This is a Book About Dumplings by Brendan Pang

  • Pork and shrimp siu mai (page 12)

    from This is a Book About Dumplings This is a Book About Dumplings by Brendan Pang

    • 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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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

  • Crystal shrimp har gow

    • pensky on March 10, 2026

      If you don’t have tapioca starch you can use potato starch.

  • 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!

  • Panfried chicken and cabbage dumplings

    • kkmatti on February 19, 2024

      Very good! I swapped the ground chicken for ground pork. Served with soy sauce and Szechwan chile oil with a little "rooster mayo".

  • Blue: chile mud crab dumplings

    • rollyridge on March 24, 2023

      Made these with Dungeness crab, left out the samphire and watercress altogether, and used commercial dumpling wrappers. They were quite good and the recommended cooking technique yielded dumplings that were both crisp (one one side) and tender.

  • Fried chicken bao buns

    • kkmatti on January 15, 2026

      Excellent - will make these again. I used bought frozen steamed buns. Next time, I would cut the chicken thighs into thirds (half was too big) & I would skip the sliced red chile peppers (too spicy). We had some confusion about the size of the cut for the julienne carrots & decided to use a julienne peeler to cut them very finely - which seemed correct. We brined the chicken & made the carrots the night before.

  • Classic Chinese fried rice

    • Lafro on January 27, 2024

      Very flavourful fried rice. Easy to make. Added peas, corn and carrot for an all in one meal.

  • 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
  • Linked ISBNs
  • 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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