Is there anything more satisfying than a well-made Asian dumpling?
Wrapped, rolled, or filled; steamed, fried, or baked-asian dumplings are
also surprisingly easy to prepare and enjoy at home, as Andrea Nguyen
demonstrates with more than 75 recipes.
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 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 covers 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. Plus she
makes it easy to incorporate dumplings into your life by giving a
thorough introduction to essential equipment and ingredients and
offering make-ahead and storage guidance with time-saving shortcuts that
still yield delectable results, and tips on planning a dumpling dinner
party.