Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and MoreAndrea Nguyen
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“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, gyōza, wontons, and bāo in one volume? And diagrams for all the folding techniques? Thank you, Andrea.“-Heidi Swanson, author of ”Super Natural Cooking"