Pork Dumplings
"These
tasty treats make a perfect appetizer or you can serve them as a main
dish. For a main dish count on about 15 dumplings per person. Serve with
hoisin sauce, hot Chinese-style mustard and toasted sesame seeds
Original recipe makes 100 dumplings
100 (3.5 inch square) wonton wrappers
1 3/4 pounds ground pork
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage
3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage
Directions
In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed
Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling.
To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately
Kung Pao Chicken
Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can't go wrong! Enjoy! "
Ingredients
Original recipe makes 4 servings
pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts 4 ounces chopped peanuts
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts 4 ounces chopped peanuts
Directions
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens
Chinese Lion's Head Soup
This is my
family's version of lion's head soup and for me it is the best type of
comfort food! It is best served with white sticky rice, and wonderful
enjoyed on a cold winter day.
Ingredients
pound ground pork1
1 egg
1 tablespoon cornstarch
2 teaspoons sesame oil
1 tablespoon minced fresh ginger root
1/4 teaspoon monosodium glutamate (MSG) (optional)
1 teaspoon salt
2 green onions, chopped and divided
1 tablespoon vegetable oil
1 head napa cabbage, cored and cut into chunks
2 cups low-sodium chicken broth
2 cups water, or as needed
1 tablespoon soy sauce
2 teaspoons sesame oil
1 egg
1 tablespoon cornstarch
2 teaspoons sesame oil
1 tablespoon minced fresh ginger root
1/4 teaspoon monosodium glutamate (MSG) (optional)
1 teaspoon salt
2 green onions, chopped and divided
1 tablespoon vegetable oil
1 head napa cabbage, cored and cut into chunks
2 cups low-sodium chicken broth
2 cups water, or as needed
1 tablespoon soy sauce
2 teaspoons sesame oil
Directions
Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil
Green Onion Cakes
An
excellent and simple recipe, these will make some delicious green onion
cakes that are addictive and are just as good, if not better, than the
store bought ones
Ingredients
cups bread flour3
1 1/4 cups boiling water
2 tablespoons vegetable oil
salt and pepper to taste
1 bunch green onions, finely chopped
2 teaspoons vegetable oil
1 1/4 cups boiling water
2 tablespoons vegetable oil
salt and pepper to taste
1 bunch green onions, finely chopped
2 teaspoons vegetable oil
Directions
Use a fork to mix flour and boiling water in a large bowl.
Knead dough into a ball. Cover bowl with plastic wrap; let dough rest for 30 to 60 minutes
Evenly divide dough into 16 pieces. Roll each piece into a 1/4 inch thick circle. Brush each circle with oil, season with salt and pepper, and sprinkle with about 1 teaspoon of green onions. Roll up, cigar style, and pinch open ends together to form a circle. Roll each circle flat to 1/4 inch.
Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side
Heat 2 teaspoons oil in a large skillet. Fry cakes until golden brown, about 2 minutes on each side
Chicken and Asparagus
This chicken
and asparagus stir-fry recipe was submitted by Doug, who writes that it
goes very nicely with potstickers and Thai rice. Thai chili paste and fish sauce are available in Asian markets or stores that sell ingredients used in Southeast Asian cooking.
Asparagus Salad
Stir-fry Asparagus
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
1 tsp Thai red chile paste *
1 tsp fish sauce *
1 tablespoon black bean sauce
1 tablespoon oyster sauce
1/4 cup chicken stock
6 ounces chicken breast, cut into 1 inch pieces
Cornstarch, as needed
2 cloves garlic, minced
1 chunk of ginger (about 1-inch thick), peeled & minced
1 - 2 Serrano peppers, seeds removed and minced, WASH hands thoroughly
8 ounces asparagus, trimmed and cut into 1 inch pieces (reserve tips)
1 medium red bell pepper, seeded and sliced into pieces the same size
2 scallions (green onions, spring onions), chopped into 1-inch pieces
Sesame oil, to taste
Peanut oil for deep-frying and stir-frying
1 tsp fish sauce *
1 tablespoon black bean sauce
1 tablespoon oyster sauce
1/4 cup chicken stock
6 ounces chicken breast, cut into 1 inch pieces
Cornstarch, as needed
2 cloves garlic, minced
1 chunk of ginger (about 1-inch thick), peeled & minced
1 - 2 Serrano peppers, seeds removed and minced, WASH hands thoroughly
8 ounces asparagus, trimmed and cut into 1 inch pieces (reserve tips)
1 medium red bell pepper, seeded and sliced into pieces the same size
2 scallions (green onions, spring onions), chopped into 1-inch pieces
Sesame oil, to taste
Peanut oil for deep-frying and stir-frying
Preparation:
Mix the red chile paste in with the fish sauce, black bean sauce, oyster sauce, and chicken stock. Set aside.Dredge chicken pieces in corn starch, and deep fry in a small amount of peanut oil, remove when brown, and set aside. Put garlic, ginger, and Serrano peppers in a clean wok, in a small amount of peanut oil, and cook until fragrant. Add the asparagus pieces, saving tips for later.Stir fry and add the red pepper. Continue to stir fry, then add the chile paste, bean sauce, and oyster sauce mixture. Add the cooked chicken and cook for about 1 minute, then add the reserved asparagus tips.If desired, add 1 teaspoon cornstarch mixed in 1 teaspoon water to thicken mixture. Add the scallions, sprinkle with sesame oil, and serve. Serves 3 to 4 as part of a multicourse meal.Add the scallions, sprinkle with sesame oil, and serve.* Thai chili paste and fish sauce are available in Asian markets or stores that sell ingredients used in Southeast Asian cooking
Beggar's Chicken
Serves 4
Ingredients
1 2 1/2 - 3 pound fryer chicken
2 teaspoons salt
1 teaspoon ginger juice
4 tablespoons oil
1 scallion (green onion, spring onion), chopped fine
4 ounces pork, shredded
1 tablespoon sherry
1 tablespoon light soy sauce
1 teaspoon sugar
2 ounces preserved Yunnan cabbage, julienne
1 large piece of aluminum foil
2 teaspoons salt
1 teaspoon ginger juice
4 tablespoons oil
1 scallion (green onion, spring onion), chopped fine
4 ounces pork, shredded
1 tablespoon sherry
1 tablespoon light soy sauce
1 teaspoon sugar
2 ounces preserved Yunnan cabbage, julienne
1 large piece of aluminum foil
Preparation:
1 . Rub cleaned chicken with salt. Rub ginger juice inside chicken. Set aside.2 . Heat 2 tablespoons oil in wok. Stir-fry scallion. Add pork. Stir on high heat. Add sherry, soy sauce, and sugar. Remove to bowl.3 . Heat 2 tablespoons more oil in wok. Stir-fry cabbage. Pour in meat mixture. Stir-fry 1 minute. (Add more sugar if desired).4 . Stuff meat mixture into chicken. Wrap in foil and place in pan.5 . Preheat oven to 350 degrees. Bake chicken 1 hour. Then turn heat to 400 degrees and bake 15 more minutes.6 . Remove foil. Remove stuffing from chicken to platter. Cut chicken into bite-sized pieces. Arrange on top of stuffing. Serve hot.Reprinted with permission from Madame Wong's Long-life Chinese Cookbook