter, the fillings range widely from more traditional Chinese offerings of my beloved pork dumplings and potstickers to more fusion-y types of dumplings like Brussels sprouts and bacon dumplings and Korean fried chicken dumplings.

Let me give you a quick run-down of the chapters and how they’re set up:

  1. Tools and Techniques–everything from gadgets to knife cuts to a rundown of the different dumpling cooking techniques
  2. Dough-How: Choosing the Right Dumpling Wrapper–information on pre-made wrappers and recipes for how to make several types of dumpling dough, all with step-by-step photographs
    All the dumpling chapters all start with tutorials on how to fold each type. I’m including a sampling of the recipes from each chapter:
  3. Classic Folds: Potstickers, Gyoza, Mandu and More–Mushroom and Truffle Dumplings, Mixed Seafood Dumplings, Thanksgiving Dumplings, Miso Duck and Ricotta Dumplings with Stone Fruit Salad
  4. Cup-Shaped Fold: Shumai–Pork and Shrimp Shumai, Lamb Satay Shumai, Paella Shumai
  5. Multi-Pleat Fold: Har Gow–Lobster and Kaffir Lime Har Gow, Green Tea and Red Bean Har Gow
  6. Round Fold/Puck-Shaped Fold–Ahi Dumplings with Avocado, BBQ Chicken Dumplings, Lamb and Scallion Dumplings
  7. Parcel Fold: Bo Choy Gau–Ginger Crab Rangoon Dumpling s with Sweet and Sour Sauce, Black Sesame Peanut Butter Dumplings, Toasted Almond Cookie Dumplings (what I made)
  8. Wontons–Panang Curry Wontons, Hamburger Wontons with Lychee Ketchup, Sweet Cheese and Date Wontons, Chocolate Bacon Wontons with Caramel Sabayon
  9. Soup Dumplings: Xiaolongbao–Pork and Crab Soup Dumplings, Tom Yum Soup Dumplings
  10. Bao–Char Siu Bao (Barbecue Roast Pork Buns), Peking Duck Bao
  11. Exotic Styles–Fried Mochi Pork Dumplings, Scotch Egg Dumplings, Steamed Chicken and Rice Dumplings
  12. Stocks, Dipping Sauces and Condiments–An excellent collection of recipes for Asian dipping sauce from Sweet and Sour to Miso to Nuoc Cham.
  13. The Asian Pantry–A glossary offering helpful definitions of Asian pantry staples.

Toasted Almond Cookie Dumplings

dumplings13

I of course chose to make a dessert dumpling. This idea alone helped expand my definition of dumplings.

Even though Wong says that we can start with purchased dumpling wrappers, since the dough is such an integral part of the dumpling I wanted to make sure to give the dough a spin too. For the purpose of a review, making dumplings from a dumpling cookbook without making the dumpling dough would be like trying to review a pizza cookbook using Boboli.

And thus I found myself kneading very hot dough until it was smooth, elastic and not at all sticky. My dough actually ended up being a touch sticky, so I rolled my wrappers on a floured surface. I think had I kneaded a bit longer the dough I thought was too dry would have come together nicely as the flour hydrated. Otherwise, the preparation method was very straightforward, and the dough smoothed out beautifully during its rest on the counter (anywhere from 15 minutes to 3 hours. Mine rested for close to 3 hours and was definitely more sticky once I unwrapped it).

The filling was also very easy to make. The ingredient amounts are listed in both volume and grams, and it called for 1/2 cup of sliced almonds with 85g in parentheses. I began weighing and quickly realized that 85 grams was a lot more than 1/2 cup. I measured out 1/2 cup, and it weighed 55 grams. Since the book is meant primarily for American audiences who don’t use scales very often, I went with the volume measure. The recipe states that it makes enough to fill 40 dumplings at about 1 Tablespoon of filling per dumpling. I had enough filling for 23 dumplings. I’m not sure why the huge discrepancy, but I’m fairly certain I didn’t use too much filling in my guys. It’s no big deal, because honestly, by the time I’d rolled and folded 23 dumplings, I was more than ready to be done with that part!

toasted almond cookie dumplingsIf you’re a dumpling ace, you will be fine. If you’re like me and a dumpling novice, know that it will take you a bit of time to roll, fill and fold each dumpling. Lee Anne Wong says she can fold 6 dumplings a minute. Bully for her. It took me about 2 minutes per dumpling, including the rolling. If you are using pre-made dough, still count on about 30 seconds to 1 minute per dumpling. You might want to grab a friend or three to help. Or if you are one of those people who goes to their happy place while doing repetitive tasks, enjoy your hour or so of Zen.

Of the 23 dumplings that I folded–some in a triangle fold and some in parcel fold (4 folds)–four of them fell apart in spectacular fashion in the hot oil. It was probably a combination of not having a good enough seal and letting some air be trapped inside the dough.

toasted almond cookie dumplings

The dumpling grave yard

Do yourself a favor and press out as much air as you can when folding and sealing, and make sure your seams are really deep to save yourself the sadness. Still, 19 dumplings all golden, crispy, chewy and sweet? I was pretty happy! If you are an almond fan, you will definitely love these little guys.

dumplings10

Continue to Content
toasted almond cookie dumplings

Basic Dumpling Dough

Yield: 0

Recipe printed with permission from Page Street Publishing, 2014. This dough is great for all types of cooking—boiling, steaming, panfrying and deep-frying—and works well with every shape in this book. The hot water or liquid provides elasticity to the dough and shape retention to the wrapper. The dough can be rolled to the desired thickness, depending on how you are using it. The amount of liquid you add will vary depending on the humidity, altitude and so on, but I like to go by feel. Although the dough can easily be made in a food processor, I prefer making it by hand, as I believe over time you can know when the dough is right simply by touch. Both ways work. All-purpose flour works best because it has a medium level of gluten, which will provide body and elasticity without being too tough or chewy. This amount of dough makes 24 large or 32 medium dumplings.

Ingredients

  • ¾ to 1 cup, (175-235 ml) water
  • 2 cups (300g) all-purpose flour
  • Pinch of salt
  • 1 tsp sesame or vegetable oil

Instructions

  1. Bring the water to a boil in a small pot over high heat. Remove from the heat and allow the water to sit for 1 minute. Place the flour and salt in a large bowl and make a well in the center. Pour ¾ cup (175 ml) of the hot water and the sesame oil into the well and stir with a wooden spoon until well incorporated with the flour. Add more water by the teaspoon as necessary to make the dough come together; there will be small lumpy pieces but the dough should not be sticky. Gently bring the warm dough together in the bowl by kneading the pieces until you get a large mass.
  2. If using a food processor, place the flour and salt in the bowl and turn the machine on, adding the hot water and oil to the flour in a thin, steady stream until it is all incorporated. Stop the food processor immediately and check that the dough has come together and is soft and pliable. If it is too dry, add water by the teaspoonful, pulsing the food processor, until the dough comes together.
  3. Turn the dough out onto a work surface and knead into a uniform, soft, smooth mass, about 30 seconds to a minute for machine-made dough and 2 to 3 minutes for handmade dough. The dough will be smooth and elastic and feel very dense but pliable. It should not be sticky at all and bounces back slowly when you press your finger into it, leaving a shallow impression of your finger.
  4. Wrap the dough in plastic wrap or place in a resealable plastic bag. Allow the dough to rest for at least 15 minutes and up to 3 hours at room temperature. At this point you can make your wrappers or refrigerate your dough for up to 2 days. Before using, allow your dough to warm up to room temperature, as it will be easier to manipulate.
© Lee Anne Wong

Enter to Win a Copy of Dumplings All Day Wong: A Cookbook of Asian Delights from a Top Chef

dadwHopefully I’ve convinced you that this is a book you want to own, especially if you are a fan of Asian flavors and techniques, of Lee Anne Wong herself (whose personality shines through on every page) and/or of repetitive tasks that yield tasty results.

If you’d like to throw your hat in the ring to win a copy of Dumplings All Day Wong of your own, you have a few ways to enter. Please, US and Canadian readers only. Please make sure a valid email address is associated with your comment. I will choose a winner using random.org on Tuesday evening, September 2, 2014. Now here’s how you can enter. Separate comments for each entry, please!

  1. Leave a comment here telling me your favorite kind of dumpling (or tell me if you’ve never had them before which ones sound good to you).
  2. Follow me on Pinterest, and then leave a comment here telling me that you did. Also tell me your Pinterest user name so I’ll know it’s you. If you already follow me, tell me that too along with your user name.
  3. Follow me on twitter and then leave a comment telling me you did along with your user name. If you already follow on twitter, tell me that too along with your user name.
  4. Follow Page Street Publishing on facebook, and then let me know that you did.
  5. For TWO EXTRA CHANCES (for a total of up to 6 chances to win), leave a comment on Page Street Publishing’s facebook wall letting them know you heard about Dumplings All Day Wong from me, and then let me know you did.

To recap, you’ll be leaving up to 5 comments here for a total of up to 6 chances to win a copy of Dumplings All Day Wong.

Good luck! Again, I’ll choose a winner on Tuesday, September 2, 2014 at 7pm Eastern Time.

Thanks so much for spending some time here today. Take care, and have a lovely day.

 

Love This? Please Share It!

  • Facebook
  • Twitter
  • Yummly
  • Email

Filed Under: Cookbooks, Cookies and Bars, Feature, Individual Desserts, Pastry Dough, Recipes

« Previous
Next »

Welcome!

I’m Jenni, and I’m here to help you be Fearless in the Kitchen! Search for what you need, or give me a shout. I am only an email away and am happy to help you with any baking or cooking questions you have. I’m honored to be able to help. Learn more about me on my About Page.

What Others Are Saying...

  1. Kerrey De Paoli says

    August 25, 2014 at 5:29 pm

    I love potstickers and bao! Thanks for the giveaway. I’ve heard good things about this one!

    Reply
  2. Kerrey De Paoli says

    August 25, 2014 at 5:30 pm

    I follow you on Pinterest, under the name Kerrey.

    Reply
  3. Kerrey De Paoli says

    August 25, 2014 at 5:32 pm

    I followed Page St Publishing on FB.

    Reply
  4. Kerrey De Paoli says

    August 25, 2014 at 5:33 pm

    I commented on Page St Publishing’s wall and tagged you.

    Reply
  5. Grace Keller Scotch says

    August 25, 2014 at 8:07 pm

    My favorites are pan-fried pork potstickers and steamed shrimp dumplings!

    I LOVE DUMPLINGS

    Reply
  6. Grace Keller Scotch says

    August 25, 2014 at 8:12 pm

    I followed you on Pinterest (Grace Keller Scotch, my user name is boring). I also followed Page Street Publishing on Facebook and commented on their page mentioning your name. 😀

    Reply
  7. Jo Koster says

    August 25, 2014 at 8:47 pm

    Followed you on Twitter (@Commish24), liked the publisher’s FB page, and posted a comment about your blog on their page. Can you tell I would REALLY like to win this wonderful book? Thanks!

    Reply
    • Jennifer Field says

      August 25, 2014 at 9:12 pm

      Hooray! And good luck in the giveaway, Jo!

      Reply
  8. Aaron Rishell says

    August 25, 2014 at 11:36 pm

    I love potstickers!

    Reply
  9. Tina LaLena says

    August 26, 2014 at 3:09 am

    Chicken lemongrass potstickers – yum!

    Reply
  10. Joan says

    August 26, 2014 at 9:44 pm

    I love shrimp dumplings. Thanks for the chance.

    Reply
    • Jennifer Field says

      August 26, 2014 at 10:28 pm

      Good luck, Joan!

      Reply
  11. Joan says

    August 26, 2014 at 9:45 pm

    I already follow on pinterest as Joan Osborne

    Reply
  12. Joan says

    August 26, 2014 at 9:45 pm

    I already follow on twitter as @southerncooker

    Reply
    • Jennifer Field says

      August 26, 2014 at 10:28 pm

      Excellent!

      Reply
  13. eliot fishman says

    August 27, 2014 at 2:10 pm

    LOVE Sweet Onion & Gruyere Soup dumplings at ChoLon in Denver–
    http://www.5280.com/magazine/2011/05/review-cholon-modern-asian-bistro
    and I love (and follow) Lee Anne. 🙂

    Reply
    • Jennifer Field says

      August 27, 2014 at 4:07 pm

      I’m in love with the name of the dumplings alone, Eliot! Good luck in the giveaway!

      Reply
  14. Bonnie Lamkins says

    August 27, 2014 at 4:05 pm

    I never met a dumpling I didn’t like! Pork & scallion w/spicy dipping sauce a fave though:)

    Reply
    • Jennifer Field says

      August 27, 2014 at 4:07 pm

      A classic–delicious!

      Reply
  15. Linda romer says

    August 28, 2014 at 9:59 am

    My favorite dumpling is shrimp dumplings. Thank you email isisthe12th@gmail.com

    Reply
    • Jennifer Field says

      August 28, 2014 at 10:41 am

      Thanks for entering! Enjoy your shrimp dumplings! =)

      Reply
  16. Linda romer says

    August 28, 2014 at 10:01 am

    I follow you on pinterest. My pinterest is http://pinterest. Com/isisthe12th

    Reply
    • Jennifer Field says

      August 28, 2014 at 10:41 am

      See you there!

      Reply
  17. Linda romer says

    August 28, 2014 at 10:04 am

    I follow page street publishing on facebook my facebook is lindaromer7505

    Reply
  18. Linda romer says

    August 28, 2014 at 10:10 am

    I left a comment on page street publishings facebook page. My facebook name is lindaromer7505

    Reply
    • Jennifer Field says

      August 28, 2014 at 10:40 am

      Wonderful! Good luck in the giveaway, Linda!

      Reply
  19. Leslie says

    August 28, 2014 at 10:32 pm

    I love pork dumplings and would love to try the toasted almond cookie dumplings!

    Reply
    • Jennifer Field says

      August 29, 2014 at 12:13 am

      I’m going to be trying the pork ones next, Leslie!

      Reply
  20. Leslie says

    August 28, 2014 at 10:33 pm

    follow on Pinterest as ladysquints

    Reply
  21. Jamie says

    August 29, 2014 at 7:36 am

    Oh my gosh you did convince me that I need this book desperately! We love all kinds of dumplings but you cannot even begin to imagine how many sacks of Asian chicken and vegetables dumplings (and pot stickers) we go through. Fried in a pan (not deep fried) and may be my son’s favorite food. So win a copy? Oh yes!

    You had me laughing in my boots… I hate making cookies for the same reasons as you. And have written about it. I have no patience. But shoving them one after the other in my face? Yes, please, especially frangipane-filled fried dough. Love.

    Reply
    • Jennifer Field says

      August 29, 2014 at 8:56 am

      These guys are lovely and tender with just a bit of crunch on the outside. Plus, powdered sugar is always a bonus! If you love dumplings that much, you really do need this book! Let’s make someone else make us cookies and then shove them in our faces. On the porch! =)

      Reply
  22. Jamie says

    August 29, 2014 at 7:37 am

    I follow you on Pinterest 🙂

    Reply
  23. Jamie says

    August 29, 2014 at 7:37 am

    I follow you on Twitter!

    Reply
  24. Jamie says

    August 29, 2014 at 7:37 am

    I have already liked age Street Publishing on facebook!

    Reply
  25. Jamie says

    August 29, 2014 at 7:39 am

    I posted on Page Street Publishing’s wall and will also share on Life’s a Feast’s wall!

    Reply
    • Jennifer Field says

      August 29, 2014 at 8:54 am

      Yay!

      Reply
  26. Linda K. says

    August 29, 2014 at 5:28 pm

    I like potstickers and pierogi (those count too, right?)

    Reply
    • Jennifer Field says

      August 30, 2014 at 12:28 pm

      Pierogi totally count! I love them too, Linda. 🙂 Good luck in the giveaway!

      Reply
  27. Linda K. says

    August 29, 2014 at 5:28 pm

    I follow you on Pinterest as Linda K.

    Reply
  28. Linda K. says

    August 29, 2014 at 5:29 pm

    I follow you on Twitter as @72wanda72

    Reply
  29. Linda K. says

    August 29, 2014 at 5:32 pm

    I already follow Page Street Publishing Co. on Facebook.

    Reply
  30. Tina W says

    August 30, 2014 at 1:30 am

    I love potstickers and shu mai.

    Reply
  31. Tina W says

    August 30, 2014 at 1:36 am

    I follow you on Pinterest (tinawoo)

    Reply
  32. Tina W says

    August 30, 2014 at 1:41 am

    I follow on twitter (@tinawoo21)

    Reply
  33. Tina W says

    August 30, 2014 at 1:44 am

    Following Page St Publishing on FB (Tina Woo)

    Reply
  34. Tina W says

    August 30, 2014 at 1:46 am

    I posted on Page Street Publishing’s wall and tagged your page.

    Reply
    • Jennifer Field says

      August 30, 2014 at 12:27 pm

      Hooray for 2 extra chances!

      Reply
  35. Nikki says

    August 31, 2014 at 4:02 pm

    I’ve never had dumplings before, but I have a recipe for mashed potato dumplings that I’m dying to try

    Reply
    • Jennifer Field says

      August 31, 2014 at 4:23 pm

      I think I’d love those! They sound like pierogi!

      Reply
  36. Nikki says

    August 31, 2014 at 4:04 pm

    I follow you on pinterest

    Reply
  37. Nikki says

    August 31, 2014 at 4:06 pm

    I like page street publishing on facebook

    Reply
  38. Barb says

    August 31, 2014 at 6:26 pm

    love apple dumplings

    Reply
  39. Barb says

    August 31, 2014 at 6:27 pm

    i follow you on pinterest

    Reply
  40. Carolsue says

    September 1, 2014 at 7:55 pm

    I like shrimp and vegetable dumplings

    Reply
    • Jennifer Field says

      September 1, 2014 at 8:37 pm

      Good choice!

      Reply
  41. Carolsue says

    September 1, 2014 at 7:56 pm

    I follow you on Pinterest as cezovski9

    Reply
  42. Carolsue says

    September 1, 2014 at 7:56 pm

    I follow you on Twitter as @sillysiamese

    Reply
  43. Carolsue says

    September 1, 2014 at 7:57 pm

    I like Page Street Pub. on Facebook as Carolsue Anderson

    Reply
  44. Carolsue says

    September 1, 2014 at 7:59 pm

    I left a comment on their website telling them I heard about the book from you
    Carolsue Anderson
    #1

    Reply
    • Jennifer Field says

      September 1, 2014 at 8:38 pm

      Yay for 2 more entries! Good luck, Carolsue!

      Reply
  45. Carolsue says

    September 1, 2014 at 7:59 pm

    I left a comment on their website telling them I heard about the book from you
    Carolsue Anderson
    #2

    Reply
  46. Linda Mire says

    September 2, 2014 at 1:40 am

    I haven’t been too adventurous when it comes to dumplings, pretty much the standard pork. Those Toasted Almond Cookie Dumplings look amazing! I follow you on Pinterest & Facebook under Linda Mire and on Twitter under Rosesrpink50. Thanks!

    Reply
    • Jennifer Field says

      September 2, 2014 at 7:15 am

      Please be aware that separate chances require separate comments as per the giveaway rules. This comment should be split into four so you get all your chances. Good luck in the giveaway!

      Reply
  47. Amanda Goscinski says

    September 2, 2014 at 12:18 pm

    I followed your Pinterest! (Pinterest Name: Amanda Goscinski)

    Reply
  48. Amanda Goscinski says

    September 2, 2014 at 12:19 pm

    I also followed you on Twitter! 🙂 (@AmandaGoscinski)

    Reply
    • Jennifer Field says

      September 2, 2014 at 4:44 pm

      Hooray! See you there!

      Reply
  49. Amanda Goscinski says

    September 2, 2014 at 12:19 pm

    Veggie Dumplings are my fave!

    Reply
  50. Brandi Davis Bryant says

    September 2, 2014 at 1:00 pm

    I will have to say my favorite “dumpling” will be this cookie (I just know it). I am not sure of the name of the ones I’ve tasted, so I would love to try some more. Thanks for the giveaway. Good luck everyone.

    Reply
    • Jennifer Field says

      September 2, 2014 at 4:44 pm

      And good luck to you, Brandi! These cookie/dumplings are really tasty, especially if you’re an almond fan. They are very almondy! 🙂

      Reply
  51. Sharyl W. says

    September 2, 2014 at 1:34 pm

    I Follow Page Street Publishing on facebook,

    Reply
  52. Sharyl W. says

    September 2, 2014 at 1:35 pm

    I follow you on Pinterest

    Sharylmk1

    Reply
  53. Sharyl W. says

    September 2, 2014 at 1:38 pm

    I follow you on Twitter.

    @sharylmk1

    Reply
  54. Sharyl W. says

    September 2, 2014 at 1:41 pm

    I left a comment on Page Street Publishing’s facebook wall letting them know I heard about Dumplings All Day Wong from you.

    Reply
    • Jennifer Field says

      September 2, 2014 at 4:43 pm

      Sweet! Hooray for 2 extra entries, Sharyl!

      Reply
  55. Ruth Williams says

    September 3, 2014 at 11:57 am

    almond dumplings sound delicous

    Reply
  56. Ruth Williams says

    September 3, 2014 at 11:57 am

    follow page street publishing

    Reply
  57. Ruth Williams says

    September 3, 2014 at 11:59 am

    told page street publishing about how I found out about dumpling all day wong from you

    Reply
    • Jennifer Field says

      September 3, 2014 at 1:39 pm

      Hooray for 2 more entries!

      Reply
  58. Ruth Williams says

    September 3, 2014 at 12:00 pm

    follow u on pinterest
    Ruth Williams

    Reply
  59. Ruth Williams says

    September 3, 2014 at 12:21 pm

    follow on twitter Ruth williams

    Reply

Join the Conversation Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Jenni Field

Hi! I’m Jenni, and I will teach you the “whys” behind the “hows” of cooking and baking. Once you learn those fundamentals, you’ll be more relaxed and more creative in the kitchen. Let me help you be fearless in your kitchen! Read more about me on my About Page.

Search Me!

Recipe Categories

categories

Affiliate Partner

Paid Partnership: If you sign up for a fun Craftsy cooking or craft class, I earn a small commission. Your price is unaffected

As Featured In:

collage of logos of publications Pastry Chef Online has been featured in

Copyright © 2021 Pastry Chef Online
Designed with by Triple Latte Design

Copyright © 2021 · Pastry Chef Online on Genesis Framework · WordPress · Log in