Last month, I received an advance copy of Asian Dumplings from my publisher, Ten Speed Press. Even though I’d pored over the black and white proofs numerous times before we went to print, nothing ever prepared me for holding the actual bound book in my hands I named the first copy “Number 1” just like in Star Trek. It’s the copy that I’ll reach for to cook from, reference, and read.
Like a proud parent, I’ve shown off Number 1 to guests at our home, taken it to dinner parties, and presented it to my family. Asian Dumplings is a terrific collection of more than 75 recipes and about the same number of full-color photographs and hand drawings. As the author, of course I’m biased, but the reality is that I can’t wait to share the doughy revelations with others.
The book hits the shelves on August 25 but Ten Speed Press won’t let me have any other copies before then! However, I convinced them to allow me to post the following PDF files for you to have a sneak peek at the insides of the book:
Title page – On the left are Taro Puffs (wu gok), which I thought would be as hard to master as Shanghai soup dumplings (xiaolongbao), but they came together magnificently. Better yet, they’re superior to what you’d get at most dim sum houses.
Master shape drawings – To help cooks make handsome dumplings, I offer about a dozen set of instructions for master shapes. Each master shape comprises detailed written instructions and old-fashioned line-drawings (dumpling fillings are not very photogenic). All drawings were rendered from photos that I took of myself making the dumplings. The PDF here shows the Closed Satchel and a dumpling shaped according to the instructions, Nepalese Fresh Cheese and Vegetable Momo with a Spicy Roasted Tomato Sauce.
Har gow partial recipe – Most cooks think of Cantonese dim sum as representing Asian dumplings so I made sure to include perennial favorites such as translucent shrimp har gow dumplings. Guess what? They freeze well too.
Samosa partial recipe – The world of Asian dumplings is vast and so is my definition of Asia, which includes East, Southeast and South Asia. Indian, Tibetan, Nepalese and Mongolian recipes are part of the cookbook, just as those of Thailand, Malaysia, Indonesia, Vietnam, Korea, Japan, and China. Don’t forget that India is chock full of amazing dumplings like samosas, pictured with Tamarind Date Chutney and Fresh Mint Chutney.
No author works alone. Asian Dumplings benefited from an amazing team at Ten Speed Press, including editor Clancy Drake and designer Betsy Stromberg. As for the fabulous photographs, they’re the work of photographer Penny De Los Santos, food stylist Karen Shinto, and prop stylist Natalie Hoelen; if you’re interested I’ve posted an inside glimpse of the cookbook photo shoot. Additionally, thirteen (13) dutiful recipe testers made sure that the recipes work and taste good!
Read, cook and enjoy!