Steamed Siu Mai Dumplings
Posted on 01. Fri, 2011 by admin in Appetizers/Dim Sum, Chinese, Dumplings
This is a standard Chinese dim sum dish made with ground pork. Recipe is from Andrea Nguyen, author of Asian Dumplings Cookbook. This is a fantastic book to have, as it illustrates step-by-step dumpling folding techniques.
Fried Wontons
Posted on 12. Sun, 2010 by admin in Appetizers/Dim Sum, Chinese, Dumplings
Crispy little wontons are a perfect appetizer. This recipe for Fried Wontons is from Andrea Nguyen, author of Asian Dumplings Cookbook.
Korean Mandu
Posted on 03. Wed, 2010 by grace in Appetizers/Dim Sum, Dumplings, Healthy Asian, Korean
Japanese Shrimp and Pork Potstickers (Gyoza)
Posted on 01. Tue, 2010 by admin in Appetizers/Dim Sum, Chinese, Dumplings, Japanese
This recipe for Japanese Shrimp and Pork Potstickers (Gyoza) is from Andrea Nguyen, author of Asian Dumplings Cookbook. Chinese potstickers are also made the same way.
The History of Dumplings
Posted on 01. Sun, 2010 by grace in Dumplings, Lunar New Year
Courtesy of Twin Marquis The Dumpling is one of the main dishes on the Chinese New Year menu. Its history dates back to 200 B.C. with its ancestor Han Dynasty’s “Wonton”. Wonton acquires its shape for commemorating the creator of the world in the famous fable, Pan Gu. In the fable, Pan Gu ends the chaotic states by separating the world into two half-egg shaped parts: sky and earth. The earliest record of dumpling in ancient literature was during 500 A.D., which says Wonton “shaped like half moon and food was passed around the world.” At that time, due to undeveloped cooking methods and lack of cooking equipment, the dumpling, with wrap and stuffing, was considered an extremely delicate food. [...]
Peking Duck Wontons with Papa Chin Sauce
Posted on 01. Sun, 2010 by grace in Dumplings, Lunar New Year
Vegetarian Dumplings
Posted on 01. Wed, 2010 by grace in Dumplings, Lunar New Year
Vegetarian Dumplings By Frank Yang, DinTai Fung Dumpling House Serves 4 2 cups of hot water dough (see recipe below) 1/3 pound of Napa or Chinese cabbage 1 box of bean curd 3 dried black mushrooms, soaked until soft, stems removed 1 bundle of bean thread or vermicelli, soaked until soft Seasonings 1 teaspoon salt 1 teaspoon sugar 1/8 teaspoon pepper 1 tablespoon vegetable oil 3 tablespoons sesame oil Hot Water Dough: Add 1/4 cup of boiling water to 2 cups of flour. Then, add 1/4 cup of cold water. Knead dough. Stuffing: Remove leaves from Napa cabbage, rinse, blanch until soft. Remove and squeeze out excessive water. Chop finely. Cut soaked bean thread into small sections. Finely chop mushrooms. [...]
Firecracker Shrimp
Posted on 01. Fri, 2010 by admin in Appetizers/Dim Sum, Asian Recipes, Asian Region, Chinese, Dumplings, East Asian, General Asian, Holidays, Lunar New Year, Seafood
Firecracker Shrimp Recipe
Pork and Mango Potstickers
Posted on 01. Fri, 2010 by admin in Appetizers/Dim Sum, Asian Region, Chinese, Dumplings, East Asian
In college, my girlfriends and I would get together and have potsticker, or dumpling, parties. We’d set the filling ingredients in the middle of the table and we’d sit and fold dumplings. Hun- dreds of ’em! We would devour a big batch that evening and then divvy up and freeze the rest for a rainy or lazy day. You’ll want to buy the round dumpling wrappers, also called “potsticker” or “gyoza” wrappers. Square wonton wrappers are too thin to use for fried potstickers (though the same filling in- gredients in this recipe make fabulous wontons (see page 61 on how to fold wontons). Once you have the right type of wrapper, and all the ingre- dients at hand, making homemade [...]
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