The secret to unlocking dumpling magic! (Asian Dumplings review)

I recently signed up for Andrea Nguyen’s Craftsy dumpling class; having just spent six months in Taiwan and taking a few hands-on dumpling classes, I wanted to improve my technique and range of basic doughs and folds, and “Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More” is certainly the golden ticket to success! This gorgeous book is packed with step-by-step line drawings to help even first-time dumpling makers achieve beautiful results; you’ll find a wide range of Chinese / Taiwanese (guotie, bao, , Japanese, Indian, Korean, Vietnamese, Mongolian, Tibetan and other steamed, stuffed, fried and baked dumplings. In addition to wheat, rice, and tapioca-based doughs / skins, you’ll also find recipes that call for steaming in banana and lotus leaves, cooking in dairy (gulab jamun), and other techniques. Dim sum favorites such as shu mai, steamed pork buns, har gow, and fried potstickers are here, along with kimchi mandu, spicy samosas, crystal dumplings, empanadas, and sweet dessert dumplings. Andrea also teaches how to make brilliantly colored doughs using vegetables (spinach, beet, carrot) that pack a visual punch, especially if you prepare several colors (which also makes it easy to remember which filling is which!). In addition to dough and filling recipes, sauces are also included, from hoisin, oyster and chili garlic to sweet sauces for dessert dumplings. This is the first book I reach for whenever I am making any kind of dumplings; I also highly recommend purchasing the matching Crafty class for a step-by-step interactive video tutorial to the material covered in the book ( And if you order the Kindle version of “Asian Dumplings,” it is also enhanced with videos that include step-by-step instructions. Happy dumpling making!

(I received a copy of this book at no cost through the Blogging for Books program)

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