Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen – and Everything in Between

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Her recipes have been featured in Olive magazine, BBC Good Food, Nigella Lawsons Cookbook Corner, Metro, Sheer Luxe and more. And the Chilli Crab Noodles, Spring Onion Oil Noodles and Miso Clam Ramen are singing spicily to me, too. Was directed here by a friend who lives nearby and told me that they start most nights out with a trip here before hitting the pub.

Pippa’s Fa Mian dough method involves making a yeast-based starter, which proves for 2-3 hours, before making a dough which incorporates all of the starter.Noodle dishes in this chapter include wok-fried noodles with beef and pak choi, breakfast yakisoba, Singapore mei fun rice noodles, Taiwanese fishing dock noodles, zha jiang mian (fried-sauce noodles), cumin lamb biang biang noodles, dan dan noodles, kick-ass tofu skin mala noodles, cold sesame noodles, chilli crab noodles, hangover noodles (charred broccoli soba), yuzu shio ramen, miso clam ramen, ox cheek mala xiao mian, Hong Kong wonton noodle soup, Chongqing noodles, and curry udon (amongst others). I loved seeing the noodles and dumplings being made and the whole restaurant had a really nice fast paced vibe to it. I love to share a recipe that’s such a big hit in my house but I know so many others might not have been introduced to yet… sharing the foodie love is what I am here for after all. There is also an uncomfortable Othering of Asian cuisines in Pippa’s description of “ strange textures”; they may be unfamiliar but often need little more than a shift in context to make them more so—silken tofu is much like panna cotta in texture, gelatinous pork rind jelly is not unlike wibbly wobbly dessert jelly, and stinky tofu is no more whiffy than a pungent cheese. This is my adapted version of a traditional Japanese dish, but here we’re mixing Thai flavours (from the curry paste) with the Japanese dumplings, so a bit of a hybrid.

He’s a true legend for very good reason and it definitely rankled to see his work dismissed in that way.There are some short notes on measurements, chillies and spices, and about oil safety and sterilisation of jars and bottles, as well as a reminder that eggs are large unless stated. Yes the way that food publishing is STILL so skewed against authors of colour is hugely disappointing. Here, Pippa gets her molecular biology geek on, sharing what happens to noodle dough on a molecular level—as she says, it’s not necessary to know any of this to make good noodles, but it is certainly interesting and may also give you added confidence when making the recipes. One thing is we found the portion sizes very generous so, expecting to share 3 dishes, we ended up having to take some away with us in a doggy bag (which they happily arranged at the end). When I’m not testing recipes in the kitchen or behind the camera, you can find me planning a culinary travel adventure or spending time on Maui.