Includes recipes for more than 75 of Asia's popular savory and sweet parcels, pockets, packages, and pastries range from Spicy Potato Samosas to Shanghai Wonton Soup. This work offers information about equipment and ingredients; techniques for shaping, filling, and cooking; plating and serving; and, ordering in restaurants.

Pot stickers, gyoza, spring rolls, samosas - whether wrapped or rolled, steamed or fried, Asian dumplings are surprisingly easy to prepare, as Andrea Nguyen demonstrates in “Asian Duplings”. Her crystal-clear recipes for more than 75 of Asia's most popular savory and sweet parcels, pockets, packages, and pastries range from Spicy Potato Samosas to Shanghai Wonton Soup. Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; legumes and tubers; and, sweet dumplings), “Asian Duplings” also contains everything anyone needs to know about equipment and ingredients; techniques for shaping, filling, and cooking; plating and serving; and, ordering in restaurants.

Review
“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

ANDREA NGUYEN is a 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. She is codirector of the Asian Culinary Forum, a new annual symposium (see asianculinaryforum.org). She lives in Santa Cruz, California.