Andrea Nguyen

Favorite Asian Dumplings from Scratch

Andrea Nguyen

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  • In-depth Instruction; over 230 mins
  • On-demand video access anytime
  • Bonus downloadable PDF resources
  • Access to class Q&A
Meet your Instructor, Andrea Nguyen, and learn more about the dumplings you'll make in class.
Minced shrimp and green onions with seasonings make a delicious filling for wontons. Shape the dumplings into simple triangles or try the more complex nurse's cap and flower-bud shapes!
Andrea shows you two ways of cooking and serving your wontons. Poach and serve them in gingery chicken broth or deep-fry them and serve with homemade sweet and sour sauce. Delicious!
You'll be amazed at how easy it is to make these little open-topped bundles of deliciousness, a staple of dim sum. Andrea shows how to cut and fill wonton wrappers with a savory pork and shiitake mushroom mixture, then steam them. If you don't have a bamboo steamer, no worries! You can use a pot of water with a vegetable steamer instead.
Making dumpling dough from scratch takes just minutes with a food processor. You can add rice flour for an extra-chewy texture or vary the dough's color with vegetable juices to help distinguish among fillings. Andrea shows you how!
The classic northern Chinese dumpling, or jiaozi, is filled with Napa cabbage, garlic chives, ginger and ground pork. Follow along with Andrea as you assemble this savory filling, roll out your own dumpling wrappers and fold them into half moons to poach.
Japanaese Potstickers, or gyoza, are a delicious dumpling variation that is steamed and fried in the same pan to develop a golden crust. Learn how to make a pork and shrimp filling for them, as well as a simple soy dipping sauce.
Whether you're a vegan or carnivore, you'll love the spicy kimchi and tofu filling in the classic Korean mandu. Using the dumpling wrappers you've bought or learned to prepare yourself, wrap the tasty filling in a "Korean hug," steam the mandu and enjoy a feast!
 
 
8 Lessons
3  hrs 50  mins

Description

Addictive and flavorful, Asian dumplings are an international favorite. Learn how to make some of the most popular dumplings from China, Japan and Korea as award-winning cookbook author Andrea Nguyen guides you through five approachable recipes she developed just for home cooks. You’ll work with store bought wrappers to perfect three artful dumpling shapes, and then mix your own dough in three colors. Create tasty fillings using shrimp and scallion, pork and shiitake mushrooms, and kimchi and tofu, and discover multiple cooking techniques, from poaching in a delicious ginger broth to frying and steaming. Plus, learn four easy dipping sauces to pair with your dumplings, and bring the irresistible flavors of Asia to your own table!

Andrea Nguyen

Andrea Nguyen is one of AmericaÂ’s leading voices on Asian cuisine. A cooking teacher, consultant, and writer, she wrote the acclaimed Asian Dumplings, Asian Tofu and the James Beard- and IACP-nominated Into the Vietnamese Kitchen.

Andrea Nguyen

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