Mmmm. Shumai, xiaolongbau, mandu, and all those other dumplings whose names I don’t know that I usually just point to on a dim sum cart at my favorite Asian restaurant. This handy comic book cookbook introduces all you need to turn your kitchen into a dumpling cart. Includes pantry and equipment suggestions and best of all, simple drawings of how to fold your own dumplings. Dumplings from many Asian cultures are included so your favorite is likely to be represented and you can find new taste treats as well. Recommended By Tracey T., Powells.com
Synopses & Reviews
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!
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 beloved 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 history and lore; a master folding guide that familiarizes readers with popular styles like the pleated crescent of a potsticker or the four-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 (Beef and Kimchi Mandu) to sweet (Custard-filled Baozi), classics (Pork and Cabbage Potstickers) to riffs (Maple, Bacon, and Egg Dumplings).
Whether it is the family-style eating experience — stacked plates and steamer baskets filled with succulent shumai and plump xiaolongbao — or the interactive process of working together to fold hundreds of gyoza for a celebration, Let's Make Dumplings! captures the deep level of connection that dumplings bring to any gathering and shows you how to recreate it in your own home.
About the Author
Hugh Amano is a chef and writer. He was the creative consultant and opening sous chef at Abraham Conlon's Chicago exploration of Macanese cuisine, Fat Rice. Hugh is a graduate of the University of Colorado and New England Culinary Institute.
Sarah Becan is a comics artist, author, illustrator, and designer based in Chicago, and the creator of I Think You're Sauceome, a food-centric autobiographical webcomic. Her work has appeared in various publications, including Saveur, Eater, Organic Life, StarChefs, and Tasting Table.