At the least, your sauce should be tangy and savory. In most places, you have a choice of one or two types even at most buffets , but every once in a while you stumble across a dim sum restaurant, or a place where they've got a gifted dumpling maker in the kitchen, and you get a better survey of the available options. I prepare the sauce in advance, but you can set out the ingredients and invite guests to do it themselves. She lives in Santa Cruz, California. Her writing has appeared in publications such as the Los Angeles Times, the Wall Street Journal, Bon Appetit and Saveur, where she serves a contributing editor.
She lives in Santa Cruz, California. With these, all one needs is a little imagination and inspiration and these can quickly become Italian, Mexican, Hungarian, Polish, or whatever ethnic flavor palate one desires. But I have yet to run across a restaurant of any kind that has the variety to be found in Andrea Nguyen's book, which is packed with recipes for just about every type of Asian dumpling you can think of and some you probably didn't know had been assimilated by Asian cultures, such as empanadas. I've made the wheat starch dough and 2 types of dumplings from this book so far, har gow and chiu chow. I think the author should have given tips on how to use store bought square wonton sheets, because not all of us ha I have no idea why this book gets the great reviews it gets on amazon and on goodreads. Of course, one can choose from the scores of amazing recipes herein, too! Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. 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.
Reprinted from by Andrea Nguyen. I think its organized perfectly, especially by dough type, so its easy to plan out recipes in advance. Sauces, Seasonings, Stocks and Other Basics -Tangy Soy Dipping Sauce -Korean Dipping Sauce -Chile Oil -Chile Garlic Sauce -Sweet Soy Sauce -Sweet and Sour Sauce -Spicy Roasted Tomato Sauce -Garam Masala -Fresh Mint Chutney -Tamarind and Date Chutney -Green Chutney -Coconut Dessert Sauce -Chicken Stock -Korean Beef Stock -Char Siu Pork -How to Crack, Grate and Shred Coconut I received this book from for this review. Line drawings highlight shaping techniques to make half-moons, pea pods, crescents and footballs. 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. I couldn't even look inside this one to see what was in there, right? Shaomai were great but the open satchel shape is sooooo difficult.
I just finished making Indian sweet dumplings and they collapsed in the syrup for it. Hey, this is tasty and filling! Asian Dumplingsis destined to become a classic'it's already an instant must-have for any Asian food lover. This book will be a must in my cookbook collection and will be cherished as I go through the many recipes that I would love to try. Copyright © 2009 Published by Ten Speed Press, an imprint of Crown Publishing Group, Inc. Andrea Nguyen's latest work is authoritative, fun, and filled with recipes that yield insanely delicious results. Description Is there anything more satisfying than a well-made Asian dumpling? Sections on sauces, seasoning and stocks, key ingredients and essential equipment round out a superb collection.
I tried out 6 recipes and all ranged between mediocre to catastrophe. In an explosion of mouth-watering colour the author has put the humble dumpling dish under the spotlight and makes the reader understand that a simple-looking foodstuff is, in fact, a collection o Who would have thought that the humble dumpling could have so many variants, be so different and yet relatively simple to make. 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. The only complaint so far is for the gyoza filling. Rare is the cookbook at least, the cookbook published by a traditional publisher that doesn't meet this criterion. Plump pot stickers, spicy samosas, and tender bao stuffed buns : whether wrapped or rolled, steamed or fried, Asian dumplings are surprisingly easy to prepare, as Andrea Nguyen demonstrates in Asian Dumplings. Nevertheless, the instructions for making and assembling the dumplings are very clear, and the photographs are extremely motivating.
Flavors are authentic - looking forward to trying out many more recipes from this book this year. I have no idea what made me buy this book as I had taken out several books on dumplings from the library last year and they were completely inadequate, confusing, uninspiring and poorly conceived. I can discern that Andrea Nguyen is a very accomplished, thoughtful, and thorough food writer who has tested her own recipes, which makes it so much easier on the home cook. Actually, it made me a little homesick. And diagrams for all the folding techniques? I think the author should have given tips on how to use store bought square wonton sheets, because not all of us have the time to make our own. The texture was good, but I will double the amount of seasoning next time since the flavor was rather bland. I frequently visited Yangzhou in the past 10 years and while there, the owners of the factory I was working with would bring me to a very old place quite well known for all types of dumplings.
I don't care how neatly you seal them, how carefully you crimp them, or how hermetically fused they seem when they're raw, those suckers will split open when they hit the oil. Is there anything more satisfying than a well-made Asian dumpling? A bank examiner gone astray, Andrea Nguyen is living out her childhood dream of being a writer, editor, teacher, and consultant. I love dumplings and I was looking forward to learning some great techniques on making various types of dumplings. Actually, it made me a little homesick. Pea pod shape and half moon shape mastered. 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.
I've made two of the dumpling recipes and they both turned out very well. This book will make you very, very hungry. In most places, you have a choice of one or two types even at most buffets , but every once in a while you stumble across a dim sum restaurant, or a place where they've got a gifted dumpling maker in the kitchen, and you get a better survey of the available options. Quite a good little gem in fact and something that will carve out a permanent spot on the bookshelf. There are some beautiful pictures here, but a whole lot of text. This blog participates in various affiliate programs, including amazon affiliates, which means that you might click on a link for a product from which I will make a small commission, at no additional cost to you. This is one instance where everything came together to produce a cookbook that really gets it right.