- Hardcover: 240 pages
- Publisher: Ten Speed Press; 1st edition (August 25, 2009)
- Language: English
- ISBN-10: 1580089755
- ISBN-13: 978-1580089753
- Product Dimensions: 7.6 x 0.8 x 11 inches
- Shipping Weight: 2.2 pounds (View shipping rates and policies)
- Average Customer Review: 169 customer reviews
- Amazon Best Sellers Rank: #54,994 in Books (See Top 100 in Books)
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Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More Hardcover – August 25, 2009
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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.)
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IACP Cookbook Award finalist
One of NPR's Best Cookbooks of 2009
“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
“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. . .Line drawings highlight shaping techniques to make half-moons, pea pods, crescents and footballs. 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." —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
Top customer reviews
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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!
Almost every country has their version of these--a thrifty way to stretch valuable protein remnants and make a relatively quick cooking tidbit. Meat was too precious to waste. Perhaps the scrawny bird your Mongolian hunter husband brought in (bad luck, honey, you'll get that deer next time, I know it) won't feed six, so chop it up, mix with veg, stuff into dough and steam quickly over the fire under a wok. Hey, this is tasty and filling! The Mongolians have mantu, the Chinese jaotzi, the Japanese shu mai and gyoza, the Koreans have mandu, and across Asia from Japan and Southeast Asia to the Silk Road end in Central Asia, you have these pastries and dumplings.
I didn't see a recipe exactly like a Japanese acquaintance's gyoza. His are very good and he claims another friend of mine ate 40 of them at a go. I don't think she did, he was kidding me, but I had them at dinner and well, I would eat 40 of them if no one were looking. The Chinese water dumplings with pork and napa cabbage are pretty similar; the secret to this recipe is the cabbage making the pork juicy and savory. The dipping sauces are a must: I can't eat any dumpling without mixing up a batch of soy sauce based something.
The book gives you methods for making dough and reasons NOT to limit yourself to grocery store premade wrappers. And how to hand form the dumplings (hint: those presses you buy with crimps on them, no. Pinch those dumplings closed with a secure braid to keep the filling from leaking out. It's not that bad.)
In addition to steamed or boiled, there are recipes for pastry dough filled things like samosas (peas, potato and spices inside a dough that gets fried or baked.) Also spring rolls (Egg rolls to us Americans),
I recommend you try the Napa and pork dumplings and maybe the vegetarian crystal dumplings first--we love those locally at a place that serves them with hot chili oil. Addictive.
If you like the pastries and dumplings in your local Asian restaurant, you can make them from this book. I never even get to the more obscure ones because I like my favorites so much, but there are plenty of great things to try and as long as you MAKE ENOUGH OF THEM, you can have pretty great party food. A big plate of these for a first course, and the rest of dinner can be pretty simple. Because people will glom onto the dumplings and only drop off when they are gone. If you invite me, word to the wise, make more than 40. Way more.
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.
Most recent customer reviews
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