Quick and Hot Dumpling Sauce

For best results, cover and refrigerate for 1 hour to allow the flavors to blend.

Ingredients:
4 tablespoons light soy sauce
4 tablespoons mushroom soy sauce
2 tablespoons red wine vinegar
2 to 3 teaspoons granulated sugar, as desired
2 teaspoons chili oil
1/2 teaspoon sesame oil
Salt, to taste
3 teaspoons minced ginger
2 large clove garlic, minced

Preparation:
Whisk together all the ingredients.

Appetizers / Dim Sum

Appetizers / Dim Sum -

A traditional dim sum brunch includes various types of steamed buns such as cha siu baau, dumplings and rice noodle rolls (cheong fun), which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge and other soups. Dessert dim sum is also available and many places offer the customary egg tart.

Dim sum can be cooked by steaming and frying, among other methods. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.

Under this section you will find some of the tastiest Chinese Appetizers and Dim Sums. Enjoy...!!!....

Jiaozi - Chinese Dumplings

Chicken Cilantro Chinese Dumplings

Har Gow Shrimp Dumplings

Chiu Chow Fun Guo (Teochew Dumplings)

Steamed Bun

Char Siu Bao - Chinese Steamed Pork Buns

Barbecued Pork with Hoisin Sauce(Char Siu)

Vegetarian Steamed Dumplings

Char Siu - Honey Roasted Pork (Chinese Barbecued Pork)

Cantonese Spring Rolls With Pork and Shrimp

Barbecued Spareribs

Chicken Wonton

Clam Sycee

Cocktail Buns (Coconut Buns)

Coconut Balls

Gow Gees

Dry Garlic Spareribs

Chinese Egg Rolls

Egg Roll Wrappers

Hua Juan - Chinese Flower Roll

Fried Wonton

Gyoza - Japanese Potstickers

Honey Garlic Barbecue Spareribs

Lettuce Wraps

Peking Pork Chops

Peking Duck

Paper Wrapped Chicken

Hoisin Pork

Quick Hunan Grilled Chicken

Chicken Lollipops

Gobi Manchurian

Hot and Sour Fish

Stir Fried Chilli Chicken

Prawns Wrapped in Noodles

Chicken Manchurian

Paneer in Lemon & Honey Sauce

Chilli Fish

Grilled Spareribs Cantonese

Szechuan Sauce

Chinese Bhel

Chilli Chicken Dry

Chilli Paneer Dry

Babycorn Manchurian

Paneer Lollipop

Honey Chilli Potatoes

Honey Glazed Chicken

Saucy Paneer

Vegetable Manchurian

Stuffed Mushroom

Deviled Eggs

Wonton Wrappers

Vegetarian Wontons

Turnip Cake

Sweet and Sour Fish Sauce

Sweet and Sour Sauce

Spring Roll Wrappers

Spring Roll

Spareribs With Black Bean Sauce

Siu Mai with Pork and Shrimp

Shrimp Toast

Shrimp Balls

Spicy Salt and Pepper Spareribs

Prawn and Cilantro Potstickers

Vegetarian Potstickers

Chinese Pork Potstickers

Pork and Shrimp Wonton

Crab Rangoon

Pearl Balls

Paper Wrapped Chicken

Red Bean Paste Pancakes

Mini Spring Roll

Mandarin Pancakes

Lo Mai Gai - Lotus Leaf Wraps

Quick and Hot Dumpling Sauce

Peking Pork Chops

Try using Chinese ketchup instead of regular for this recipe. Serve with steamed white rice like jasmine or basmati and/or Chinese noodles.

Ingredients:
 6 thick cut pork chops (1 inch)
 1/4 cup brown sugar
 1 teaspoon ground ginger
 1/2 cup soy sauce
 1/4 cup ketchup
 1 clove garlic, crushed
 salt and pepper to taste

Directions:
Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.

Peking Duck

The duck should be carved at the table. First the skin is cut away in thin slices and served with a manderine pancake, a green onion that has been sliced to make a fan of the end. this is dipped in the hoi sin sauce and is brushed onto the pancake. the onion the skin, afew slivers of cuke are then wrapped in the pancake and eaten. This is the most important course. The duck meat can then be placed on another platter and served with Manderin pancakes or quickly stir fried with red and green sliced peppers and green onions.

Ingredients:
1 (5 lb) duck
2 teaspoons salt
1/3 cup vodka
3 tablespoons honey
3 cups water
6 slices fresh ginger

For serving:
to taste Mandarin pancake
to taste green onion, ends sliced to make a brush
to taste hoisin sauce
1 cucumber, peeled and cut in slivers

Directions:
Wash& dry the duck inside and out.
Rub salt into the cavity.
Put Duck on a large plate spoon the vodka over the duck& rub all over, turn the duck and make sure you rub the vodka all over the bird Leave it for 4 hours.
Dissolve the honey in the water and rub all over the duck.
Do not miss any area Truss the bird and tie a cord around it's neck and hang it in front of an electric fan Leave it to dry for at least 4 hours.
Preheat oven to 375f.
Place the ginger inside the duck.
Place duck on a rack in a pan with water in it.
The duck must be well above the water.
Cook for 30 minutes then turn heat down to 300F degrees and continue roasting for about 1 hour.
Turn heat up to 375f and continue roasting until skin is crisp and brown all over.

Paper Wrapped Chicken

This is just like paper wrapped chicken from Chinese restaurants. Very easy!

Ingredients:
1 1/2 lbs boneless skinless chicken breasts
2 green onions, finely chopped
40 -50 pieces aluminum foil, cut into 5 x 6 inches
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon sherry wine
1 tablespoon oil
1 teaspoon sesame oil
1 garlic clove, minced
1/4 teaspoon pepper
1 teaspoon sugar
2 teaspoons cornstarch

Directions:
Cut chicken into 1"x1" pieces.
Place in a shallow pan. Sprinkle green onions on top.
Mix all marinade ingredients together and pour over chicken. Marinate for 2 hours at room temperature, or overnight in the refrigerator.
Wrap each piece of chicken in a square of foil. Place in a single layer on a cookie sheet.
Bake at 450º for 12 minutes.

Hoisin Pork

Ingredients:
1/4 cup hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
3 cloves chopped garlic
1 teaspoon sesame oil
salt and pepper
2 lbs pork tenderloin

Directions:
Combine marinade ingredients in small bowl.
Place tenderloin in shallow bowl, pour in the marinade.
Refrigerate 4 hrs (or overnite).
Preheat oven to 425.
Roast 15 minutes per side.

Quick Hunan Grilled Chicken

Easy peasy Chinese cooking, when you just don't have time, but really have the taste for it! All on the table in 20 minutes!

Ingredients:
2 tablespoons hoisin sauce
1 tablespoon peanut butter
2 teaspoons soy sauce
1 clove garlic, minced
1 teaspoon hot pepper oil
1/8 teaspoon sesame oil
1 lb boneless skinless chicken breast
4 leaves iceberg lettuce

Directions:
Pound chicken breasts to 1/2" thickness.
Mix together hoisin sauce, peanut butter, garlic, and oil; spread over both sides of chicken.
Grill or broil chicken 4-5 inches from heat source until chicken is cooked through, about 5 minutes per side.
Slice chicken diagonally across the breast and serve on a piece of iceberg lettuce.
If you desire, serve with ramen noodles and steamed snow peas, as fast and easy side dishes.

Chicken Lollipops

Coated with a luscious batter with garlic and ginger paste, chicken wings are fried perfect.

Ingredients:
6 chicken wings-cut off one bone and collect all the flesh at one end
1 egg-slightly beaten
1 cup cornstarch/cornflour
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt
Oil for deep-frying

Method:
Mix together the chicken, egg, cornflour, garlic and ginger paste, 1 tsp salt and enough water so that the chicken pieces are 'coated' with the batter. Leave thus for about an hour.
Heat the oil and deep-fry the chicken wings over high heat to begin with and then lower the heat till wings are almost cooked through.
Drain on absorbent paper.
Just before serving, heat the oil again and fry the wings in hot oil till brown, drain on absorbent paper and serve.

Gobi Manchurian

The popular Chinese manchurian recipe made with the goodness of cauliflower.

Ingredients:
500 gm cauliflower - grated
2 eggs - slightly beaten
3/4 cup refined flour
1/2 tsp garlic paste
1/2 tsp ginger paste
1/4 tsp ajinomoto - optional
Water
Oil for deep frying
2 Tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum - chopped

For Sauce, Mix together:
3 Tbsp corn flour, blended with 1/2 cup water
2 Tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 Tbsp chopped celery or 1/4 tsp celery
Salt
1/4 tsp ajinomoto - optional
2 cups water

Method:
Mix together the cauliflower, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter.
Leave thus for 5-10 minutes.
Heat the oil and keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown.
Drain on absorbent paper till required. Heat the 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy.
Add the capsicum and turn around a few times.
Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
Add the fried balls, turn around a few times and serve.

Hot and Sour Fish

Dipped in a mixture of flours, beer and egg whites, fish is deep fried and served with pineapple.

Ingredients:
150 gm flour
50 gm corn flour
1 egg white
150 ml beer
150 ml iced water
2 tsp grated lemon rind
750 gm fish fillets
2-3 tbsp extra flour
oil for deep frying
1 tbsp peanut oil
2 tsp chopped ginger
2 tsp chopped garlic
8 spring onions - cut into 1" lengths
2 sticks celery - sliced
3 chopped pineapple
75 ml lemon juice
2 tbsp soya sauce
75 ml mild, sweet chilli sauce
2 tbsp tomato sauce
2 tbsp chopped coriander

Method:
Sift flour and corn flour into a bowl.
Add egg white, beer, water and rind. Stir till smooth.
Toss fish in extra flour. Dip in batter.
Deep-fry in hot oil until colored. Drain.
Heat peanut oil in a large pan.
Stir in garlic, ginger, spring onions, celery and pineapple. Stir-fry for 30 seconds.
Add lemon juice and sauces. Season and heat through. Return fish to pan. Serve hot, garnished with coriander.

Stir Fried Chilli Chicken

This is a quick oriental stir fried chilli chicken recipe. If you are a vegetarian you can substitute the chicken with some vegetables or tofu.

Ingredients:
2-3 Tbsp oil
4 cloves garlic, chopped
3-4 red and green chillies, chopped
1 cup chicken, cut into bite sized uniform pieces
2 tsp chilli sauce
4 tsp tomato puree
Soy sauce, a dash
1 tsp sugar
7-8 basil leaves

Method:
In a pan add oil. Add chopped garlic, chillies. Saute.
Add the chopped chicken and let it cook for a  minute. Coat the chicken with all the garlic and chillies. Add a little salt in that. Toss.
Once the chicken is almost cooked add chilli sauce, tomato puree, soy sauce and sugar. Cook till the sauce starts to reduce.
Add basil. Stir.
Serve.

Prawns Wrapped in Noodles

Tiger prawns marinated in spices, then wrapped in noodles and finally fried golden. Delightful!

Ingredients:
4 tiger or king prawns, cleaned
1/4 cup lemon juice
1 whole red chilly, mashed
Garlic, mashed
A pinch of salt
A pinch of pepper
1/4 onion chopped finely
Some coriander, chopped

For the Sauce:
1/4 cup lime juice
2 tsp fish sauce
1/2 tsp garlic
1 tsp coriander, chopped
1/2 tsp chilly
A pinch of sugar or 1/4 tsp
Salt and pepper to taste

For Wrapping:
1 packet rice noodles, boiled
Satay sticks
Oil for frying

Method:
Marinate the prawns in lemon juice, red chilly, salt, pepper, coriander, onions and garlic.
Let it marinate for a couple of minutes.
In the meanwhile make the sauce.
Mix all the sauce ingredients.
Pierce the prawns with the satay sticks through the back of its tail.
Wrap these with the noodle strands and deep fry them.

Chicken Manchurian

Made from authentic Chinese flavors, this dish is a must try! Fried chicken balls cooked in a spicy sauce batter. Served with steamed rice or hakka noodles.

Ingredients:
250 gm chicken mince
2 eggs, slightly beaten
3/4 cup refined flour
1/2 tsp garlic paste
1/2 tsp ginger paste
Oil for deep frying
2 Tbsp oil
1 tsp finely chopped garlic
1/2 cup finely chopped onions
1 large capsicum-chopped fine

For sauce, mix together: 
3 Tbsp corn flour-blended
1/2 cup water
2 Tbsp vinegar
2 tsp salt
2 tsp soya sauce
1/2 cup tomato puree
2 Tbsp chopped celery or 1/4 tsp celery salt
2 cups water

Method:
Mix together the chicken, egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thick batter. Leave this for 5-10 minutes.
Heat the oil, keeping the heat high drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.
Heat 2 Tbsp of oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times.
Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
Add the fried balls, turn around a few times and serve.

Paneer in Lemon & Honey Sauce

Paneer cooked with a twist in a sweet honey sauce with a lemony tang.

Ingredients:
1 cup paneer, cut in cubes
1/2 tsp salt
1/2 turmeric powder
1/2 tsp olive oil
1/2 tsp garlic, finely chopped
1/4 honey
1 lemon, juice
A pinch of salt and pepper
A pinch grated lemon zest
A pinch of chopped parsley or coriander

Method:
Marinate the paneer with some salt and turmeric for 20 minutes.
In a wok (pan) heat the olive oil.
Once its hot add the garlic.
Saute.
Now add the honey and lemon juice.
Mix well.
Add a pinch of salt and pepper.
Once the sauce becomes nice ans thick add the paneer.
You can add more honey too if you like.
Sprinkle some lemon zest.
Add some chopped parsley or coriander if you like.
Mix well.
Garnish with some lemon juice and coriander.

Chilli Fish

Boneless pieces of fish, batter fried and doused in a spicy-tangy sauce.

Ingredients:
250 gms fish pieces (Boneless)
1/2 cup maida
1/2 cup corn flour
1 tsp baking powder
2 tsp soy sauce
2 Tbsp celery (finely chopped)
1/2 tsp pepper
Salt
Oil
Spring onions, to garnish

For the sauce:
1 Tbsp ginger, chopped
1 Tbsp garlic, chopped
1 Tbsp green chilly, chopped
4 Tbsp soy sauce
5 Tbsp tomato sauce
1 Tbsp chilli sauce
1 Tbsp corn flour

Method:
Cut the fish into finger pieces.
Make a batter with corn flour, maida, baking powder, soy sauce, celery, pepper powder, water and salt.
Dip the fish pieces in the batter and fry in oil till golden brown. Transfer fish into a serving plate.

For the sauce:
Heat oil in a pan.
Saute garlic, ginger and green chilly. Add soy sauce, chilly and tomato sauce to it.
Finally add corn flour mixed with water to it and stir well. Once it starts to boil, remove form fire.
At the time of serving, pour the sauce on top of fried fish pieces and mix well.
Garnish with chopped spring onions.

Grilled Spareribs Cantonese

Ingredients:
4 lbs pork spareribs

Marinade:
1/2 cup low sodium soy sauce
2 tablespoons dry sherry
1/4 cup crushed pineapple
2 tablespoons sugar
2 tablespoons honey
2 garlic cloves, crushed
1 teaspoon salt

Directions:
Place ribs in a large shallow pan.
Mix together marinade ingredients; pour marinade over ribs.
Cover and marinate, turning occasionally, for 1 to 2 hrs or up to 24 hrs, refrigerated.
Bring to room temperature before cooking.
Remove ribs from marinade, reserving marinade.
Place ribs on an oiled grill 4 to 6 inches from the off-set coals.
Grill ribs indirectly, turning occasionally and brushing with marinade, until crusty outside and tender juicy inside, about 1 to 1-1/2 hours.

Szechuan Sauce

Spicy sauce used extensively in Chinese cuisine.

Ingredients:
•Dried red chillies 10-12
•Garlic 10 cloves
•Oil 1/2 cup
•Green chillies,finely chopped 2
•Spring onions with greens,finely chopped 2
•Ginger,grated 1 inch piece
•Vegetable stock 1/2 cup
•Celery,chopped 2-3 inch stalk
•Tomato ketchup 3 tablespoons
•Salt to taste
•Vinegar 2 teaspoons

Method:
Finely chop two cloves of garlic. Boil the red chillies in one cup of water for five to seven minutes. Grind the red chillies and the remaining garlic to a fine paste. Heat oil in a pan, add chopped garlic, green chillies, spring onion (keeping the greens aside) and ginger and sauté for a minute. Add the red chillies and garlic paste and continue to sauté. Add vegetable stock or water, celery, tomato ketchup and salt and stir to blend well. Add vinegar and spring onion greens. Simmer for a minute and take off the heat. Cool and store.

Chinese Bhel

Ingredients:
•Fried noodles 1 cup
•hot garlic sauce,+ for drizzling 6 teaspoons
•carrot juliennes 1/2 cup
•cabbage strips 1/2 cup
•onion strips 1/2 cup
•capsicum strips 1/2 cup
•Shiitake mushrooms,sliced 7-8
•Spring onions with greens,chopped 1/2 cup
•tomato juliennes 1/2 cup
•Fried onions 1 tablespoon
•Spring onion greens,chopped 1/2 tablespoon
•Fresh coriander leaves 2-3

Method:
Combine carrot, cabbage, onion, capsicum, mushrooms, spring onion with greens, tomato, garlic sauce and fried noodles in a bowl and mix well gently.
Transfer in as serving bowl. Garnish with fried onions, chopped spring onion greens and coriander leaves. Drizzle little garlic sauce on top and serve immediately.

Chilli Chicken Dry

Ingredients:
•Boneless chicken,cut into fingers 400 grams
•Green chillies,chopped 6-8
•Cornflour/ corn starch 2 1/2 tablespoons
•Salt to taste
•Black peppercorns,crushed 1/2 teaspoon
•Egg 1
•Dark soy sauce 2 tablespoons
•Oil plus to deep fry 1 tablespoon
•Garlic,chopped 8-10 cloves
•Onions 2 medium
•Green capsicums,seeded thick strips 2 medium
•Red chilli sauce 2 tablespoons
•Chicken stock 1 cup
•Vinegar 2 tablespoons

Method:
Take chicken pieces in a bowl. Add half the cornflour, salt, crushed black peppercorns, egg and mix. Add a little dark soya sauce and mix. Heat sufficient oil in a wok and deep fry the chicken pieces till golden. Take care not to overcook. Drain and set aside. Heat oil in another wok. Add garlic and sauté for half a minute. Add green chillies and continue to sauté. Add onion, green capsicum and sauté. Add the remaining dark soya sauce, red chilli sauce and stir. Add a little chicken stock and bring the mixture to a boil. Blend the remaining cornflour in a little stock. Add fried chicken pieces to the wok and toss. Add blended cornflour and mix. Add salt and cook for a minute. Add vinegar and stir. The starter is ready. If you want gravy add some more stock and let it come to a boil. Serve hot.

Chilli Paneer Dry

Paneer and capsicums go well together in this delicious starter.

Ingredients:
•Paneer (cottage cheese) 300 grams
•Oil 2 tablespoons + to deep fry
•Cornflour/ corn starch 3 tablespoons
•Garlic,crushed 3-4 cloves
•Onion ,halved and thickly sliced 1 medium
•Green capsicums,cut into thick strips 2 medium
•Green chillies,sliced 6-8
•Vegetable stock 1 cup
•Salt to taste
•Soy sauce 2 tablespoons
•MSG 1/4 teaspoon

Method:
Cut the cottage cheese into medium sized diamonds. Heat sufficient oil in a wok, roll the cheese diamonds in one tablespoon of cornflour and deep fry on medium heat until the edges start to turn brown. Drain on absorbent paper. Mix the remaining cornflour in half a cup of water. Heat two-tablespoon oil in a wok, add the garlic and stir-fry for half a minute. Add the onion, capsicums and green chillies and continue to stir-fry for a couple of minutes. Add the fried cheese and stir in the vegetable stock. Add the salt, soy sauce and MSG and mix well. Add the cornflour mixture and cook on high heat stirring and tossing until the sauce thickens to coat the cheese and the vegetables. Serve hot immediately.