Where to Start with Andrea Nguyen
Andrea Nguyen is a Vietnamese-American food writer, cooking teacher, and James Beard Award-nominated author based in California. Born in Vietnam, she came to the United States as a refugee and went on to become one of the most respected voices in Asian cooking for Western audiences. Her books are known for crystal-clear instructions, thorough technique explanations, and a deep respect for tradition paired with practical adaptations for home kitchens. She has written several acclaimed cookbooks including Asian Dumplings, Into the Vietnamese Kitchen, The Pho Cookbook, and Vietnamese Food Any Day. Her work has been recognized by the James Beard Foundation, the International Association of Culinary Professionals, and National Public Radio.
Start here
Asian Dumplings
Andrea Nguyen · 240 pages · 2009 · Moderate
Themes: dumplings, dim sum, Asian cuisine, technique
Andrea Nguyen’s IACP Award-finalist cookbook is the definitive English-language guide to making dumplings from across Asia. With more than 75 recipes spanning China, Japan, Vietnam, Korea, India, and the Philippines, it teaches fundamental techniques that apply far beyond any single cuisine.
Why Start Here
Asian Dumplings is the ideal entry point for Nguyen’s work because it captures her greatest strength: breaking down complex traditional techniques into clear, repeatable steps. The opening chapters on ingredients, equipment, and fundamental dough methods are a masterclass in dumpling science. She explains how different flours behave, why water temperature matters, and how to develop the feel for when a dough is ready.
The book covers Chinese dim sum classics like har gow, siu mai, and soup dumplings alongside Japanese gyoza, Vietnamese spring rolls, Indian samosas, and more. This breadth is a strength because it shows the underlying principles that connect all dumpling traditions. Once you understand how a basic hot water dough works, moving between cuisines becomes intuitive rather than daunting.
Nguyen’s recipes have been thoroughly tested and refined, and her instructions assume intelligence without assuming prior experience. The photography by Penny De Los Santos provides practical guidance alongside beautiful presentation shots.
What to Expect
A 240-page hardcover organized by dumpling type: crescents, sticks and balls, sheets and rounds, and filled pastas. The technique chapters are essential reading before diving into recipes. This is a moderately challenging cookbook that rewards patience and practice. Plan to work through the basics methodically, and you will build skills that serve you for years.