Sauteed Dumplings (Guotie or Pot Stickers) recipe

Ingredients:

• 4 1/2 cups (500 g) flour
• 9 oz (250 g) lean boneless pork, minced
• 1 tbsp soya sauce
• 5 tsp rice wine1 tsp fresh ginger, chopped
• 1 tsp salt, or to taste
• 3 1/2 oz (100 g) hotbed leeks
• 3 1/2 oz (100 g) sesame oil
• 1 tsp flour mixed with 2 tbsp water
• 1 tsp MSG (optional)

Method:

1. Mix the pork with the soya sauce,rice wine,ginger.,MSG and salt.
2. Stir in one direction, adding 5 oz (150 ml) of water, a little at a time until the pork becomes sticky.
3. Add the leeks and sesame oil and blend well, and divide into 60 portions.
4. Set aside.
5. Stir 7 oz (200 ml) of water into the flour.
6. Knead until the dough is smooth and elastic.
7. Let rest for 30 minutes.
8. Roll into a long cylinder and cut into 60 portions.
9. Flatten each piece and roll into a circle about 3 inches (8 cm) in diameter.
10. Place 1 portion of the filling on each circle and fold over.
11. Pinch tightly to seal the edges and form a squat bonnet-shaped pouch.
12. Repeat until all the dough and filling are used.
13. Arrange the pouches in a large pan.
14. Heat to moderately hot, then add water to cover the pouches one-third of the way up.
15. Cover the pan and cook over high heat until the water is almost absorbed.
16. Trickle the flour-water mixture around the pouches.
17. Cover the pan and saute over low heat until the flour forms a crisp film that link the dumplings together.
18. Sprinkle the dumplings with a little sesame oil, cover again, and saute until the pouches are browned on the bottom.
19. Remove with a spatula and serve.
20. Saute and serve the dumplings in batches.

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Stir _Fried Egg Floss (Stire _Frid Eg Flos) Recipe

Ingredients:

• 7 egg yolks 2 cup (500 ml ) ;vegetable oil uses about 1/2 cup or 125ml
• 3 egg whites
• 1/8 tsp.MSG(optional)
• 3/4 tsp. salt, or to taste
• 1/8 tsp. rice wine

Method:

1. Beat the egg yolks and whites in a bowl and stir in the salt, rice wine, and MSG (optional)
2. Heat the oil in a wok over low heat, to very hot about 350oF(180oC), or until smoke rises.
3. Pour the eggs through a perforated spoon into the oil and deep-fry until yellow.
4. The egg will cook into threads as thin as hair.
5. Remove the egg threads from the oil and drain well.
6. Loosen the egg threads into a light, airy floss, place in a dish, and serve.

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Juicy Steamed Dumplings (Jucy Steemd Dampling) Recipe

Ingredients:

• 4 1/2 (500 g) cups flour, sifted
• 1 lb (500 g) lean boneless pork, minced
• 4 tsp soy sauce
• 1/2 tsp rice wine
• 1/2 tsp fresh ,ginger chopped
• 2 tsp salt, or to taste
• 1/2 tsp sugar
• 4 oz (125 ml) sesame oil
• 1/2 tsp MSG (optional)

Method:

1. Mix the pork with the soy sauce, rice wine, ginger, MSG, salt, and sugar.
2. Stir in one direction until it becomes a paste.
3. Stir in the sesame oil and mix well.
4. Add 9 oz (250 ml) of cold water gradually to the flour and mix into a dough.
5. Let rest.
6. Turn out onto a flour board and knead until firm and elastic.
7. Knead the dough again and cut into 1/2 oz (15 g) balls.
8. Flatten each ball lightly with your hand, then roll out each piece into a 3 inch (7 to 8 cm) circle, rotating the dough counter-clockwise while rolling so the centre is slightly thicker than the edges.
9. Place about 1 to 1 1/2 tbsp (20 g) of filling on each circle and pinch the edges together into 18 pleats.
10. Place the dumpling in a steamer and steam for 5 minutes over high heat.

Note: These dumplings are delicate in appearance and taste the wrappers are thin and the filling deliciously juicy

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Stir Fried Milk (Stire Frid Milkk) Recipe

Ingredients:

• 3 1/2 oz(100g) shrimps, shelled
• 2 tsp. (10g) Chinese ham, steamed and diced
• 3 1/2 oz (100g) chicken livers, diced
• 1 oz (25g) olive nuts, deep-fried
• 11 egg whites

marinade:

• 1/4 tsp. salt, or to taste
• 1/2 egg white
• 2 tbsp water chestnut flour (substitute cornstarch)
• 1/4 tsp. salt, or to taste
• 10 tbsp (150ml) vegetable oil for deep-frying
• 1/4 tsp.cornstarch (Corn flour )
• 14oz (400ml) milk
• 1/4 tsp. baking soda
• 1/4 tsp, MSG

Method:

1. Beat 11 egg whites. Add salt and water chestnut flour into milk.
2. Stir in egg white and mix well.
3. Mix the shrimps with the marinade and let stand .
4. Cook the chicken liver in boiling water until barely cooked, remove and drain.
5. Heat 4 tbsp of the vegetable oil in a wok over medium heat to210oF (100oC), or until small bubbles appear around a piece of green scallion or ginger tossed into the oil.
6. Add the shrimps and chicken liver, and fry just long enough to seal in the juices.
7. Remove and drain well.
8. Heat 6 tbsp oil in the wok over low heat to just warm.
9. Gradually add the milk, stirring in only one direction until the milk thickens.
10. Add the shrimps, chicken livers, and ham.
11. Cook , stirring until the milk is cooked.
12. Remove in a dish.
13. Sprinkle with the deep-fried olive nuts, and serve.

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White Boield Pork with Mashed Garlic (Wite Boild Porkk with Mashd Garlik) Recipe

Ingredients:

• 9 oz (250g) boneless pork or uncured ham
• 1/4 tsp. sesame oil
• 2 cups (500 ml) pork stock
• 3 tbsp plus
• 1 tsp.Soya sauce
• 2 oz (50g) garlic, peeled and pounded to a paste
• 1/4 tsp. chili(chilli) oil

Method:

1. Wash the ham and boil in water to cover until done.
2. Drain and cut into three strips.
3. Soak them in the stock for 5 minutes to absorb the flavour, then cut the strips into thin slices.
4. Mix the garlic with the sesame oil, adding enough water to make a paste.
5. Blend the paste, with the Soya sauce and chili oil.
6. Pour it over the pork, blend well, and serve.

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Five Spice Flavored Spare Ribs (Five_Spis Flavourd Spareribs)

Ingredients:

• 1 lb. (500g) pork spareribs
• 1 tbsp fresh ginger, chopped
• 3 1/2 tbsp soy sauce
• 1 tsp. rice wine
• 2 cups vegetable oil for deep-frying
• 3 fennel seeds
• 2 1/2 tbsp white sugar
• 5 tsp. rice vinegar
• 1/4 tsp. brown sugar
• 1 tsp. salt, or to taste
• 1/2 oz (15g) scallions chopped

Method:

1. Wash the spareribs and chop into 1 1/4-inch-long (33mm) pieces.
2. Soak in cold water to cover for 5 minutes.
3. Remove, drain, and marinate in a little soy sauce for 15 minutes.
4. Drain, dry well, and rub with white sugar, and set aside.
5. Heat the oil in a work to about 350oF(175oC), or until a piece of scallion green or ginger sizzles and moves around quickly when tossed into the oil.
6. Add the spareribs and deep-fry until golden brown.
7. Remove, drain, and set aside.
8. Pour the oil out of the wok, leaving only enough to cover the bottom.
9. Reheat the wok and add the scallions, ginger, and spareribs.
10. Then add the rice wine, fennel seeds, brown sugar, vinegar and salt and the remaining soy sauce Stir-fry about 30 seconds.
11. Turn the heat to low and simmer until the sauce thickens and the meat falls from the bones.
12. Remove and serve.

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