The Best Dumpling Cookbooks

Meera Sodha brings 120 plant-based recipes from across Asia to your weeknight table in East, a collection of vibrant, fuss-free dishes inspired by home cooks and gourmet chefs from Bangalore to Beijing.

Betül Tunç walks you through Turkuaz Kitchen, 85 doughs both traditional and invented, each one tasting like her snowy childhood in Erzurum and the home kitchen she's building now.

Cook with Me gathers 150 recipes built on decades of family dinners and kitchen arguments, as Alex Guarnaschelli shares the dishes that shaped her—and invites you to make them your own.

Mooncakes and Milk Bread by Kristina Cho teaches you to pull steamed buns, butter pineapple cakes, and dumplings that taste like a Beijing morning straight from your own oven.

Vegan JapanEasy proves that Japanese soul food without the sad substitutes or missing umami is entirely possible, and Tim Anderson shows you how in over 80 recipes.

Gyoza, karaage, katsu curry, and a dozen other Japanese classics turn out easier than you think in JapanEasy by Tim Anderson.

Let Mandy Fu walk you through 168 Better Than Takeout Chinese Recipes, where Saturday night cravings meet homestyle cooking you can master in your own kitchen.

Japanese Home Cooking by Soneko Sakai and Rick Poon offers over 100 recipes that taste like someone's been cooking this way for generations.

Nobody eats street food sitting down, so why cook it standing still—which is exactly what Maneet Chauhan and Jody Eddy capture in Chaat, where over 80 recipes from India's markets, railways, and home tables invite you to eat with your hands and your heart.

Never fold a dumpling the same way twice—which is exactly what Wilson Tang and Joshua David Stein celebrate in The Nom Wah Cookbook, a 100-year love letter to Chinatown told through 75 recipes, family struggles, and the people who keep tradition alive while moving boldly forward.