Asian Dumplings

Asian Dumplings is a cookbook focused on dumplings and other filled specialties from China, Japan, Korea, Philippines, India, Vietnam, and other Asian countries. The book contains over 75 recipes with step-by-step instructions and photos demonstrating wrapping and filling techniques. Author Andrea Nguyen provides cultural context and history for each dumpling variety, from pot stickers to samosas to shumai. The recipes cover savory and sweet dumplings, with options for different dough types, fillings, dips, and cooking methods. Beyond recipes, the book serves as a technical manual with detailed guidance on ingredients, equipment, preparation methods, and storage. Nguyen includes suggestions for sourcing specialty items and possible substitutions for hard-to-find ingredients. The book positions dumplings as a unifying element across Asian cuisines, highlighting both the distinctions and commonalities in how different cultures approach these beloved filled foods. Through clear instruction and cultural context, it makes traditional dumpling-making accessible to home cooks.

Readers appreciate the detailed step-by-step dumpling folding instructions and clear photos demonstrating technique. Multiple reviewers note the recipes work reliably and produce authentic results. Home cooks highlight the comprehensive dough tutorials and troubleshooting tips. Likes: - Range of recipes from multiple Asian cuisines - Both traditional and modern filling variations - Detailed ingredient sourcing information - Basic to advanced skill progression Dislikes: - Some ingredients hard to find outside Asian markets - Time-intensive recipes not suited for weeknight cooking - A few readers report dough recipes being too sticky - Limited vegetarian options Ratings: Goodreads: 4.27/5 (445 ratings) Amazon: 4.7/5 (825 ratings) "The recipes take time but the results are worth it" appears in multiple reviews. Several readers note success with the har gow shrimp dumplings and xiao long bao soup dumplings, though cite these as more challenging recipes requiring practice.

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🥟 Andrea Nguyen spent over two years researching and testing recipes for this cookbook, traveling extensively throughout Asia to learn authentic techniques firsthand. 🥟 The book covers dumplings from 12 different Asian countries, including lesser-known varieties like Tibetan momos and Nepali vegetable dumplings. 🥟 While many Asian dumpling recipes are traditionally passed down orally through generations, Nguyen meticulously measured and documented each ingredient to create precise, reproducible recipes for home cooks. 🥟 The word "dumpling" has different meanings across Asian cultures - some consider bao (filled buns) to be dumplings, while others classify only wrapped, pleated items as true dumplings. 🥟 The author includes a revolutionary technique for making crystal dumpling wrappers (har gow) at home, a process that was previously considered too difficult for non-professionals.