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    Asian Dumplings: Mastering Gyoza, Spring Rolls, Pot Stickers, and More (Hardback) By (author) Andrea Quynhgiao Nguyen

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    DescriptionIs 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.

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  • Full bibliographic data for Asian Dumplings

    Asian Dumplings
    Mastering Gyoza, Spring Rolls, Pot Stickers, and More
    Authors and contributors
    By (author) Andrea Quynhgiao Nguyen
    Physical properties
    Format: Hardback
    Number of pages: 240
    Width: 185 mm
    Height: 274 mm
    Thickness: 20 mm
    Weight: 1,021 g
    ISBN 13: 9781580089753
    ISBN 10: 1580089755

    BIC geographical qualifier V2: 1F
    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    LC subject heading:
    B&T Modifier: Subject Development: 06
    BIC subject category V2: WBN
    Ingram Theme: CULT/ASIAN
    DC22: 641.595
    LC subject heading:
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    B&T Approval Code: A97406000
    LC subject heading:
    B&T Modifier: Geographic Designator: 46
    LC subject heading:
    BISAC V2.8: CKB023000, CKB101000
    LC subject heading:
    BISAC V2.8: CKB037000, CKB090000
    LC subject heading:
    LC classification: TX724.5.A1 N495 2009
    Thema V1.0: WBN
    Thema geographical qualifier V1.0: 1F
    Edition statement
    Illustrations note
    75 full-color photos and line drawings, 75 recipes
    Imprint name
    Publication date
    01 September 2009
    Publication City/Country
    Berkeley CA
    Author Information
    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 VietWorldKitchen.com and AsianDumplingTips.com.
    Review quote
    "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 t
    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