Scan barcode
katiez624's review
5.0
Dumplings are a food that I eat more than once a week and one of the few foods I never get sick of. I grew up on my mother's handmade dumplings, not even knowing what a luxury I was experiencing on the regular. I always helped her assemble the dumplings but rarely knew what the beginning of the process entailed.
This combines the concept of a fun and colorful graphic novel with the how-to instructions of a cookbook. The colors are vibrant and the illustrations are so realistic, it never fails to make me hungry for real dumplings. The recipes contain basic information, traditional recipes, and interesting twists on Asian dumplings, the best kind there are (but I may be biased). The step by step instructions are clearly depicted and explained and makes homemade dumplings accessible to even the most novice cooks.
This combines the concept of a fun and colorful graphic novel with the how-to instructions of a cookbook. The colors are vibrant and the illustrations are so realistic, it never fails to make me hungry for real dumplings. The recipes contain basic information, traditional recipes, and interesting twists on Asian dumplings, the best kind there are (but I may be biased). The step by step instructions are clearly depicted and explained and makes homemade dumplings accessible to even the most novice cooks.
abmgw's review
5.0
Ein sehr gutes um umfangreiches Werk über die zubereitung von Dumplings! Deckt alles ab: Teif, Füllngen, Faltungen, Suppen, gekocht, gedünsted, fritert gebraten. Umfasst Dumplings aus praktisch allen Teilen Asiens.
Ist sogar besser als das "Ramen", denn ehrlich gesagt: Ramen kochen ist eine Heidenarbeit, wenns mans halbwegs gut machen will steht man stundenlang in der Küche. Dumplings gehen schnell und schmecken sogar noch besser.
Ist sogar besser als das "Ramen", denn ehrlich gesagt: Ramen kochen ist eine Heidenarbeit, wenns mans halbwegs gut machen will steht man stundenlang in der Küche. Dumplings gehen schnell und schmecken sogar noch besser.
yogomagpie's review
informative
fast-paced
4.5
This is an excellent cookbook!! The art is so well done and illustrates the steps to folding dumplings that I’ve never really been able to grasp through photographs or videos on YouTube. As a vegetarian I was hoping for more tofu or other meatless filling recipes. However, I find the dough recipes, folding techniques, desserts, and sauces most valuable. Of course, with some tweaking one can easily vegetarian-ize any of the filling recipes. I checked this book out from the library but might need to buy a copy.
acecatlady's review against another edition
adventurous
funny
informative
inspiring
lighthearted
relaxing
fast-paced
5.0
cvl_1103's review
5.0
Fun read and easy to follow instructions! My dumplings turned out great. and I love having the illustrations of various steps. I found that helpful as I attempted to make dumplings for the first time. i wish all cookbooks had that!
renpuspita's review
4.0
4 stars
Not as delectable as its predecessor, Let's Make Ramen (my review here: https://www.goodreads.com/review/show/3558733456 ), but still delicious (to the eyes). Not like ramen that I prefer to eat in the restaurant rather than make it from a scratch, I often cook dumpling, especially gyoza. I made gyoza when I really stressed and somehow mix the filling, fold the wrapper then put them in the pan and start to fry and steam make me feel calm. Sadly, I rarely made gyoza right now, since I'm too busy. This book may made me want to make gyoza again!
Just like Let's Make Ramen, Hugh Amano bring his vast knowledge about dumpling, from savory to sweet, from traditional dumpling to modern take. Of course, all of those knowledge are presentable as beautiful drawing by Sarah Becan. While I like to browse any recipe to try, reading cookbook by Hugh Amano and Sarah Becan give a whole new experience that different from reading usual cookbook that can be pretty boring (I never read any cookbook by actor/actress. Just never have interest, lol)
Don't blame me if you start craving any dumpling. I'm myself want to eat many gyoza, mandu and shumai after reading this cookbook, yum! :9
Not as delectable as its predecessor, Let's Make Ramen (my review here: https://www.goodreads.com/review/show/3558733456 ), but still delicious (to the eyes). Not like ramen that I prefer to eat in the restaurant rather than make it from a scratch, I often cook dumpling, especially gyoza. I made gyoza when I really stressed and somehow mix the filling, fold the wrapper then put them in the pan and start to fry and steam make me feel calm. Sadly, I rarely made gyoza right now, since I'm too busy. This book may made me want to make gyoza again!
Just like Let's Make Ramen, Hugh Amano bring his vast knowledge about dumpling, from savory to sweet, from traditional dumpling to modern take. Of course, all of those knowledge are presentable as beautiful drawing by Sarah Becan. While I like to browse any recipe to try, reading cookbook by Hugh Amano and Sarah Becan give a whole new experience that different from reading usual cookbook that can be pretty boring (I never read any cookbook by actor/actress. Just never have interest, lol)
Don't blame me if you start craving any dumpling. I'm myself want to eat many gyoza, mandu and shumai after reading this cookbook, yum! :9
toloveisdestroy's review
5.0
Confident in the idea of making dumplings now. Photographs for every step, always a plus.
taun's review
5.0
Thanks to Aune, who let me know this book existed in the first place.
Much like its counterpart, “Let’s Make Ramen”, this is packed with wonderful history, lore, illustrations & recipes ranging from our favorite gyoza, to even a few sweet dumpling selections.
Much like its counterpart, “Let’s Make Ramen”, this is packed with wonderful history, lore, illustrations & recipes ranging from our favorite gyoza, to even a few sweet dumpling selections.
mckenzierichardson's review
5.0
For more reviews, check out my blog: Craft-Cycle
A mouthwatering collection packed with facts, recipes, and adorable illustrations. Anytime I picked this book up, I instantly craved dumplings in one form or another. This book has everything from savory dumplings, to sweet dumplings, more traditional flavors and some riffs.
I really enjoyed the mix-and-match style of the book. Amano provides the basics on dough making, folding, fillings, cooking techniques, and sauces. While he gives his recommendations, there is plenty of room to play around based on one's own preferences.
The one downside of this book (besides the fact I probably shouldn't eat dumplings every day for the rest of my life, no matter how tempting) is that the fillings are mostly meat-based. There is a butternut squash recipe that was absolutely delicious, but the rest feature pork, chicken, beef, lamb, and/or shrimp. Becan's illustrations do make even those meat heavy recipes look appealing, but as a pescatarian realistically I won't be making most of them. However, this is a great place to start in terms of making sauces, dough, and ways of cooking and folding dumplings. From there you can create your own filling options if so inclined.
This book was such a pleasure to read. I don't often read cookbooks in their entirety, but this one was worth it. Becan's artwork is phenomenal and was very helpful in understanding the steps of the recipes, especially in terms of folding techniques.
A delicious book with tons of tips, tricks, and information. The comic book aspect really added to its appeal and I'm looking forward to delving into [b:Let's Make Ramen!: A Comic Book Cookbook|42583941|Let's Make Ramen! A Comic Book Cookbook|Hugh Amano|https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1545876649l/42583941._SX50_.jpg|66273352] soon.
A mouthwatering collection packed with facts, recipes, and adorable illustrations. Anytime I picked this book up, I instantly craved dumplings in one form or another. This book has everything from savory dumplings, to sweet dumplings, more traditional flavors and some riffs.
I really enjoyed the mix-and-match style of the book. Amano provides the basics on dough making, folding, fillings, cooking techniques, and sauces. While he gives his recommendations, there is plenty of room to play around based on one's own preferences.
The one downside of this book (besides the fact I probably shouldn't eat dumplings every day for the rest of my life, no matter how tempting) is that the fillings are mostly meat-based. There is a butternut squash recipe that was absolutely delicious, but the rest feature pork, chicken, beef, lamb, and/or shrimp. Becan's illustrations do make even those meat heavy recipes look appealing, but as a pescatarian realistically I won't be making most of them. However, this is a great place to start in terms of making sauces, dough, and ways of cooking and folding dumplings. From there you can create your own filling options if so inclined.
This book was such a pleasure to read. I don't often read cookbooks in their entirety, but this one was worth it. Becan's artwork is phenomenal and was very helpful in understanding the steps of the recipes, especially in terms of folding techniques.
A delicious book with tons of tips, tricks, and information. The comic book aspect really added to its appeal and I'm looking forward to delving into [b:Let's Make Ramen!: A Comic Book Cookbook|42583941|Let's Make Ramen! A Comic Book Cookbook|Hugh Amano|https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1545876649l/42583941._SX50_.jpg|66273352] soon.