Thanks for your interest in the Asian Dumplings cookbook. Get the scoop on this page!
- About me: My background, obsession with dumplings, how I wrote the book
- Press release: from publisher Ten Speed Press (Random House)
- Preview pages: PDF files offer a glimpse at the recipes, photos, and design
- Cookbook photo shoot: An insider's look at what went into producing the photos
- Related events: See the schedule of Classes and Events
Many people contributed their professional expertise, including: Clancy Drake (editor), Betsy Stromberg (designer), Penny De Los Santos (photographer), Karen Shinto (food stylist), Natalie Hoelen (prop stylist) and Ann Miya (illustrator). The following recipe testers helped to refine the flavors and techniques: Mare Anderson, Lillian Chou, Alex Ciepley, Victor Fong, Georgia Freedman, Sue Holt, Doug Jeffery, Susan McCombs, Al Meyers, Candace Grover, Susan Pi, Karen Shinto, Makiko Tsuzuki, and Lea Yancey.
To purchase Asian Dumplings, visit neighborhood bookstores and retailers such as Barnes and Nobles, Amazon, Powell's and Jessica's Biscuit.
There are also ebook editions of Asian Dumplings too! On March 22, 2010, Ten Speed Press released two versions of Asian Dumplings, a regular ebook and an enhanced ebook that includes 12 how-to videos!
The iTunes bookstore has the enhanced edition whereas Amazon has separate pages for the enhanced and Kindle editions. If you prefer other ebook readers or platforms, Barnes & Noble’s Nook store, Google eBookstore, and other ebook retailers are carrying the regular ebook. For more details on the process of putting together the ebook, see this post.
Reviews:
2010 Finalist |
2010 Favorite Cookbooks |
Best 10 Cookbooks of 2009 |
Winter 2009 Gift Guide |
"...traditional publishers are adding video to their e-books, too. One of the best I’ve seen lately is Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen. "
– Lynn Andriani, Publisher's Weekly, 4/18/11 (full review)
"If it's a small, succulent parcel encased in dough, pastry, batter, or leaves from anywhere between India and Polynesia, you'll find a recipe and crystal-clear instructions for making it with Andrea Nguyen's Asian Dumplings."
– Phillip Rhodes, Cooking Light, Favorite Cookbooks of 2010
"I just wanted to let you know that I am really enjoying Asian Dumplings. Your instructions are so clear and precise, they're a joy to follow. So far I've only made vegetarian steamed dumplings (came out perfectly), but this afternoon I'm going to attempt my own dumpling skins and make some potstickers. . . . I spent 8 years in Hong Kong, south China and Taiwan and always loved watching dumpling-makers, and of course, sampling their wares. Well, out I go to locate a tortilla press . . ."
– Jennifer Miller, a reader in Montreal, via email
"I began mooning over Andrea Nguyen's cookbook, Asian Dumplings, before it came out. I've owned it since December 25th, and I've read it cover to cover several times."
– Cara, Big Girls, Small Kitchen, see 3/14/2010 pot sticker slide show
"Dumplings are something I consider a treat, something to feast on when I get the opportunity. Andrea Nguyen offers an alternative - under her guidance we can make our own dumplings right in our own kitchens and feast on them whenever we want."
–Pam Thuman-Commike, Project Foodie, read full review
"Once you try these freshly made ones out of the oven, there’s a good chance there won’t be any left to even worry about heating them up again."
– Carolyn Jung, Foodgal.com, read her account of making baked char siu bao
"If dumplings happen to be your thing, this book is certainly for you."
–Flavorista.com, read mini review
"Andrea has done a bang up job producing a collection of carefully tested recipes for all sorts of dumplings to fill every desire. . . . If you ever have a craving for any sort of dumpling, this is your book. "
–Kristina Gill, Matt Bites, read full review
"Thanks, Andrea, for your wonderful cookbook! We will definitely be cooking (and posting) more recipes from it in the years to come."
–Nathan Lau, HouseofAnnie.com
"This book will have you pleating like a pro, or if not, feeling it’s within reach."
–Jacqueline Church, Suite101, read full review
"Whether you’re a seasoned aficionado, or merely dumpling-curious, Nguyen’s Asian Dumplings is a fabulous resource. Approachable, yet informed, this book has a prominent spot in my collection."
–Traca Savadogo, Seattle Tall Poppy, read full review
"This book contains one of the most accurate and concise collections of dumpling recipes for those who want authenticity but rarely get it from cookbooks."
–Lillian Chou, Time Out Beijing, January 2010
"The real magic occurs in cookbooks where the author has something to say, not just something to sell."
–Brent, How Chow, read full review
"Personally, I have always strictly believed that the effort of making dumplings yourself magically negates the calories you might accrue by eating them. With the help of this book, you may find yourself reaching the same conclusion."
–T. Susan Chang, National Public Radio, The 10 Best Cookbooks of 2009 (read 11/25 text) or listen to NPR Morning Edition 12/5 show
". . . Asian Dumplings is a book that inspired not only me but also my 10-year-old son, who filled it with Post-Its marking recipes he was eager to try"
–Michael Ruhlman, Ruhlman.com
"Andrea Nguyen's book on Asian dumplings is straightforward yet doesn't shy away from using authentic ingredients. Nguyen covers everything from Nepalese-style vegetable and cheese dumplings to pan-fried Chinese chive and pork dumplings in translucent starch dough. This is an ideal gift for adventurous cooks."
–CHOW.com, Winter 2009 Cookbook Gift Guide
"I've tried making my own wrappers before only to get annoyed and buy off-the-shelf gyoza skins or wonton wrappers instead. With her clear and very detailed instructions (and the tortilla press and a little dowel rolling pin), I was busting out wrappers like nobody's business. . . . Am I gushing? I think I'm gushing."
–April, The Hungry Engineer, read the entire review
"Andrea Nguyen has written a book that will demystify making dumplings at home. . . if you live in a place where Asian dumplings are not readily available, this will be your go to guide to making them.
–Amy Sherman, CookingwithAmy.com
"Andrea’s Asian Dumplings goes beyond the mere instructional. With an introduction to every recipe in her book Andrea educates her readers on the cultural significance of each dish, becoming your personal dumpling guru."
–AsiaMs.Net
" . . . her new book rocks, covering dumplings from across Asia with terrific recipes, clear techniques and illustrations, and insights into pan-Asian food culture."
–Harris Salat, Japanese Food Report, read full blog review
Asian Dumplings is a book that all lovers of Asian food should have on their bookshelves. The meticulously written recipes guide the cook, whether novice or expert, through every step, anticipating mistakes that the uninitiated might make in attempting dishes that were typically handed down from mother to daughter, with much hands-on tutelage."
–Cindy Bradley, Herald-Times, read review
–Cooking Light Magazine, October 2009 "Editor's Dozen" Picks
"Researched at the source, with painstakingly detailed descriptions of the process used by master dumpling makers, it’s a mother lode of firsthand dumpling knowledge, translated to the skills and supplies of the American home cook"
– Andrew Z. Galarneau, Buffalo News, read full review
""I learned so much from cooking from this book just once that I’m already looking forward to whatever I might learn next time."
–Lisa Lawless, Lisa Is Cooking, read blog post on cooking from the book
"With full color photos, step-by-step illustrations on how to wrap over 75 Asian dumplings from samosas to spring rolls, it’s definitely a book I’d recommend."
–Jaden Hair, Steamy Kitchen & Tampa Tribune, read blog post or newspaper article
–Sara Kate Gillingham-Ryan, Apartment Therapy | The Kitchn, read the review
" If you love dumplings or wish to learn more about them, get yourself a copy of this cookbook. I salivate and get hungry every time I flip through the pages of this book.
–Bee Yinn Low, Rasa Malaysia, read the blog review of the book and gyoza recipe
"I loved making the dumpling dough and I loved the way Ms. Nguyen demystified the pouring of boiling water to make the hot water dough which I always thought was a dangerous thing to do..."
–Veronica, Kitchen Musings, read the blog entry on soup dumplings (xiaolongbao)
"An essential book for any Asian food junkie, featuring all manner of tasty tidbits wrapped in tender dough."
–Katherine Miller, The Oregonian, read full review (pdf)
"Here, in a relatively small volume packed with stunning photography meant to obviously inform as well as entice, Nguyen treats her subject with the precision of a surgeon coupled with the kind of delicious narrative that makes the book a veritable page-turner."
– Elissa Altman, Poor Man's Feast, read full review . . .
"Truth be told, making your own spring roll wrappers from scratch can be a bit difficult, at first. But with practice, the exercise of making lumpia skins becomes second nature. Heck, I'd even venture to say that the whole thing gets easier, and fun, and addicting--all thanks to Andrea's wonderful and inspirational cookbook."
– Marvin, Burnt Lumpia, read his blog account of test driving the recipes
". . . Andrea Nguyen dishes on everything you need to know to make curry puffs, gyoza, pork buns, spring rolls, samosas and more."
–Mat Schaffer, Boston Herald, read full review. . .
"Nguyen's attention to detail is heartening, and her passion for her subject is contagious. She provides a visual guide to the six master shapes, comprehensive tutorials about the basic doughs and manages to convince even the most skeptical home cook that not only are homemade dumplings better than those from restaurants or stores, but they're also easy to execute."
– TastingTable.com, read full review . . .
"Nguyen, author of Into the Vietnamese Kitchen, celebrates a wide array of dough-wrapped treats from China, Vietnam, Japan, Philippines, India and Korea in this lavishly photographed homage to the not-so-humble dumpling. . . . This alluring and attractive book will appeal to a wide audience of home cooks and trained chefs."
– Publisher's Weekly read full review. . .
“Until I began cooking from this remarkable book I had no idea that preparing Asian dumplings was so easy and so satisfying. Andrea Nguyen’s latest work is authoritative, fun, and filled with recipes that yield insanely delicious results.”
–James Oseland, editor in chief of Saveur and author of Cradle of Flavor
“I was truly excited when I first picked up this book, a feeling that quickly turned to awe. Andrea Nguyen introduces you to Asian dumplings you never knew existed, makes you feel that you can’t live until you try them, then takes your hand and, in admirably lucid detail, shows you exactly how to make them. Asian Dumplings is destined to become a classic–it’s already an instant must-have for any Asian food lover.”
–John Thorne, author of Outlaw Cook and Mouth Wide Open
“Andrea Nguyen has done a remarkable job of guiding us through the world of Asian dumplings, sharing their history and evolution and providing plenty of user-friendly recipes. This beautiful cookbook will make you want to throw a dumpling-making party every time you turn the page.”
–Corinne Trang, author of Essentials of Asian Cuisine and Noodles Every Day
“Andrea’s humor, enthusiasm, and comforting pragmatism make me want to bolt into my kitchen to knead and roll and wrap and steam and bake and fry and, best of all, gobble. This book will make you very, very hungry.”
–Niloufer Ichaporia King, author of My Bombay Kitchen
“Asian Dumplings is full of inspiration for vegetarians and non-vegetarians alike. Samosas, lumpia, pot stickers, momo, gyōza, wontons, and bāo in one volume? And diagrams for all the folding techniques? Thank you, Andrea.”
–Heidi Swanson, author of Super Natural Cooking
“It's absolutely gorgeous - and as far as I'm concerned, is now THE definitive English-language dumpling cookbook around - no one has yet managed to combine such clarity of instruction with so wide a survey.”
–Christopher Tan, author of Shiok!
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