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Item Barcode | Collection | Call Number | Status | Item Holds |
|---|---|---|---|---|
| 33607003508325 | Adult Nonfiction | 641.595 AMANO | Searching... Unknown | Searching... Unavailable |
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Summary
Summary
An accessible and easy-to-follow comic book cookbook for bringing Asian dumplings into the home kitchen, with recipes for savory and sweet dumplings, dipping sauces, riffs, and more-from the authors of Let's Make Ramen!
ONE OF THE BEST COOKBOOKS OF THE YEAR- Time Out, Glamour, Wired, Publishers Weekly, Booklist . "A fun-filled, information-packed romp through the magnificent world of Eastern dumplings, anchored by chef Hugh Amano's rich Japanese heritage and artist Sarah Becan's dynamic illustrations."-Andrea Nguyen, James Beard Award-winning author of The Pho Cookbook and Asian Dumplings
Chef Hugh Amano and comics artist Sarah Becan invite you to explore the big little world of Asian dumplings! Ideal for both newbies and seasoned cooks, this comic book cookbook takes a fun approach to a classic treat that is imbued with history across countless regions. From wontons to potstickers, buuz to momos, Amano's expert guidance paired with Becan's colorful and detailed artwork prove that intricate folding styles and flavorful fillings are achievable in the home kitchen.
Let's Make Dumplings! includes dumpling lore; a master folding guide that familiarizes readers with popular styles, like the pleated crescent of a potsticker or the 4-pointed star of a crab rangoon; and a series of cooking directions to choose from, such as steaming or pan-frying. The recipes range from savory Gyoza to sweet Cambodian Num Kom; from classic Baozi to riffs such as Sesame Chicken Dumplings.
Whether it is the family-style eating experience of stacked steamer baskets filled with succulent shumai and plump xiaolongbao or the interactive process of working together to fold hundreds of jiaozi for a celebration, Let's Make Dumplings! captures the deep level of connection that dumplings bring to any gathering and shows you how to re-create it in your own home.
Author Notes
Hugh Amano is a chef and writer. He was the creative consultant and opening sous chef at Chicago's exploration of Macanese cuisine, Fat Rice, and the co-author of The Adventures of Fat Rice, Let's Make Ramen!, and Let's Make Dumplings! Hugh is a graduate of the University of Colorado and New England Culinary Institute.
Sarah Becan has been drawing comics since she was very small. Her food-based autobiographical webcomic "I Think You're Sauceome" sparked a love of food and culinary illustration, and her work has since appeared in various publications, including Saveur, Eater, Chicago magazine, and Chicago's Reader newspaper. Her first graphic novel, The Complete Ouija Interviews, was a recipient of a Xeric award, and she illustrated Let's Make Ramen! and The Adventures of Fat Rice. Currently residing in Chicago, she would be very happy to do nothing but draw food all day.
Reviews (2)
Publisher's Weekly Review
In this fetching follow-up to the illustrated cookbook Let's Make Ramen, chef Amano and comic artist Becan tackle the art of dumpling-making. As they note in their genial introduction, filled doughy treats appear in cuisines across the planet (think the Polish pierogi or Mexican tamales), but here they dial in on Asian choices, such as Cantonese shumai, Tibetan momos, and Korean mandu. Solid recipes (calling for either handmade and store-bought wrappers) and entertaining stories--including one about a forgetful cook who accidentally invented pot stickers--showcase the authors' detailed yet playful approach to their craft. They even offer a chapter of their own "riffs," featuring a Chinese takeout--inspired sesame chicken dumpling and breakfast baozi filled with bacon and scrambled eggs. Ending on a sweet note, Malaysian buns are offered with coconut jam filling, while Cambodian rice dumplings get a fragrant finish from steamed banana leaves. Thorough instructions combine the quirky and the functional (including how to freeze dumplings, since "you may as well go big and stock for your future self"), while the primer on folding techniques for seven different shapes is surprisingly simple. Those previously too intimidated to attempt dumplings at home owe it to themselves to pick up this stellar guide. (June)
Library Journal Review
With the same approachability and humor that made a success of their first collaboration (Let's Make Ramen), chef Amano and illustrator Becan have created another winning recipe collection. Here the focus is on making dumplings--specifically, dumplings and wontons from across Asia. The cookbook begins with a helpful list of pantry staples and cooking equipment, and subsequent chapters explore the varied folding techniques, fillings, shapes, and sizes of dumplings, along with several ways to cook them (boiling, steaming, pan-frying, deep-frying). Becan's bright, detailed illustrations are especially beneficial for showing how to make and fold dumpling and wonton wrappers. The recipes are divided into sections for traditional savory dumplings (like Korean Dumpling Soup) and traditional sweet ones (like Cambodian Rice Dumplings), plus sauces and Amano's creative riffs on dumplings. Amano encourages modifying recipes as necessary, giving home cooks the guidance they need to make a recipe their own. His asides throughout the book offer historical insight and draw on his Japanese heritage. VERDICT Like their previous cookbook, Amano and Becan's latest will be welcomed by new and advanced cooks looking for fun approaches to the ever-popular dumpling.--Stephanie Sendaula, Library Journal
Table of Contents
| Introduction | p. 8 |
| Dumplings 101 | |
| A Bit of Dumpling Lore | p. 12 |
| A World of Dumplings | p. 16 |
| Pantry | p. 18 |
| Equipment | p. 20 |
| Making Wrappers & Folding Dumplings | |
| A Word About Dumpling Wrappers | p. 24 |
| Dumpling Wrappers | p. 27 |
| A Word About Wonton Wrappers | p. 30 |
| Wonton Wrappers | p. 31 |
| Half-Moon | p. 34 |
| Pleated Crescent | p. 36 |
| Triangle | p. 38 |
| 4-Pointed Star | p. 39 |
| Wonton | p. 40 |
| Momo | p. 42 |
| Shumai | p. 44 |
| Cooking Dumplings | |
| A Word about Cooking Dumplings | p. 48 |
| Boiling Dumplings | p. 50 |
| Steaming Dumplings | p. 52 |
| Pan-Frying Dumplings | p. 56 |
| Deep-Frying Dumplings | p. 59 |
| Freezing Dumplings | p. 62 |
| Recipes | |
| A Word About Making & Eating Dumplings | p. 66 |
| Savory Dumplings | |
| A Word About Gyoza | p. 72 |
| Gyoza | p. 74 |
| A Word About Jiaozi | p. 78 |
| Butternut Pork Jiaozi | p. 79 |
| A Word About Xiaolongbao | p. 81 |
| Xiaolongbao | p. 83 |
| A Word About Chicken Stock | p. 86 |
| Chicken Stock | p. 87 |
| A Word About Mandu | p. 89 |
| Beef & Kimchi Mandu | p. 90 |
| Mandu Guk (Korean Dumpling Soup) | p. 92 |
| A Word About Potstickers | p. 96 |
| Pork & Chive Potstickers | p. 98 |
| A Word About Wontons | p. 100 |
| Wontons | p. 101 |
| Ma La Wontons | p. 103 |
| A Word About Wonton Soup | p. 104 |
| Wonton Soup | p. 105 |
| A Word About Shumai | p. 107 |
| Pork, Shrimp & Mushroom Shumai | p. 108 |
| A Word About Crab Rangoon | p. 111 |
| Crab Rangoon | p. 112 |
| A Word About Momos | p. 114 |
| Tibetan Beef Momos | p. 115 |
| A Word About Buuz | p. 117 |
| Mongolian Lamb Buuz | p. 118 |
| Baozi | |
| A Word About Baozi | p. 122 |
| Baozi | p. 123 |
| Char Siu for Baozi | p. 128 |
| Curried Beef for Baozi | p. 132 |
| Kung Pao Chicken for Baozi | p. 135 |
| Savory Mushrooms for Baozi | p. 139 |
| Sheng Jian Baozi | p. 142 |
| Siopao Asado | p. 147 |
| Our Riffs | |
| Spicy Lamb Dumplings | p. 152 |
| Sesame Chicken Dumplings | p. 154 |
| Maple, Bacon & Egg Dumplings | p. 157 |
| Kale, Mushroom & Butternut Squash Dumplings | p. 160 |
| Sweet Dumplings | |
| Kaya Baozi (Malaysian Coconut Jam Baozi) | p. 166 |
| Nai Huang Baozi (Custard-Filled Baozi) | p. 168 |
| Num Kom (Sweet Cambodian Rice Dumplings) | p. 171 |
| Jian Dui (Fried Sesame Balls) | p. 175 |
| Dumpling Sauces | |
| Black Vinegar Dipping Sauce | p. 182 |
| Gyoza Sauce | p. 183 |
| Rayu-Kewpie Mayo | p. 184 |
| Sesame-Soy Dipping Sauce | p. 185 |
| Sweet Chile Sauce | p. 186 |
| Duck Sauce | p. 188 |
| Burmese Garlic-Chile Sauce | p. 189 |
| Rayu (Japanese Chile Oil) | p. 190 |
| Tibetan Sepen (Spicy Chile Sauce) | p. 192 |
| Fried Garlic Oil | p. 194 |
| That's a Wrap! | p. 196 |
| Thank You! | p. 198 |
| About the Authors | p. 200 |
| Index | p. 202 |