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• by:
• Nguyen, Andrea

The first and only cookbook on making authentic versions of the most popular East Asian, Southeast Asian, and South Asian dumplings, including Chinese dim sum favorites.

• Features more than 75 step-by-step line illustrations and full-color food shots.
• Andrea Nguyen's first book, Into the Vietnamese Kitchen, demonstrated her unique ability to interpret Asian cooking styles for American cooks.

Pot stickers, gyoza, spring rolls, samosas--whether wrapped or rolled, steamed or fried, Asian dumplings are surprisingly easy to prepare, as Andrea Nguyen demonstrates in Asian Dumplings. Her crystal-clear recipes for more than 75 of Asia's most popular savory and sweet parcels, pockets, packages, and pastries range from Spicy Potato Samosas to Shanghai Wonton Soup. Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; legumes and tubers; sweet dumplings), Asian Dumplings also contains everything anyone needs to know about equipent and ingredients; techniques for shaping, filling, and cooking; plating and serving; and ordering in restaurants.