Chinese Food

War Su Gai (Almond Boneless Chicken)

2008-12-19T06:10:00.000-08:00

War Su Gai (Almond Boneless Chicken)

Serves 4 to 6

Ingredients:

2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry

Sauce:
4 tablespoons cornstarch (corn flour)
3 tablespoons water
3 cups broth
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken bouillon granules

Batter:
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water

1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep-frying

Directions:

Sprinkle chicken with salt and sherry and marinate for 15 minutes.
While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.

To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.

Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.

Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.

info by : http://www.chinesefooddiy.com

Spicy Szechwan Chicken

2008-12-19T06:09:00.000-08:00

Spicy Szechwan Chicken

Serves 3 to 4

Ingredients:

3 - 4 chicken breasts, skinned and boned
2 egg whites
2 tablespoons cornstarch (corn flour)
Sauce:
2 tablespoons sherry cooking wine
1 tablespoon barbeque sauce
2 tablespoons sesame oil
1 tablespoon soy sauce
2 tablespoon brown sugar
1/4 teaspoon cayenne pepper
1/2 - 1 teaspoon crushed dried chilies
1 tablespoon ginger, minced

4 carrots, cut into thin strips
3 green onions, chopped
1/2 red pepper, sliced
1/2 green pepper, sliced

Directions:

1. Partially freeze chicken breasts. Cut into strips.
2. Combine sauce ingredients and set aside.
3. Mix together egg whites and cornstarch.
4. Coat chicken in cornstarch mixture.
5. Heat wok. Fry chicken strips in oil until they turn white.
6. Add 1 tablespoon oil to wok. Add vegetables and stir-fry for 30 seconds.
7. Add sauce to vegetables.
8. When boiling, add chicken.
9. Stir-fry 1 to 2 minutes. Serve with rice.

info by : http://www.chinesefooddiy.com

Steamed Chicken with Oyster Sauce

2008-12-19T06:08:00.001-08:00

Steamed Chicken with Oyster Sauce

Ingredients:

1 whole fryer chicken or capon, about 3 1/4 lb.
2 tsp. soy sauce
2 tsp. rice wine
4 cups (1 litre) vegetable oil for deep-frying
1 oz (25g) dried Chinese black mushrooms, soaked and sliced
2 oz (50g) bamboo shoots, sliced
3 tbsp scallions, chopped
5 tsp. fresh ginger, sliced
2 oz (50g) Yunan preserved vegetable (a kind of salted mustard), sliced
1 oz (25g) dates
2 cups (500ml) chicken stock)
2 tbsp oyster sauce
2 1/2 tbsp sugar
1 tsp. salt, or to taste
1/4 tsp. ground Sichuan peppercorn
2 tbsp cornstarch dissolved in 2 tbsp water
1/4 tsp. sesame oil
2 tbsp MSG (optional)

Directions:

Mix soy sauce and rice wine and rub over the chicken inside and out. Heat the oil in a wok to 230oF (110oC). Add the chicken and deep-fry until brown. Remove and drain. Pour the oil out of the wok.

Blanch the mushrooms and bamboo shoot slices briefly in boiling water, drain, and set aside.

Pour 3 1/2 oz (100ml) of oil back into the wok over high heat to 340oF (170oC) until the surface ripples. Add the scallions and ginger and stir-fry. Add the remaining rice wine, soy sauce, mushrooms, bamboo shoots, preserved vegetable, dates, stock, oyster sauce, sugar, salt, peppercorn and chicken. Boil, then reduce heat to low and simmer chicken until cooked. Add MSG (optional).

Remove mushrooms, bamboo shoots, and dates, and place in serving dish. Remove chicken, chop into 1 by 2 inch (3cm by 5cm ) chunks, and stack in the serving dish. Discard preserved vegetable. Stir cornstarch-water mixture, add to the wok, stirring, until thick. Pour over the chicken and serve.

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Chicken Chop Suey

2008-12-19T06:06:00.000-08:00

Chicken Chop Suey

Ingredients:

1 pound Uncooked chicken breast -- cut
1/2 cup Sliced celery
in 1" cubes
1 Green pepper -- sliced
1 tablespoon Oil
1/2 cup Sliced mushrooms
3 Cubes vegetable bouillon
1 Tomato -- diced
1/2 cup Unsweetened pineapple juice
1/4 cup Sliced green onions
2 tablespoon soy sauce
1 1/2 cup Fresh Chinese pea pods
1/2 teaspoon ginger
1 can (4 oz) water chestnuts
1/2 teaspoon Horseradish
3 cup Fresh bean sprouts

Directions:

1. Pan fry chicken in oil. Remove from heat and set aside.

2. In another pan, crush bouillon cubes and dissolve in pineapple juice. Add soy sauce, ginger, horseradish, celery and green pepper; heat through.

3. Combine chicken with tomato, green onions, pea pods and water chestnuts; stir-fry for about 2 minutes.

4. Pour over fresh bean sprouts, top with pineapple sauce; serve immediately.

info by : http://www.chinesefooddiy.com

Shrimp and Orange Spinach Salad

2008-12-19T06:05:00.000-08:00

Shrimp and Orange Spinach Salad

Serves 3

Ingredients:

1 cup dried small pasta shells
1/4 cup orange herb and poppy seed marinade
1/3 cup seasoned rice vinegar
1 Tbsp. minced fresh ginger
1 Tbsp. reduced-sodium soy sauce
1 tsp. Asian (toasted) sesame oil
2 Tbsp. chopped green onion
1/4 tsp. hot chili flakes
6 oz. baby spinach leaves, fresh
1 cup frozen petite peas, thawed
6 oz. shelled cooked tiny shrimp

Directions

Cook pasta according to package directions until just al dente; drain and rinse with cold water.

Combine vinegar, ginger, soy sauce, sesame oil, onion, and chili flakes. Measure 3 tablespoons of this dressing into a large bowl, add spinach, and mix. Mound spinach equally on 3 dinner plates. To bowl, add remaining dressing, pasta, peas, oranges and shrimp; mix. Mound equally on spinach. Spoon any dressing left in bowl over salad.

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Lemon Chicken

2008-12-19T06:03:00.000-08:00

Lemon Chickeen.

Serving Size: 4 ~ 6

Preparation Time: 45 minutes

Ingredients:

2 tablespoons Dry sherry
4 green (Spring) onions, chopped
1 Piece of root ginger, shredded
500g (1 pound) boned chicken, cut into 1 inch strips
2 Celery sticks, sliced
125g (4oz) button mushrooms, quartered
1 Green pepper, cored, seeded, and sliced
2 tablespoons Light soy sauce
Shredded rind of 2 lemons
A few lemon slices to garnish

2 tablespoons oil for stir-frying

Directions:

Put the sherry, spring onions and ginger in a bowl.

Add the chicken, toss well to coat, then leave to marinate in the
bowl for 15 minutes.

Heat the oil in a wok or frying pan.

Add the celery, mushrooms, and the green pepper.

Stir-fry for one minute.

Add the chicken and marinade, then cook for 3 minutes.

Stir in the soy sauce and lemon rind then cook for a further minute.

Pile into a warmed serving dish and garnish with lemon slices.

Per Serving (excluding unknown items):

294 Calories; 6g Fat (20.0% calories from fat); 53g Protein; 3g Carbohydrate; trace Dietary Fiber; 144mg Cholesterol; 346mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

info by : http://www.chinesefooddiy.com

Chicken with Broccoli

2008-12-19T06:02:00.000-08:00

Chicken with Broccoli

Serves 4

Ingredients:

2 whole chicken breasts
1 large head or 2 small heads broccoli
1 tsp salt
2 tsp sherry
2 tsp corn flour
1 cup good chicken stock
1 tbsp olive oil
grated fresh ginger to taste. I use about 2 tbsp (keep fresh ginger in the freezer, and when required grate it straight from freezer)
1/2 cup cashew nuts or blanched almonds
Crisp Fried Rice noodles or Orgran Rice Pasta

Directions:

Cook noodles or pasta.
Skin the chicken, cut into pieces.
Wash broccoli and break into small stalks.
Combine salt, browning, and sherry in a bowl, mix well.
Heat oil in wok, add ginger, stir fry 1 minute.
Add chicken, stir fry 1 minute.
Add sauce mixture and broccoli, bring to boil, stirring, reduce heat, cover and simmer 3-4 minutes, adding more stock if necessary.
Add nuts, serve on noodles or pasta.

Per Serving (excluding unknown items):

277 Calories; 14g Fat (44.1% calories from fat); 28g Protein; 10g Carbohydrate; 2g Dietary Fiber; 72mg Cholesterol; 587mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 2 Fat.

info by : http://www.chinesefooddiy.com

Tender-fried Fish Slices

2008-12-19T05:49:00.000-08:00

Tender-fried Fish Slices

Ingredients:

3 1/2 oz(100 g) fish filet, skinned and boned
1/2 tsp. salt
1 egg white
1/2 tsp. scallion sections
2 tsp. cornstarch (corn flour)
1/2 tsp. garlic mash
1/2 tsp. rice wine
4 tbsp vegetable oil

Directions:

1. Wash the fish and dry well and cut into slices. Mix the egg white, cornstarch, and salt into a batter . Coat the fish slices with the batter.

2. Heat the oil to very hot. Add the fish and stir-fry until cooked. Remove and drain.

3. Reheat the wok, add the scallions and garlic and fry until fragrant. Add the fish and sprinkle with the rice wine. Add the rest of the batter. Tip the wok to swirl the mass. Turn mass over and remove.

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Tofu in Chinese cooking

2008-12-19T05:47:00.000-08:00

Tofu in Chinese cooking

Called doufu in its native China, tofu was invented over two millenniums ago by a Chinese scholar and has been a very important food in Chinese cooking until today. Obtained from the milky liquid extracted from soy beans, tofu has the appearance and texture of soft cheese, but only a faint flavor of its own and somewhat tasteless. That is why it can be easily combined with other ingredients and readily absorbs the flavors of the foods with which it is cooked with.

Tofu, a Chinese food product that is cheap and easy to prepare and of amazing versatility, can be used in an endless number of ways. Its bland taste makes it suitable for use in everything from main courses to desserts, and even in beverages. You can often combine it with meat, fish, and other sea-foods. Tofu can be boiled plain, with a littl e of any flavoring. It can be fried in deep oil by whole pieces so that the outer surface will become browned. Chinese often stuff seasoned ground meat inside and then red-cook or deep fry the whole thing. Tofu can even be eaten as part of an American salad. But just plain Chinese cabbage and bean curd connotes home sweet home for the Chinese.

What makes tofu even more appealing is its nutrients content. It's high in protein and low in carbohydrate; cholesterol free and full of iron. Frequently associated with vegetarians and the health conscious, the nutritious tofu is much more digestible than beans. Chinese women have always linked tofu to beautiful complexion and smooth skin.

Tofu, usually in rectangular block, is available in bulk (the ones covered in water, is best for Chinese cooking), individually wrapped (usually vacuum sealed), as well as in dried or frozen form. Fresh tofu can be kept in the refrigerator or the freezer. The tofu will keep in the fridge for about 1 week if immersed in water that is changed every two days in a tightly sealed container.

Tofu can be safely retained on hand indefinitely by the simple expedient of freezing in your home freezer, or freezer compartment of the refrigerator. You may put one or two blocks of tofu in the freezer compartment and freeze overnight or until they become hard. When you wish to use the beancurd simply pour boiling water over and pat dry. The frozen tofu develops an unusual and interesting spongy texture which facilitate slicing into thin pieces which may be used as ingredients in soups, stews, etc.

Tofu can be found in four to five different grades of firmness and consistency. The type of dish one is preparing determines whether soft or firm tofu should be used. The firmer tofu keeps its shape better and easier to slice, are used for mock meats and stir-fries, while the softer tofu is ideal for desserts, soups and sauces.

Tofu is a ready to eat food and can be served hot or cold, cooked or uncooked. However, if you plan to eat it uncooked, take the precaution of first dipping it in boiling water to destroy the germs that sometimes collect on the surface.

Freezing makes tofu thicker and firmer; it also makes it absorb sauces and flavors more readily. Drain before freezing it.

Stinky tofu is a famous delicacy from Shanghai and smells like rotten egg. One have to learn to like it. It's said that stinky tofu smells like hell but tastes like heaven and I can't agree more to it.

Sun Ya Fried Rice

2008-12-19T05:45:00.000-08:00

Sun Ya Fried RiCE

Serves 4 to 6

Ingredients:

6 tablespoons oil
2 eggs, beaten with 1/2 teaspoon salt
1/2 cup fresh shrimp, shelled, deveined, and washed
1 1/2 teaspoons sherry
4 cups cold cooked rice
1/2 teaspoon salt
1/2 cup cooked chicken, diced
1/4 cup roast pork*
2 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, cooked 20 minutes), diced
2 tablespoons chicken stock
2 tablespoons frozen peas, blanched 1 minute in boiling water and rinsed under cold water

Directions:

1. Heat 2 tablespoons of oil in wok. When very hot, pour in beaten eggs and scramble briskly with spoon. Set aside.

2. Heat 2 tablespoons of oil in wok. Stir-fry shrimp on high heat 30 seconds. Add sherry. Stir-fry 10 seconds. Remove to plate. Set aside.

3. Heat 2 tablespoons of oil in wok. Add rice. Stir constantly over moderate heat, breaking up lumps with spoon. Add salt.

4. Continue stirring until rice becomes hot. Pour in chicken, pork, mushrooms, and scrambled eggs. Stir-fry to mix. Add stock to moisten scrambled ingredients.

5. Add shrimp and eggs. Stir-fry until thoroughly heated and mixed.

*This is a very flexible recipe. You may vary it with leftover turkey, duck, or lobster.

INFO BY : http://www.chinesefooddiy.com

Shrimp Fried Rice

2008-12-19T05:43:00.000-08:00

Shrimp Fried Rice

Serves 3, or 4 - 6 as part of a meal

Ingredients:

4 cups cold cooked rice
4 ounces frozen uncooked shrimp, unshelled
4 ounces cooked ham, diced (or substitute cooked chicken, turkey, etc.)
2 eggs (more if desired)
1/2 cup green peas
1 medium onion
1 green onion
Seasonings (Add according to directions or to taste)
1 tablespoon soy sauce
1 tablespoon Oyster Sauce
1 teaspoon salt
pepper
cornstarch (corn flour) mixed with water

Oil for stir-frying

Directions:

Prepare vegetables and meat - shell and devein shrimp, dice the ham, onion, and green onion. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.*

Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Add the seasonings to the shrimp, mixing them in with chopsticks.

Stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the ham.

Add oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.**

*You can also add a bit of oyster sauce if desired.

**Alternately, you can mix the green onion and egg in with the other ingredients.

Info by : http://www.chinesefooddiy.com

Fried Rice

2008-12-19T05:41:00.000-08:00

Fried Rice

Serves 3 to 5

Ingredients:

4 cups cold cooked rice
2 large eggs
1 teaspoon salt
1/2 teaspoon pepper
4 tablespoons canola, corn, or peanut oil
1/2 cup thinly sliced scallions or diced onion
1 teaspoon thick soy sauce*
1 cup fresh peas, parboiled, or thawed frozen peas
1 cup diced carrots, parboiled or thawed frozen carrots
1/2 cup diced cooked ham, chicken, turkey or pork
1 cup fresh bean sprouts

Directions:

Place the rice in a large bowl and use your fingers to break up any lumps. Set aside. Beat the eggs in a separate bowl with the salt and pepper. Set aside.

Pour the oil into a wok or stir-fry pan and place the pan over medium-high heat. When the oil is hot but not smoking, add the scallions; they should sizzle. Stir for about 15 seconds. Stir the beaten eggs into the pan with a spatula and scramble until the eggs are dry and separate.

Add the rice to the eggs and mix thoroughly. Pour the soy sauce evenly over the mixture. Add the peas, carrots, ham, and bean sprouts. Stir constantly until all the ingredients are well mixed and heated through. Serve the fried rice immediately.

*Available in Asian markets. You can substitute dark soy sauce, but you will need to add more than 1 teaspoon to get the same dark color.

Fried Rice Nutritional Breakdown per serving (based on 5 servings, and substituting soy sauce for the thick soy sauce): 384 calories (kcal); 15 g Total Fat (23 percent calories from fat); 11 g Protein; 51 g Carbohydrate; 82 mg Cholesterol; 711 mg Sodium; 4g Fiber. At three servings the calorie count per serving climbs to 640, with 38 percent calories from fat, and the sodium count jumps to 1185 mg.

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Soaked Eggs in Tea

2008-12-19T05:33:00.001-08:00

Soaked Eggs in Tea

Materials
Eggs 10 pcs
Oolong Tea Leaves 80 g

Sauce
Salt 3 tbsp

Steps
1) Boil Eggs until 90% cooked
2) Hit and crush eggs lightly by a spoon
3) Boil water in small pot, turn off fire, add oolong tea leaves
4) Put eggs into tea pot when water is turned brown
5) Turn on fire, keep boiling in very low heat, add salt
6) Soak eggs for 2-3 hours, serves

Remark
tbsp - table spoon
Very good for the kids, and for party !!!
If you like dark taste, you can use Pu Li or other dark / red Chinese tea
Please keep water level inside pot....the TEA can be re-use within 1 or 2 days.

Info by : http://www.nicemeal.com

Making Beancurd By Yourself

2008-12-19T05:31:00.000-08:00

Making Beancurd By Yourself

Materials

Soybeans 100 g
Water 10 cups
Natural Bittern 4 g

Steps
1) Remove moth-eaten & damaged soy bean, impurities as well
2) Rinse the soy bean in clean water 2-3 times, soak then in 8-10 cup of water
3) Soak the soy bean for whole night until they expand to 3 times larger
4) Drain out the water, then put the soaked soybean into a blender
5) Add 2 cups of clean water, turn on the blender for 2 minutes
6) Pouring 8 cups of water into a deep flat-bottom pot, and heating until boiled
7) Turn into middle heat, put the grounded soybean in and boil for 15 minutes
8) Stirring with a ladle when boiling, but NOT USE high heat
9) Fill the "bean-milk" slowly and little by little into a cotton gauze bag, and wring it
10) If the bean-milk is too hot, wring the bag by chopsticks, until all juice is wrung out
11) Put natural bittern in small container and add 1/2 cup (100cc) water to dissolve
12) Boil the bean-milk with slow heat until 70℃, turn off fire
13) Add 1/2 of natural bittern solution and stir gently
14) Keep the temperature by 70℃, boiling the bean-milk for 5 minutes
15) Add the other 1/2 of natural bittern solution, keep stirring gently
16) Keep the temperature by 70℃, boiling the bean-milk for 15 minutes more
17) Don't let the temperature too high or too low, or the congregation will be poor
18) When all bean-milk is congealed, water will be separated out
19) Spread a bleached cotton towel in a plastic rectangular box
20) Then pour the congealed bean-milk into the rectangular box
21) Wrap it well in the towel, then add a weight onto its top for 10 minutes
22) After further congeals, remove the wrapping in water
23) Wash surplus bittern away with water, beancurd done

Remark
Step 21 - its better to use a light aluminum plate with 3-4 cup of water
You can purchase beancurd in any food-market of China-town

Info by : http://www.nicemeal.com

Spicy Sichuan Chicken Shred (cold dish)

2008-12-19T05:30:00.000-08:00

Spicy Sichuan Chicken Shred (cold dish)

Materials
Chicken Meat 350 g
Spring Onion 1 stalk

Sauce
Fine Peanut Butter 4 tbsp
Sesame Oil 1 tbsp
Red Chili Oil 2 tbsp
Sugar 2 tbsp
Cayenne Pepper Powder 1/3 tbsp
White Vinegar 1/4 tbsp
Light Soy Sauce 5 tbsp

Steps
1) Wash chicken meat, boil in hot water for 15 minutes until fully cooked, cool it
2) Use a wooded stick hit on chicken meat gently until chicken meat tendered
3) Tear the chicken meat into shreds, put on the dish surface, keep cool
4) Shred the spring onion and put on the dish, surrounding the chicken meat
5) Mix the sauce well, pour on chicken meat surface when serving

Remark
tbsp - table spoon
If you don't like the taste of Cayenne, just not to use

Info by : http://www.nicemeal.com

Stir Fry Chicken Shred with Mango

2008-12-19T05:24:00.000-08:00

Stir Fry Chicken Shred with Mango

Materials
Mango 1 pc
Green Pepper 1 pc
Red Pepper 1 pc
Spring Onion 1 stalk
Fresh Chicken Meat 150 g
Chopped Garlic 1 tbsp

Seasoning
Light Soy Sauce 1 tbsp
Dark Soy Sauce 1 tbsp
Sugar 1/2 tbsp
Corn flour 1 tbsp
Water 1 tbsp
Oil 1 tbsp

Sauce
Corn flour 1/2 tbsp
Salt 1/8 tbsp
Sugar 2 tbsp
Katchup 2 tbsp
White Vinegar
Water 5 tbsp

Steps
1) Shred the chicken into small and long pieces, marinate with seasoning
2) Shred green & red pepper, mango and spring onion in short stalks
3) Heat the wok with oil, chopped garlic, add the chicken shred
4) Stir fry the chicken shred until cooked, dish up
5) Heat wok again, add oil and stir fry green & red pepper
6) Add the cooked chicken, add sauce, stir and mix well
7) Add the mango, spring onion, stir well, then dish up

Remark
tbsp - table spoon
If you don't like Mango, you can instead it by Pineapple

Info by : http://www.nicemeal.com

Chinese Dumplings - Potstickers - Panfried Pork Dumplings

2008-12-18T04:52:00.000-08:00

Chinese Dumplings - Potstickers - 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.

Yields about 48 potstickers.
Scroll to the bottom of the recipe directions for more potstickers recipes.

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
Other:
2 - 4 tablespoons vegetable oil

Preparation:

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 white 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.

Info by : http://chinesefood.about.com

Perfect Potstickers

2008-12-18T04:43:00.000-08:00

Perfect Potstickers

otstickers:

Potstickers are those irresistible dumplings that are steamed on one side, pan-fried on the other. Whether you call them wortip (roughly translated as “pot stick”) guotie (the Mandarin word) Peking Ravioli (a term coined by restaurateur Joyce Chen), or just plain pan-fried pork dumplings, it’s impossible to eat only one:

What Makes Potstickers Special?:

It all comes down to how they are cooked. While it is common to steam or pan-fry dumplings, cooks use both methods to make potstickers. The filled dumplings are pan-fried on one side and then steamed in broth or water. Properly made, the potstickers are crisp and browned on the bottom, sticking lightly to the pan, but easy to remove with a spatula. The trick to making potstickers is not to overcook them, or they will live up to their name by sticking firmly to the pot!

Potsticker Origins:

The Chinese have been enjoying potstickers since the Song dynasty (960 - 1280 A.D.). The exact origins of potstickers are lost to history. However, according to a charming legend, they were invented by a chef in China's Imperial Court, who accidentally burnt a batch of dumplings after leaving them on the stove for too long. The overcooked dumplings were burnt on the bottom only, and not on top. With no time to prepare a new batch, the chef served the dumplings with the burnt side on top, announcing that they were his own special creation. Fortunately, court members loved them!

Potsticker Dough:

Like boiled jiaozi, potstickers are made with a hot water dough. Hot water dough is one of the secrets to Chinese cooking - using boiling water gives the dough greater elasticity, so that it holds its shape better. Most recipes for boiled and steamed dumplings (such as jiaozi and siu mai) use a hot water dough.

Learn how to make the hot water dough

Dough Substitutes :

Don’t have time to prepare your own homemade potsticker dough? Gyoza wrappers, or wonton wrappers cut in circles, make a convenient substitute. You can also buy “dumpling pastry” or “dumpling skins” in the freezer section of Asian markets.

How to Serve Potstickers:

In honor of that long-ago chef in the Imperial Court, flip the potstickers over before serving, so that the browned, pan-fried side is on top.

Potsticker Accompaniments:

The right condiments can make potstickers taste even better. Here are several suggestions:

Rice vinegar (red rice vinegar if possible)
Soy sauce
Shredded ginger
Hot chili oil

You can also combine ingredients to make a wicked Dumpling Dipping Sauce. Serve the dipping sauce at the table in individual bowls if desired.

Make-ahead Dumplings:

Preparing a large batch of potstickers for a crowd? It’s easier if you break the task up into two stages, preparing the dumplings up to the cooking stage and freezing them to cook later. Just follow these simple instructions to freeze potstickers.

Info by : http://chinesefood.about.com