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Chinese dumplings and potsticker recipe

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. for the pork filling I posted Making Chinese Dumplings with Jen on my website several years ago (it now lives here). there is an ungodly amount of chopping involved First off, the process for making the dumplings and the potstickers is the same until you actually cook them. adding some sesame oil, soy sauce, and cornstarch to the mix The biggest time sink in making dumplings (for me, anyway) is chopping everything into a mince. pork filling is ready Related:  Wontons, Pierogies, and Potstickerschnese

Crispy Southwestern Wontons I am a huge fan these crispy, restaurant-style wontons. They’re such a fun treat for dinner, and so easy to whip up at home. Here’s one of our favorite recipes for hot, lightly fried wontons stuffed with a cheesy southwestern ranch filling. Here’s one of my secrets to make weeknight dinners quick and hassle-free. Whenever I’m dicing vegetables, I use whatever I need for the recipe, then throw the rest in a Ziploc bag to keep in the freezer for the next time I need it. All right, let’s put these vegetables to work. Add 1/4 cup diced onions and cook for about five minutes until they’re starting to turn golden. Then add 1/4 cup diced red bell pepper and cook five more minutes until softened. Immediately add the frozen corn kernels and canned black beans, 1/4 cup each. Next you’ll need about a cup of shredded chicken. Add the chicken to the vegetables and beans, stir to heat everything up, then move everything to a bowl, like the one above. Season with a little pepper… Lovely!

Kenny Lao's Rickshaw Dumplings Previous image Next image We recently ran a tour of Kenny Lao's kitchen in the East Village. Kenny, who owns Rickshaw Dumpling Bar in New York, cooks a mean dumpling and I felt like I was in great hands for my tutorial. We worked together to write up a recipe — as Kenny says, dumplings are not an exact science — with the hope that you might give it a whirl. Kenny suggests using ground turkey because it's a little healthier than pork but still flavorful. Rickshaw DumplingsAdapted from Kenny Laomakes about 80 dumplings, depending on wrappers used 1/2 head of Napa cabbage 1 tablespoon salt1 pound fresh ground turkey or other ground meat1 bunch scallion, chopped1 bunch cilantro leaves, chopped1/4 cup soy sauce3 tablespoons minced ginger2 tablespoons sesame oil2 teaspoons freshly ground pepper2 eggs, beaten2 packets round dumpling wrappers (most brands have 30-45 wrappers per package)vegetable oil for frying Cut the cabbage crosswise into thin strips. Heat a skillet over high until very hot.

How to make a perfect cup of tea - British style By Vicky Nelson An old friend from Britain stopped by for a visit the other day. This was his first trip to the States, and he enthused at length at everything he saw: the beautiful scenery, the vibrant cities, the warmth of the people. In fact, he told me, this would be a truly wonderful country ... if only (and here I had to prompt him to continue) "... if only you could learn how to make a proper cup of tea". "OK, Mr Clever Tea Bag," I said, seeing that he was completely serious, "suppose you explain how you go about it." "There are only two things you need to know about tea-making (said my friend). "Make sure the cup or pot is nice and hot before you start. "Leave the bag in the water for at least two minutes - longer if you like your tea strong. Loose tea or bag? I asked him whether loose tea leaves make a better brew than a tea bag. "In Britain, the standard supermarket tea bag makes a much stronger and more robust brew than your American equivalent. How do you take it? June 2003

Chicken Club Egg Rolls with Avocado Ranch Dip Much to Dan’s despair, I have a deep, deep love for chain restaurants. Applebee’s, Chili’s, TGI Fridays, Cheesecake Factory, CPK — I’m a fan. Of all of them. I mean…cheap, greasy bar food and fruity blended cocktails…what’s not to love, right? Sadly, Dan does not share my sophisticated tastes. It takes serious wheedling and cajoling before he’ll agree to go to one of those restaurants with me. The last time Dan gave in to my incessant whining, we went to CPK and had the most amazing appetizer — Avocado Club Egg Rolls. Chicken Club Egg Rolls with Avocado Ranch Dip (Dip recipe slightly adapted from Kirbie’s Cravings) Ingredients: (Egg Rolls) 6 egg roll wrappers2 cups grilled chicken, chopped1 avocado, diced6 strips bacon, crumbled (Avocado Ranch Dip) 1 avocado1/2 packet Ranch seasoning mix1 tbsp mayonnaise Directions: Preheat oven to 425. [NOTE: I think if I make these next time, I will mix some grated cheese into the filling.

Kung Pao Chicken | Kung Pao Chicken Recipe K&S – you have never tried them…do try it, I bet you will like it. :) Lydia – yes, this is a very friendly dish so anyone can easily fall in love with the dish and be intrigued by the cooking method behind it. Good to hear that you are going to try my recipe! Andaliman – hehe, I like it too. Nags – well, I wonder how’s the one served at the restaurants in your place…;) Tracy – yep…many people like Kung Pao. Joe – well, other than sweet and sour, orange chicken, etc. Sherri – yeah, dried Holland chiles or cayenne should be fine. Claude – I bet you would love this recipe…can’t wait to see your version. :) Piggy – I actually like the Kung Pao in Malaysia, it’s not bad. Pegs – Funky veggie, correct… all kinds of veggies imaginable are in Kung Pao…tell me about it. Veron – yep, it’s a real Chinese dish that has been slaughtered to an unrecognizable state! Rina – thanks for telling me about the event, I just entered. :) Joey – you are ever so sweet. WMW – Me too!

This Is The Second Best Sandwich Ever Made – Another Mega Wich Another Mega-wich was created ! this thing is starting to get off , for those of you who don’t remember , we introduced a while back the first Mega-wich and possibly the best sandwich ever made . this is yet another version of it and it just may be the new challenger . what do you think ? better than before ? here is how to make it : 1 : First thing is to fry some sweet onions 2 : Then some portobello mushrooms 3 : And add some garlic on it… yeah nice 4 : Then we fry some bacon because there is no sandwich without bacon 5 : We take our nice flank steak that was seasoned with salt , pepper and paprika 6 : It was too hot outside for the grill but if you can, grill it for sure 7 : Take your italian bread 8 : Cut the top off ( you know how by now ) 9 : Cut the steak to little slices , not too thin , not too thick 10 : Cut some Havarti cheese .. mmm…yeah just like that 11 : Lets make the first layer, obviously with the steak 12 : Then place the cheese on it nice like that 13 : Then bacon it ! Comments

how to make potstickers - from scratch! 2 lbs of ground pork* 1 bunch of Chinese chives** 1 bunch of green onions 1 pieces of ginger 1 egg (optional) some uncooked shrimp (optional) 3 packs of dumpling wrappers*** some all-purpose flour soy sauce sesame oil rice vinegar garlic (optional) chili paste (optional) *The preferred of pork for this recipe is pork butt, which has a higher fat content than most other cuts of pork. Leaner cuts can be substituted, but the filling will taste more dry. **Also known as garlic chives or Chinese leeks. Chinese chives are in season during the summer. ***Dumpling wrappers should be relatively easy to find in most Asian supermarkets. Shumai/Siumai (Pork & Prawns Dumplings) Shumai/Siumai (Pork & Prawn Dumplings) Dim sum (點心) is the name for a southern Chinese cuisine which involves a wide range of light and small portion of food, that comes in the form of steamed, baked, or fried. I will never say ‘no’ to Dim Sum and it will always be one of my favourites! Not too long ago, Ellie from Almost Bourdain shared with us one of the Dim Sum favourites, called Woo Kok/Yam Puff - this is something you should not missed and it is always on the Dim Sum menu. Today, Shumai/Siumai (燒賣) or Pork & Prawns Dumpling, is another on the ‘must-order’ list – well flavoured pork and chunkily cubed succulent prawns; it’s always a good combo! I know that I can easily walk into a Chinese restaurant in London that serves Shumai/Siumai. I would like to wish all the Chinese readers of my blog, Gong Xi Fa Cai & A Prosperous Year of Rabbit!

Zucchini Parmesan Crisps A healthy snack that’s incredibly crunchy, crispy and addicting! I have always been somewhat of a compulsive snacker. It’s how I get through my day. I’ll even skip through dinner so I can have more of a calorie allocation to snacks. Slow Cooker Korean Beef by Damn Delicious Share Video Believe me when I tell you that you will not be able to stop eating these. When you’re ready to serve, feel free to dip these bad boys in your favorite kind of dipping sauce like Ranch or marinara sauce. A healthy snack that’s incredibly crunchy, crispy and addicting! Ingredients: 1/2 cup vegetable oil1 cup Panko*1/2 cup grated Parmesan cheese2 zucchinis, thinly sliced to 1/4-inch thick rounds1/2 cup all-purpose flour2 large eggs, beaten Directions: *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. Nutrition Facts Serving Size Servings Per Container 4 Amount Per Serving % Daily Value* Total Fat 14.8g 23%

Baked Vegetable Egg Rolls To celebrate my husbands birthday he requested this Asian Noodle Salad. I wanted to find other recipes that would compliment the salad so I decided to try making baked egg rolls. The egg rolls were extremely easy to make and took no time at all. They were crunchy and tasty and went really well with the salad. I also made this Asian Pork Tenderloin to complete the meal. 1 tsp olive oil2 cups of savoy cabbage, chopped2 cups of shredded carrots2 cups of bean sprouts1 can of water chestnuts, chopped2 tbsp green onions, sliced1 tsp fresh ginger, grated2 tbsp soy sauce1 tbsp corn starch1/4 cup water14 egg roll wrapsSweet chili dipping sauce or sweet and sour sauce (for dipping) Heat the olive oil in a large skillet over medium heat. Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Preheat the oven to 400 degrees. Place in the oven and bake for 8-10 minutes then turn them over. Click here for a printable version of this recipe

Thai Stir-Fry Chicken with Cashew Nuts Thai Stir-Fry Chicken with Cashew Nuts Thai food is full of flavours and it’s a cuisine that I am familiar with. We get a lot of influence from Thai cooking, especially Southern Thai as there’s a small Thai community in my hometown. So, Thai food is always very easy to get hold with! I previously cooked Garlic & Coriander Chicken, which is a very simple dish but full of flavours! There’s one Thai dish that has great Chinese influence, which is Thai stir-fry chicken with cashew nuts. It looks like Kung Pao chicken has made itself onto Thai food menu too! Sichuan Kung Pao chicken uses peanuts and Sichuan peppercorns. Steamed rice is best to serve with this tasty and spicy stir-fry chicken with cashew nuts. Thai Stir-fry Chicken with Cashew Nuts Ingredients:350g chicken breast or thighs 1 onion, cut into wedges 2 garlic cloves, chopped 1 spring onion some dried chillies 1-2 tbsp thai chilli paste a handful of toasted cashew nuts 1 tbsp soya sauce 2 tsp dark soya sauceDirections:1.