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Doing Dumplings 

Side Dishes: Furiya offers her hot pockets to go

Published December 10, 2008 at 6:00 a.m.

When you eat a really good dumpling, warns Shelburne-based author and cook Linda Furiya, you should expect a gush of flavorful liquid to trickle down your chin.

In the show-don’t-tell vein, Furiya is now whipping up batches of her own pork and veggie pockets — she can make 350 in three hours — and delivering them to customers who order in advance.

“They’re a little bit Hong Kong, a little bit Shanghai and Beijing,” she says of her dumplings, which include water chestnuts for some crunch, as well as cabbage, shiitake mushrooms and ginger. She also makes traditional Japanese dessert buns. Dumpling lovers must order at least 24, while the sweet treats are available by the dozen.

Because her startup business is a one-woman show, Furiya can’t manage to deliver whenever, wherever. She says people who want to order should email her at to get the scoop on the details.

The busy mom also has other irons in the fire: She teaches cooking classes and stirs up soup for Shelburne’s Open Arms Café each Friday. Her second memoir, How to Cook a Dragon: Living, Loving and Eating in China, will be released next month.

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


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