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Dumplings All Day Wong: A Cookbook of Asian Delights From a Top Chef Paperback – August 19, 2014


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Dumplings All Day Wong: A Cookbook of Asian Delights From a Top Chef + The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches + Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond
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Product Details

  • Paperback: 256 pages
  • Publisher: Page Street Publishing (August 19, 2014)
  • Language: English
  • ISBN-10: 1624140599
  • ISBN-13: 978-1624140594
  • Product Dimensions: 8 x 0.7 x 9 inches
  • Shipping Weight: 1.8 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (30 customer reviews)
  • Amazon Best Sellers Rank: #12,201 in Books (See Top 100 in Books)

Editorial Reviews

Review

"A lot of cooks have come and gone from my restaurants, but Lee Anne was a special chef whom I will never forget. I’m glad America gets to taste her food because I know it’s going to be delicious—and unforgettable like her."

—MARCUS SAMUELSSON, chef and owner of Red Rooster Harlem and Ginny's Supper Club

"Wong makes the tastiest and most creative dumplings I can remember. The food has guts."

—JAMIE BISSONNETTE, Executive Chef/Co-owner of Toro NYC

"It's a good thing that dumplings are small because Lee Anne's goodies will make your willpower vanish as you reach for 'just one more'."

—ROGER MOOKING, host of Man Fire Food

About the Author

Lee Anne Wong is a celebrity chef with a passion for Asian cuisine. She was one of the top four contestants on Bravo’s Top Chef, a judge on Chopped and a guest on Unique Eats, The Wendy Williams Show, Iron Chef America and Unwrapped. Most recently, Lee Anne hosted a one-hour special on the Cooking Channel called Food Crawl with Lee Anne Wong, where she searched New York for the best dumplings and noodles. She lives in Honolulu, Hawaii.


From the Publisher

Dumplings All Day Wong: A Cookbook of Asian Delights From a Top Chef


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Customer Reviews

4.7 out of 5 stars
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I love dumplings and have wanted to try my hand at making them for quite some time.
Mkhmn
This is a really inspiring cookbook because every recipe has a full color one page photo of the finished dish with artistic background, high quality photographs.
ChristineMM
There are also cutting and cooking technique descriptions that really help to make things clear.
Greg Ehrbar

Most Helpful Customer Reviews

17 of 19 people found the following review helpful By J. Chambers HALL OF FAMETOP 10 REVIEWER on August 29, 2014
Format: Paperback Vine Customer Review of Free Product ( What's this? )
Length: 2:57 Mins
My wife and I got hooked on dumplings fifteen years ago while we were in China. Since then, when we eat at local Chinese restaurants, we almost always order dumplings as starters. We've made dumplings at home, but we never had much instruction in their preparation, so hopefully Lee Anne Wong's cookbook would show both of us how. And it did. It's a beautifully illustrated book filled with very tasty-looking recipes, but more importantly, the author gives very clear instructions on the various styles of dumplings, the folds that are involved, and the different cooking methods.

Some of the recipes call for two dozen or more ingredients. Most of these ingredients can be found in larger supermarkets or in Asian markets. My wife and I decided to try a copycat recipe from the Cheesecake Factory for pot stickers. We used store-bought wonton wrappers with the classic pleat technique shown in the book. The cooking method was pan-frying. We had always assumed that fried dumplings would be steamed first, then fried. It may be counterintuitive, but we did it the author's way, frying the pot stickers, then steaming them. How did they turn out? They were as good as any pot stickers I've ever tasted. See my accompanying video for how it went.

I highly recommend Dumplings All Day Wong to anyone who wants to make their own "perfect bites of food" at home. We're excited about making our own dumplings at home using the recipes and methods in the book, including making our own dumpling wrappers instead of using the store-bought ones.
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22 of 26 people found the following review helpful By Kathleen San Martino TOP 1000 REVIEWERVINE VOICE on August 23, 2014
Format: Paperback Vine Customer Review of Free Product ( What's this? )
My first impression of this cookbook is WOW; definitely 5 stars all the way. I spent a couple of hours reading through the first few chapters that describe the tools, techniques, how to make the dough, folding methods of the dumpling dough, etc. In fact, I am very impressed about the pleating folding technique. I could not for the life of me understand it through just words, but like any great cookbook, there were accompanying pictures that made it so clear. Each dumpling recipe can be made by any cooking technique (boiling, deep-frying, pan frying, and steaming). However, there is a recommended technique for each recipe to get the best outcome.

I made the Lemongrass Chicken Dumpling Soup and the results were exquisite. It took me about 4 hours to do the recipe and a total of 7 hours if you count the time traveling to an Asian store for the ingredients. Although, I have over 300 cookbooks, I'm a very methodical cook. So I always read the recipe first and then lay out the ingredients before I assemble the meal for cooking. Also, I clean up as I go and I am not a quick chopper with the knife so it takes me a long time to get the desired result. I was going to make the dough but even though it is easy to make it, it would take a lot of time to roll out. Instead I purchased the round dumpling wrapper for this recipe.

There is an Asian Pantry section at the end that talks about dry goods, flours, oils, aromatics, etc. However, what I did find lacking was a discussion on how to work with some Asian ingredients. For instance, in the recipe I tried, since I know nothing about Asian food and have only cooked two Asian recipes in my life, I had no idea how to chop lemongrass. I didn't even know what it looked like until this recipe.
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5 of 5 people found the following review helpful By Aceto TOP 1000 REVIEWERVINE VOICE on August 22, 2014
Format: Paperback Vine Customer Review of Free Product ( What's this? )
This is a well built book that takes a beating in the kitchen. Nice to see build care in the heavy cover (not hard cover) with heavy stitched binding. It lies open flat on the counter, politely.

Gotta have a good basic dough, because we rather not rely on store bought frozen squares, however serviceable (and Chef does treat them as well). Chef Wong whips up a wheat starch dough. Hers is superb with no glutens except those you may add with some dusting of regular flour. But the result is a silky and tasty wrapper for bamboo steamer of fry pan. Wong adds fun by showing you how to add color to your dumplings-green, red, VIOLET!

But there is much more. The doughs are so important because that is where we are held back. Chef Wong moves right along with a rice flour and finally the sublime Bao, a yeast dough that completes your arsenal for all to come.

The many reviews cover the tasty fillings. But a couple bear more bear special mention. The Scotch Egg dumpling is well named, if ever you have had Scotch Eggs. A nice crust with some pork around a much creamier variety of the hard-boiled egg without getting runny. The chicken-bacon-leek Bao for me, is the jewel in this crown.
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11 of 14 people found the following review helpful By Modernist Madame VINE VOICE on August 16, 2014
Format: Paperback Vine Customer Review of Free Product ( What's this? )
I love Lee Anne Wong and have since her Top Chef days. Since moving from San Francisco have been CRAVING good dumplings that I just can not get here. The book is pretty good over all. I thought this book would be a bit more on the traditional side, but in reality it's bridging the gap between traditional and modern flavors.

Chapter 1 is Tools and Techniques. Very handy for those who aren't sure what you may need to make these. Chapter 2 is about wrappers and I give this 10 stars for the dumpling dough recipes!! Included in the "Dough -how-Choosing the right dumpling wrapper chapter are using premade wrappers but also recipes for wheat flour and variations, basic wheat starch, glutinous rice flour and Bao dough. YAY!! Fresh wrappers always taste 300000x better than premade and I'll be trying all these.

The majority of the chapters are broken up by types of folds. It starts with Classic Folds-potstickers, gyoza, mandu,then Chapter 4:Cup shaped- Shumai, chapter 5:Multi pleat-Har Gow, Chapter 6:round fold/puck shaped, Chapter 7:parcel fold-Bo Choy Gau, Chapter 8 is Wontons, Chapter 9 is Soup Dumplings-Xiaolongbao, Chapter 10: Bao, Chapter 11: Exotic Styles and Chapter 12: stocks, dipping sauces, and condiments, and lastly Chapter 13- The Asian Pantry.

There are a lot of pork recipes in here and a good deal of seafood ones. A few beef and chicken, some sweet ones and a few vegetarian ones. Lots of interesting ones like the Scallop Nori dumplings that are speckled black and white dough, Sardine Ginger Wonton soup and Chicken Caeser dumpling Salad. The Chocolate Bacon Wontons with Caramel Sabayon makes me wish I were eating meat again!!!
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