Recipes
Chinese Cuisine > STARTERS
Chinese Steamed Buns with Pork
Fish Balls
Golden Meat dumplings
Lion head dumplings
Pan Fried Dumplings Guo Tie
Seafood In Orange Basket
Zongzi
Chinese Steamed Buns with Pork

Ingredients:

Directions:

Follow Basic Bun recipe through step 3. (1)
Heat 2 tablespoons oil in wok. Stir fry scallion and garlic 30 seconds. Add pork. Stir fry 1 minute. Add soy sauce, oyster sauce, and sugar.(2)
Pour in dissolved cornstarch. Stir fry quickly until pork is glazed. Remove to bowl and allow to cool.(3)
On a floured board, knead dough 1 minute and roll into one long, sausage-like roll 2 inches in diameter.(4)
Slice the roll crosswise into 1 inch pieces.(5)
Flatten each piece with the palm of your hand and roll with rolling pin into 3 inch rounds.(6)
Place 2 tablespoons of filling in center of each round.(7)
Gather dough up around the filling by pleating along the edges. Bring the pleats up and twist securely and firmly.(8)
Place each bun on 2 inch square of aluminum foil on steamer tray. Cover with a towel. Let rise 1 hour, until dough springs back when touched with finger. Remove towel.(9)
Steam over briskly boiling water 10 minutes.(10)



Preparation Time:
15 mins

Servings:
Makes 24 Buns

Fish Balls

Ingredients:

Directions:

Cook fish and potatoes till tender. Mash very thoroughly until every lump is gone.
Add butter, pepper and egg and beat till the whole is light and creamy.
Take up, a little at a time, with a spoon dipped in hot fat (prevents sticking) and drop into hot lard.
Cook til golden brown. If the lard is the right heat this will not take more than a minute.
Drain well and serve with crispy fried bacon. (Or without it).



Preparation Time:
25 mins

Servings:
1 person

Golden Meat dumplings

Ingredients:

Directions:

Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork. Gradually stir in cold water, mixing until dough holds together. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes. 
Combine filling ingredients in a bowl; mix well. 
On a lightly floured board, roll dough into a cylinder, then cut into 18 portions. To make each coin, roll a portion of dough into a 3-1/2-inch circle about 1/2-inch thick; keep remaining dough covered to prevent drying. 
Place a rounded tablespoon of filling in center of dough. Gather edges of dough around filling; pinch to seal. Roll filled dough into a ball; flatten with the palm of your hand until 1/2-inch thick. 
Place a wide frying pan over medium heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add coins, half at a time, and cook until golden brown on both sides, 3 to 4 minutes on each side.



Preparation Time:
1 hour

Servings:
2 people

Lion head dumplings

Ingredients:

Directions:

Soak shrimp in warm water to cover for 30 minutes; drain. Mince shrimp and combine with remaining meatball ingredients. Set aside for 30 minutes. Shape into 4 large meatballs, each approximately 2-1/2 inches in diameter. 
Cooking:
Set wok in a ring stand and add oil to a depth of about 2 inches. Over high heat, bring oil to 350 degrees F. Add meatballs and cook for 3 minutes or until golden brown. Lift out and drain on paper towels. Remove all but 2 tablespoons oil from wok and set wok over high heat until hot. Add ginger and garlic and cook, stirring, until fragrant, about 5 seconds. Add meatballs, broth, sugar, salt and pepper and bring to a boil. Cover and simmer over medium-low heat for 20 minutes. Place cabbage leaves over meatballs. Cover and simmer for 15 minutes longer. Sprinkle with sesame oil before serving.



Preparation Time:
15 mins

Servings:
4 people

Pan Fried Dumplings Guo Tie

Ingredients:

Directions:

Heat a large wok or well-seasoned skillet until very hot. Add three tablespoons of oil and and heat until hot. Place the dumplings in the pan, pleated side up.
Fry the dumplings over medium heat until their bottoms are a deep golden brown. Add the boiling water to the pan and cover. Reduce the heat to low and cook for about 10 minutes. 
Uncover, and pour out the water. Lightly rinse the dumplings for 5 seconds under hot running water to remove excess starch. Drain. Place the pan containing the dumplings over medium-high heat.
Drizzle 1/2 Tbs of oil around the dumplings and fry until the bottoms are again crisp (about 2 minutes). Loosen any dumplings that seem to be stuck to the bottom.



Preparation Time:
30 mins

Servings:
Makes 25 Dumplings

Seafood In Orange Basket

Ingredients:

Directions:

Cut crabmeat into 1/2-inch pieces. Combine marinade ingredients in a bowl. Add crabmeat, sea scallops, and fish fillet and stir to coat. Let stand for 10 minutes. 
Prepare orange baskets: Remove a thin slice from bottom of each orange so it stands upright. Cut off top 1/3. With a small knife, score flesh into quarters, then remove flesh without tearing shell; reserve flesh. If you wish, notch the top of orange basket. Drizzle 1/2 teaspoon Grand Marnier in each basket. 
Squeeze orange flesh to make 1/3 cup orange juice. Remove to a bowl. Add crabmeat and remaining ingredients; mix well. Spoon mixture into orange baskets. Place baskets in a heat-proof glass pie dish.
Prepare a wok for steaming. Cover and steam orange baskets over high heat for 20 minutes.



Preparation Time:
50 mins

Servings:
4 people

Zongzi

Ingredients:

Directions:
Soak the rice for three hours. 
Boil peanuts until tender (30 – 1 hour). Stew the meat and the chestnuts together for 30 minutes to 1 hour with with 1/2 a up of soy sauce, 1/2 a cup of rice wine, a teaspoon each of fine ground pepper, sugar and star anise. Soak mushrooms until soft (hot water will speed the process); remove the stalks. Stir-fry with a little soup from the meat stew; add small amounts of soy sauce, sugar. Dried Radish: Chop up finely and stir-fry with some sugar and garlic. Shrimp: Stir-fry for a couple of minutes. Scallions: Chop up finely, stir-fry until fragrant. In a large wok, mix in with rice in the wok to flavour with soup meat stew soup. Add the peanuts. Then the shrimp. Cut the dried duck egg yokes into halves. 
Bamboo leaves: Wash in hot water to tenderise the leaves (so they don't break), before washing thoroughly in cold water. Wet the strings to make them more pliable. Wrapping the zong zi: Hang the set of strings. "Fold the leaves flat at the leafstalk to make a sheet." "Hold the sheet, fold it round in the middle and make a funnel till both ends are laid over each other in one direction." The dumplings should be pyramid shaped with sharp edges and pointed ends. It takes some practice to get nice looking ones. They are tied up just like shoes laces with a double knot which makes them easy to open. 
*Steam for 1 hour, unwrap and serve.

Preparation Time:
1 Hour 30 mins

Servings:
Makes 20 Dumplings