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Asian Dumplings (Enhanced Edition): Mastering Gyoza, Spring Rolls, Samosas, and More

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4.08 of 5 stars 4.08  ·  rating details  ·  474 ratings  ·  27 reviews
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 demonstra
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Kindle Edition with Audio/Video, 242 pages
Published March 22nd 2011 by Ten Speed Press (first published August 25th 2009)
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Robert Beveridge
Andrea Nguyen, Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More (Ten Speed Press, 2009)

Asian dumplings are almost a staple food for anyone who patronizes Chinese restaurants. 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. But I have yet to run across a restauran
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F.S.
Love, love, love dumplings. This book took me a while to get into, because after reading the first part of the book, making dumplings seemed complicated. But once you figure out that dumpling dough is literally just flour and water, and that you're being given instructions for how to cook dumplings in a myriad of ways (you only need to pick one!) you're off and running. Flavors are authentic - looking forward to trying out many more recipes from this book this year.
Gregsamsa
I cannot recommend the spring rolls in this book fervently enough. I cannot recommend the recipe for samosa dough AT ALL. Do not use it. 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. Stick to the more basic flour/oil/salt/water/spice version and you'll be fine.
Pattie Tierney
One of the most comprehensive guides to making Asian dumplings that I've ever read. Good background, detailed instructions, ample illustrations, lots of pictures, and a wide variety of recipes for all tastes and skill levels.
Jeannie
WONDERFUL BOOK. Highly recommended! The kindle version comes with embedded instructional videos that demo inside secret tips and tricks. Tons of recipes to build upon...
Jessica Cao
I would highly recommend this book to anyone starting out their adventure into the world of dumpling.
Natalia
This is my all time favourite cookbook. I love how she covers basics from shapes to ingredients. I spent 5 days in a row making dumplings.


I think its organized perfectly, especially by dough type, so its easy to plan out recipes in advance. I tackled basic doughs first for my 5 day marathon.
My faces include Pork and Napa Cabbage Water Dumplings = awesomeness. Pea pod shape and half moon shape mastered. ChasaoBao were pretty tricky but camera out delicious. Shaomai were great but the open satche
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Darren
Who would have thought that the humble dumpling could have so many variants, be so different and yet relatively simple to make. When one eats a dumpling, whether Dim Sum, Samosa, Spring Roll or other Asian forms one can be forgiven for writing them off as simple fare, yet reality can be a lot different.
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
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Millicent
I have no idea why this book gets the great reviews it gets on amazon and on goodreads. I tried out 6 recipes and all ranged between mediocre to catastrophe. I just finished making Indian sweet dumplings and they collapsed in the syrup for it. Seriously fuck this book. I love dumplings and I was looking forward to learning some great techniques on making various types of dumplings. I think the author should have given tips on how to use store bought square wonton sheets, because not all of us ha ...more
Cindy
I've made the wheat starch dough and 2 types of dumplings from this book so far, har gow and chiu chow. Delicious and the taste was spot on for both. The directions are excellent--good descriptions of how things should feel and look, and she offers clear techniques that are easy to follow. I am not left wondering how to achieve a certain fold. The tips are also very helpful. I can discern that Andrea Nguyen is a very accomplished, thoughtful, and thorough food writer who has tested her own recip ...more
Christina
I've made only a couple recipes so far for gyoza and dipping sauces, but am pleased overall. The gyoza turned out looking spectacularly with a delicious tender and crispy texture. The accompanying dipping sauce tasted spot-on. The only complaint so far is for the gyoza filling. The texture was good, but I will double the amount of seasoning next time since the flavor was rather bland. Nevertheless, the instructions for making and assembling the dumplings are very clear, and the photographs are e ...more
Charcoal
The book has a wide variety of different dumpling recipes. It also has instructions for how to make the wrappers yourself. There are a good number of pictures in there. I don't think I would make any of the items in the book, though.
Barbara Morgenroth
This is one of my favorite cookbooks. One to grab when the zombie apocalypse begins. Andrea Nguyen makes the process so simple, so understandable that it's very unlikely you'll go wrong. There are many beautiful photos, many step-by-step instructions. This is one instance where everything came together to produce a cookbook that really gets it right.
Kali
This was fun to read, but making dumplings is a lot of work. I also bought it about a month before I gave up carbs, so until I figure out how to make a good steamed bun with coconut flour, I'm out of luck...
Julie
We are by no means dumpling experts. The main reason we bought this book was to get ideas for different dough and fillings. This is a great book on both.
Luna Raven
I already marked beef & sweet potato turnovers, spiced pineapple filled pastries and fresh mint chutney for sometime in the next week to make!
rachel
dumpling recipe 1 DONE. and might i also add DELICIOUS.

Very detailed descriptions of exactly how to make dumpling wrappers and their contents.
Rob Durante
Great book. I love dumplings and there are many good ones to choose from. They are fun to cook and even better to eat.
Katie
All I can say is mmmmmmmmm....and so easy to follow, amazing flavor, excellent directions, momos to die for.
Catherine Woodman
Phenomenal range of my absolute favorite food--empanadas, shu mei, bao, samosas...and on and on...
Stepha
solid directions on a variety of dumplings... but best of all, FOOD P*RN!
Patricia
The best book on the subject I've seen. Techniques clearly demonstrated.
Sandy
Learned a lot from this book, plan to wear it out.
Danielle Lei
This book is awesome!!! A great base to start from!!!
Cindy
good hot dumpling dough recipe
Jenn/Yana
I will be buying this one.
Chase
Chase marked it as to-read
Dec 24, 2014
Shannon Murray
Shannon Murray marked it as to-read
Dec 24, 2014
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Andrea Nguyen is a cookbook author, food writer, and cooking teacher based in the San Francisco Bay Area. Born in Vietnam, she came to the United States at the age of six. Andrea's work appears in the Los Angeles Times, San Jose Mercury News and Saveur magazine, where she is a contributing editor. Her first cookbook, "Into the Vietnamese Kitchen" was nominated for three 2007 James Beard and IACP c ...more
More about Andrea Nguyen...
Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches Making Soy Milk and Tofu at Home: The Asian Tofu Guide to Block Tofu, Silken Tofu, Pressed Tofu, Yuba, and More Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches

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