Egg rolls make a great snack, appetizer, or addition to a meal. (This recipe makes the thicker egg roll that is popular in western Chinese restaurants. Cantonese Spring Rolls and Mini Spring Rolls are a lighter, more authentic Chinese roll.)
Ingredients
1 package egg roll wrappers (4 1/2" by 5 1/2")
Filling
1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts
Pork Seasonings
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch
Gravy Mixture
4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste
2 tablespoons cornstarch mixed with 2 teaspoons cold water*
Oil for stir-frying
2 to 4 cups oil for deep-frying
Directions
Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.
While the pork is marinating, prepare the vegetables, and the gravy mixture.
Heat wok and add oil. When oil is ready, add the celery and onion and stir-fry. Taste and add salt and sugar if desired. Remove from wok. Add the pork to the wok and cook until well done (place cover on wok). Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.
Add the gravy, pushing the vegetables up against the sides of the wok to form a "well" in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion. Set the filling aside to allow to cool before wrapping.
Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.
To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.**
Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side. Serve with Sweet and Sour Dipping Sauce.
*If desired, instead of cornstarch and water you can substitute beaten egg or egg white.
**Most recipes use the "envelope" method for wrapping. I prefer this method: not only is it easier to learn, but you can put more filling in each egg roll, and the rolls tend to be crispier
Showing posts with label dim sum. Show all posts
Showing posts with label dim sum. Show all posts
Turnip Cake
Really more like a bread than a cake, this recipe is traditionally made during the Chinese New Year season. It can also be found in dim sum restaurants throughout the year.
Serves 4 - 6
2 1/2 pounds lo bak (Chinese white radish), or substitute turnips
1 cup water
2 cups long-grain rice flour
5 tablespoons oil
1 tablespoon scallion, chopped fine
4 dried black mushrooms, soaked in boiling water 20 minutes, stems removed, cooked 20 minutes, chopped fine
1/4 cup dried shrimp, chopped fine, soaked in 1 tablespoon sherry
4 Chinese sausages, chopped fine
2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon pepper
1 tablespoon Chinese parsley (cilantro) chopped fine
1 tablespoon sesame seeds, toasted
Directions:
1. Peel and grate turnips. Simmer in 1 cup water about 1 hour, or until tender.
2. Mix rice flour and turnips in bowl until consistency of thick oatmeal. Add 2 tablespoons of oil. Mix well. Set aside.
3. Heat 2 tablespoons oil in wok. Stir-fry scallion, mushrooms, shrimps and sausages and add to turnip mixture.
4. Add salt, sugar, and pepper. Mix thoroughly.
5. Grease a 6" x 9" cake pan. Pour mixture into it. Sprinkle with parsley and sesame seeds. Place on rack in steamer. Steam over briskly boiling water 1 hour.
6. When cold, refrigerate overnight.
7. To serve, slice 1/4 inch thick, 2 inches wide, and 3 inches long. Fry slices in 1 tablespoon oil until golden brown. Serve hot.
May be prepared completely in advance and refrigerated after step 6. Slice and fry before serving. May be frozen after step 5.
Serves 4 - 6
2 1/2 pounds lo bak (Chinese white radish), or substitute turnips
1 cup water
2 cups long-grain rice flour
5 tablespoons oil
1 tablespoon scallion, chopped fine
4 dried black mushrooms, soaked in boiling water 20 minutes, stems removed, cooked 20 minutes, chopped fine
1/4 cup dried shrimp, chopped fine, soaked in 1 tablespoon sherry
4 Chinese sausages, chopped fine
2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon pepper
1 tablespoon Chinese parsley (cilantro) chopped fine
1 tablespoon sesame seeds, toasted
Directions:
1. Peel and grate turnips. Simmer in 1 cup water about 1 hour, or until tender.
2. Mix rice flour and turnips in bowl until consistency of thick oatmeal. Add 2 tablespoons of oil. Mix well. Set aside.
3. Heat 2 tablespoons oil in wok. Stir-fry scallion, mushrooms, shrimps and sausages and add to turnip mixture.
4. Add salt, sugar, and pepper. Mix thoroughly.
5. Grease a 6" x 9" cake pan. Pour mixture into it. Sprinkle with parsley and sesame seeds. Place on rack in steamer. Steam over briskly boiling water 1 hour.
6. When cold, refrigerate overnight.
7. To serve, slice 1/4 inch thick, 2 inches wide, and 3 inches long. Fry slices in 1 tablespoon oil until golden brown. Serve hot.
May be prepared completely in advance and refrigerated after step 6. Slice and fry before serving. May be frozen after step 5.
Crab Rangoon
Yield: 48
Filling:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package won ton wrappers
1 small bowl water
Oil for deep-frying
Directions:
Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.
On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape. Wet the edges of the won ton.
Add about 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.
Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels.
(To make ahead of time, prepare the filling and stuff the won tons and freeze. Make sure the wontons are completed thawed before deep-frying).
Filling:
8 ounces cream cheese
8 ounces fresh crab meat or canned crab meat, drained and flaked
1 teaspoon red onion, chopped
1/2 teaspoon Lea & Perrins Worcestershire sauce
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, finely sliced
1 large clove garlic, smashed, peeled, and finely minced
1 package won ton wrappers
1 small bowl water
Oil for deep-frying
Directions:
Combine the crab and the cream cheese. Mix in the remaining filling ingredients one at a time.
On a flat surface, lay out a won ton wrapper in front of you so that it forms a diamond shape. Wet the edges of the won ton.
Add about 1 teaspoon of filling to the middle, and spread it out toward the left and right points of the diamond so that it forms a log or rectangular shape (otherwise the wrapper may break in the middle during deep-frying).
Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal.
Keep the completed Crab Rangoon covered with a damp towel or paper towel to keep them from drying out while preparing the remainder.
Heat wok and add oil for deep-frying. When oil is ready (the temperature should be between 360 - 375 degrees), carefully slide in the Crab Rangoon, taking care not to overcrowd the wok. Deep-fry until they are golden brown, about 3 minutes, turning once. Remove with a slotted spoon and drain on paper towels.
(To make ahead of time, prepare the filling and stuff the won tons and freeze. Make sure the wontons are completed thawed before deep-frying).
Crisp-fried Gow Gees
Makes 20
Ingredients:
6 Chinese dried mushrooms
4 ounces (125 g) jumbo shrimp (prawns) peeled, deveined, finely chopped
8 ounces (250 g) ground (minced) pork
1/2 cup (4 oz/125 g) finely chopped, drained canned bamboo shoots
6 scallions (spring onions), finely chopped
1 clove garlic, finely chopped
2 teaspoons sesame oil
3 teaspoons soy sauce
2 teaspoons rice wine
20 round wonton wrappers
4 cups (32 fl oz/1 L) vegetable oil for deep-frying
Directions:
Reconstitute mushrooms: Soak them in warm water for 15 - 20 minutes. Chop into fine pieces, discarding the stems.
While the mushrooms are soaking, prepare the other vegetables.
In a bowl, combine the mushrooms with ingredients 2 through 9, mixing them together thoroughly.
Place the wonton wrappers on a work surface. Take a wrapper and place about 2 teaspoons of filling in the middle. Brush the edges of the wrapper with water and fold in half, pinching the edges together firmly.
Repeat with the remaining wrappers.
Heat wok and add oil for deep-frying. When the oil is ready (375 degrees Celsius) add the gow gee and fry on both sides until they are golden. (If the oil is too hot the gow gees will brown before the filling is cooked through). Use a slotted spoon to remove the gow gees from the oil. Drain on paper towels. Serve hot with soy sauce, sweet and sour sauce, or chili sauce
Ingredients:
6 Chinese dried mushrooms
4 ounces (125 g) jumbo shrimp (prawns) peeled, deveined, finely chopped
8 ounces (250 g) ground (minced) pork
1/2 cup (4 oz/125 g) finely chopped, drained canned bamboo shoots
6 scallions (spring onions), finely chopped
1 clove garlic, finely chopped
2 teaspoons sesame oil
3 teaspoons soy sauce
2 teaspoons rice wine
20 round wonton wrappers
4 cups (32 fl oz/1 L) vegetable oil for deep-frying
Directions:
Reconstitute mushrooms: Soak them in warm water for 15 - 20 minutes. Chop into fine pieces, discarding the stems.
While the mushrooms are soaking, prepare the other vegetables.
In a bowl, combine the mushrooms with ingredients 2 through 9, mixing them together thoroughly.
Place the wonton wrappers on a work surface. Take a wrapper and place about 2 teaspoons of filling in the middle. Brush the edges of the wrapper with water and fold in half, pinching the edges together firmly.
Repeat with the remaining wrappers.
Heat wok and add oil for deep-frying. When the oil is ready (375 degrees Celsius) add the gow gee and fry on both sides until they are golden. (If the oil is too hot the gow gees will brown before the filling is cooked through). Use a slotted spoon to remove the gow gees from the oil. Drain on paper towels. Serve hot with soy sauce, sweet and sour sauce, or chili sauce
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)
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)
Fried Won Tons
30 - 35 Won Tons
Ingredients:
1 package wonton skins, about 30-35
Won Ton Filling:
3/4 pound ground pork*
2 tablespoons finely chopped ham or prosciutto
1 tablespoon dark soy sauce
1 1/2 tablespoons finely chopped scallions
2 teaspoons finely chopped ginger
1 teaspoon sesame oil
1 egg, lightly beaten
1/2 teaspoon cornstarch
1 teaspoon sugar
1 small bowl filled with water to moisten wrappers
2 cups oil for deep-frying
Directions: Combine all the filling ingredients in a bowl and stir to mix together well.
Take one won ton wrapper and place it on a working surface in a diamond shape - in other words with the corners up, down, left and right. Place 1 teaspoon of filling in the middle of the won ton skin. Press the skin around the filling to seal it in.
Moisten your fingers and wet the bottom corner, then fold the top corner over so that it meets the bottom corner. Press down to seal. Then moisten the left corner and bring it over to meet the right corner. Press to seal. Moisten the edges and pinch them closed. A properly made won ton is commonly described as resembling a nurse's cap.
Deep-frying: Heat the wok and add oil. Add the won tons, a few at a time, sliding them in carefully. Deep-fry the won tons in batches until they are golden brown, turning to make sure they brown evenly. Drain on paper towels or a tempura rack if you have one on the wok. As with egg rolls, won tons should be served as soon as possible to ensure they remain crispy. Serve with Sweet and Sour sauce.
Variations
*You can substitute other meat, such as chicken or ground veal.
**For the filling, add a few fresh water chestnuts, peeled and thinly sliced
Ingredients:
1 package wonton skins, about 30-35
Won Ton Filling:
3/4 pound ground pork*
2 tablespoons finely chopped ham or prosciutto
1 tablespoon dark soy sauce
1 1/2 tablespoons finely chopped scallions
2 teaspoons finely chopped ginger
1 teaspoon sesame oil
1 egg, lightly beaten
1/2 teaspoon cornstarch
1 teaspoon sugar
1 small bowl filled with water to moisten wrappers
2 cups oil for deep-frying
Directions: Combine all the filling ingredients in a bowl and stir to mix together well.
Take one won ton wrapper and place it on a working surface in a diamond shape - in other words with the corners up, down, left and right. Place 1 teaspoon of filling in the middle of the won ton skin. Press the skin around the filling to seal it in.
Moisten your fingers and wet the bottom corner, then fold the top corner over so that it meets the bottom corner. Press down to seal. Then moisten the left corner and bring it over to meet the right corner. Press to seal. Moisten the edges and pinch them closed. A properly made won ton is commonly described as resembling a nurse's cap.
Deep-frying: Heat the wok and add oil. Add the won tons, a few at a time, sliding them in carefully. Deep-fry the won tons in batches until they are golden brown, turning to make sure they brown evenly. Drain on paper towels or a tempura rack if you have one on the wok. As with egg rolls, won tons should be served as soon as possible to ensure they remain crispy. Serve with Sweet and Sour sauce.
Variations
*You can substitute other meat, such as chicken or ground veal.
**For the filling, add a few fresh water chestnuts, peeled and thinly sliced
Pork and Shrimp Wonton
Makes 5 - 6 dozen
Ingredients:
1/2 pound boneless lean pork, finely chopped
1/2 pound raw shrimp, shelled and finely chopped
1/3 cup water chestnuts, finely chopped
2 scallions, finely chopped
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon sugar
1 teaspoon minced ginger
dash white pepper
about 2 teaspoons cornstarch
1 package (1 pound) thin wonton skins
Oil for deep-frying
Directions:
Combine all ingredients except wonton skins, adding just enough cornstarch to hold the mixture together. Work with one wonton skin at a time and keep the rest covered with plastic wrap or a damp kitchen towel. Place a wonton skin on a work surface with one point toward you. Spoon a rounded teaspoonful of filling in the bottom corner a little above the point. Fold the corner over the filling and roll to tuck the point under. (The wonton should look like a triangle). Pinch the wrapper around the filling to make sure it is contained. Using both hands, pull the two side corners toward you below the filling. Overlap the corners slightly, moisten with a dab of water, and pinch to seal. Place filled wonton on a baking sheet and cover while preparing remaining won ton. The wonton are now ready for cooking or freezing. To freeze, freeze on the baking sheet until firm, then transfer to plastic bags or layer (with plastic wrap between layers) in a plastic container and freeze up to several months. To cook, bring a large pot of water to the boil. Drop in fresh or frozen won ton and cook 4 - 6 minutes, until won ton float to the top and the filling is cooked through. (Do not crowd pan - cook no more than 18 at a time). Remove with a slotted spoon. Serve hot with dip, or use for wonton soup. Fresh or thawed wonton may also be deep-fried. Heat oil for deep-frying to 360 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Ingredients:
1/2 pound boneless lean pork, finely chopped
1/2 pound raw shrimp, shelled and finely chopped
1/3 cup water chestnuts, finely chopped
2 scallions, finely chopped
1 tablespoon soy sauce
2 teaspoons oyster sauce
1 teaspoon sesame oil
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon sugar
1 teaspoon minced ginger
dash white pepper
about 2 teaspoons cornstarch
1 package (1 pound) thin wonton skins
Oil for deep-frying
Directions:
Combine all ingredients except wonton skins, adding just enough cornstarch to hold the mixture together. Work with one wonton skin at a time and keep the rest covered with plastic wrap or a damp kitchen towel. Place a wonton skin on a work surface with one point toward you. Spoon a rounded teaspoonful of filling in the bottom corner a little above the point. Fold the corner over the filling and roll to tuck the point under. (The wonton should look like a triangle). Pinch the wrapper around the filling to make sure it is contained. Using both hands, pull the two side corners toward you below the filling. Overlap the corners slightly, moisten with a dab of water, and pinch to seal. Place filled wonton on a baking sheet and cover while preparing remaining won ton. The wonton are now ready for cooking or freezing. To freeze, freeze on the baking sheet until firm, then transfer to plastic bags or layer (with plastic wrap between layers) in a plastic container and freeze up to several months. To cook, bring a large pot of water to the boil. Drop in fresh or frozen won ton and cook 4 - 6 minutes, until won ton float to the top and the filling is cooked through. (Do not crowd pan - cook no more than 18 at a time). Remove with a slotted spoon. Serve hot with dip, or use for wonton soup. Fresh or thawed wonton may also be deep-fried. Heat oil for deep-frying to 360 degrees. Add wonton in small batches and fry, turning occasionally, about 2 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.
Crispy Vegetarian Wontons
Deep-fried wonton are stuffed with mashed bean curd and Asian vegetables in this recipe from Ken Hom. (Do not make too far ahead of time. The wonton skins will soften if allowed to sit for a long time. If possible, make and serve them immediately).
Makes 30 - 35 wontons
Ingredients:
1 package wonton skins (about 30 - 35)
Hoisin sauce, for dipping
Filling
1 tablespoon peanut oil
1/4 cup carrots, finely shredded
1/2 cup cabbage, finely shredded
1/4 cup bean sprouts
2 tablespoons finely chopped garlic
1 tablespoon dark soy sauce
3 tablespoons mashed bean curd
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper
2 - 3 tablespoons oil for stir-frying
2 cups peanut oil for deep-frying
Directions:
For the filling, heat a wok or large frying pan and add the oil. When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir-fry for 1 minute. Set aside to cool thoroughly.
Combine the cooled vegetables with the rest of the filling ingredients and mix well. Using a teaspoon, put a small amount of filling in the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in. Heat the oil in a deep fat fryer or large wok until hot. Deep-fry the filled wontons in several batches. Drain on paper towel. Serve at once with hoisin sauce.
Makes 30 - 35 wontons
Ingredients:
1 package wonton skins (about 30 - 35)
Hoisin sauce, for dipping
Filling
1 tablespoon peanut oil
1/4 cup carrots, finely shredded
1/2 cup cabbage, finely shredded
1/4 cup bean sprouts
2 tablespoons finely chopped garlic
1 tablespoon dark soy sauce
3 tablespoons mashed bean curd
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper
2 - 3 tablespoons oil for stir-frying
2 cups peanut oil for deep-frying
Directions:
For the filling, heat a wok or large frying pan and add the oil. When moderately hot, add the carrots, cabbage, bean sprouts, and garlic and stir-fry for 1 minute. Set aside to cool thoroughly.
Combine the cooled vegetables with the rest of the filling ingredients and mix well. Using a teaspoon, put a small amount of filling in the center of each wonton skin. Bring up 2 opposite corners, dampen the edges with a little water, and pinch them together to make a triangle. Fold over the bottom 2 corners so they overlap, and press together. The filling should be well sealed in. Heat the oil in a deep fat fryer or large wok until hot. Deep-fry the filled wontons in several batches. Drain on paper towel. Serve at once with hoisin sauce.
Egg Roll Wrappers
Homemade egg roll wrappers are easy to make and often less dry than storebought wrappers.
Ingredients
2 cups sifted flour
1 teaspoon salt
1 egg
1/2 cup ice water
Cornstarch
Directions:
Sift flour and salt into a large bowl. Make a well in the center and add egg and water. Stir with fork until dough holds together and leaves sides of bowl clean.
Turn out dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Cover dough with a bowl. Allow dough to rest at least 30 minutes.
Divide dough into fourths. Dust pastry board lightly with cornstarch. Roll each piece of dough to a 14X11 inch rectangle. Cut into 3-1/2 inch squares. Stack on a plate. Cornstarch will prevent them from sticking together. Fill with filling.
Ingredients
2 cups sifted flour
1 teaspoon salt
1 egg
1/2 cup ice water
Cornstarch
Directions:
Sift flour and salt into a large bowl. Make a well in the center and add egg and water. Stir with fork until dough holds together and leaves sides of bowl clean.
Turn out dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Cover dough with a bowl. Allow dough to rest at least 30 minutes.
Divide dough into fourths. Dust pastry board lightly with cornstarch. Roll each piece of dough to a 14X11 inch rectangle. Cut into 3-1/2 inch squares. Stack on a plate. Cornstarch will prevent them from sticking together. Fill with filling.
Chinese Sponge Cake and Coconut IcingIn China
cakes are normally steamed rather than baked
Sponge Cake
Yield: 1 cake
1 cup cake or pastry flour
1 tsp baking powder
1/4 tsp salt
4 eggs
1 tsp almond extract
3/4 cup sugar
1/4 cup coconut milk
Directions:
Line the bottom of a cake pan with parchment paper. Prepare a wok for steaming. Place the flour in a medium bowl. Sift in the baking powder and salt and set aside. In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes). Stir in the almond extract. Gradually add the flour mix to the egg mixture, stirring. Add the coconut milk. Stir until you have a smooth batter that is thoroughly mixed, but do not beat. Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan). Steam for 30 minutes or until a toothpick comes out clean. Cool and remove from the pan, turning the cake over. Cut the cake into squares or diamond shapes.
Coconut Icing
Yield: 1 cup (takes about 1/4 cup to ice the cake)
1 cup coconut milk
1/2 cup sugar
2 TB plus
1 tsp pineapple juice
1 TB plus
2 tsp cornstarch In a small bowl, mix the pineapple juice and cornstarch and set aside.In a medium saucepan, bring the coconut milk and sugar to a boil, stirring occasionally. Add the pineapple juice/cornstarch mixture, stirring. Cook for a few minutes on medium-low heat to thicken. Cook for another minute, then remove and use to ice the cake. Chill the cake until the icing stiffens. Refrigerated in a sealed container, the icing will keep for a few days. It can be used again to ice another sponge cake, or as a simple (but sweet!) dessert for one to two people.
Sponge Cake
Yield: 1 cake
1 cup cake or pastry flour
1 tsp baking powder
1/4 tsp salt
4 eggs
1 tsp almond extract
3/4 cup sugar
1/4 cup coconut milk
Directions:
Line the bottom of a cake pan with parchment paper. Prepare a wok for steaming. Place the flour in a medium bowl. Sift in the baking powder and salt and set aside. In a separate bowl, add the sugar to the eggs and beat until they are frothy (about 3 minutes). Stir in the almond extract. Gradually add the flour mix to the egg mixture, stirring. Add the coconut milk. Stir until you have a smooth batter that is thoroughly mixed, but do not beat. Pour the batter into the pan (ideally it should only come 2/3 to 3/4 up the side of the pan). Steam for 30 minutes or until a toothpick comes out clean. Cool and remove from the pan, turning the cake over. Cut the cake into squares or diamond shapes.
Coconut Icing
Yield: 1 cup (takes about 1/4 cup to ice the cake)
1 cup coconut milk
1/2 cup sugar
2 TB plus
1 tsp pineapple juice
1 TB plus
2 tsp cornstarch In a small bowl, mix the pineapple juice and cornstarch and set aside.In a medium saucepan, bring the coconut milk and sugar to a boil, stirring occasionally. Add the pineapple juice/cornstarch mixture, stirring. Cook for a few minutes on medium-low heat to thicken. Cook for another minute, then remove and use to ice the cake. Chill the cake until the icing stiffens. Refrigerated in a sealed container, the icing will keep for a few days. It can be used again to ice another sponge cake, or as a simple (but sweet!) dessert for one to two people.
Lotus Leaf Wraps (Lo Mai Gai)
This popular dim sum dish is made by steaming lotus leaves filled with sticky rice, Chinese sausages, and other vegetables.
Serves 105 dried lotus leaves, cut in half or use banana leaves or aluminum foil
1 1/2 cups short-grain rice, washed and drained
4 Chinese dried mushrooms, soaked in hot water for 15 minutes to reconstitute, drained, stems removed and chopped
1 tablespoon vegetable oil
2 teaspoons peeled and grated fresh ginger
6 1/2 ounces ground (minced) chicken
4 ounces jumbo shrimp (green king prawns)
peeled, deveined, and finely chopped
2 Chinese pork sausages, finely chopped
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon oyster sauce
2 teaspoons cornstarch (cornflour) mixed with 1 tablespoon water
Directions:First, prepare the lotus leaves. They need to be soaked in hot water for about 15 - 20 minutes, and then patted dry. Next, line a bamboo steamer with a few pieces of cabbage or a parchment paper so that the food will not stick to the bottom. Add the rice and cover. To steam, fill the wok approximately to the half-way point with water (the steamer should be sitting above the water without touching). Bring the water to a boil and steam the rice. After the rice has cooled, divide it into ten equal portions. Heat wok and add oil. When the oil is ready, add the ginger and stir-fry briefly, then add chicken and shrimp, stir-frying until they change color. Add, in the following order, Chinese sausages, mushrooms, soy sauce, rice wine, and oyster sauce and stir-fry briefly. Give the cornstarch mixture a quick restir. Make a "well" in the middle of the wok and add the cornstarch mixture, stirring to thicken. Mix with the other ingredients, and then remove from the wok and set aside. Once the meat and vegetable mixture has cooled you can make the wraps. Begin by spooning a portion of the rice mixture into the center of a lotus leaf. Add approximately 3 teaspoons of the meat and vegetable mixture, placing it in the middle and forming a "rice ring" around it. Fold the lotus leaf over the rice to form a package and tie with the twine. Reheat the wok with water for steaming and steam the wraps, a few at a time, for 15 minutes. (Add more boiling water to the wok as required). To serve, cut open the wraps.
Serves 105 dried lotus leaves, cut in half or use banana leaves or aluminum foil
1 1/2 cups short-grain rice, washed and drained
4 Chinese dried mushrooms, soaked in hot water for 15 minutes to reconstitute, drained, stems removed and chopped
1 tablespoon vegetable oil
2 teaspoons peeled and grated fresh ginger
6 1/2 ounces ground (minced) chicken
4 ounces jumbo shrimp (green king prawns)
peeled, deveined, and finely chopped
2 Chinese pork sausages, finely chopped
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon oyster sauce
2 teaspoons cornstarch (cornflour) mixed with 1 tablespoon water
Directions:First, prepare the lotus leaves. They need to be soaked in hot water for about 15 - 20 minutes, and then patted dry. Next, line a bamboo steamer with a few pieces of cabbage or a parchment paper so that the food will not stick to the bottom. Add the rice and cover. To steam, fill the wok approximately to the half-way point with water (the steamer should be sitting above the water without touching). Bring the water to a boil and steam the rice. After the rice has cooled, divide it into ten equal portions. Heat wok and add oil. When the oil is ready, add the ginger and stir-fry briefly, then add chicken and shrimp, stir-frying until they change color. Add, in the following order, Chinese sausages, mushrooms, soy sauce, rice wine, and oyster sauce and stir-fry briefly. Give the cornstarch mixture a quick restir. Make a "well" in the middle of the wok and add the cornstarch mixture, stirring to thicken. Mix with the other ingredients, and then remove from the wok and set aside. Once the meat and vegetable mixture has cooled you can make the wraps. Begin by spooning a portion of the rice mixture into the center of a lotus leaf. Add approximately 3 teaspoons of the meat and vegetable mixture, placing it in the middle and forming a "rice ring" around it. Fold the lotus leaf over the rice to form a package and tie with the twine. Reheat the wok with water for steaming and steam the wraps, a few at a time, for 15 minutes. (Add more boiling water to the wok as required). To serve, cut open the wraps.
Sesame Seed Balls (Ma T'uan)
While you'll find this delicious dim sum treat at bakeries throughout the year, sesame seed balls are popular during Chinese New Year and other special occasions. Makes 20 balls
Ingredients:
1 pound glutinous rice flour
1 1/4 cups dark brown sugar
1 1/4 cups boiling water
1 cup sweet red bean paste
1/4 cup white sesame seeds
4 cups oil for deep-frying
DirectionsDissolve the brown sugar in boiling water. Place the rice flour in a large bowl. Make a well and add the dissolved sugar and water mixture. Stir until thoroughly mixed. Dust your hands with a bit of rice flour and shape the dough into balls roughly the size of golf balls. Repeat the process with the red bean paste, using about 1 teaspoon and shaping into smaller balls. Next, using the thumb and index finger of both hands, press a hole into the dough so that you've formed a cup. Place a ball of the red bean paste inside and press the edges of the dough together so that the filling is completely covered and there are no holes. Roll each of the filled balls in your hands to form a perfect circle and then roll the ball in the sesame seeds.Deep-fry the sesame seed balls, a few at a time, in oil heated to between 320 and 350 degrees. Once the sesame seeds turn light brown and the balls start floating to the surface (about 2 minutes), gently apply pressure to the ball with the back of a spatula or a large ladle against the side of the wok. Continue applying pressure as the balls increase in size to approximately three times their normal size and turn golden brown. Place the deep-fried sesame seed balls on a tray lined with paper towels to drain. Serve warm. If preparing ahead, refrigerate and then re-heat the balls until they puff up again.
Ingredients:
1 pound glutinous rice flour
1 1/4 cups dark brown sugar
1 1/4 cups boiling water
1 cup sweet red bean paste
1/4 cup white sesame seeds
4 cups oil for deep-frying
DirectionsDissolve the brown sugar in boiling water. Place the rice flour in a large bowl. Make a well and add the dissolved sugar and water mixture. Stir until thoroughly mixed. Dust your hands with a bit of rice flour and shape the dough into balls roughly the size of golf balls. Repeat the process with the red bean paste, using about 1 teaspoon and shaping into smaller balls. Next, using the thumb and index finger of both hands, press a hole into the dough so that you've formed a cup. Place a ball of the red bean paste inside and press the edges of the dough together so that the filling is completely covered and there are no holes. Roll each of the filled balls in your hands to form a perfect circle and then roll the ball in the sesame seeds.Deep-fry the sesame seed balls, a few at a time, in oil heated to between 320 and 350 degrees. Once the sesame seeds turn light brown and the balls start floating to the surface (about 2 minutes), gently apply pressure to the ball with the back of a spatula or a large ladle against the side of the wok. Continue applying pressure as the balls increase in size to approximately three times their normal size and turn golden brown. Place the deep-fried sesame seed balls on a tray lined with paper towels to drain. Serve warm. If preparing ahead, refrigerate and then re-heat the balls until they puff up again.
Northern Chinese Vegetable Potstickers
About 20 Dumplings
Ingredients:
1 package potsticker wrappers, bought or made according to the recipe below
Dough
2/3 cup all purpose flour
1/2 cup very hot water
Stuffing
1/2 cup fresh or frozen peas
1/4 cup finely chopped Sichuan preserved vegetables
2 tablespoons finely chopped garlic
1 cup finely chopped bok choy
1 cup coarsely chopped Chinese chives
1/4 teaspoon saltpinch freshly ground pepper
2 tablespoons rice wine or dry sherry
1 tablespoon dark soy sauce
2 teaspoons sugar
3 tablespoons peanut oil
2/3 cup water
Directions:
If you are making the dough: put the flour into a large bowl and gradually stir in the hot water, mixing continuously with a fork or chopsticks until most of the water is incorporated. Add more water if the mixture seems dry. Remove the dough from the bowl and knead it with your hands until smooth. This should take about 5 minutes. Put the dough back into the bowl, cover it with a clean, damp, towel and let it rest for about 20 minutes.
While the dough is resting, make the stuffing. If you are using fresh peas, blanch them in a pan of boiling water for 4 minutes or 2 minutes if they are frozen. Rinse the Sichuan preserved vegetables several times in cold water and blot them dry.
Heat a wok or large frying pan over high heat and add 1 tablespoon of oil. Add the stuffing ingredients and stir-fry for 5 minutes or until the mixture is dry. Remove the mixture to a bowl and allow the stuffing ingredients to cool thoroughly.
After the resting time, take the dough out of the bowl and knead it again for about 5 minutes, dusting it with a little flour if sticky. Once the dough is smooth, form it into a roll about 9 inches long and about 1 inch in diameter. Take a knife and cut the roll into 18 equal pieces.
Roll each piece of dough into a small ball, then roll each ball into a small, round, flat "pancake" about 2 1/2 inches in diameter. Arrange the rounds on a lightly floured tray and cover with a damp kitchen towel to keep them from drying out until required.
Put about 1 tablespoon of filling in the center of each pancake, then fold in half. Moisten the edges with water and pinch together with your fingers. Pleat around the edge, pinching to seal well. Transfer the finished dumplings to the floured tray and keep it covered with a damp cloth until you have filled all the dumplings in this way.
Heat a frying pan (preferably non-stick) over a high heat until hot and add 1 tablespoon of oil. Place the dumplings, flat side down, into the pan. Turn down the heat and cook for 2 minutes until lightly browned. (You may need to cook the dumplings in two batches). Add the 2/3 cup water, cover the pan tightly, and cook for about 12 minutes or until most of the liquid is absorbed. Uncover the pan and continue to cook for 2 minutes longer. Remove the dumplings and serve. Place three bowls on the table, containing Chinese white rice vinegar, chili oil, and dark soy sauce. Let each person concoct their own dipping sauce by mixing these three items exactly to their taste.
Ingredients:
1 package potsticker wrappers, bought or made according to the recipe below
Dough
2/3 cup all purpose flour
1/2 cup very hot water
Stuffing
1/2 cup fresh or frozen peas
1/4 cup finely chopped Sichuan preserved vegetables
2 tablespoons finely chopped garlic
1 cup finely chopped bok choy
1 cup coarsely chopped Chinese chives
1/4 teaspoon saltpinch freshly ground pepper
2 tablespoons rice wine or dry sherry
1 tablespoon dark soy sauce
2 teaspoons sugar
3 tablespoons peanut oil
2/3 cup water
Directions:
If you are making the dough: put the flour into a large bowl and gradually stir in the hot water, mixing continuously with a fork or chopsticks until most of the water is incorporated. Add more water if the mixture seems dry. Remove the dough from the bowl and knead it with your hands until smooth. This should take about 5 minutes. Put the dough back into the bowl, cover it with a clean, damp, towel and let it rest for about 20 minutes.
While the dough is resting, make the stuffing. If you are using fresh peas, blanch them in a pan of boiling water for 4 minutes or 2 minutes if they are frozen. Rinse the Sichuan preserved vegetables several times in cold water and blot them dry.
Heat a wok or large frying pan over high heat and add 1 tablespoon of oil. Add the stuffing ingredients and stir-fry for 5 minutes or until the mixture is dry. Remove the mixture to a bowl and allow the stuffing ingredients to cool thoroughly.
After the resting time, take the dough out of the bowl and knead it again for about 5 minutes, dusting it with a little flour if sticky. Once the dough is smooth, form it into a roll about 9 inches long and about 1 inch in diameter. Take a knife and cut the roll into 18 equal pieces.
Roll each piece of dough into a small ball, then roll each ball into a small, round, flat "pancake" about 2 1/2 inches in diameter. Arrange the rounds on a lightly floured tray and cover with a damp kitchen towel to keep them from drying out until required.
Put about 1 tablespoon of filling in the center of each pancake, then fold in half. Moisten the edges with water and pinch together with your fingers. Pleat around the edge, pinching to seal well. Transfer the finished dumplings to the floured tray and keep it covered with a damp cloth until you have filled all the dumplings in this way.
Heat a frying pan (preferably non-stick) over a high heat until hot and add 1 tablespoon of oil. Place the dumplings, flat side down, into the pan. Turn down the heat and cook for 2 minutes until lightly browned. (You may need to cook the dumplings in two batches). Add the 2/3 cup water, cover the pan tightly, and cook for about 12 minutes or until most of the liquid is absorbed. Uncover the pan and continue to cook for 2 minutes longer. Remove the dumplings and serve. Place three bowls on the table, containing Chinese white rice vinegar, chili oil, and dark soy sauce. Let each person concoct their own dipping sauce by mixing these three items exactly to their taste.
Chinese Dumplings - Panfried Pork Dumplings
Potstickers are one of the most popular types of Chinese dumplings. This recipe includes a dipping sauce and instructions on making the dough.
Makes 48 Chinese dumplings
Ingredients:
Dumpling Dough*
2 cups all purpose flour
1 cup boiling water
Filling:
8 ounces celery cabbage (Napa cabbage)
3 tsp salt, divided
1 pound lean ground pork
1/4 cup finely chopped green onions, with tops
1 TB white wine
1 tsp cornstarch
1 tsp sesame oil
Dash white pepper
Dipping Sauce
1/4 cup soy sauce
1 tsp sesame oil
2 - 4 tablespoons vegetable oil
Directions:
Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the pepper.
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. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
Makes 48 Chinese dumplings
Ingredients:
Dumpling Dough*
2 cups all purpose flour
1 cup boiling water
Filling:
8 ounces celery cabbage (Napa cabbage)
3 tsp salt, divided
1 pound lean ground pork
1/4 cup finely chopped green onions, with tops
1 TB white wine
1 tsp cornstarch
1 tsp sesame oil
Dash white pepper
Dipping Sauce
1/4 cup soy sauce
1 tsp sesame oil
2 - 4 tablespoons vegetable oil
Directions:
Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the pepper.
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. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.
Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.
Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.
To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.
Mini Spring Roll Recipe
Made with mini spring roll wrappers
Yield: 20 Spring Rolls
Ingredients:
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
2 teaspoons peeled and grated fresh ginger
3 1/2 oz (100 g) ground (minced) pork
3 1/2 oz (100 g) ground (minced) chicken
2 oz (60 g) ground (minced) shrimp
2 stalks celery, finely chopped
1 small carrot, finely chopped
6 canned water chestnuts, drained and finely chopped
4 scallions (shallots), finely chopped
1 cup (3 oz/90 g) shredded Chinese cabbage
2 teaspoons cornstarch (cornflour)
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 tablespoons chicken stock
1 teaspoon Asian sesame oil
20 frozen mini spring roll wrappers, about 4 1/2 inches (11.5 cm) square, thawed
2 teaspoons cornstarch (cornflour) mixed with 2 tablespoons water
4 cups (32 fl oz/1 L) vegetable oil for deep-frying
Directions:
Mix together the cornstarch, oyster sauce, soy sauce, and chicken stock. Set aside.
Heat wok and add 1 tablespoon oil, swirling down the sides of the wok. When oil is ready, add garlic and ginger, stir-frying until fragrant (approximately 1 minute). Add the ground pork, chicken, and shrimp. Stir-fry until they change color (approximately 3 minutes). Remove the ingredients from the wok and set aside.
Add 1 tablespoon of oil to the wok. When hot, add, in the following order, the celery, carrot, water chestnuts, scallions, and cabbage. On high heat, stir-fry the vegetables until they have softened (approximately 2 minutes). Add the cornstarch/oyster sauce mixture. Bring the ingredients to boiling, and then reduce the heat to medium and continue cooking to allow the sauce to thicken (between 1 and 2 minutes). Remove the wok from the heat. When the ingredients have cooled add the pork mixture, stirring it in to mix well. Add the sesame oil.
Wrappers: Mix together the cornstarch and water. Carefully wet the edges of the spring roll wrapper with the cornstarch/water mixture. Mound 1 tablespoon of filling in the center. Roll the wrapper up diagonally, folding in the sides. Repeat until all the spring rolls are made.
Heat the 4 cups of oil in a wok, using a deep-frying thermometer to determine when the temperature reaches 375 degrees F (190 degrees Celsius). (If you don't have a deep-fry thermometer, just stick a bread cube in the oil - when it sizzles and turns a golden color, the oil is hot enough). Cook each spring roll until it turns golden brown, in batches of 4 at a time. Remove and drain on paper towels. Serve hot.
Yield: 20 Spring Rolls
Ingredients:
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
2 teaspoons peeled and grated fresh ginger
3 1/2 oz (100 g) ground (minced) pork
3 1/2 oz (100 g) ground (minced) chicken
2 oz (60 g) ground (minced) shrimp
2 stalks celery, finely chopped
1 small carrot, finely chopped
6 canned water chestnuts, drained and finely chopped
4 scallions (shallots), finely chopped
1 cup (3 oz/90 g) shredded Chinese cabbage
2 teaspoons cornstarch (cornflour)
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 tablespoons chicken stock
1 teaspoon Asian sesame oil
20 frozen mini spring roll wrappers, about 4 1/2 inches (11.5 cm) square, thawed
2 teaspoons cornstarch (cornflour) mixed with 2 tablespoons water
4 cups (32 fl oz/1 L) vegetable oil for deep-frying
Directions:
Mix together the cornstarch, oyster sauce, soy sauce, and chicken stock. Set aside.
Heat wok and add 1 tablespoon oil, swirling down the sides of the wok. When oil is ready, add garlic and ginger, stir-frying until fragrant (approximately 1 minute). Add the ground pork, chicken, and shrimp. Stir-fry until they change color (approximately 3 minutes). Remove the ingredients from the wok and set aside.
Add 1 tablespoon of oil to the wok. When hot, add, in the following order, the celery, carrot, water chestnuts, scallions, and cabbage. On high heat, stir-fry the vegetables until they have softened (approximately 2 minutes). Add the cornstarch/oyster sauce mixture. Bring the ingredients to boiling, and then reduce the heat to medium and continue cooking to allow the sauce to thicken (between 1 and 2 minutes). Remove the wok from the heat. When the ingredients have cooled add the pork mixture, stirring it in to mix well. Add the sesame oil.
Wrappers: Mix together the cornstarch and water. Carefully wet the edges of the spring roll wrapper with the cornstarch/water mixture. Mound 1 tablespoon of filling in the center. Roll the wrapper up diagonally, folding in the sides. Repeat until all the spring rolls are made.
Heat the 4 cups of oil in a wok, using a deep-frying thermometer to determine when the temperature reaches 375 degrees F (190 degrees Celsius). (If you don't have a deep-fry thermometer, just stick a bread cube in the oil - when it sizzles and turns a golden color, the oil is hot enough). Cook each spring roll until it turns golden brown, in batches of 4 at a time. Remove and drain on paper towels. Serve hot.
Flower Scallion Rolls (Hua Juan or Hua Chuan)
This Steamed Roll is very popular in northern ChinaYield: About 12 Rolls
Ingredients:
3 1/2 cups all purpose flour
2 teaspoons active dry yeast
1 1/2 cups lukewarm water
1/3 cup sesame oil
1 teaspoon salt
2 teaspoons baking powder
scallions, finely chopped, as desired
Directions:
Dissolve the yeast in the warm water and let sit for 15 minutes. Place the flour in a large bowl. Begin adding the yeast in a steady stream, stirring. Turn the dough out onto a lightly floured surface, and knead until the dough is smooth and elastic, adding a bit of flour or water as necessary. Let the dough rise for 3 hours.
Dissolve the baking powder in 1/2 tablespoon of cold water. Knead into the risen dough. until the dough is again smooth and elastic.
To prepare rolls: Roll the dough into a 24-inch square. Lightly rub the sesame oil over with your fingers. Sprinkle over with salt and scallion. Roll the dough up tightly, as you would when rolling up a sleeping bag or when making jelly rolls. Make sure the ends are even. Cut the dough into 2-inch pieces. Press down lengthwise on the center of each bun with a lightly oiled chopstick, firmly enough so that the layers spread apart, but not so firmly that you cut clear through. The layers will push out to the sides, so that you have two ovals that are joined in the center. Pick up the dough by its smooth, rounded ends, and pull until they meet underneath the roll. Pinch the ends together underneath the roll. This causes the flower to become rounder in shape. Let the rolls sit for 10 minutes and steam for 20 minutes on high heat.
Shrimp and Scallop Shiu Mai in Spicy Mango Sauce
Serve 4 to 6
Ingredients:
2 tablespoons sesame oil
1 cup minced mustard cabbage
1 cup fresh shiitake mushrooms, minced
2 tablespoons finely diced water chestnuts
1 teaspoon minced cilantro
1 teaspoon minced ginger
1 scallion, minced
1 teaspoon fish sauce
1/2 pound raw scallops, chopped in 1/4" pieces
1/2 pound raw shrimp, chopped
2 tablespoons cornstarch
6 tablespoons water
16 wonton wrappers
Spicy Chili Mango Sauce (recipe follows)
sesame seeds (garnish)
snipped chives (garnish)
Directions:
Heat sesame oil in a large skillet over medium-high heat. Add cabbage, mushrooms, water chestnuts, cilantro, ginger, and scallion. Saute mixture 1 minute. Season with fish sauce. Let cool, then combine with scallops and shrimp.
Mix cornstarch and water in a small bowl. Lay out the wonton wrappers and place 1-1/2 teaspoons of filling in the center of each. Brush edges with cornstarch mixture. Gather edges together and twist to close. Place on a plate and refrigerate 1 hour.
Bring a large pot of water to the boil. Add wontons and cook about 5 minutes, until they float to the surface and the filling is thoroughly cooked.
To serve, spoon a pool of sauce onto each of 4 plates. Place 4 wonton on each plate. Garnish with sesame seeds and chives.
Spicy Chili Mango Sauce
Ingredients
1 cup spicy-sweet chili sauce
1/2 cup sake
1/4 cup passion fruit syrup or orange juice concentrate
1/4 teaspoon minced ginger
1/4 teaspoon minced garlic
1/4 cup water
1 teaspoon minced shallots
1 ripe mango, peeleSd and cut in 1/4" cubes
Directions:
Combine all sauce ingredients in a saucepan and simmer over low heat 15 minutes, or until thick.
Ingredients:
2 tablespoons sesame oil
1 cup minced mustard cabbage
1 cup fresh shiitake mushrooms, minced
2 tablespoons finely diced water chestnuts
1 teaspoon minced cilantro
1 teaspoon minced ginger
1 scallion, minced
1 teaspoon fish sauce
1/2 pound raw scallops, chopped in 1/4" pieces
1/2 pound raw shrimp, chopped
2 tablespoons cornstarch
6 tablespoons water
16 wonton wrappers
Spicy Chili Mango Sauce (recipe follows)
sesame seeds (garnish)
snipped chives (garnish)
Directions:
Heat sesame oil in a large skillet over medium-high heat. Add cabbage, mushrooms, water chestnuts, cilantro, ginger, and scallion. Saute mixture 1 minute. Season with fish sauce. Let cool, then combine with scallops and shrimp.
Mix cornstarch and water in a small bowl. Lay out the wonton wrappers and place 1-1/2 teaspoons of filling in the center of each. Brush edges with cornstarch mixture. Gather edges together and twist to close. Place on a plate and refrigerate 1 hour.
Bring a large pot of water to the boil. Add wontons and cook about 5 minutes, until they float to the surface and the filling is thoroughly cooked.
To serve, spoon a pool of sauce onto each of 4 plates. Place 4 wonton on each plate. Garnish with sesame seeds and chives.
Spicy Chili Mango Sauce
Ingredients
1 cup spicy-sweet chili sauce
1/2 cup sake
1/4 cup passion fruit syrup or orange juice concentrate
1/4 teaspoon minced ginger
1/4 teaspoon minced garlic
1/4 cup water
1 teaspoon minced shallots
1 ripe mango, peeleSd and cut in 1/4" cubes
Directions:
Combine all sauce ingredients in a saucepan and simmer over low heat 15 minutes, or until thick.
Pork Shu Mai
Serves 6 - 8
Ingredients:
Ingredients:
1 pound ground pork
4 dried shiitake mushrooms, soaked and diced
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon sesame oil
1/2 teaspoon sugar
about 2 dozen gyoza wrappers (or won ton wrappers cut into circles).
Directions:Combine all ingredients except gyoza wrappers. Working one at a time, put about 2 teaspoons of filling in the center of a gyoza wrapper. Gather up the sides to form pleats (the top will be open). Pinch slightly in middle to form a "waist," press down filling on the top, and tap the bottom so that the shu mai can stand up. Arrange shu mai on an oiled heatproof plate or a steamer tray. Steam over boiling water 15 - 20 minutes, until pork is cooked through.
Chinese Dumplings
Jiaozi Boiled Dumpling These Chinese dumplings are especially popular during the Chinese New Year season
Ingredients:
Jiaozi dough
3 cups flour
up to 1 1/4 cups cold water
1/4 teaspoon salt
Filling
300 grams fresh Chinese (Napa) cabbage
1/2 lb ground meat (pork or beef)
1 teaspoon salt
1 TB soy sauce
1/4 tsp fresh ground white pepper, or to taste*
1/2 green onion, minced
2 slices fresh ginger, minced
3 TB sesame oil
Directions: In a large bowl, dissolve the salt into the cold water. Slowly add the water to the flour, stirring to mix, until it forms a dough, adjusting the amount of water or flour as necessary. Knead the dough into a smooth ball. Cover and let rest for 20 minutes.While the dough is resting, prepare the filling ingredients. Add the salt, soy sauce, and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well. To make the dumpling dough: knead the dough until it forms a smooth ball. Separate into three equal sections. Shape each section into a cylinder approximately 1-inch in diameter. Cut each section into 20 equal pieces, scoring the dough if necessary. Roll out each piece into a 3 - 3 1/2 inch circle.
To make the dumplings, place a small portion of the filling into the middle of each wrapper. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder. The recipe should make approximately 60 Chinese dumplings.
To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.Serve with your favorite soy dipping sauce. Jiaozi can be frozen in a sealed plastic bag.
Mango Pudding
(Mango pudding is a popular dim sum dessert. Stephen Wong writes: This simple dessert captures the glorious flavor of mango like no other. Its texture is silky rich, and its flavor, simply wonderful. Fresh cream is called for in the original recipe, but evaporated milk gives it the same richness without the fat.)
Serves 8
Ingredients:
2 envelopes unflavored gelatin
3/4 cup (175 mL) sugar
1 cup (250 mL) hot water
3 cups (750 mL) pureed fresh mangoes
1 cup (250 mL)
2 percent evaporated milk
8 ice cubeslime wedges, optionalfresh mango slices for garnish, optional
Directions:Add gelatin and sugar to hot water and mix until dissolved and smooth.In large bowl, mix mango puree, evaporated milk and ice cubes.Pour gelatin mixture into mango mixture and stir until ice cubes are melted. Pour mixture into jelly mould and chill until set, at least 3 hours.
To serve, dip jelly mould briefly in hot water then turn pudding out onto platter. Squeeze on some lime juice, garnish with mango slices if desired and serve. (Best eaten within a day).
Each serving includes: Calories 208, 49 g Carbohydrates, 5 g Protein, 1 g Fat, trace Saturated Fat, 3 mg Cholesterol, 4 g Fibre, 42 mg Sodium, 345 mg Potassium. An excellent source of vitamin A and vitamin C. A good source of fibre and vitamin E.
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