What is Reddit's opinion of Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More [A Cookbook]?

From 3.5 billion Reddit comments

Thanks for posting a recipe! This is similar to what I used. Mine was out of This Book ($5 digital copy on Amazon) so I don't think I can post without breaking copywrite laws or something.

I will try again sometimes with the above recipe. Hopefully with better folding technique.

​

Edit: typo

I liked this book. Maybe look at it with your dad to decide which one to tackle first. Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More [A Cookbook] https://smile.amazon.com/dp/1580089755/ref=cm_sw_r_cp_api_glt_fabc_ZJB86AFBF9N0F99YZ097

Dawww, thanks! /blush

I'm going to be really biased against using anything overly processed, like pop tube biscuits. I have a bit of an odd ball allergy to a thickener found in tons of processed food, which was the catalyst to me learning to cook everything from scratch. I can imagine that you can make something that resembles a pork bun with the biscuit dough, but the inside texture is going to be off, as will the flavor. (I still remember what they taste like, even after all these years, lol)

I think the real question to ask is whether you are trying to really nail an authentic pork bun, or just get something in the ballpark? There is absolutely nothing wrong with the later - it will taste good, it will make your friends smile, etc. But if you think that Pork Buns might be something you want to master for your own fulfillment, then I would steer clear of the shortcuts right from the start.

With all that said, I tried to google a good recipe but came up little disappointed. Depending on how much time you have before you intend to make this, I do have a recipe from this book and can try to make it tomorrow: http://www.amazon.com/Asian-Dumplings-Mastering-Spring-Samosas/dp/1580089755

I gave the recipe a quick read and just need to hit the store for something (If I'm making these, I'm making some sweet red bean paste to go in some of them, lol!) As for meat filling, recipes are very plentiful and I'll leave that up to you to make a choice as to what taste you're shooting for. If you get stuck though, I'll give you the one from the book. Pork + bbq sauce though might be a mighty fast option. =)

Two things you might need to grab is a steamer and some parchment paper. The bamboo ones are pretty cheap, but I wouldn't want to try to steam these without one. Pressure cook the meat, cool, fill your dough rounds, cinch, rise, steam - eat. =D

This is the one I own.

For Lunar New Year, I wanted to make Sesame Seed Balls (recipe from Asian Dumplings cookbook. Well, these turned out terrible. I had to add almost a whole extra cup of flour just to get it to a dough consistency. Once these got in the oil, they did not float to the top or expand. They ended up super dense and burnt and inedible.

I was very unsatisfied with how this week went, and instead of just posting the fail and moving to next week, I decided to try two new recipes: Shuijiao (pork and bok choy water dumplings also from the Asian Dumplings cookbook) and Steamed Red Bean Baos with my leftover red bean paste from the failed sesame seed balls.

These both turned out AMAZING. It was my first time making dumplings and steamed buns, and both were easier than I expected. I definitely want to make more and have some fun trying out my new bamboo steamer. The sesame seed balls may be revisited in week 52.

i've been dying to try these two books: this one & this other one