Chinese Steamed Pork Dumplings

Chinese Steamed Pork Dumplings

Ingredients:

1 lb ground pork
1 Tbsp rice wine
1 Tbsp soy sauce
1 tsp sugar
1 Tbsp cornstarch
Salt and freshly ground pepper to taste
2 leaves Chinese cabbage, finely chopped
1/4 cup finely chopped bamboo shoots
1/2 lb round wonton or shao-mai wrappers (3 inches around)

Combine the pork, rice wine, soy sauce, sugar, cornstarch, salt and pepper in a bowl and stir to combine thoroughly. Add the Napa cabbage and bamboo shoots, stirring to combine.

Cup a wonton wrapper loosely in the palm of your hand. Place 1 tablespoon of the filling in the center and gather the sides of the wrapper around the filling tightly, allowing it to pleat, while pressing the top of the filling to keep it inside the wrapper. Squeeze the center of the wrapper to make an hour-glass shape and press the bottom of the wrapper to make it flat so it will stand upright. Repeat with the remaining filling and wrappers.

Place on a plate slightly smaller in diameter than the pot you plan to steam them in. Add about 2 inches of water to a steamer pot and bring to a boil. Place the plate with the dumplings on the steamer rack, cover tightly and steam for 30 minutes.

Serve the dumplings directly from the plate you steamed them on, placed on top of another larger plate.

Makes about 12 servings or 24 dumplings.

Chinese Salt and Pepper Shrimp

Chinese Salt and Pepper Shrimp

Ingredients:

1 1/2 lbs large shrimp, peeled and de-veined
2 tsp salt
2 tsp garlic powder
1 tsp freshly ground pepper
2 Tbsp cornstarch
3 Tbsp vegetable oil

Combine the shrimp, salt, garlic powder and pepper in a bowl, tossing well to combine. Marinate and refrigerate for 1 to 2 hours, then toss with cornstarch. Heat oil in a large skillet over high heat and fry the shrimp in small batches until done, about 2 minutes per side. Drain on paper towels and serve immediately. Makes 6 to 8 servings.

Chinese Five Spice Eggs

Chinese Five-Spice Eggs

Ingredients:

12 eggs at room temperature
5 bags black tea (e.g., Orange Pekoe or China Black)
1 cup soy sauce
2 Tbsp Chinese five-spice powder

Place the eggs in a pot with enough cold water to cover by about 2 inches and bring to a boil over high heat. Reduce the heat and simmer for 10 minutes.

Remove the eggs one at a time with a slotted spoon; crack the shells all around the eggs by striking the eggs gently with the back of a spoon or fork.  Return the eggs to the pot.

Add the remaining ingredients and simmer covered for 2 hours, adding more water if needed. Drain and serve either warm or cold.  Makes 6 to 12 servings.

Chinese Egg Rolls Grande

Chinese Egg Rolls Grande

For the filling:

3 Tbsp peanut or vegetable oil
1/2 lb ground pork
1/2 lb shrimp, peeled, deveined and finely chopped
1/2 lb fresh bean sprouts
4 stalks celery, finely chopped
1 Tbsp soy sauce
1 Tbsp rice wine
1/2 tsp sugar
Salt and freshly ground pepper to taste
1 Tbsp cornstarch (cornflour) mixed with
2 Tbsp cold water

1 lb egg roll wrappers
3 cups peanut oil for deep frying

Heat the oil in a wok or large heavy skillet over high heat. Saute the pork just until it loses color. Add the remaining ingredients except the cornstarch mixture and cook, stirring constantly, until the shrimp turns pink and the liquid boils. Stir in the cornstarch mixture and cook until the cornstarch becomes clear and the liquid has thickened. Remove from the heat and let cool to room temperature.

Shape about 1/4 cup of the cooled filling mixture into an oblong shape and place diagonally on one of the egg roll wrappers. Fold one corner of the egg roll wrapper over the filling and fold the adjacent corners towards the center. Moisten the remaining corner of the wrapper with a moistened finger and roll the filling to form a tight bundle. Repeat with the remaining filling and wrappers.

Heat the oil in a wok or large skillet until the surface shimmers, about 375F for a deep-frying thermometer. Fry the egg rolls five (5) at a time until golden brown on all sides, about 3 to 4 minutes. Transfer to a wire rack and repeat with the remaining egg rolls. Serve as soon as possible, or keep warm in a 250F oven until ready to serve. Makes about 16 appetizers.

Chinese Sausage Soup=032410

Chinese Sausage Soup

2 tablespoons extra virgin olive oil
8 Chinese style sausage links cut into 1-inch pieces
4 potatoes, quartered
2 large onions, coarsely chopped
3 large carrots, cut in large slices
1/4 cup fresh parsley, chopped
1 tsp. Rosemary
1 bottle extra pale ale (beer)
salt and freshly ground pepper, to taste
dash soy sauce

Heat a 5-6 quart Dutch Oven over high heat. Add olive oil and heat until smoking; now add sausage pieces.

Cook until browned. Remove using a perforated spoon. Retain 2 tablespoons of the drippings. Replace pot over heat and add vegetables, salt, pepper and soy sauce.

Reduce heat, cover and simmer until vegetables are slightly softened but still firm. Return sausages to pot and simmer for 30 minutes.

Chinese Chicken Salad=032410

Chinese Chicken Salad

4 c. chicken, cooked & diced
1 c. celery, diced
1 green pepper, diced
1 pt. salad dressing
1 (5 oz.) can Chinese noodles
1/4 c. onion, chopped
1 (5 oz.) can Mandarin oranges
1 (15 oz.) can pineapple tidbits
1/2 sm. jar mustard

Drain fruit on paper towel after draining liquid off. Combine chicken, celery, onion, green pepper, oranges and pineapple. Add salad dressing and mustard. Blend well and let stand for at least 3 hours. Add Chinese noodles just before serving. Serves 8.

Chinese Chicken Vegetables=032410

Chinese Chicken Vegetables

3 c. de-fatted chicken broth
2 1/2 c. cooked chunks of chicken
2-3 tbsp. cornstarch
2/3 tbsp. soy sauce (Kikkoman, salt reduced, brand)
1 1/2 tbsp. frozen apple juice concentrate
1 tbsp. grated fresh ginger or equivalent powdered
1/4 tsp. garlic powder
2 lg. onions, cut into chunks
4-5 stems celery, cut into 2" diagonal chunks
1 med. head bok choy, cut in 2" diagonal chunks (I diced the 3 ingredients above on my food processor with the French fry blade)
1/2 med. Chinese cabbage, shredded
1/2 lb. Chinese pea pods
3/4 lb. bean sprouts
2 lg. bell peppers, cut into wedges (these may be sliced with food processor thick blade)
1 c. sliced mushrooms
2/3 c. sliced water chestnuts, drain, saving liquid
1/2 c. bamboo shoots, drain, saving liquid
1/3 c. pineapple chunks

Mix a few tablespoons of chicken broth with cornstarch. Blend in soy sauce, apple juice, ginger and garlic powder to make a smooth paste. Set aside.

Bring 2 cups chicken broth to a boil. Add the onions, celery and bok choy. Cook quickly over moderately high heat, stirring continuously until vegetables are partially cooked. Add Chinese cabbage, pea pods, bell pepper and mushrooms. Continue to cook, stirring frequently. Stir the cornstarch paste into the cooking vegetables. Continue stirring while mixture thickens. Add bean sprouts, water chestnuts, bamboo shoots and chicken. Cook and stir a few more minutes.

If sauce becomes too thick, thin with liquid from bamboo shoots and water chestnuts. If a thicker sauce is desired, make more paste with the above liquids. Mix in pineapple just before serving. Serve over hot cooked brown rice.

Serves 6.

Chinese Spare Ribs=032410

Chinese Spare Ribs

2 teaspoons oil
1 lb spare ribs, cut into 1 1/4 inch pieces
1 tsp salt
2 cloves garlic
1 teaspoon soy sauce
2 drops red food coloring or 1 tablespoon beet juice (optional)
1/4 cup vinegar
1/4 cup water
pinch of red cayenne pepper

In a skillet, brown the spare ribs and garlic in oil, mashing the garlic in with a fork as it takes on color (remove garlic before it browns).

Add salt, soy sauce (and coloring or beet juice, if using), vinegar and water.

Bring to a boil for 1 minute, reduce heat and simmer for 20-30 minutes, or until tender. (If it's barbecue weather, simmer 15 minutes, then finish slowly on grill - basting frequently with liquid from pan).

Make a gravy:

1 tablespoon cornstarch
1 teaspoon soy sauce
1 tablespoon vinegar
2 tablespoons dark brown sugar (or Karo brown sugar syrup)

Stir ingredients together and bring to a boil for 5 minutes. Mix with ribs before serving.

Chinese Chicken Wings=032410

Chinese Chicken Wings

24 chicken wings
3/4 cup soy sauce
3/4 cup dry sherry
1 1/2 teaspoons ginger
3 cloves garlic, crushed
3 tablespoons honey
6 cups vegetable or peanut oil (for frying)

Cut off tips of chicken wings if desired. Place wings into a large Ziploc bag or storage container with soy sauce, sherry, ginger, garlic and honey. Stir to distribute all ingredients (except oil) and coat the chicken pieces well.

Place in refrigerator overnight, stirring around occasionally to make sure all pieces are marinated evenly.

Preheat oil to 360-365°F in a heavy bottom pan.

Drain wings and lower several at a time into hot oil using tongs. Do not overload fryer to prevent oil temperature from dropping too much.

Fry until golden brown. Drain on paper towels.