Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More
Andrea Nguyen, Penny De Los Santos
Format: PDF / Kindle (mobi) / ePub
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.
directly on top of the bottom pan of water, if they fit; or put the bamboo trays inside or on top of the metal ones. In purchasing a metal steamer, select one with 12-inch-wide trays. I prefer stainless steel to aluminum. Ten-inch-wide bamboo steamers work best with most pots; if your setup for boiling water (whether a wok, a stockpot, or the bottom of a metal steamer) is wide enough, go for one with 12-inch-wide steamer trays. If you can individually select the bamboo steamer trays and lid,
lūnpiá, a term from the Fujian (Hokkien) Chinese dialect, lumpia are one of the quintessential foods of the Philippines. In fact, I’ve seldom been to a Filipino celebration where there isn’t a platter of crisp lumpia, whether it be large ones like these or the diminutive finger-size lumpia Shanghai, which is obviously named after its Chinese parent. Banana-filled lumpia is a deliciously popular sweet snack called turon. Unfried lumpia sariwa are made by rolling up a lettuce leaf and filling of
allow it to bubble away, stirring frequently, for about 3 minutes, or until the liquid has reduced by about one-third, and the vegetables are cooked through. Give the cornstarch mixture a final stir and add it to the filling mixture. Cook, stirring, for another 30 seconds, or until the filling coheres. Transfer to a bowl and set aside to cool completely until using. (Just like the other bun fillings, this one can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated.
plate. Display them with a golden side up. Serve with the gingered vinegar, chile oil, and soy sauce. Eat these buns with chopsticks—they’re a little greasy on the fingers. Reheat leftovers with some oil and water in a nonstick skillet, as you would a pot sticker. 4 Rich Pastries RECIPES Beef, Sweet Potato, and Raisin Turnovers (Empanadas) Simple Flaky Pastry Spicy Potato Samosas (Aloo Samosa) Shrimp, Pork, and Jicama Turnovers (Bánh Quai Vạc Chiên) Chinese Flaky Pastry (Sū Bǐng Pí)
yolks, lightly beaten and strained 32 whole cloves 1. To make the filling, put the drained pineapple in a food processor and pulse 10 to 15 times to achieve an even, finely chopped texture. Transfer to a small saucepan and add the reserved juice, sugar, star anise, cinnamon stick, cloves, and salt. Bring to a boil over medium-high heat, stirring frequently, and taste. If needed, add extra sugar for a tangy-sweet balance. Decrease the heat to medium-low and gently simmer, stirring