Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen, includes recipes like Har Gow Shrimp Dumplings, Xid Jido; Sticky Rice and Spiced Chicken in Banana Leaf, Lemper Ayam; and Nepalese Vegetable and Cheese Dumplings, Tarkari Momo.
by Andrea Nguyen
Dumplings make people smile. At their core, they are fun, uncomplicated, wonderfully satisfying foods that can be enjoyed with a crowd or savored in solitude. They're reminders of good times—preparing them for family, noshing on them with friends, or queuing up for them with great anticipation. The individual dough morsels, diminutive pouches, and leaf-wrapped packages contain treasures that never fail to please the palate.
Plump pot stickers, spicy samosas, and tender bao (stuffed buns): whether wrapped or rolled, steamed or fried, Asian dumplings are surprisingly easy to prepare, as Andrea Nguyen demonstrates in Asian Dumplings. 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, Asian Dumplings includes step-by-step recipes for more than 75 of Asia's most popular savory and sweet parcels, pockets, packages, and pastries. Some of the comforting and delicious recipes include:
Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; legumes and tubers; sweet dumplings), Asian Dumplings contains everything anyone needs to know about equipment and ingredients; techniques for shaping, filling, and cooking; plating and serving; and ordering in restaurants. Numerous line drawings demonstrate the finer points of shaping dumplings, and Andrea's instructive companion website, Asiandumplingtips.com, supplies additional assistance in the form of photos and video. Andrea's first book, Into the Vietnamese Kitchen, demonstrated her unique ability to interpret Asian cooking styles for American cooks. In Asian Dumplings, she makes it just as easy to incorporate dumplings into a contemporary lifestyle by providing a thorough introduction to all the best techniques for shaping, filling, cooking, and serving all manner of rich, satisfying, and inviting dumplings.
Andrea Nguyen is a food writer and cooking teacher whose work appears in the Los Angeles Times, San Jose Mercury News, and Saveur, where she is also a contributing editor. Her first book, Into the Vietnamese Kitchen, was nominated for three James Beard and IACP cookbook awards. She lives in Santa Cruz, California.
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This page created May 2010
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