February 2014 Cookbook of the Month --ASIAN DUMPLINGS: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen
Welcome to the February 2014 Cookbook of the Month. We will dedicate the month to cooking from ASIAN DUMPLINGS: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen.
To view the history of COTM and how it works, please visit this link:http://www.chow.com/cookbook_of_the_m...
To view the nomination thread, please click here: http://chowhound.chow.com/topics/930519
To view the voting thread, please click here: http://chowhound.chow.com/topics/931366
Here is the announcement thread (which includes links to online recipes): http://chowhound.chow.com/topics/960770
Please use this thread for general discussion of Asian Dumplings. Feel free to discuss which recipes to choose, how you think the whole cookbook process is going, ingredient sources or any general comments about the book.
To post a review of any recipe, please select the link to the appropriate thread below. If you are the first to report on a recipe, please reply to the original post. If a report already exists (please check before posting), please hit the reply box within the original report. This way all of the reports on the same dish will be together.
Here are the links to the reporting threads for:
Filed Pastas;Thin Skins http://chowhound.chow.com/topics/962664
Stuffed Buns; Rich Pastries http://chowhound.chow.com/topics/962665
Translucent Wheat and Tapioca Starches;Transformations of Rice http://chowhound.chow.com/topics/962666
Legumes and Tubers http://chowhound.chow.com/topics/962667
Sweet Treasures; Sauces, Seasonings, Stocks and Other Basics http://chowhound.chow.com/topics/962668
Lastly, here is a link to the companion thread for those who also wish to cook from Andrea Nguyen’s Asian Tofu. http://chowhound.chow.com/topics/962663
Happy dumpling making everyone!
Another great job BigSal!
This month will be a difficult one and I fear that I won't have time to make dumplings. But I have bought the book, it is sitting on my desk, and I need to find the time to read it and mark recipes that appeal to me.
Thank you for all your hard work.
pikawicca and I are meeting up in NYC for a few days and we're hoping to make some dumplings. I wonder how those bags of starch/flours are going to look on xray :)
Thanks for pointing this out. I was not familiar with this site at all, and I took a look at some of the other classes and was impressed by the teachers they have on there. In addition to Ms. Nguyen, there's Giuliano Hazan, Alice Medrich, Peter Reinhart, Molly Stevens, Peter Berley…. and more. It could become addicting!
I picked this book up at the library yesterday and am excited to try some of these recipes. I've never made dumplings, but dough is not my forte, and I'm not sure I have the time/guts to try to make my own wrappers. Any recommendations of the best brands of premade potsticker/gyoza and spring roll wrappers available in Asian markets or grocery stores? Many thanks!
Others will give you the recs you're looking for. I'd like to encourage you to try the Wheat Starch Dough on p. 132. It's super easy and she, as always, walks you through it. You have little to lose. And, no, yours aren't going to look like hers but she was quick to tell us that it's the taste that counts. After the dough recipe there are a number of recipes that follow using it. I think you'll surprise yourself. Good luck.