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BECOME A DUMPLING MASTER WITH HELP FROM A TOP CHEF
Making delicious, unique dumplings has never been easier with celebrity chef Lee Anne Wong's most coveted recipes and techniques. Each recipe in Dumplings All Day Wong will have you creating one-of-a-kind dumplings that wow your family and friends.
Folds such as Potstickers, Gyozas, Shumai, Har Gow, Wontons and more, along with countless fillings and different cooking methods such as steaming, pan-frying, baking or deep-frying, allow you to create awe-inspiring dumplings in innumerable ways. With friends and family begging to come over and try a new dumpling recipe from the master again and again, this book will be a go-to in your kitchen for years to come.
- Sales Rank: #62326 in Books
- Published on: 2014-08-19
- Released on: 2014-08-19
- Original language: English
- Number of items: 1
- Dimensions: 8.96" h x .75" w x 8.06" l, 1.00 pounds
- Binding: Paperback
- 256 pages
Review
“A lot of cooks have come and gone from my restaurants, but Lee Anne was a special chef whom I will never forget. I’m glad America gets to taste her food because I know it’s going to be delicious―and unforgettable like her.” ―MARCUS SAMUELSSON, chef and owner of Red Rooster Harlem and Ginny's Supper Club
“Wong makes the tastiest and most creative dumplings I can remember. The food has guts.” ―JAMIE BISSONNETTE, Executive Chef/Co-owner of Toro NYC
“It's a good thing that dumplings are small because Lee Anne's goodies will make your willpower vanish as you reach for 'just one more'.” ―ROGER MOOKING, host of Man Fire Food
About the Author
Lee Anne Wong is a celebrity chef with a passion for Asian cuisine. She was one of the top four contestants on Bravo's Top Chef, a judge on Chopped and a guest on Unique Eats, The Wendy Williams Show, Iron Chef America and Unwrapped. Most recently, Lee Anne hosted a one-hour special on the Cooking Channel called Food Crawl with Lee Anne Wong, where she searched New York for the best dumplings and noodles. She lives in Honolulu, Hawaii.
Most helpful customer reviews
58 of 63 people found the following review helpful.
Create your own perfect bites of food
By J. Chambers
[[VIDEOID:mo2N69GEZODR9V0]]My wife and I got hooked on dumplings fifteen years ago while we were in China. Since then, when we eat at local Chinese restaurants, we almost always order dumplings as starters. We've made dumplings at home, but we never had much instruction in their preparation, so hopefully Lee Anne Wong's cookbook would show both of us how. And it did. It's a beautifully illustrated book filled with very tasty-looking recipes, but more importantly, the author gives very clear instructions on the various styles of dumplings, the folds that are involved, and the different cooking methods.
Some of the recipes call for two dozen or more ingredients. Most of these ingredients can be found in larger supermarkets or in Asian markets. My wife and I decided to try a copycat recipe from the Cheesecake Factory for pot stickers. We used store-bought wonton wrappers with the classic pleat technique shown in the book. The cooking method was pan-frying. We had always assumed that fried dumplings would be steamed first, then fried. It may be counterintuitive, but we did it the author's way, frying the pot stickers, then steaming them. How did they turn out? They were as good as any pot stickers I've ever tasted. See my accompanying video for how it went.
I highly recommend Dumplings All Day Wong to anyone who wants to make their own "perfect bites of food" at home. We're excited about making our own dumplings at home using the recipes and methods in the book, including making our own dumpling wrappers instead of using the store-bought ones.
48 of 55 people found the following review helpful.
Superb dumpling book with a couple of minor caveats
By Kathleen San Martino
My first impression of this cookbook is WOW; definitely 5 stars all the way. I spent a couple of hours reading through the first few chapters that describe the tools, techniques, how to make the dough, folding methods of the dumpling dough, etc. In fact, I am very impressed about the pleating folding technique. I could not for the life of me understand it through just words, but like any great cookbook, there were accompanying pictures that made it so clear. Each dumpling recipe can be made by any cooking technique (boiling, deep-frying, pan frying, and steaming). However, there is a recommended technique for each recipe to get the best outcome.
I made the Lemongrass Chicken Dumpling Soup and the results were exquisite. It took me about 4 hours to do the recipe and a total of 7 hours if you count the time traveling to an Asian store for the ingredients. Although, I have over 300 cookbooks, I'm a very methodical cook. So I always read the recipe first and then lay out the ingredients before I assemble the meal for cooking. Also, I clean up as I go and I am not a quick chopper with the knife so it takes me a long time to get the desired result. I was going to make the dough but even though it is easy to make it, it would take a lot of time to roll out. Instead I purchased the round dumpling wrapper for this recipe.
There is an Asian Pantry section at the end that talks about dry goods, flours, oils, aromatics, etc. However, what I did find lacking was a discussion on how to work with some Asian ingredients. For instance, in the recipe I tried, since I know nothing about Asian food and have only cooked two Asian recipes in my life, I had no idea how to chop lemongrass. I didn't even know what it looked like until this recipe. I had to search on the Internet for the chopping method. I did not realize that only the inner core can be used and there's a technique for extracting that core. Also, in the same recipe, it called for filling the dumpling with a tablespoon of the stuffing but it turns out it's really a teaspoon's worth that is required. I wound up with about 6 dumplings that would not close properly because I was trying to get too much stuffing (1 tablespoon) inside. Once I realized only one teaspoon of the chicken ingredient should be used, I folded the rest of the dumplings without incident.
Many of the ingredients are found in Asian stores so since I do not live in a large city, I had to search around for such a store. Even if the ingredient can be found in another store, I still recommend buying the Asian products (such as lemongrass, fish oil, etc.) at an Asian store because it most likely will be cheaper. For instance, I purchased 2 stalks of lemongrass for .55 cents at the Asian store and when I found out I needed more (because only the inner core is used), my boyfriend found a high-end store (Fairway Markets) that had lemongrass. However, it was $7.45 for 5 stalks which is almost $4.50 more than what I would have paid if I purchased all 7 stalks at the Asian market.
In summary, this cookbook is terrific for those who are interested in making Asian dumplings. It almost has every instruction needed to get started. As long as one is willing to put in the time, I trust the results will be close to dumpling nirvana. In addition to having to find the ingredients at an Asian store, the recipe maker also has to know how to cut, chop, and use that ingredient as not every detail is described in the book even though many details are. The pictures are also sensational and accompany almost every recipe. My boyfriend loved the results and said the Chicken Dumpling Soup was absolutely delicious and looked exactly as pictured in the book. After cooking from this cookbook, I have a higher appreciation of the skill and effort that goes into making dumplings. I highly recommend "Dumplings All Day Wong."
16 of 18 people found the following review helpful.
"What a Dump" ling -- Betty Davis
By Aceto
This is a well built book that takes a beating in the kitchen. Nice to see build care in the heavy cover (not hard cover) with heavy stitched binding. It lies open flat on the counter, politely.
Gotta have a good basic dough, because we rather not rely on store bought frozen squares, however serviceable (and Chef does treat them as well). Chef Wong whips up a wheat starch dough. Hers is superb with no glutens except those you may add with some dusting of regular flour. But the result is a silky and tasty wrapper for bamboo steamer of fry pan. Wong adds fun by showing you how to add color to your dumplings-green, red, VIOLET!
But there is much more. The doughs are so important because that is where we are held back. Chef Wong moves right along with a rice flour and finally the sublime Bao, a yeast dough that completes your arsenal for all to come.
The many reviews cover the tasty fillings. But a couple bear more bear special mention. The Scotch Egg dumpling is well named, if ever you have had Scotch Eggs. A nice crust with some pork around a much creamier variety of the hard-boiled egg without getting runny. The chicken-bacon-leek Bao for me, is the jewel in this crown.
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