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Is there anything more satisfying than a well-made Asian dumpling?
Plump pot stickers, spicy samosas, and tender bāo (stuffed buns) are enjoyed by the million every day in dim sum restaurants, streetside stands, and private homes worldwide. Wrapped, rolled, or filled; steamed, fried, or baked–Asian dumplings are also surprisingly easy to prepare, as Andrea Nguyen demonstrates in Asian Dumplings.
Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for more than 75 of Asia’s most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India’s rich, syrupy sweets).
Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings encompasses Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines.
Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. And she makes it easy to incorporate dumplings into a contemporary lifestyle by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance, time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party.
More than 40 line drawings illustrate the finer points of shaping many kinds of dumplings, including gyōza/pot stickers, wontons, and samosas. Dozens of mouth-watering color photographs round out Asian Dumplings, making it the most definitive, inviting, inspiring book of its kind.
- Sales Rank: #5553 in Books
- Brand: Brand: Ten Speed Press
- Published on: 2009-08-25
- Released on: 2009-08-25
- Original language: English
- Number of items: 1
- Dimensions: 11.02" h x .88" w x 7.55" l, 2.24 pounds
- Binding: Hardcover
- 240 pages
Features
- Used Book in Good Condition
From Publishers Weekly
Nguyen, author of Into the Vietnamese Kitchen, celebrates a wide array of dough-wrapped treats from China, Vietnam, Japan, Philippines, India and Korea in this lavishly photographed homage to the not-so-humble dumpling. She divides her treasure trove of recipes by dough type, including filled pastas, thin skins, stuffed buns, rich pastries and more. Japanese pork and shrimp pot stickers, Filipino chicken and egg buns, and spicy potato samosas whet the appetite and show the diversity of the offerings she provides. Line drawings highlight shaping techniques to make half-moons, pea pods, crescents and footballs. Nguyen includes recipes for making dough and wrappers from scratch, including rice sheet batter, wheat starch dough and basic dough, among others. She also showcases dessert dumplings such as fried banana spring rolls, and milk dumplings in cardamom and saffron syrup. Sections on sauces, seasoning and stocks, key ingredients and essential equipment round out a superb collection. This alluring and attractive book will appeal to a wide audience of home cooks and trained chefs. 75 full-color photos. (Oct.)
Copyright � Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
IACP Cookbook Award finalist
One of NPR's Best Cookbooks of 2009
“If it's a small, succulent parcel encased in dough, pastry, batter, or leaves from anywhere between India and Polynesia, you'll find a recipe and crystal-clear instructions for making it with Andrea Nguyen's Asian Dumplings.”
—Cooking Light, Favorite Cookbooks, 2010
"Nguyen, author of Into the Vietnamese Kitchen, celebrates a wide array of dough-wrapped treats from China, Vietnam, Japan, Philippines, India and Korea in this lavishly photographed homage to the not-so-humble dumpling. She divides her treasure trove of recipes by dough type, including filled pastas, thin skins, stuffed buns, rich pastries and more. Japanese pork and shrimp pot stickers, Filipino chicken and egg buns, and spicy potato samosas whet the appetite and show the diversity of the offerings she provides. Line drawings highlight shaping techniques to make half-moons, pea pods, crescents and footballs. Nguyen includes recipes for making dough and wrappers from scratch, including rice sheet batter, wheat starch dough and basic dough, among others. She also showcases dessert dumplings such as fried banana spring rolls, and milk dumplings in cardamom and saffron syrup. Sections on sauces, seasoning and stocks, key ingredients and essential equipment round out a superb collection. This alluring and attractive book will appeal to a wide audience of home cooks and trained chefs. 75 full-color photos." (Oct.)�
—Publishers Weekly
“Until I began cooking from this remarkable book I had no idea that preparing Asian dumplings was so easy and so satisfying. Andrea Nguyen’s latest work is authoritative, fun, and filled with recipes that yield insanely delicious results.”
–James Oseland, editor in chief of Saveur and author of Cradle of Flavor
“I was truly excited when I first picked up this book, a feeling that quickly turned to awe. Andrea Nguyen introduces you to Asian dumplings you never knew existed, makes you feel that you can’t live until you try them, then takes your hand and, in admirably lucid detail, shows you exactly how to make them. Asian Dumplings is destined to become a classic–it’s already an instant must-have for any Asian food lover.”
–John Thorne, author of Outlaw Cook and Mouth Wide Open
“Andrea Nguyen has done a remarkable job of guiding us through the world of Asian dumplings, sharing their history and evolution and providing plenty of user-friendly recipes. This beautiful cookbook will make you want to throw a dumpling-making party every time you turn the page.”
–Corinne Trang, author of Essentials of Asian Cuisine and Noodles Every Day
“Andrea’ s humor, enthusiasm, and comforting pragmatism make me want to bolt into my kitchen to knead and roll and wrap and steam and bake and fry and, best of all, gobble. This book will make you very, very hungry.”
–Niloufer Ichaporia King, author of My Bombay Kitchen
“Asian Dumplings is full of inspiration for vegetarians and non-vegetarians alike. Samosas, lumpia, pot stickers, momo, gyōza, wontons, and bāo in one volume? And diagrams for all the folding techniques? Thank you, Andrea.”
–Heidi Swanson, author of Super Natural Cooking
From the Publisher
* The first and only cookbook on making authentic versions of the most popular East Asian, Southeast Asian, and South Asian dumplings, including Chinese dim sum favorites.
* Features more than 75 step-by-step line illustrations and full-color styled food shots.
* Andrea Nguyen's first book, INTO THE VIETNAMESE KITCHEN, demonstrated her unique ability to interpret Asian cooking styles for American cooks.
Most helpful customer reviews
246 of 250 people found the following review helpful.
Asian Dumplings
By Lucy Dashwood
I have no idea what made me buy this book as I had taken out several books on dumplings from the library last year and they were completely inadequate, confusing, uninspiring and poorly conceived. I couldn't even look inside this one to see what was in there, right? But, overcome with a desire for dumplings, I splurged.
The dumplings I have made from Andrea Nguyen's book have been frighteningly delicious. The information is clearly presented with good line drawings to show you how and lovely photos to show what you're supposed to end up with. The ingredient lists are all minimal and easily obtained. You will make no large investments in items you will use once. (Don't you hate that about some cookbooks?) There are so many to chose from, the only problem will be making up your mind which one tonight. The door to delectable dumplings is now open.
This is a wonderful book. Thank you, Ms Nguyen.
6 of 6 people found the following review helpful.
A MUST FOR DUMPLING ENTHUSIASTS!
By Lora Brady
This book surpassed my expectation in terms of content and depth of the main subject matter: Asian Dumplings! I accidentally came upon Andrea Nguyen's website when I was looking for the perfect bao recipe. I have been to many cities in mainland China where dumplings are what is bread to us here in the West but Ms. Nguyen generously touches in this book the multitude of cultures woven in the dumpling culture.
I frequently visited Yangzhou in the past 10 years and while there, the owners of the factory I was working with would bring me to a very old place quite well known for all types of dumplings. If I am not mistaken the name of the restaurant is Fuchun Chaze which was established in 1885. This is where I tasted my first crab soup dumpling thinking it was soup with crab dumplings. At first I was not so sure what to do with it when it came with a straw, not knowing that the crab soup was inside the dumpling! This place was steeped with tradition and I always looked forward to having breakfast there (courtesy of my host who pulled strings to get a reservation every time). It always fascinated me watching the cooks make all the different types of shumai and baos through a glass window. I felt so privileged to have been to such a place.
This book will be a must in my cookbook collection and will be cherished as I go through the many recipes that I would love to try. I could only wish that all cookbook authors could be like Ms. Nguyen: clear and concise contents, notes on useful tips for success, enough pictures to whet up your appetite but not too much that the instructions fall short. I bao to you Andrea, and thank you for writing such a wonderful cookbook!
3 of 3 people found the following review helpful.
Perfect work on dumplings
By Michigoon
What Sushi: Taste and Techniques is for sushi, Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More is to dumplings. Concise, but with all the proper information so that anyone from a beginner to a master can benefit from a book that's light enough for travel.
The ingredient list is expansive and detailed, with not only a very comprehensive list of authentic ingredients but plenty of ideas on substitutions or where to search for items when you aren't local to them. The equipment lists are simiarly accomplished, expansive but with plenty of information on substitutes or where to look when you want to invest. Beginners will find plenty of tips on how to get by with cheap or borrowed equipment (use a wooden dowel as a dumpling rolling pin) while masters will find hints about all the traditional or exotic items that could take preparation to the next level.
The basics are handled very well, with "mother doughs" for all the wrappers presented so that you can be prepared to stuff a given wrapper with whatever you might want. By the time you get to the actual recipes, the book has already given you all the necessary tools so that this is merely a chance to practice the skills you've already read up on. This is the way any great work about a specific cuisine should be.
I prepared potstickers and soup dumplings according to the book. The taste was absolutely perfect- eyes were rolling back in heads all around the room, and guests were stuffing themselves until they just couldn't eat any more. I was however a bit mystified by the amount of stuffing the book said to prepare- it seems like I made about twice as much stuffing as the recipe had me roll wrappers for. I admit my wrappers need some work, and with practics will certainly hold more, so the ratio probably isn't that far off. As beginner you may want to be prepared to refridgerate some leftovers until you can find a home for them, but otherwise the flavors are definitely there.
If you're a fan of dumplings (and/or, "filled pastas" in the Asian tradition) this book is a must-have.
See all 154 customer reviews...
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