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

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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.

From the Hardcover edition.

About Andrea Nguyen

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Andrea Nguyen is one of the country's leading voices on Asian cuisine and the author of the acclaimed Asian Dumplings and the James Beard- and IACP-nominated Into the Vietnamese Kitchen. She has written for Saveur magazine, where she is also a contributing editor, the Los Angeles Times, and many more publications. She is also the creator of the Asian Market Shopper app. Her engaging and knowledgeable writing on cuisine and culture has attracted a loyal and well-deserved readership that actively follows her blog, Andrea lives in Santa Cruz, California.
Published March 22, 2011 by Ten Speed Press. 242 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Asian Dumplings

Publishers Weekly

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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 l

Jul 20 2009 | Read Full Review of Asian Dumplings: Mastering Gy...

The Kitchn

More 2009 Book Reviews • Clean Food by Terry Walters• On Food & Cooking by Harold McGee• Secrets from My Tuscan Kitchen by Judy Witts Francini• The Perfect Fruit by Chip Brantley• Heard it Through the Grapevine by Matt Skinner• Big Food by Elissa Altman• Edible Schoolyard by Alice Waters• The Riv...

Sep 14 2009 | Read Full Review of Asian Dumplings: Mastering Gy...

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