Asian Dumplings
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Product Description
Product Description
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.
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.
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Customer Reviews
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
Now I didn't mark this book down because the recipes use lots of ingredients like the one reviewer - that is the nature of this food. If you don't like lots of ingredients buy a book on simple cookery. I gave it 4 rather than 5 because I think it could have offered some more really exceptional dumplings, something not found in restaurants in London, New York of San Francisco, maybe only found in the local restaurants of the country. )if you've been to Asia, Hong Kong for example, when you go to a restaurant you will notice that if you are Western, they will give you a special menu, say English, and you will notice that the Chinese menu on your table seems to have about twice as many items on it (it is really frustrating having to ask an English speaking waitress to translate the Chinese menu line by line, but that is the only way to get to order what the locals are eating and not just their choice of dishes that Western taste would want - this also happens in Chinatown in London).
However, this is one of the best books for Asian dumplings, very detailed. There aren't too many out there, I have 4 or 5 just on dumplings and a number of other Asian cook books that also include some recipes. That said, it includes 68 (or so - may have lost exact count - did not count the basic dough recipes) recipes, most are fairly standard - nothing really unusual, but still good. This book covers a number of countries.
A better book in my opinion if you are just interested in Chinese Dim Sum is the book "Chinese Dim Sum" from the Wei-Chuan cook book series. It offers 88 recipes - in English and Chinese - there is no chit chat from the author, just the straight recipes, with some really exceptional. I give that book 5 stars. Both books are both worth owning.
However, this is one of the best books for Asian dumplings, very detailed. There aren't too many out there, I have 4 or 5 just on dumplings and a number of other Asian cook books that also include some recipes. That said, it includes 68 (or so - may have lost exact count - did not count the basic dough recipes) recipes, most are fairly standard - nothing really unusual, but still good. This book covers a number of countries.
A better book in my opinion if you are just interested in Chinese Dim Sum is the book "Chinese Dim Sum" from the Wei-Chuan cook book series. It offers 88 recipes - in English and Chinese - there is no chit chat from the author, just the straight recipes, with some really exceptional. I give that book 5 stars. Both books are both worth owning.
Format:Hardcover
This book is basically American; it uses American measures and ingredients - or at least, American names for asian ingredients.
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Most Recent Customer Reviews
Extremely disappointed!
Having read the reviews and seen some of the uploaded demonstrations on the author's website, I was really excited about obtaining this book and learning/perfecting my dumpling... Read more
Published 15 months ago by Trini
Persevere
I love asian dumplings and the many and varied forms they come in so I looked for a book to help me make them. Read more
Published on 11 Feb 2010 by L. Latiff
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