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Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More
Is there anything more satisfying than a well-made Asian dumpling? Wrapped, rolled, or filled; steamed, fried, or baked–asian dumplings are also surprisingly easy to prepare and enjoy at home, as Andrea Nguyen demonstrates with more than 75 recipes. 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 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 covers 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. Plus she makes it easy to incorporate dumplings into your life by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance with time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party.
242 pages, Kindle Edition
First published August 25, 2009
292 people are currently reading
1746 people want to read
About the author
Andrea Nguyen
11 books85 followersA bank examiner gone astray, Andrea Nguyen is living out her childhood dream of being a writer, editor, teacher, and consultant. Her impactful books—Into the Vietnamese Kitchen, Asian Dumplings, Asian Tofu, The Banh Mi Handbook, and The Pho Cookbook—have been recognized by the James Beard Foundation, International Association of Culinary Professionals, and National Public Radio for their excellence. She edited Unforgettable, a biography cookbook about culinary icon Paula Wolfert.
Andrea has contributed to many publications, including the Washington Post, Wall Street Journal, Lucky Peach, Saveur, and Cooking Light, where she is a monthly columnist. She earned her bachelor’s and master’s degrees in finance and communication management from the University of Southern California and studied at the Chinese University of Hong Kong.
Andrea has contributed to many publications, including the Washington Post, Wall Street Journal, Lucky Peach, Saveur, and Cooking Light, where she is a monthly columnist. She earned her bachelor’s and master’s degrees in finance and communication management from the University of Southern California and studied at the Chinese University of Hong Kong.
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Displaying 1 - 30 of 40 reviews
March 16, 2010
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 restaurant of any kind that has the variety to be found in Andrea Nguyen's book, which is packed with recipes for just about every type of Asian dumpling you can think of (and some you probably didn't know had been assimilated by Asian cultures, such as empanadas).
At its core, a cookbook is a thing of utility; it should tell you how to cook things. Rare is the cookbook (at least, the cookbook published by a traditional publisher) that doesn't meet this criterion. But on another level, that of reading for pleasure, a cookbook should have another function: the reading of it should make you hungry. And this one qualifies.
The creation of dumplings is a long, intensive process, the kind of thing that Mario Batali likes to refer to as the zen of cooking. As a result, you may well end up preferring to go grab them at a restaurant, but this is good reads anyway. Check it out. *** ½
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 restaurant of any kind that has the variety to be found in Andrea Nguyen's book, which is packed with recipes for just about every type of Asian dumpling you can think of (and some you probably didn't know had been assimilated by Asian cultures, such as empanadas).
At its core, a cookbook is a thing of utility; it should tell you how to cook things. Rare is the cookbook (at least, the cookbook published by a traditional publisher) that doesn't meet this criterion. But on another level, that of reading for pleasure, a cookbook should have another function: the reading of it should make you hungry. And this one qualifies.
The creation of dumplings is a long, intensive process, the kind of thing that Mario Batali likes to refer to as the zen of cooking. As a result, you may well end up preferring to go grab them at a restaurant, but this is good reads anyway. Check it out. *** ½
January 16, 2011
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.
August 13, 2013
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.
April 3, 2011
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.
January 4, 2013
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...
December 4, 2013
I would highly recommend this book to anyone starting out their adventure into the world of dumpling.
January 19, 2019
I was never afraid of rolling an egg roll or lumpia and have steamed a few dumplings in my life, but this book seriously upped my game by urging homemade wrappers (quite easy) and nudging towards more complex folds (not so easy). Also fascinating is the classification of dumplings along with bao, pakoras, and other south Asian, SE Asian dishes. I only wish it had more photographs, and clearer illustrations on the more complex folds. But if you enjoy an hour and a half of kitchen “meditation” time this book will inspire. Recommended.
January 20, 2021
A person can't just sit around during covid-19 making sourdough. Hankering for a dumpling? This book is very user friendly. Some scouting around for ingredients will be necessary, however, they are not impossible to find. There are detailed drawings for wrapping all of the wrappers into dim sum shapes. The fillings look tasty. The photos are tempting. Everything one needs to get started trying out these delicious morsels is in this book.
September 3, 2017
I loved reading this book which was as much an adventure into Asian culture as it was a cookbook. The recipes are all labor-intensive, and I will likely try only a few of them. The one I tried so far was amazing!
June 12, 2018
Comprehensive guide to the process, excellent diagrams and photos.
September 13, 2018
One word: Gyoza. This book is a bible for me, especially when it comes to freezing dumplings for Christmas gifts. This books gets a serious workout in my kitchen as do all of Nguyen's books.
October 11, 2019
I've made so many recipes from this book! YUM
May 28, 2020
A book by the Queen of dumplings.. A must have in your Asian cooking books
February 12, 2021
This is flat out a good cookbook.
Covers all the base techniques. Clear instructions. And has recipes for all the dumplings that you would expect. And variations to experiment with.
Covers all the base techniques. Clear instructions. And has recipes for all the dumplings that you would expect. And variations to experiment with.
December 24, 2024
Going to be trying some of these!
August 20, 2025
Covers the wide world of dumplings very well. Recipes and techniques.
February 14, 2022
A dumpling book? Yes!!
We've cooked and devour’d so many
Great morsels from it
We've cooked and devour’d so many
Great morsels from it
April 29, 2012
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.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
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.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
December 12, 2015
Andrea Ngyuen’s Asian Dumplings: Mastering Gyōza, Spring Rolls, Samosas, and More had me reminiscing of my time living in China, eating stuffed steam buns for breakfast and fried dumplings late at night from a street vendor that hung around when everyone else had cleared the roads outside my apartment. Nguyen does an excellent job describing different kinds of dumplings, buns, rolls/wraps, and pastries from East, Southeast, and South Asia. Actually, it made me a little homesick.
There are some beautiful pictures here, but a whole lot of text. I hesitated in picking this one up because I wasn’t sure it would bridge the cookbook/coffee table book gap I enjoy, but I got it anyway. I’m glad I did! (After all, one can only have so many pictures of the same dumpling wrap—the camera doesn’t capture the varietal tastiness inside!) The number and variety of recipes reminded me of a dumpling house I used to frequent. The first time I went I was handed a six-page menu with scores of dumplings—only dumplings! The restaurant served nothing else—well, they did have water and tea. It took me back to times when my students were so excited to take me to a “dessert store” to try Chinese sweets, none of which qualified in my mind as “dessert.” (You can find a recipe for the famous red bean paste used in these “desserts” in this book, which I appreciate, but still won’t be preparing myself.) And then there are my favorite Vietnamese spring rolls, filling wonton soups, sesame seed balls, and…and… Seriously, there’s a lot here.
Perhaps most important lessons found herein are the teachings of how to prepare the dough (wheat, rice, tapioca, legume, tuber, etc.) and foundation for each theme. (There are “Lazy Day Tips” provided for those who wish to use store-bought varieties, though it is strongly encouraged to work from scratch for best results.) With these, all one needs is a little imagination and inspiration and these can quickly become Italian, Mexican, Hungarian, Polish, or whatever ethnic flavor palate one desires. Of course, one can choose from the scores of amazing recipes herein, too!
A small cherry on top of this dish is a final chapter on dips and sauces that are invaluable when looking for that final bit of authenticity with a number of these recipes, but you’ll likely find yourself wanting to use them well beyond these borders!
Now I just need to figure out which to cook first!
*I received this book from Blogging for Books for this review.
There are some beautiful pictures here, but a whole lot of text. I hesitated in picking this one up because I wasn’t sure it would bridge the cookbook/coffee table book gap I enjoy, but I got it anyway. I’m glad I did! (After all, one can only have so many pictures of the same dumpling wrap—the camera doesn’t capture the varietal tastiness inside!) The number and variety of recipes reminded me of a dumpling house I used to frequent. The first time I went I was handed a six-page menu with scores of dumplings—only dumplings! The restaurant served nothing else—well, they did have water and tea. It took me back to times when my students were so excited to take me to a “dessert store” to try Chinese sweets, none of which qualified in my mind as “dessert.” (You can find a recipe for the famous red bean paste used in these “desserts” in this book, which I appreciate, but still won’t be preparing myself.) And then there are my favorite Vietnamese spring rolls, filling wonton soups, sesame seed balls, and…and… Seriously, there’s a lot here.
Perhaps most important lessons found herein are the teachings of how to prepare the dough (wheat, rice, tapioca, legume, tuber, etc.) and foundation for each theme. (There are “Lazy Day Tips” provided for those who wish to use store-bought varieties, though it is strongly encouraged to work from scratch for best results.) With these, all one needs is a little imagination and inspiration and these can quickly become Italian, Mexican, Hungarian, Polish, or whatever ethnic flavor palate one desires. Of course, one can choose from the scores of amazing recipes herein, too!
A small cherry on top of this dish is a final chapter on dips and sauces that are invaluable when looking for that final bit of authenticity with a number of these recipes, but you’ll likely find yourself wanting to use them well beyond these borders!
Now I just need to figure out which to cook first!
*I received this book from Blogging for Books for this review.
January 1, 2017
Excellent recipes!
December 12, 2013
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 have the time to make our own. I mean if you are a book that is focused in this domain, you should cover all grounds. Anyways this book was an amazing waste of time. I am just happy I borrowed it, and not bought it.
November 17, 2013
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 recipes, which makes it so much easier on the home cook.
Can't wait to try other doughs and dumpling recipes.
Can't wait to try other doughs and dumpling recipes.
May 12, 2011
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 extremely motivating. A beautiful book.
May 11, 2014
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 satchel shape is sooooo difficult.
Planning many more dumpling days.
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 satchel shape is sooooo difficult.
Planning many more dumpling days.
February 20, 2013
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.
September 21, 2012
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...
January 17, 2014
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.
March 19, 2016
I thought the recipes were too wordy and could have been much more direct and succinct. I really appreciated the short cuts she included, like using refrigerated puff pastry instead of making your own. I made the samosa which turned out well.
February 21, 2010
All I can say is mmmmmmmmm....and so easy to follow, amazing flavor, excellent directions, momos to die for.
February 3, 2011
dumpling recipe 1 DONE. and might i also add DELICIOUS.
Very detailed descriptions of exactly how to make dumpling wrappers and their contents.
Very detailed descriptions of exactly how to make dumpling wrappers and their contents.
Displaying 1 - 30 of 40 reviews