Chinese Pastries & Dim Sum. Chinese dumplings and potsticker recipe. Recipe: chinese dumplings and potstickers [warning: a long post] Do you know what that one recipe was that started you on your cooking passion?
I have cooked since I was a kid, but I didn’t get serious until I was a sophomore in college and I felt this cultural obligation to make dumplings from scratch to celebrate the Chinese New Year. Dumplings have lodged themselves in my head as my link to Chinese cooking and culture, but even better than that – mastering dumplings gave me the confidence to go forward and try other recipes and techniques. Cellophane noodle salad with roast pork. You know, it’s so easy to get in a rut.
Invite some friends over, get what you need, hustle to have everything ready, as people arrive when they may either slightly over or undercooking certain things because it’s impossible to perfectly time, bring out a big platter or two of what-not, “ta-da!” It, dig in, eat and drink too much and well, then what? Is that all there is? It’s not the company but the routine threatens makes it less wild the eighth time around.
Vegetable dumplings. In case I haven’t broadcasted this loudly enough in the 114 entries prior to today, I tend to get a little obsessive in the kitchen when trying to find “perfect” recipes.
“Perfect” is always some approximation of an ideal that got etched in my tastebuds in some other time and place — there’s salted butter caramel (Paris), bretzel rolls (a Fresh Direct discovery), frisee with poached eggs (Balthazar, 2003) and one day soon, those truffles from La Maison du Chocolat, as my wee Valentine’s Day supply has rapidly diminished. Chili Chicken with Napa Cabbage and Shiitake Mushrooms - Gluten Free Recipe. I have discovered a great new website, myfeasts.com.
I found it through tastespotting.com, my all time favorite site. If you ever find yourself in a “dinner quandary,” I highly recommend a visit to tastespotting; the photos are gorgeous and provide much meal planning inspiration! Alas, I digress, this post is about myfeasts.blogspot.com. The site is a bit of a mystery, as I could not find an “about” page. Was I just missing it? This Chili Chicken recipe goes well with the veggie stir-fry recipe below.
Chili Chicken. Scallion Wheat Pancakes and First Podcast! You’ll have to indulge me while I yield to my host-my-own-cooking-show fantasies. And, ok, I am new at this.
Chinese Vegetable Dumplings. I have always loved chinese dumplings, and I always assumed that they were incredably difficult and time consuming to make, because how could something so delicious be easy?
I was so wrong. Not only are they easy, they are fun too! For the dough: • 2 cups all purpose flour • 1 cup boiling water In a bowl, mix the flour and 1 cup boiling water until a soft dough forms.Knead the dough on a lightly flour surface about 5 minutes, or until smooth. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices. Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle.
Lay out one of the gyoza wrappers in front of you.Dip your finger in the water and moisten the edges of the wrapper. Place a heaping teaspoon of filling in the middle of the wrapper. Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. These were so much fun to make! The filling was great. Congee - ultimately satisfying - Affairs of Living - Recipes & Lifestyle - Affairs of Living.
Congee is a traditional Chinese food famed to have healing properties.
It is said to boost qi and nourish the spleen, and restore health to the ailing. The most simple and common recipe for congee is 1 part rice to 6-12 parts water, but you can also mix in other grains, beans, meats, spices, whatever you choose. The waterier the congee, supposedly the more healing. The trick is the cooking process - congee is best cooked over low heat for many many hours. Peanut noodles and tofu. Bean Curd Rolls. Paper can’t wrap up a fire. ~ Chinese Proverb Today, Winnie showed us how to make Bean Curd Roll in the cooking club.
The Bean Curd Roll can be eaten hot from the steamer or deep fried. Ingredients The Pork Mixture/Fillings 1 lb ground pork1 cup carrot, finely diced1 cup water chestnuts, finely diced1 cup black wood ear, soaked and finely diced2 tablespoon five spice powder2.5 tablespoon chopped scallions1 tablespoon garlic1 tablespoon Maggi seasoning sauce1 teaspoon spice salt1 tablespoon sugar3 tablespoons soy sauce2 tablespoons sweet potato starch The Wrappings 2 pieces bean curd skin1 cup chopped scallions Instructions If you prefer, you may deep fry the rolls after they have cooled down. Bean curd rolls recipe. Recipe: bean curd rolls Hey there.
It’s Friday.