This Is a Book About Dumplings

For Brendan Pang, MasterChef Australia alum and founder of Bumplings restaurant, it all started in his grandmother’s kitchen, where one bite of Grandmère’s Fried Shrimp Wontons sparked his lifelong dumpling obsession. Now he’s sharing the recipe that started it all, along with dozens of classic and contemporary dumplings, accompanying dishes and knockout sauces. His simple, impressive recipes break down the steps to help you make the dumplings of your dreams and have a blast doing it.

Inspired by his family’s Chinese and Mauritian background, Brendan covers classic Chinese-style dumplings and playful new creations. Traditional flavors feel fresh in recipes like Chinese Spicy Beef Potstickers, Shanghai Soup Dumplings and Chicken and Ginger Jiaozi. Shake things up with Purple Miso Roasted Eggplant Potstickers and Red Curry Chicken Wonton Soup. Round out the table with Spicy Dan Dan Noodles, BBQ Pork Steamed Buns, Tea- Smoked Duck Breast and plenty of dipping sauces.

It’s easy to make your own dumpling wrappers from scratch, or start with store-bought and dive into the art of shaping. No experience or special equipment necessary! With Brendan by your side, there’s no need to fear making dumplings at home. Boiled, steamed or friedthe only thing better than that first bite of a juicy dumpling is knowing you made it yourself.

Sample recipes from This Is a Book About Dumplings

Panfried Pork and Kimchi Dumplings

In Korea, the standard dumplings filled with tangy spicy kimchi are known as mandu. I love Korean flavors, which is why Ive tried to fuse some elements of both Chinese and Korean food into this book, and absolutely in these dumplings. These dumplings are similar in concept to the Panfried Chicken and Cabbage Dumplings (page 51) that are infused with tart Chinese sauerkraut (suan cai), but have distinct flavor differences and are a twist on the conventional mandu. Kimchi has a more spicy, tangy and acidic flavor, whereas suan cai has no chile but an unmistakable sour bite. Mandu, when fried, are often called gun manduyoull be gunning for these mandu!

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Other cookbooks by the authors

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