This is the cookbook for making dumplings and small pies of all kinds, from pasties and samosas, empanadas to ravioli, knish and piroshiki, and many, many more.Have you ever tried a Turkish borek or a Swedish kroppkakor? How about a Cajun meat pie? Acclaimed photographer Brian Yarvin has travelled to local kiosks, festivals and ethnic restaurants to bring more than 100 traditional dumplings and filled-pie recipes from places as far away as Vietnam, Uzbekistan and Jamaica.Starting with the basics of dough-making, steaming and frying, Yarvin provides mouth-watering colour photographs and step-by-step instructions so that anyone can recreate their grandmother's pierogi or favourite street food at home using ingredients from the local supermarket.
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