Let's Make Dumplings!: A Comic Book Cookbook

by Hugh Amano, Sarah Becan

Overview

An accessible and easy-to-follow comic book cookbook for bringing Asian dumplings into the home kitchen, with recipes for savory and sweet dumplings, dipping sauces, riffs, and more—from the authors of Let’s Make Ramen!
 
ONE OF THE BEST COOKBOOKS OF THE YEAR: Time Out, Glamour, Wired, Publishers Weekly, Booklist • “A fun-filled, information-packed romp through the magnificent world of Eastern dumplings, anchored by chef Hugh Amano’s rich Japanese heritage and artist Sarah Becan’s dynamic illustrations.”—Andrea Nguyen, James Beard Award–winning author of The Pho Cookbook and Asian Dumplings
 
Chef Hugh Amano and comics artist Sarah Becan invite you to explore the big little world of Asian dumplings! Ideal for both newbies and seasoned cooks, this comic book cookbook takes a fun approach to a classic treat that is imbued with history across countless regions. From wontons to potstickers, buuz to momos, Amano’s expert guidance paired with Becan’s colorful and detailed artwork prove that intricate folding styles and flavorful fillings are achievable in the home kitchen.
 
Let’s Make Dumplings! includes dumpling lore; a master folding guide that familiarizes readers with popular styles, like the pleated crescent of a potsticker or the 4-pointed star of a crab rangoon; and a series of cooking directions to choose from, such as steaming or pan-frying. The recipes range from savory Gyoza to sweet Cambodian Num Kom; from classic Baozi to riffs such as Sesame Chicken Dumplings.
 
Whether it is the family-style eating experience of stacked steamer baskets filled with succulent shumai and plump xiaolongbao or the interactive process of working together to fold hundreds of jiaozi for a celebration, Let’s Make Dumplings! captures the deep level of connection that dumplings bring to any gathering and shows you how to re-create it in your own home.

Product Details

ISBN-13:	9781984858764
Publisher:	Clarkson Potter/Ten Speed
Publication date:	06/22/2021
Series:	Let's Make
Sold by:	Random House
Format:	eBook
Pages:	208
Sales rank:	72,428
File size:	74 MB
Note:	This product may take a few minutes to download.

About the Author

Hugh Amano is a chef and writer. He was the creative consultant and opening sous chef at Chicago’s exploration of Macanese cuisine, Fat Rice, and the co-author of The Adventures of Fat Rice, Let’s Make Ramen!, and Let’s Make Dumplings! Hugh is a graduate of the University of Colorado and New England Culinary Institute.

Sarah Becan has been drawing comics since she was very small. Her food-based autobiographical webcomic “I Think You’re Sauceome” sparked a love of food and culinary illustration, and her work has since appeared in various publications, including Saveur, Eater, Chicago magazine, and Chicago’s Reader newspaper. Her first graphic novel, The Complete Ouija Interviews, was a recipient of a Xeric award, and she illustrated Let’s Make Ramen! and The Adventures of Fat Rice. Currently residing in Chicago, she would be very happy to do nothing but draw food all day.

Table of Contents

Introduction 8

Dumplings 101

A Bit of Dumpling Lore 12

A World of Dumplings 16

Pantry 18

Equipment 20

Making Wrappers & Folding Dumplings

A Word About Dumpling Wrappers 24

Dumpling Wrappers 27

A Word About Wonton Wrappers 30

Wonton Wrappers 31

Half-Moon 34

Pleated Crescent 36

Triangle 38

4-Pointed Star 39

Wonton 40

Momo 42

Shumai 44

Cooking Dumplings

A Word about Cooking Dumplings 48

Boiling Dumplings 50

Steaming Dumplings 52

Pan-Frying Dumplings 56

Deep-Frying Dumplings 59

Freezing Dumplings 62

Recipes

A Word About Making & Eating Dumplings 66

Savory Dumplings

A Word About Gyoza 72

Gyoza 74

A Word About Jiaozi 78

Butternut Pork Jiaozi 79

A Word About Xiaolongbao 81

Xiaolongbao 83

A Word About Chicken Stock 86

Chicken Stock 87

A Word About Mandu 89

Beef & Kimchi Mandu 90

Mandu Guk (Korean Dumpling Soup) 92

A Word About Potstickers 96

Pork & Chive Potstickers 98

A Word About Wontons 100

Wontons 101

Ma La Wontons 103

A Word About Wonton Soup 104

Wonton Soup 105

A Word About Shumai 107

Pork, Shrimp & Mushroom Shumai 108

A Word About Crab Rangoon 111

Crab Rangoon 112

A Word About Momos 114

Tibetan Beef Momos 115

A Word About Buuz 117

Mongolian Lamb Buuz 118

Baozi

A Word About Baozi 122

Baozi 123

Char Siu for Baozi 128

Curried Beef for Baozi 132

Kung Pao Chicken for Baozi 135

Savory Mushrooms for Baozi 139

Sheng Jian Baozi 142

Siopao Asado 147

Our Riffs

Spicy Lamb Dumplings 152

Sesame Chicken Dumplings 154

Maple, Bacon & Egg Dumplings 157

Kale, Mushroom & Butternut Squash Dumplings 160

Sweet Dumplings

Kaya Baozi (Malaysian Coconut Jam Baozi) 166

Nai Huang Baozi (Custard-Filled Baozi) 168

Num Kom (Sweet Cambodian Rice Dumplings) 171

Jian Dui (Fried Sesame Balls) 175

Dumpling Sauces

Black Vinegar Dipping Sauce 182

Gyoza Sauce 183

Rayu-Kewpie Mayo 184

Sesame-Soy Dipping Sauce 185

Sweet Chile Sauce 186

Duck Sauce 188

Burmese Garlic-Chile Sauce 189

Rayu (Japanese Chile Oil) 190

Tibetan Sepen (Spicy Chile Sauce) 192

Fried Garlic Oil 194

That's a Wrap! 196

Thank You! 198

About the Authors 200

Index 202

Editorial Reviews

★ 06/07/2021

In this fetching follow-up to the illustrated cookbook Let’s Make Ramen, chef Amano and comic artist Becan tackle the art of dumpling-making. As they note in their genial introduction, filled doughy treats appear in cuisines across the planet (think the Polish pierogi or Mexican tamales), but here they dial in on Asian choices, such as Cantonese shumai, Tibetan momos, and Korean mandu. Solid recipes (calling for either handmade and store-bought wrappers) and entertaining stories—including one about a forgetful cook who accidentally invented pot stickers—showcase the authors’ detailed yet playful approach to their craft. They even offer a chapter of their own “riffs,” featuring a Chinese takeout–inspired sesame chicken dumpling and breakfast baozi filled with bacon and scrambled eggs. Ending on a sweet note, Malaysian buns are offered with coconut jam filling, while Cambodian rice dumplings get a fragrant finish from steamed banana leaves. Thorough instructions combine the quirky and the functional (including how to freeze dumplings, since “you may as well go big and stock for your future self”), while the primer on folding techniques for seven different shapes is surprisingly simple. Those previously too intimidated to attempt dumplings at home owe it to themselves to pick up this stellar guide. (June)

Publishers Weekly

Hugh and Sarah’s passion and expertise spill off the page. Every panel is filled with smart writing, vibrant color, and no small amount of gluten. An excellent, easy-to-follow guide through the ‘world of tasty fillings encased in chewy wrappers.’ It’s the most delicious comic I’ve ever read.”—Stephen McFeely, screenwriter, Avengers: Endgame
 
“This is one of the best guides to dumpling making—such a joyous, friendly book, full of a wealth of knowledge! Dumplings can feel so intimidating to make at home, but the clear, encouraging instructions and gorgeous step-by-step illustrations in Let’s Make Dumplings! make even the most intricate folding techniques totally approachable.”—Helen Rosner, food correspondent, The New Yorker
 
“This terrific book is perfect for anyone obsessed with stuffed doughy morsels!”—Andrea Nguyen, James Beard Award–winning author, The Pho Cookbook and Asian Dumplings

From the Publisher

★ 08/01/2021

With the same approachability and humor that made a success of their first collaboration (Let's Make Ramen), chef Amano and illustrator Becan have created another winning recipe collection. Here the focus is on making dumplings—specifically, dumplings and wontons from across Asia. The cookbook begins with a helpful list of pantry staples and cooking equipment, and subsequent chapters explore the varied folding techniques, fillings, shapes, and sizes of dumplings, along with several ways to cook them (boiling, steaming, pan-frying, deep-frying). Becan's bright, detailed illustrations are especially beneficial for showing how to make and fold dumpling and wonton wrappers. The recipes are divided into sections for traditional savory dumplings (like Korean Dumpling Soup) and traditional sweet ones (like Cambodian Rice Dumplings), plus sauces and Amano's creative riffs on dumplings. Amano encourages modifying recipes as necessary, giving home cooks the guidance they need to make a recipe their own. His asides throughout the book offer historical insight and draw on his Japanese heritage. VERDICT Like their previous cookbook, Amano and Becan's latest will be welcomed by new and advanced cooks looking for fun approaches to the ever-popular dumpling.—Stephanie Sendaula, Library Journal

Library Journal