Buns (Basic Recipe)
Buns with Barbecued Pork Filling
Barbecued Pork with Hoisin Sauce
Barbecued Spareribs
Cantonese Spring Rolls
Chicken Wontons
Clam Sycee
Crab Rangoon
These following Recipes are not yet updated (Thanks for your patience):
Crispy Shrimp Balls
Crispy Vegetarian Wontons
Dry Garlic Spareribs
Egg Custard Tarts
Egg Rolls
Egg Roll Wrappers
Flower Rolls (Hua Juan, Hua Chuan)
Fried Won Tons
Gyoza (Japanese)
Green Dumplings
Har Gau
Honey Garlic Barbecue Pork/Spareribs
Jade Speckled Salmon Dumplings
Lettuce Wraps
Lotus Leaf Wraps (Lo Mai Gai)
Mandarin Crepes
Mango Pudding
Mini Spring Rolls
Potstickers
Oriental Paté
Pancake
Paper-Wrapped Chicken
Pearl Balls (Steamed Porkballs in Glutinous Rice)
Pork and Shrimp Won Ton
Pork Shu Mai
Potstickers
Potstickers with Red Rice Vinegar
Salt and Pepper Spareribs
Sesame Seed Balls
Shrimp and Scallop Shiu Mai
Shrimp Toast
Soy Mushroom Chili Sauce
Spareribs with Black Bean Sauce
Spring Rolls
Sponge Cake
Steamed Lotus Buns
Sweet and Sour Sauce
Sweet and Sour Fish Sauce (Vietnamese)
Szechuan Guacamole
Turnip Cake
Vegetarian Ham
Vegetarian Summer Rolls
Water Chestnut Appetizer
Wonton Wrappers
Buns (Basic Recipe)
24 Buns
1 package dried yeast or 1 cake fresh yeast
1 cup lukewarm water
4 1/2 cups flour
1/4 cup sugar
2 tablespoons Crisco or vegetable oil
1/2 cup boiling water
2 tablespoons sesame seed oil
Directions:
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with
cloth. Let rise 1 hour, until bubbles appear.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until
lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
Knead dough on lightly floured board until smooth. Put into extra large, greased
bowl in a warm place. Cover with damp cloth. Let rise until double in bulk,
about 2 hours.
Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with
second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces
(24 total).
Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.
Brush with sesame seed oil. Indent middle of circle with chopstick.
Fold circle in half so that it becomes a half moon. Crimp edges tightly with
fork.
Place each roll on separate square piece of foil on steamer tray. Cover tray
with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.
Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with
Peking Duck, Crispy Duck, or with any filling you desire.
May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam
10 minutes.
Buns
with Barbecued Pork Filling
24 Buns
Ingredients:
2 tablespoons oil
1 scallion, chopped fine
1 clove garlic, chopped fine
1/2 pound barbecued pork cut into small cubes
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon sugar
1 tablespoon cornstarch, dissolved in 2 tablespoons water or chicken stock
Directions:
- Follow
Basic Bun
recipe through step 3.
- Heat 2
tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork.
Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.
- Pour in
dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl
and allow to cool.
- On a floured
board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches
in diameter.
- Slice the roll
crosswise into 1 inch pieces.
- Flatten each
piece with the palm of your hand and roll with rolling pin into 3 inch rounds.
- Place 2
tablespoons of filling in center of each round.
- Gather dough
up around the filling by pleating along the edges. Bring the pleats up and
twist securely and firmly.
- Place each bun
on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let
rise 1 hour, until dough springs back when touched with finger. Remove towel.
- Steam over
briskly boiling water 10 minutes.
May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam
10 minutes.
Barbecued Pork with Hoi sin sauce
(This tasty pork dish can be used in stir-fry dishes, served with noodles, or
used as a stuffing for pork buns. Food coloring gives it the red coloring common
to barbecued pork purchased in Chinatown).
Serves 4 - 6
Ingredients:
1-1/2 pound pork shoulder or butt
2 tablespoons rice wine
2 slices ginger root, about 1/4 inch thick
1 clove garlic, minced
1/2 teaspoon five-spice powder
5 teaspoons soy sauce
1 tablespoon sugar
2 tablespoons hoisin sauce
2 tablespoons ketchup
2 teaspoons bean sauce
2-3 drops red food coloring
1 tablespoon honey
Directions:
Cut pork into pieces about 2 x 5-inch. Place pieces in baking dish. Combine
remaining ingredients except for honey in bowl and mix together well. Pour
marinade on top of pork. Let marinate overnight. Then drain pork, reserving
marinade. Add honey to marinade and stir well.
Preheat oven to 350 degrees F. Fill a shallow roasting pan with water and place
on oven bottom. Place pork on a roasting rack above water pan and roast for 30
minutes. Baste pork with honey marinade then return to oven and roast for 15
more minutes. Pork should be golden brown. Remove from oven and let cool.
When cool enough to handle, cut pork pieces into 1/4-inch slices. Serve meat at
room temperature, or use for Steamed Buns.
Barbecued Spareribs
Serves 4
Ingredients:
1/3 cup hoisin sauce
1/3 cup ketchup
1/3 cup soy sauce
3 tablespoons sherry
3 cloves garlic, minced
4 pounds spareribs, in 2 racks
1/4 cup honey
Directions:
- Combine all
ingredients except honey and marinate spareribs, refrigerated, 2 hours or
longer. Preheat oven to 375 degrees. Arrange ribs on a rack over a roasting
pan with water in the bottom to catch the drippings. Bake 45 minutes, turning
frequently.
- Brush both
sides of ribs with honey and bake 10 minutes longer, turning once. (Ribs may
be baked the day before, refrigerated, then cut apart and reheated in the oven
for 10 minutes).
Cantonese Spring Rolls
(Delicate
spring rolls filled with shredded pork, shrimp, black mushrooms and garlic
chives)
Makes 30 Spring
Rolls
1 pound sirloin or center cut pork fillets, trimmed of fat and gristle
For the marinade, mixed together:
1 tbsp soy sauce
2 tbsp rice wine or sake
1/2 teaspoon toasted sesame oil
1 1/2 teaspoons cornstarch
For the filling:
1/3 pound raw medium-size shrimp, peeled, deveined, rinsed, drained and patted
dry
1 tbsp plus 1 teaspoon peeled and minced fresh ginger
1 tbsp rice wine or sake
1 teaspoon cornstarch
7 tbsp safflower or corn oil
1 tbsp minced garlic
10 dried Chinese black mushrooms, softened in hot water to cover, drained, stems
removed and caps shredded
4 cups thin julienne strips cored Chinese Napa Cabbage
2 cups fresh Chinese garlic chives or leeks (white sections only), cut into
1-inch lengths
2 cups bean sprouts, rinsed and drained
For the sauce, mix together:
2 tbsp soy sauce
2 tbsp rice wine or sake
1 teaspoon Oriental sesame oil
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cornstarch
To Make and Fry the Spring Rolls:
30 spring roll skins
6 tbsp water
3 tbsp all-purpose flour
4 cups safflower or corn oil
To Serve:
Chinese plum or duck sauce
Chinese hot mustard
Directions:
Using a sharp knife, cut the pork across the grain into paper-thin slices, then
cut slices into matchstick-size shreds. Place in a medium-size bowl, add the
marinade, toss lightly to coat, and let marinate for 20 minutes at room
temperature. Drain.
Slice the shrimp lengthwise in half. Cut into 1/4-inch dice. Place in a small
bowl, add 1 teaspoon of the minced ginger, the rice wine and cornstarch, and
toss lightly to coat.
Heat a wok or a large heavy skillet over high heat until very hot. Add 3
tablespoons of the oil and heat until hot, about 30 seconds. Add the drained
pork and stir-fry, stirring constantly, until the meat loses its pink color and
separates into shreds. Remove with a handled strainer or a slotted spoon and
drain in a colander. Wipe out the pan. Reheat the pan, add 2 tablespoons of
the oil, and heat until hot over high heat. Add the shrimp and stir-fry until
opaque. Remove with a handled strainer or a slotted spoon and drain in a
colander. Wipe out the pan.
Reheat the pan, add the remaining 2 tablespoons oil, and heat until hot over
high heat. Add the remaining 1 tablespoon minced ginger, the garlic and
mushrooms and stir-fry until fragrant, about 15 seconds. Add the cabbage and
toss lightly over high heat until slightly limp, about 1 1/2 minutes. Add the
garlic chives or leeks and the bean sprouts, toss lightly for 30 seconds, and
add the sauce mixture. Cook, stirring continuously to prevent lumps, until
thickened. Transfer to a serving platter to cool. Clean out the pan.
Separate the spring roll skins and cover them with a damp cotton dish towel to
keep them from drying out. In a small bowl, mix the water and flour together
until smooth. Arrange a skin facing you. Squeeze a heaping tablespoon of the
filling to remove any excess liquid and place toward the lower third of the
wrapper. Roll up to form a cylindrical shape, folding in the two sides as you
roll. Spread some of the flour mixture on the top edge and press to seal the
seam. Repeat with the remaining wrappers and filling.
Reheat the wok or skillet over high heat until very hot. Add the oil and heat
to 375 degrees Fahrenheit. Add a batch of the spring rolls without crowding
them and fry, turning constantly so they cook evenly, until golden brown and
crisp. Remove with a handled strainer or a slotted spoon and drain on paper
towels. (You may want to keep them warm in a preheated 250 degree Fahrenheit
oven). Reheat the oil until hot again and continue frying the remaining rolls
in batches, reheating the oil each time. Serve with the plum sauce and hot
mustard. (You can freeze the rolls once they have cooled. To serve, defrost,
arrange on a rack placed on a baking sheet, and reheat in a preheated 375 degree
oven until crisp, about 15 minutes.)
Chicken
Wontons
Makes approximately 15 wontons
1 onion, chopped
1 garlic clove, crushed
1 slice ginger, grated
250 grams (8 ounces) chicken meat, minced
2 tablespoons peanut butter
1 tablespoon sweet chilli sauce
1 tablespoon lemon juice
30 wonton wrappers
Oil for
stir-frying
Oil for
deep-frying
Dipping sauce of your choice
Directions:
Heat wok and add oil, drizzling the oil down the sides of the wok. Stir-fry the
crushed garlic, ginger and onion. Add the chicken meat and stir-fry on high heat
until the chicken browns. Add the seasonings, stirring. Remove the wok from the
burner and allow the mixture to cool.
Set out the wonton wrappers with a small bowl filled with water. Lay out 1
wonton wrapper, and place approximately 1 tablespoon of the chicken mixture in
the middle. Dip your finger in the water and run it along the edges of the
wonton wrapper to wet. Take another wonton wrapper and place it on top in a way
that forms a star shape (the top wrapper looks like a diamond instead of a
square). Continue with the rest of the mixture.
Deep-fry the wontons a few at a time, sliding them carefully into the wok so
that the oil doesn't splatter. Deep-fry until they turn golden and drain on
paper towels. Serve with
Sweet and Sour
Sauce or the dipping sauce of your choice.
(Approximately 105 calories
per wonton)
Clam
Sycee
(This dish originated in
Shanghai, on the coast of eastern China. It is very popular during Chinese New
Year)
Serves 4 to 6
2 dozen clams
water for steaming
1 tablespoon sherry
1 green onion, cut on the diagonal into thirds
1 slice ginger
3/4 pound ground pork
1 tablespoon sherry
1 tablespoon light soy sauce
salt to taste (less than a teaspoon)
1 tablespoon cornstarch
Mixture
1 tablespoon cornstarch, dissolved in 2 tablespoons water
Sauce
2 tablespoons light soy sauce
1 cup chicken stock
1 teaspoon sugar
oil for
stir-frying or
deep-frying
Directions:
- Scrub the outside of the clams with a brush.
Soak the clams for about 15 - 20 minutes, then wash under running water to
remove any sand. Drain.
- Place the drained clams in a bowl and add
the ginger, green onion, and sherry. Steam the clams until the shells open
(about 10 minutes). While the clams are steaming, mix together the
cornstarch/water mixture into a paste, and combine the sauce ingredients. When
the clams are finished steaming, shell them, setting the shells aside for
later. Mince the clams and mix together with the ground pork.
- Place the pork/clam mixture in a bowl and
use chopsticks to mix in 1 tablespoon sherry, 1 tablespoon light soy sauce, 1
tablespoon cornstarch, and salt to taste.
- Stuff this mixture into the clam
half-shells. Give the cornstarch/water mixture a quick re-stir and rub this
paste over the mixture. Save any extra.
- At this point you can either stir-fry or
deep-fry the clams. If deep-frying, be careful to deep-fry only a few clams at
a time, meat side up, sliding them carefully into the wok so that the oil
doesn't splatter. Deep-fry until golden in color and drain on paper towels or
a tempura rack if you have one. If stir-frying, place the clams in meat side
down and stir-fry until golden. Do not remove from the wok.
- Lower the heat and add the sauce ingredients
to the wok. Bring to a boil. If deep-frying add the clams back to the wok.
Allow to simmer for about 20 minutes. Use the remaining cornstarch/water
mixture to thicken the liquid. Stuff clam shells with this mixture. Smooth
tops with dissolved cornstarch.
- Heat oil in wok. Fry clams meat side down
until light brown. Add stock, 2 tablespoons soy sauce,and sugar. Cover. Cook
20 minutes. Thicken liquid with remaining dissolved cornstarch.
Crab Rangoon
