Brendan Pang - This Is a Book About Dumplings

BRENDAN PANG, Founder of Bumplings Perth

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I would like to acknowledge the Whadjuk Noongar people past, present and future for this book. The ideas, recipes and food within were created on their land.

Id like to dedicate this book to my Grandmre. If she hadnt been so excited about cooking herself, sharing her knowledge and exposing me to different foods, I wouldnt be where I am today.

From a young age, I didnt have much of an appetiteI would rather have playedbut she forced me to eat and eat every last spoonful. Boy, how things have changed!

I first learned the art of making dumplings from my Grandmre. It all started with the wontons. Back when times were a bit tougher, we used to make these with a simple ground pork filling as she did back in Mauritius.

Nearly two decades since thenwhen I first started making dumplingsIve harnessed many different cuisines and techniques to incorporate into them, making a name for myself with my dumpling kitchen, Bumplings.

It began as a pop-up concept, operating from an Airstream (essentially a trailer) with traditional Chinese dumplings and Sichuan flavors, but with some freedom to experiment and express my creative side, its really become my food-studio more than a business! It was always a risk, given theres a strong Cantonese food culture in Perth that really knows its cuisine, but the community has been so supportive and certified my dumplings as the real deal.

It wont surprise you that most of the dishes in this book are dumplings. Purely and simply: Theres nothing I love to stuff my face with more! I love how versatile they are, how many different flavors there can be, how nearly every cuisine has its own version of dumplings (mandu, gyoza, ravioli, pierogi, momos, jiaozi, etc.) and especially how theyre morsel sized, so its easy to eat a ton of them!

This book has some recipes that arent exclusively dumplings, but many are classic Chinese dishes or have traditional flavors that go so perfectly with dumplings. Such dishes as are the perfect accompanimentdishes that I love to eat with my dumplings.

Other recipes, such as , are where I get to share with you dishes that are close to my heart: through being an expression of my artistic side, a recipe Ive fallen in love with or a traditional dish passed down through my family that I now want to share with you!

My life has been largely split across three very diverse but equally rich cultures: Chinese, Mauritian and Australian. Although I dont speak any dialect of Chinese, I understand and love so much about Chinese food and culture that just cant be taught in classesand this whole book pays homage to that. Mauritius really just built on my love of food and enjoying it with those I love. Curries, breads, pickles, stir-fried noodles, rougailleMauritian food is all about very honest food with very honest people.

During my time in Broome, I threw myself into the indigenous Australia culture of the Yawuru peopleand I am so grateful for this opportunity. Most will never get to have the true cultural experience I had in Australia, and for me, it was so familiar and so similar to Mauritian family life and valuesfood, fishing and family. And like my family, Broome people are feeders! And dumplings are the ultimate food to feed people with.

The purpose of my book is to remove the fear of making dumplings from scratch at hometheyre actually nowhere near as hard as you may think!

In this book, I break down what a dumpling is made ofthe different elements, the filling; cooking methods (which you might favor depending on your confidence in the kitchen or preference); and ways to turn an ordinary dumpling into a pumped-up one just by serving it with the right accompaniments. And no experience with Chinese food or flavors is required to get started!

Really good dumpling wrappers are commercially available if youre feeling worried about making the dough for the first timeplay to your strengths and build your confidence slowly!

As you work your way through this book, youll learn everything about dumplings and other Chinese classicsfrom making the dough to rolling out the wrappers, to different shapes, fillings, staple sauces and techniques that are translatable to other cuisines for the more adventurous and experienced home cooks! But if you dont treat this book as a tutorial, thats totally fine! All the recipes are great for anyone to make from homepick one recipe and make it your signature!

Steamed dumplings are some of my favorite things to eat for dim sum. Just the mention of them makes my mouth water, and on top of being incredibly delicious, theres something very special about sharing these little pockets of joy with those around you. In my family, our usual Sunday brunch at the local yum cha house does not go without my cousins and me fighting over the last dumpling in the bamboo steamer, our solution of course being to order more!

The best thing about steamed dumplings is that anyone can make them. There is a common misconception that it requires years of experience to be able to craft a dumpling from scratch, but when broken down into the basics, all you need is flour, water and a tasty filling that, youll be surprised to learn, can be made from ingredients that are most likely already sitting in your fridge or pantry at home. From vegetables to leftover meat, dumplings can be filled with almost anything.

And if that wasnt enough to lure you into having a crack at making these delectable treats yourself, the simplicity of it all translates into the few utensils and equipment required. At the very most, you may need to purchase a bamboo steamer, which can be found at most Asian supermarkets and specialty food stores. A stand mixer will certainly simplify the process of making dough; however, it is not necessary. Your hands and a rolling pin will do just fine.

When it comes to cooking, ensure your steamer is up and running ten to fifteen minutes before you want to steam your dumplings. Remember, dumplings do not take long to cook and are best eaten immediately to avoid any dryness. An indication of doneness is when the dough has turned translucent and the filling has firmed up. The steaming method guarantees a delicate finish and helps preserve not only the intricate and elegant shapes of the dumplings, but the subtle textures and flavors, too.