This is a Book About Dumplings by Brendan Pang

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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: dried shiitake mushrooms; ground pork; shrimp; fresh ginger; soy sauce; Shaoxing rice wine; sesame oil; superfine sugar; white pepper; wonton wrappers; carrots
    • Accompaniments: Roasted Sichuan chile oil
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: shrimp; bamboo shoots; fresh ginger; oyster sauce; sesame oil; Shaoxing rice wine; superfine sugar; dumpling wrappers
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: dried black fungus; dried shiitake mushrooms; Swiss chard; spinach; water chestnuts; fresh ginger; oyster sauce; sesame oil; dumpling wrappers
    • Accompaniments: Roasted Sichuan chile oil
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: dumpling wrappers; roasted unsalted peanuts; dried shiitake mushrooms; peanut oil; fresh ginger; cilantro; green onions; tamari; superfine sugar; fatty ground pork
    • Accompaniments: Smacked cucumber salad
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: Chinese black vinegar; tamari; fresh ginger; pork rind; green onions; Shaoxing rice wine; oyster sauce; light soy sauce; sesame oil; superfine sugar; dumpling wrappers; fatty ground pork
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: cumin seeds; Sichuan peppercorns; fresh ginger; green onions; light soy sauce; sesame oil; Shaoxing rice wine; eggs; superfine sugar; cilantro; fatty ground lamb
    • Accompaniments: Sichuan chile dressing
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    • Categories: Small plates - tapas, meze; Chinese; Vegetarian; Vegan
    • Ingredients: dumpling wrappers; firm tofu; red onions; fresh ginger; carrots; napa cabbage; green onions; kimchi; light soy sauce; sesame oil; gochujang
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: dumpling wrappers; fresh ginger; garlic chives; green onions; white pepper; light soy sauce; Shaoxing rice wine; sesame oil; fatty ground pork
    • Accompaniments: Mum’s fried garlic and soy
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    • Categories: Small plates - tapas, meze; Chinese
    • Ingredients: XO sauce; celery; pickling liquid; lobster meat; white fish fillets; water chestnuts; fresh ginger; lemongrass; tamari; Shaoxing rice wine; sesame oil; superfine sugar; white pepper; dumpling wrappers
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    • Categories: Appetizers / starters; Main course; Small plates - tapas, meze; Chinese; Vegetarian; Vegan
    • Ingredients: firm tofu; kangkung; green onions; fresh ginger; tamari; Shaoxing rice wine; sesame oil; dumpling wrappers; cilantro
    • Accompaniments: Roasted Sichuan chile oil
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    • Categories: Soups; Chinese
    • Ingredients: carrots; green onions; fresh ginger; soy sauce; sesame oil; wonton wrappers; onions; red curry paste; chicken stock; coconut milk; superfine sugar; bok choy; cilantro; long red chiles; fatty ground chicken
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    • Categories: Soups; Chinese
    • Ingredients: celery; corn kernels; light soy sauce; Shaoxing rice wine; sesame oil; superfine sugar; Sichuan peppercorns; dumpling wrappers; green onions; cilantro; toasted sesame seeds; fatty ground beef
    • Accompaniments: Roasted Sichuan chile oil; Spiced vinegar sauce
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    • Categories: Soups; Chinese
    • Ingredients: fresh ginger; dried shrimp; shrimp; cilantro; green onions; Shaoxing rice wine; light soy sauce; superfine sugar; sesame oil; wonton wrappers; bok choy; pork chuck bones
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    • Categories: Fried doughs; Appetizers / starters; Main course; Small plates - tapas, meze; Chinese
    • Ingredients: napa cabbage; boneless skinless chicken thighs; green onions; Shaoxing rice wine; sesame oil; superfine sugar; white pepper; vegetable oil; bao dough; cilantro
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    • Categories: Fried doughs; Appetizers / starters; Main course; Small plates - tapas, meze; Chinese
    • Ingredients: vegetable oil; fresh ginger; garlic; napa cabbage; green onions; sesame oil; light soy sauce; dumpling wrappers; fatty ground chicken
    • Accompaniments: Mum’s fried garlic and soy
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    • Categories: Fried doughs; Appetizers / starters; Main course; Small plates - tapas, meze; Chinese
    • Ingredients: vegetable oil; dumpling wrappers; cucumbers; toasted sesame seeds; firm tofu; kimchi; green onions; fresh ginger; sesame oil; eggs; fatty ground pork
    • Accompaniments: Roasted Sichuan chile oil
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    • Categories: Fried doughs; Appetizers / starters; Main course; Small plates - tapas, meze; Chinese
    • Ingredients: vegetable oil; cilantro; celery; corn kernels; light soy sauce; Shaoxing rice wine; superfine sugar; ground Sichuan pepper; dumpling wrappers; white rice flour; fatty ground beef
    • Accompaniments: Roasted Sichuan chile oil
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  • Grandmère’s fried shrimp wontons
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    • Categories: Fried doughs; Appetizers / starters; Main course; Small plates - tapas, meze; Chinese
    • Ingredients: red onions; light soy sauce; oyster sauce; hoisin sauce; sesame oil; superfine sugar; Chinese BBQ pork; dumpling wrappers; vegetable oil
    • Accompaniments: Roasted Sichuan chile oil
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    • Categories: Fried doughs; Appetizers / starters; Main course; Small plates - tapas, meze; Chinese
    • Ingredients: vegetable oil; light soy sauce; fresh ginger; white pepper; sesame oil; oyster sauce; Shaoxing rice wine; green onions; taro root; wheat starch; lard; fatty ground pork
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    • Categories: Quick / easy; Fried doughs; Appetizers / starters; Main course; Small plates - tapas, meze; Chinese
    • Ingredients: spinach; dumpling wrappers; boneless skinless chicken thighs; cilantro; garlic; fresh ginger; soy sauce; sesame oil; grapeseed oil; vegetable oil
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    • Categories: Fried doughs; Appetizers / starters; Main course; Small plates - tapas, meze; Chinese; Korean
    • Ingredients: beef; fresh turmeric; dumpling wrappers; firm tofu; sweet potato starch noodles; kimchi; mung bean sprouts; green onions; garlic; fresh ginger; sesame oil; gochugaru; white pepper; soy sauce; vegetable oil; fatty ground beef
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Notes about this book

  • mjes on August 06, 2021

    Pork and peanut dumplings (pg. 20) - this cookbook is underrated. Here we get pork satay in a gluten-free dumpling. Next time I make these, I will chop the peanuts a bit more finely - I want the flavor spread around a bit more evenly and am unconcerned with what they add as texture. Others may disagree. The dumpling skins are delightfully transparent These dumplings will appeal to nearly everyone.

Notes about Recipes in this book

  • Pork and garlic chive jiaozi

    • Astrid5555 on November 18, 2021

      Agree with mjes, this book is a gem. A hit with the whole family, kids happily ate these and asked that I make them again very soon. So good!

  • Green onion pancake

    • Astrid5555 on November 18, 2021

      There’s something wrong with the ratio of flour to water. The dough is way too liquid, so I added 3 tbsps of additional flour and it worked perfectly. End result was delicious, do eat these with the black vinegar and tamari dipping sauce.

  • Black vinegar and tamari

    • Astrid5555 on November 18, 2021

      Delicious, authentic dipping sauce, for wontons as well as the green onion pancakes.

  • Dumpling wrappers

    • Astrid5555 on November 18, 2021

      Easy to make, unfortunately covering the rolled out dough wrappers with a damp tea towel made them stick to the surface, so I just rerolled before filling. Next time either cover with dry tea towel or fill right away after rolling into wrappers.

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  • ISBN 10 1645670341
  • ISBN 13 9781645670346
  • Published May 26 2020
  • Format Paperback
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher Page Street Publishing

Publishers Text

Brendan Pang, as seen on MasterChef Australia, invites readers into the world of dumplings. Flavorful cooking was the centerpiece of Brendan’s childhood, and one taste of his grandmother’s pork wontons led to a lifelong passion for cooking and sharing dumplings. His approachable recipes make it easy to craft amazingly flavorful professional quality dumplings. Readers will be equipped with all the tools required for making classic and popular dim sum dishes and mouth-watering soup dumplings. Step-by-step photos show readers how to make wrappers and craft fun shapes and folds. Through a variety of cooking techniques, like steaming, boiling and frying, readers can explore exciting dumpling styles, as well as sides and accompanying dishes from Spring Onion Pancakes to Tea Smoked Duck Breast.

Brendan’s signature rainbow dumplings, colored with natural vegetable ingredients, are a huge hit for entertaining and taste even better than they look. Traditional flavors feel fresh in recipes like Pork and Peanut Dumplings, Crab Soup Dumplings, Chinese Spicy Beef Dumplings and Crispy Yam Dumplings. Round out the table with noodles, soups, flavorful meats, pickled vegetables and plenty of dipping sauces. Brendan’s obsession with all things dumpling is deliciously contagious.



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