Cookbookmaniac
  • Asian Dumplings by Andrea Nguyen
    Asian Recipes
    Asian Dumplings by Andrea Nguyen
    I love Yum Cha. I especially love dumplings. The thought of it makes me hungry even on a full stomach. They are similar to cupcakes in a way, small, single serving, pretty and you could possibly fit an entire morsel into one bite. Whilst browsing amazon, I noticed that an Asian Dumpling book was being released by Andrea Nguyen. I know her quite well from her blogs on vietnamese food. After reading early reviews for the new cookbook, I preordered my copy. I was very excited when it arrived in the mail. It was better than expected! Andrea Nguyen shares her best techniques for shaping, filling, cooking and serving each kind dumpling. The chapters are arranged according to type, (filled pastas, thin skins, stuffed buns, rich pastries etc) and includes recipes from China, Japan, Vietnam, Nepal, Thailand, India, Korea, Malaysia, Singapore, Tibet and Phillipines. There is also a chapter dedicated to the sauces, seasonings and stocks that accompany these yummy delights. Here is the link to her excellent website asiandumplingtips.com
  • Asian Recipes
    Gyoza – Japanese Pan-fried Dumplings
    Gyōza is a japanese dumpling with origins from China. They were introduced to Japan after WWII when the Japanese soldiers returned to their homeland from China. It is now a staple in every Japanese home kitchen and is commonly eaten as a side dish to ramen. Gyōza typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Gyōza should not be confused with wonton. Gyōza have a thicker, chewier skin and a flatter, crescent like shape, and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The most popular preparation method is the pan-fried style, in which the dumpling is first fried on one flat side, creating a crispy skin. Then, water is added and the pan sealed with a lid, until the upper part of the gyōza is steamed. Recipe adapted from Asian Dumplings by Andrea Nguyen Gyōza Recipe 350g minced pork 120g finely shredded chinese cabbage (napa cabbage or wombok) 2 teaspoons minced garlic 1/3 cup of finely chopped spring onion 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 tablespoon japanese soy sauce 1 tablespoon mirin 1 tablespoon sake 1 egg canola oil sesame oil simmering water Dipping Sauce 2 tablespoons of japanese soy sauce 2 tablespoons of rice vinegar Method 1/ In a bowl mix the pork, cabbage, spring onions and…