This Is a Book About Dumplings

Description

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 fried―the only thing better than that first bite of a juicy dumpling is knowing you made it yourself. Title Page Copyright Notice Dedication General Introduction One: Steamed Dumplings Pork and Shrimp Siu Mai Crystal Shrimp Har Gow Swiss Chard and Spinach Jiaozi Scallop and Ginger Dumplings Pork and Peanut Dumplings Shanghai Soup Dumplings Northern-Style Lamb Dumplings Tofu and Kimchi Jiaozi Two: Boiled Dumplings Spicy Sichuan Pork Wontons Chicken and Ginger Jiaozi Pork and Garlic Chive Jiaozi Lobster XO Dumplings Kang Kung and Tofu Dumplings Red Curry Chicken Wonton Soup Beef Dumplings in Hot and Sour Soup Cantonese-Style Shrimp Wonton Soup Three: Fried Dumplings Juicy Chicken Sheng Jian Bao Panfried Chicken and Cabbage Dumplings Panfried Pork and Kimchi Dumplings Chinese Spicy Beef Potstickers Grandmère’s Fried Shrimp Wontons Fried BBQ Pork Dumplings Crispy Taro Dumplings Four: Rainbow Dumplings Green: Chicken and Cilantro Dumplings Red: Korean Beef Dumplings Pink: Chinese Roast Duck Dumplings Orange: Pork, Carrot and Ginger Baozi Yellow: Curried Beef Dumplings Blue: Chile Mud Crab Dumplings Purple: Miso Roasted Eggplant Potstickers Black: Black Cod and Chive Dumplings Five: Buns, Rice and Noodles Fried Chicken Bao Buns Biang Biang Noodles with Spicy Cumin Lamb BBQ Pork Steamed Buns Pork and Garlic Chive Baozi Sticky Rice Wrapped in Lotus Leaf Classic Chinese Fried Rice Special Crab Fried Rice Cantonese Chicken and Salted Fish Fried Rice BBQ Pork and Crispy Wonton Noodles Spicy Dan Dan Noodles Six: Appetizers and Snacks Chinese Pickled Radish Smacked Cucumber Salad Sesame Shrimp Toasts Green Onion Pancake Salt and Pepper Silken Tofu Panfried Radish Cake Fried Squid Tentacles Grilled Five-Spice Steak Jianbing Grandmère’s Boxing Chicken Tea-Smoked Duck Breast Seven: Dumpling Sauces Roasted Sichuan Chile Oil Sichuan Chile Dressing Black Vinegar and Tamari Spiced Vinegar Sauce Mum’s Fried Garlic and Soy Sweet-and-Sour Sauce Bang Bang Sauce Ginger-Soy Sticky Sauce XO Sauce Eight: Dumpling Wrappers Wonton Wrappers Crystal Dumpling Wrappers Dumpling Wrappers Rainbow Dumpling Wrappers Nine: Dumpling Folds and Shapes Triangle Shape The Simple Potsticker Half-Moon Crescent Moon Classic Wonton Fold Gold Ingot Shape Soup Dumpling Shape Acknowledgments About the Author Index Newsletter Sign-up Contents Copyright