Asian Dumplings

Asian Dumplings : Mastering Gyoza, Spring Rolls, Pot Stickers, and More


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Is there anything more satisfying than a well-made Asian dumpling? Plump pot stickers, spicy samosas, and tender "b o" (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 gy za/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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Product details

  • Hardback | 240 pages
  • 185.42 x 274.32 x 20.32mm | 1,020.58g
  • Random House USA Inc
  • Berkeley, United States
  • English
  • 75 full-color photos and line drawings, 75 recipes
  • 1580089755
  • 9781580089753
  • 16,680

About Andrea Quynhgiao Nguyen

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. Visit and

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Review quote

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, gy za, wontons, and b o in one volume? And diagrams for all the folding techniques? Thank you, Andrea. Heidi Swanson, author of "Super Natural Cooking""

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Table of contents

Introduction -- 1 Essential and Handy Equipment • Ingredients • Cooking Techniques • Tips for Success 1. Filled Pastas -- 20 2. Thin Skins -- 62 3. Stuffed Buns -- 90 4. Rich Pastries -- 108 5. Translucent Wheat and Tapioca Starches -- 130 6. Transformations of Rice -- 152 7. Legumes and Tubers -- 178 8. Sweet Treasures -- 192 9. Sauces, Seasonings, Stocks, and Other Basics -- 214 Resources -- 226 Selected Bibliography -- 227 Acknowledgments -- 229 Index -- 230

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