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 of many quite intricate items that can showcase some of the best little things from their respective cuisines.
One starts by looking at what, in fact, makes an “Asian dumpling” and to look at the myth, mystique and confusion behind them. Then it is straight into the kitchen with looking at how one makes them and the ingredients that typically can be found within them. Each ingredient can personalise and change the dumpling so that is really can be a fairly individualistic piece of work, made quite unique by the talents of the cook despite following a set-out recipe. Each key ingredient is placed under the magnifying glass so that the reader can understand and appreciate their importance and role as a dumpling building block.
Cooking techniques are also important – you don’t just drop them in oil and fry the life out of them – and once you’ve got a handle on the basics it is straight to the recipes. Recipes themselves are split into key categories – filled pastas, thin skins, stuffed buns, rich pastries, translucent wheat and tapioca starches, transformation of rices, legumes and tubers, sweet treasures and sauces, seasonings, stocks and other basics.
Each recipe is very clearly laid out, starting first with its English and native language equivalent name and followed by a good introduction or scene-setter to the dish. Ingredients are stated clearly (albeit only with imperial measurements) and cross-references to stock items such as a basic yeast dough as required. Each stage of preparation and cooking is clearly written and easy to understand and, at the end, some serving suggestions are also provided. Not every recipe is accompanied by a full-colour photograph but there is a good selection of images to give you much flavour for thought.
This is overall a very engaging book that will encourage you to try a number of recipes from different Asiatic culinary groups. The book ends with a list of resources, select bibliography for further reading and a very comprehensive index. One could consider this book to be suitable for the beginner and more experienced cook alike who wishes to broaden their overall repertoire. Quite a good little gem in fact and something that will carve out a permanent spot on the bookshelf.

Asian Dumplings: Mastering Gyoza, Spring Rolls, Pot Stickers and More, written by Andrea Nguyen and published by Ten Speed Press. ISBN 9781580089753, 240 pages. Typical price: GBP27.


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