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I was asked to write an essay for this anthology:


From the Coach House Books website:


Nearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the world’s favourite lump of carbs


​​​​If the world's cuisines share one common food, it might be the dumpling, a dish that can be found on every continent and in every culinary tradition, from Asia to Central Europe to Latin America. Originally from China, they evolved into ravioli, samosas, momos, gyozas, tamales, pierogies, matzo balls, wontons, empanadas, potato chops, and many more.

In this unique anthology, food writers, journalists, culinary historians, and musicians share histories of their culture’s version of the dumpling, family dumpling lore, interesting encounters with these little delights, and even recipes to unwrap the magic of the world's favourite dish.


With an introduction by Karon Liu.

Illustrations by Meegan Lim.

What We Talk About When We Talk About Dumplings

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  • "In a wonderful essay titled 'Ask No Questions about Samosas,' Angela Misri describes dumpling making in a Calgary household run by her strong-willed and contrary Indian mother —“a maharanee who hated to be questioned.” After recounting various lessons she learned growing up — about Indian food, Canadian food, and Western society — Misri leaves readers with mouth-watering instructions for samosas and pakoras." - Hattie Klotz for The Literary Review of Canada


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