Quote by Diane Ackerman

“1/8 tsp bouquet garni or sage, if desired Mix dry ingredients, cut in margarine or shortening, add water. When cooking dumplings it may be…

— Ted Summerfield

My family dumplings are sleek and seductive, yet stout and masculine. They taste of meat, yet of flour. They are wet, yet they are…

— Robert P. T. Coffin

Crackers, toasted or hard bread may be added a short time before the soup is wanted; but do not put in those libels on…

— Sarah Josepha Hale

The dumpling is indeed of more ancient institution, and of foreign origin; but alas, what were those dumplings? Nothing but a few lentils sodden…

— John Arbuthnot

I love my squirrel and dumplings, but you can make it with chicken and dumplings. I love making the dumplings. I think I just…

— Kay Robertson

The dumpling-eaters are a race sprung partly from the old Epicurean and partly from the Peripatetic Sect; they were first brought into Britain by…

— John Arbuthnot

“The skewers in the top left are inspired by those colored mochi balls people like to eat at this time of year. Shrimp dumplings,…

— Jesse Kirkwood

The best dumpster meal I has was the first one I had.

— Zal Batmanglij

As far as food goes, I enjoy warm dumplings and soups in winters.

— Madhura Naik

“Think about cuisine: Most probably, your great-grandparents never encountered a market offering Chinese dumplings, Bombay lime pickle, lemongrass curry, tiramisu, and gnocci, but these…

— Tom DeMarco

“The menu is spectacular. Passed hors d'oeuvres include caramelized shallot tartlets topped with Gorgonzola, cubes of crispy pork belly skewered with fresh fig, espresso…

— Stacey Ballis

I'm Irish, so I'm used to odd stews. I can take it. Just throw a lot of carrots and onions in there and I'll…

— Liam Neeson