We jokingly tell our friends that the number one reason my husband married me was so that he could continue to eat the dumplings my mom makes. Since moving across the country, I’ve made an effort to improve my Chinese food cooking skills.
Dumplings have been pretty elusive for me. I can make it after lots of trial and error, but thanks to
Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More, I am much, much closer! This cookbook covers pretty much everything I need to know about making dumplings.
Not only does the book cover recipes from all over Asia, but it’s organized by the type of dumpling too. The book has chapters on Filled Pastas, Thin Skins, Stuffed Buns, Rich Patries, and so on. There’s also really helpful illustrations on folding techniques.
After reading through the recipes, I think they’re very accurate, especially the ones on the traditional Chinese dumplings. I love the recipes, but I wish there were more photographs included along with the recipes to help enhance the book. It seems little more “plain” compared to other cookbooks.
This book is a wonderful resource to add to your Asian cookbook library, and I am planning on referencing this book to our friends who always ask us how we make our dumplings!
Disclaimer: I received this book from Blogging for Books for this review. All opinions are my own.