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
    show

  • Show all Recipes...

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 164567035X
  • ISBN 13 9781645670353
  • Published May 26 2020
  • Format eBook
  • Page Count 163
  • Language English
  • Edition Illustrated
  • Countries United States
  • Publisher Page Street Publishing

Publishers Text

Make Your Dumpling Dreams Come True

For Brendan Pang, MasterChef Australia alum and founder of Bumplings restaurant, it all started in his grandmother’s kitchen, where one bite of Grandmère’s Fried Shrimp Wontons sparked his lifelong dumpling obsession. Now he’s sharing the recipe that started it all, along with dozens of classic and contemporary dumplings, accompanying dishes and knockout sauces. His simple, impressive recipes break down the steps to help you make the dumplings of your dreams and have a blast doing it.

Inspired by his family’s Chinese and Mauritian background, Brendan covers classic Chinese-style dumplings and playful new creations. Traditional flavors feel fresh in recipes like Chinese Spicy Beef Potstickers, Shanghai Soup Dumplings and Chicken and Ginger Jiaozi. Shake things up with Purple Miso Roasted Eggplant Potstickers and Red Curry Chicken Wonton Soup. Round out the table with Spicy Dan Dan Noodles, BBQ Pork Steamed Buns, Tea- Smoked Duck Breast and plenty of dipping sauces.

It’s easy to make your own dumpling wrappers from scratch, or start with store-bought and dive into the art of shaping. No experience or special equipment necessary! With Brendan by your side, there’s no need to fear making dumplings at home. Boiled, steamed or fried—the only thing better than that first bite of a juicy dumpling is knowing you made it yourself.

Other cookbooks by this author