Thank you to NetGalley and HarperCollins for an ARC of this book. I received an advance review copy for free, and I am leaving this review voluntarily.

This was a very interesting cookbook, and I appreciate the wide variety of dumplings you can make. It is also great that there are options for gluten free, and vegan diets as well.

There were some great explanations of ingredients and instructions, but I feel that it would be overwhelming to beginners. I would have liked to see more photo instructions inside the book on how to fold the various shapes instead of QR code's to videos that may not exist in the future.

There were a lot of unconventional flavors, that may appeal to a wider palate. I expected to see mostly Asian flavors, and was a little disappointed at how Americanized the flavors are.

Overall it is a good cookbook if you have a little bit of experience making dumplings, but maybe not for everyone

I don't know how many of these recipes I would use regularly but the cookbook was fun, creative, and diverse in its recipe offerings

Spanning a wide variety of cuisine, Emily Roz takes the reader on a journey exploring the different ways in which various cultures use a folded dough pocket. Flipping through, there were several recipes which immediately caught my eye. I've only had a chance to make a few recipes so far, but enjoyed them all. I look forward to adding this one to my cookbook collection.

Thanks to the publisher and NetGalley for this free ARC in exchange for my honest review.

Oh em gee my stomach growled reading this whole cookbook. The author does such a great job on explaining how to make the recipes step by step. There’s even QR codes that take you to videos on folding techniques

I'll admit that I've always been a little intimidated by making dumplings; but they're also one of my very favorite foods. Anytime I see something dumpling-esque on a menu, I know I'll be ordering it. So, why not learn to make them at home?

The World Is Your Dumpling by Emily Roz is an approachable and beautifully photographed collection of dumpling recipes from various global cuisines. I love how Roz experimented with methods and flavor combinations while remaining respectful of the cultural origins of the different types of dumplings.

Recipes include clear instructions, ingredient lists with both metric and imperial measurements, and helpful notes for dietary preferences. The book truly makes dumplings accessible for all skill levels. With a solid tutorial section and interactive features in the ebook format, it’s perfect for home cooks, adventurous foodies, or as a thoughtful gift.

I've already got a few recipes picked out, and I can't wait to try them!

I received this ARC in exchange for my honest review.

I love dumplings and I especially love new takes. This had plenty of recipes paired with beautiful pictures. I can't wait to try them all!

I received a copy of this eBook from netGalley for a honest review.

This book made me want to cook dumplings- something I avoid because they normally seem like so much work but the recipes and options made me want to engage with this cookbook and make it's wonderful creations.

I can’t wait to try out these recipes! There are so many fun, inventive and creative takes on dumplings in this cookbook!

The World Is Your Dumpling is a nice collection of dumpling recipes from different cuisines by Emily Roz. Released 29th Oct 2024 by HarperCollins on their Harvest imprint, it's 240 pages and is available in hardcover and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links.

The author has curated a wide selection of dumplings/wrapped food, both savory and sweet from a number of world cuisines. The recipes are grouped thematically: easy-breezy meals, a bit more effort, speedy eats, and sweet treats.

Each recipes contains a description, background info/location/inspiration, ingredients in a bullet list sidebar, and prep/cooking instructions. Ingredients are listed with metric measurements and imperial (American) units. Ingredients will *mostly* be readily available in any well stocked grocery store in North America. Some ingredients, spices, and blends will necessitate a trip to an international type food store or online resources.

The author has also included a really solid tutorial section showing how to prepare, create, fold, and cook different dumplings. Although there are a number of very traditional dishes contained in the book, the author is also surprisingly fearless combining different cultures and tastes (for example, there's a recipe for "Vibrant Dumpling Chaat" which uses spinach & ricotta tortellini as a base - surprising, but tasty).

The book is beautifully photographed throughout, in color, and most of the recipes are accompanied by one or more color photos. The food is professionally styled, attractive, and appetizing. Special dietary considerations (vegan, veggie, gluten free, dairy free, etc) are noted in each recipe. Nutritional info is not included.

Four and a half stars. It would be an excellent choice for public or school library acquisition, home use, or possibly gift giving purposes (to an adventurous cook).

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.

Any dumpling lover would love flipping through cookbook! It offers a variety of recipes and ways to use dumplings-from pre-made nuggets of delicious to easy-to-follow and make recipes this book offers a phenomenal balance!

My one big complaint, a good cookbook should absolutely have a photo to go with every recipe; this cookbook falls short of that benchmark. I also wish there was nutritional information and notes on variations (such a gluten-free). It can be really tricky when reading the recipes to follow as someone who doesn't utilize the metric system.

I love how the author breaks down the different dumplings! As someone who has always been interested in making them, the different instructions will help me feel less overwhelmed. I can start with the easy ones and work my way up in difficulty.

I took one star off just because I would have loved more pictures. I'm a visual learner so there's never enough photos.

Dumplings from around the world.

Yum! So many dumplings, inventive flavors and sauces.
Lot's of savory recipes and some sweet ones, too.
Recommend.

I think many of us associate dumplings with Asian cuisine. But there are all sorts of dumplings. This book starts with some background information and tips. But then the fun starts. There are all sorts of recipes for dumplings, along with some beautiful photos.

I appreciate that she has provided ingredient names and measurements that are clear to both Americans and other locations. Such as "corned beef" and "salt beef" or eggplant and aubergine. Or even "cling film" and "plastic wrap."

The author is a recipe developer and as a world traveler, she has created some delicious sounding meals. Many are fusion recipes, blending components from different cultures.

A few that I will be trying first (because they look simple and delicious) are Air Fryer Crab Rangoons, Twist on a Reuben, French Onion Dumpling Soup, and The Oooof Dumpling Soup. Afterward, I will be working on more complicated types of dumplings.

This is the author's first cookbook and I think it will be a great success.

Adorable cookbook on dumplings from around the world. I can wait to try so many of the recipes. This would be fun to do with friends or family. Gorgeous photos and clear instructions.

The World is Your Dumpling is a great cookbook detailing dumplings worldwide. From Asia to Latin America, there are various examples of what might be considered dumplings. As a Dominican American, I enjoyed seeing Dominican domplines being featured. All of the recipes were interesting and creative.

Thank you to NetGalley and Emily Roz for this ARC in exchange for my honest review.

This cookbook features all different kinds of dumplings from all regions of the world. I tried out the One-Pot Spicy Beef Stew with Chilean-style Dumplings and it was a huge hit with my family. Instructions were easy to follow and it came out exceptional. The recipes use real ingredients and few shortcuts but, at least for the stew, it was still fast and easy for a weeknight, so win-win-win.

There's a lot of recipes in here that look really good, but I'm most excited for these:

Maple Syrup and Bacon Bake;
Chili Chicken and Sweet Potato Peanut Stew with Fluffy Balls; and
Dumpling Wreath

This may be one of my new favorite cookbooks. Stunning photographs! Great layout! There are recipes ranging from easy to more difficult. One of my favorite parts is the guide at the back that tells you how you can adjust recipes to suit certain dietary restrictions! I love dumplings and cannot wait to try some of these recipes!

This book covers anything you may have every wanted to know about dumplings from anywhere in the world. It starts with an overview of all the types of dumplings in different cultures from soup dumplings to ravioli to pierogi to empanadas. You learn a bunch of different techniques for folding doughs.



Speaking of dough, she gives several options.  There is a basic water and flour wrapper, gluten-free wrappers, and egg dough to make from scratch.  She even advocates using store bought wrappers when you need your dumpling fix fast.  

The rest of the recipes are grouped by degree of effort required.  Flavors from all over the world are mixed and matched with abandon.  The author freely admits that she isn't restraining herself by trying to stay true to each type of cuisine.  



The photography and graphics in this book are lovely.  Each recipe is very well marked as containing meat, vegetarian, vegan, dairy-free, or gluten-free. There is also a section in the back just for dietary swaps. If you like the look of a recipe but need a switch, here are some ideas that may work.  I love this!  I think that would be really useful for people cooking for others who have dietary needs that they aren't familiar with.



This is a fun book with lots of great ideas that was really a delight to read through.

Thanks to NetGalley and the publisher for this E-Arc.

So many dumplings, so little time! Good thing this book details how much time each recipe takes. What a cool concept with excellent execution—a whole cookbook centered around dumplings. There's a lot of diversity and universal flavors used, so don't think this is just a book full of potstickers.
I really liked the map illustration at the beginning of the book showing the different dumplings by region. The author's about me section was great and made me want the opportunity to sit down and make dumplings with her, as she sounds knowledgeable and fun. She makes the process of making dumplings sound exciting rather than intimidating, and I am looking forward to making my own dumplings now. There is a chart with pictures that shows the reader 10 ways to fold dumplings, and I thought that was a great idea to include. The photography in the book is excellent and highlights how delicious-looking all of the recipes are. I was surprised to see a recipe for gnudi, and I am really looking forward to making the Toast Lamb Hats in Yoghurt Soup with Fennel, Orange, and Harissa Dressing. There is even a desserts section! Another neat feature in the back is the list of swap options for each recipe to fit various dietary needs. There is also a recipe in the book for gluten-free dumpling wrappers. There is a lot of consideration for dietary restrictions. Overall, this cookbook is well thought out and put together. I think it will appeal to a broad audience.

This is a really fun cookbook. There are lots of dumplings and international variations of them from around the world and the author is quite likable. There were a few things that were frustrating for me though. I was so excited to see a recipe for gluten free dumpling dough at the beginning because much of my family is gluten free, but almost none of the recipes were listed as gluten free. In most of the recipes you have to either make a specific dough for that recipe or use something like wonton wrappers. At the end of the book she lists recipes and how to swap things to make them vegan, gluten free, etc but it’s often just something like use gluten free eggroll wrappers. I would have to fly to a metropolitan city to buy gluten free wonton wrappers and such, so it was ultimately really disappointing after the beginning got my hopes up.

I also wish there were photos for every recipe. Not only is it nice to see the dish, but in some cases I didn’t know how to fold the wrappers or dough and pictures would have really helped. There are photos for maybe a third of the recipes. There is no nutritional information. Also, it is written for an international audience and the measurements are in weights and metric units. I can obviously adapt but when I am reading a recipe it’s tricky for me to visualize 2 ounces of cheese and 100 grams of flour. I know many people prefer this kind of system so that may be a benefit for you.

The recipes looked and sounded like great dishes. Not a lot of them appealed to my particular tastes (simple but lots of flavor) but they seemed creative and delicious.

I read a temporary digital loan of this book for review.