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Kenny Lao has been making dumplings for 30 years—in homes, food trucks, and restaurants across America. He has made dumplings at large family parties, in professional kitchens with Michelin-star chefs, and even with rap mogul P. Diddy. In his first cookbook, Lao reveals how to make the perfect dumpling and host amazing dumpling parties.
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Hey There, Dumpling! features 100 recipes covering classic Asian and modern flavors, including Pork and Napa Cabbage and Spicy BBQ-Glazed Beef dumplings, mix-and-match tangy dips, crispy salads, delicious noodles, and festive drinks. With 50 color photographs, graphic step-by-step tutorials, and Lao’s accessible approach to the kitchen, you’ll be inspired to make dumplings a regular for weeknight meals and a star at your next dinner party.
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- Sales Rank: #295111 in Books
- Published on: 2015-09-08
- Released on: 2015-09-08
- Original language: English
- Number of items: 1
- Dimensions: 9.75" h x .75" w x 8.88" l, .0 pounds
- Binding: Hardcover
- 208 pages
Review
“Jump in—the dumplings are mighty fine!” (Ted Allen, host, Food Network’s Chopped and All-Star Academy)
“When Kenny teaches you how to make dumplings, you laugh and cry and sometimes blush; this book is no exception. With its culinary precision, ultra-tasty/ultra-hip recipes, and spicy humor,�Hey There, Dumpling!�pulls together every element that makes a dumpling irresistible.” (Sara Kate Gillingham,James Beard Award-winning author and founding editor, The Kitchn and Apartment)
“Consider Kenny Lao a personal trainer for your hot Asian buns. His flavorful recipes work brilliantly and his optimism, enthusiasm, and encouragement keep you completely entertained along the way.” (Jeni Britton Bauer, Owner of Jeni’s Splendid Ice Creams)
“Kenny, this book, and the recipes within it are just like a dumpling--fun, satisfying, and full of good stuff. �He has a real knack for explanation and organization, which, along with his delicious recipes, proudly provide a refreshing sense of comfort and care in an otherwise chaotic world. May this book leap from the shelf and stick to the pot of your mind and belly.” (Justin Warner, Chef/owner of Do or Dine, Brooklyn, NY)
“I don’t think I’ve been this excited about a cookbook in a long time.” (Tommy Habetz, Chef/owner of Bunk Sandwiches, Portland, OR)
“Kenny Lao’s passion for food brings so much creativity and inspiration which shows on every page of this book. These recipes will excite you and prove cooking can be fun. Enjoy!” (Hong Thaimee, Author of True Thai and chef/owner of Ngam, New York, NY)
About the Author
Kenny Lao is a restaurant consultant, TV personality, and cofounder of Rickshaw Dumplings. Previously the special projects director for Drew Nieporent’s Myriad Restaurant Group (Tribeca Grill and Nobu, among others), he currently lives in Los Angeles with his husband, John, and dog, Zipper.
Most helpful customer reviews
9 of 9 people found the following review helpful.
An Excellent Resource for Tasty Dumplings
By kal-in-ky
When I signed up to review this book for NetGalley, I took my job seriously. I downloaded the cookbook, and set out to cook as many of the recipes as I could with the help of my guy--the real chef in the family. He and I have been cooking dumplings for years, so we were pretty sure there wasn't anything we could learn from this book beyond a few new filling recipes.
Boy, were we wrong.
First, we learned the importance of a good wrapper and the differences between the different styles. Although the author offers a recommendation for his preferred wrapper, we tried a few different styles and thicknesses and came up with the best wrapper available in our area--and it wasn't the one recommended by the cookbook. If you have a chance, and if you aren't going to make your own wrapper, we suggest you pick up the PF Select Shanghai-style wrappers for all of your dumplings. You won't be disappointed. If you can't find PF Select, the author's suggestion of Grand Marguis Shanghai style is good too, but they'll be a bit more doughy.
Second, we learned new folding styles for dumplings beyond the traditional half-moon.
Third, Kenny Lao has a method for cooking dumplings that is absolutely fantastic. In the past, we've fried them and we've steamed them, but his treatment gives you a potsticker that is the best of both worlds and is easy. It's also a great method for making a ton of dumplings for a crowd.
Fourth, we were skeptical of Lao's assertion that freezing the dumplings would yield excellent results. After freezing dumplings based on Lao's instructions, we have taken to making and freezing dumplings once a month, and we will never return to frozen grocery store dumplings again. There is absolutely no comparison.
Finally, there are the recipes. We tried four different recipes for fillings, two different soups, many of the dipping sauces, and three of the side dishes. All were quite tasty, and we definitely have our favorites.
Overall, this is a great cookbook. The layout is not overwhelming, the recipes are great, and the "how to" sections are clear. Plus, it has a variety of recipes that will appeal to cooks of all skill levels.
We have a lot of detailed notes about specific recipes, but that might be going a bit overboard for this review. Hit me up if you're interested!
We've now bought a copy of this cookbook for ourselves, and we'll be getting additional copies for friends. We definitely enjoyed our first attempt at cookbook reviewing, and we hope to do many more!
Thank you to the publisher and NetGalley for a copy of the ebook in exchange for my honest review.
9 of 9 people found the following review helpful.
Hey There, Dumpling
By J. Hamby
First a slight confession. I love dumplings. I adore them. I could fall asleep in a bed of them after taking an ambien so I would wake up to a full stomach and clean set of sheets.
Second a slighter larger confession. I have not made my own wrappers from this book yet. I've gone the easy route of the nice solid stack from my local Asian market. But I will. I do plan on it. Some day.
Lao provides a wonderful primer on the matter that goes well beyond dumplings. I love the set up in the book that provides wonderful visuals in how to go about setting up a dumpling friendly kitchen. The listing of tools and ingredient as well as pictures to make sure there is no mistake (I actually greatly appreciate that the author makes no bones about communicating what he knows -- as opposed to any assumptions of what he thinks I should already know -- here it works wonderfully) in what I need to have ready should I want to make any of the delights he provides recipes and careful detailed instructions for.
I love the combination of familiar flavors placed in a dumpling. the Chicken and Thai basil was a huge hit. As was the Lamb and Cumin, the spicy Beef and Shiso and the chicken saag.
Fun sauces that mean you can break out a bag of your favorite already made frozen dumplings and still feel like you did your own bit. There is even a great chart that explores combining dumplings with sauces that just typing about it makes my stomach growl.
Lao goes the full soup to nuts approach with this, so not just the familiar dumplings and their immediate cousin, the bun. He also tackles noodles and salads and of course the aforementioned soups. There are drinks and desserts that were also a nice twist on some familiar concepts that I still haven't tried (I'm still working up to my own dough here and haven't even considered moving up to making my own noodles).
This is a great book for those wanting to expand their love of the dumpling to more than ordering them from the take out menu. Whether you want to simply trigger your appetite, expand your frozen dumpling repertoire to including some fresh and interesting new dipping sauces, take the leap to filling, folding and cooking your own, all the way to doing everything yourself, this is the book for you.
5 of 5 people found the following review helpful.
And a lot of fun to make
By KPearson
I’ve had dumplings and steamed buns for two days straight now, and I still want more! These recipes are delicious! And a lot of fun to make. A big part of Mr. Lao’s book is urging you to get together with friends and family to make his recipes, and I can assure you, it is just as much fun as he says!
The very first thing you notice about this book is Mr. Lao’s enthusiasm! His passion for life, family, and food – especially dumplings – spills from each page, and it is impossible not to get excited as you read! You will be eager to dive in and make the recipes. This was something that stuck with me, as often I have either found dry cookbooks that are just a recitation of ingredients, or books that are more narrative with a few recipes thrown in. Both initially interest me, but after a few uses, they sit untouched on the shelf. However, Mr. Lao’s book reminds me of meals with friends and family, where “delicious, how did you make that?” and “I’ll write the recipe down for you” are passed around the table as often as the serving dish. Actual excitement for sharing the food! I was very impressed.
What sold me, as any good cookbook should do, was the great, mouth-watering pictures of the dishes! Be forewarned, they will most likely make you hungry. And as Mr. Lao’s writing style is to encourage the reader and explain all the ways that you CAN do it, all factors combine to stoke the reader’s eagerness to cook! (And subsequently, eat!)
Speaking of pictures, as we made our different dough for the buns and dumplings, I was often asked if it looked right. Mr. Lao gives great description, but no pictures, of the basics, which would have been helpful. His personalized notes and descriptions were of great help, however, so our attempts still turned out very tasty!
There are personal touches, comments, and drawings all throughout the book, which are both helpful and fun. For example, many help the reader get a sense of what sort of flavors are in a dish, and who might like or dislike it. I really appreciated those when choosing which recipes to do with different groups of friends.
I used the e-book version and found the links within the recipes to different places in the book to be very helpful. For those using the print edition, I would recommend a good cookbook stand with bookmarks on different recipes, as there is a lot of turning back and forth from dough, to filling, to dip.
Highly recommended, and on my Great Gifts to Give list!
I received a review copy of this work from the Publisher through NetGalley
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