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.
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.