Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More

Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More

by Andrea Nguyen
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Overview

Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen

Is 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.

Product Details

ISBN-13: 9781580089753
Publisher: Potter/TenSpeed/Harmony
Publication date: 08/25/2009
Pages: 240
Sales rank: 325,890
Product dimensions: 7.54(w) x 11.06(h) x 0.83(d)

About the Author

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.

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Asian Dumplings 3.8 out of 5 based on 0 ratings. 16 reviews.
saradippity More than 1 year ago
My local Asian grocer is rather, um, standoffish. They sell bean paste filled steamed rolls, and I love them but I always knew that if I made them myself they would be so much better (fresh, the level of sweetness I like, fluffier dough, etc.) So I tried to buy the ingredients, but the woman who owns the place wouldn't even help me find canned bean paste, or tell me how to use a steamer! Now though, I managed to waltz right in with my Nook in hand, bypass the cans (who needs canned food anyway), buy the right variety of beans by using my Nook right in the store, and plenty of other exotic-to-me ingredients to make an even larger variety of goodies! Yay! It is hard to load though, and for some reason the cover that showed on the Nook's shopping function doesn't show (it doesn't show on the PC version site either), and if I watch too many videos then I need to reboot my Nook. It's worth it though.
Anonymous More than 1 year ago
Excellent recipes, but better yet is the mini-videos showing how to make the dumplings. Unfortunately it will not load in Nook PC -- works just fine on the Nook tablet.
Veuve_Cliquot More than 1 year ago
Having always had a passion for dumplings of every kind most of my life, I decided several years ago to try making them at home. Several books later (all promising tender & succulent dumplings, & easy-to-follow instructions), & several unsuccessful attempts; my labours landed in the garbage. Disappointed, I gave up & decided to leave it to the professionals...UNTIL THIS BOOK arrived as a gift from a friend - & a better gift was never received. Buy the book & you won't be sorry. Once you have mastered the basics, try the SHANGHAI SOUP DUMPLINGS. If ever asked what my last meal might be, these would be high on my list.
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