Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More PDF
Preview Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More
Copyright © 2009 by Andrea Quynhgiao Nguyen Photographs copyright © 2009 by Penny De Los Santos All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.tenspeed.com Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc. Library of Congress Cataloging-in-Publication Data on file with publisher. eISBN: 978-1-60774092-6 Illustrations by Ann Miya v3.1 Contents Cover Title Page Copyright INTRODUCTION Essential and Handy Equipment Ingredients Cooking Techniques Tips for Success 1 Filled Pastas Basic Dumpling Dough Pork and Napa Cabbage Water Dumplings Meat and Chinese Chive Pot Stickers Steamed Vegetable Dumplings Fish and Chinese Chive Dumplings Japanese Pork and Shrimp Pot Stickers Kimchi Dumplings Korean Meat and Vegetable Dumplings Korean Dumpling Soup Mongolian Meat and Caraway Pockets Nepalese Vegetable and Cheese Dumplings Spiced Lamb Dumplings Tibetan Beef and Sichuan Peppercorn Dumplings Shanghai Soup Dumplings 2 Thin Skins Wonton, Siu Mai, and Cantonese Spring Roll Skins Fried Wontons Shrimp Wonton Soup Vegetable and Pork Wontons in Spicy Oil Siu Mai Open-Faced Dumplings Cantonese Char Siu Pork and Vegetable Spring Rolls Shanghai Spring Roll Skins Shanghai Pork, Bamboo, and Mushroom Spring Rolls Filipino Shrimp, Meat, and Vegetable Spring Rolls 3 Stuffed Buns Basic Yeast Dough Steamed Filled Buns Baked Filled Buns Char Siu Pork Bun Filling Vegetable and Tofu Bun Filling Curried Chicken Bun Filling Filipino Chicken and Egg Buns Panfried Pork and Scallion Mini Buns 4 Rich Pastries Beef, Sweet Potato, and Raisin Turnovers Simple Flaky Pastry Spicy Potato Samosas Shrimp, Pork, and Jicama Turnovers Chinese Flaky Pastry Daikon Radish and Smoky Ham Cakes Curry Puffs Potato and Lamb Curry Puff Filling Spicy Sardine Puff Filling 5 Translucent Wheat and Tapioca Starches Wheat Starch Dough Har Gow Shrimp Dumplings Chiu Chow Dumplings Vegetarian Crystal Dumplings Scallop Dumplings Chinese Chive Dumplings Vietnamese Tapioca Water Dumplings Thai Tapioca Pearl Dumplings 6 Transformations of Rice Rice Sheet Batter Shrimp Rice Noodle Rolls Beef and Orange Rice Rolls Chicken and Vegetable Rice Rolls Dried Shrimp and Scallion Rice Rolls Fried Sticky Rice Dumplings Char Siu Pork and Mushroom Filling Vegetable and Shrimp Filling Steamed Sticky Rice Dumplings with Shrimp and Pork Sticky Rice and Chicken in Lotus Leaf Sticky Rice and Spiced Chicken in Banana Leaf 7 Legumes and Tubers Fried Mung Bean Dumplings Tangy Spiced Potato Dumplings Sweet Potato, Shrimp, and Lemongrass Dumplings Taro Puffs 8 Sweet Treasures Fried Banana Spring Rolls Spiced Pineapple-Filled Pastries Milk Dumplings in Cardamom and Saffron Syrup Sesame Seed Balls Sweetened Red Bean Paste Sweetened Mung Bean Paste Sweet Rice Dumplings with Palm Sugar and Coconut Sticky Rice and Mung Bean Dumplings in Ginger Broth Banana and Coconut Sticky Rice Packets 9 Sauces, Seasonings, Stocks, and Other Basics Tangy Soy Dipping Sauce Korean Dipping Sauce Chile Oil Chile Garlic Sauce Sweet Soy Sauce Sweet and Sour Sauce Spicy Roasted Tomato Sauce Garam Masala Fresh Mint Chutney Tamarind and Date Chutney Green Chutney Coconut Dessert Sauce Chicken Stock Korean Beef Stock Char Siu Pork RESOURCES SELECTED BIBLIOGRAPHY ACKNOWLEDGMENTS INDEX Introduction Dumplings make people smile. At their core, they are fun, uncomplicated, wonderfully satisfying foods that can be enjoyed with a crowd or savored in solitude. They’re reminders of good times— preparing them for family, noshing on them with friends, or queuing up for them with great anticipation. The individual dough morsels, diminutive pouches, and leaf-wrapped packages contain treasures that never fail to please the palate. I’ve enjoyed a dumpling-filled life since my youth. One of the first cooking assignments my mother gave me (after cooking rice) was folding wontons. After all, we ate rice daily and frequently ate fried wontons and wontons in soup. My mother was smart to figure out that a precocious ten-year-old was perfect for these elementary but crucial family kitchen duties. Making batches of 150 to 200 wontons became part of my life, and I rarely thought of it as drudgery. I rather liked folding different shapes and devising new methods to make the work go faster and better. I didn’t always work alone; sometimes my siblings and I challenged one another to see who could fold the prettiest wontons or pleated pot stickers. We used premade wrappers for Chinese-style dumplings because they were readily available, but there was no such convenience for Vietnamese dumplings. Those were my mother’s specialty, and she prepared hers from scratch to ensure that our family had the tastes of our homeland. Treats such as bánh ít (Steamed Sticky Rice Dumplings with Shrimp and Pork) were part of my options for both breakfast and afternoon snacks. We also exchanged gifts of homemade Vietnamese dumplings with family and friends—we all knew they were hard to come by in the United States. I’ve probably eaten as many Asian dumplings “out” as I have at home. My father regularly piled us into our Buick Estate Wagon and drove over
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