Asian Dumplings

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.