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

Stuffed Mushroom

The exact amount of filling and batter needed for this appetizer may vary depending on the size of the mushrooms.

Ingredients:

Pork Mixture:
1 cup ground pork
2 teaspoons Chinese rice wine or dry sherry
2 1/2 teaspoons light soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1 teaspoon cornstarch
1 egg white
1/2 small red bell pepper, deseeded and chopped
2 whole water chestnuts, finely chopped
2 teaspoons minced ginger
2 tablespoons green onion, finely chopped

Batter:
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup soda water

Other:
25 (approximately) large fresh mushrooms
4 cups oil for deep-frying
Cornstarch, as needed

Preparation:
In a medium bowl, combine the pork with the rice wine or dry sherry, light soy sauce, sugar, sesame oil and cornstarch. Add the egg white. Gradually add the vegetables, using your fingers to mix all the ingredients together. Marinate the pork in the refrigerator, covered, for 15 minutes.
To make the batter: In a medium bowl, sift together the dry ingredients. Stir in the vegetable oil. Stir in 1/2 cup soda water, then add as much of the remaining 1/2 cup of water as needed to make a batter that is not runny but will drop from a wooden spoon.
Wipe the mushrooms with a damp cloth and remove the stems. Dust the insides and the outsides of the mushrooms with cornstarch (this will help the filling and the batter stick). Stuff each cap with up to 1 level tablespoon of the seasoned pork mixture, making a mound in the cavity.
Prepare a wok for deep-frying, heating the oil to 360 degrees Fahrenheit. When the oil is hot, dip the mushroom into the batter, using your fingers to make sure the mushroom is coated. Add to the pre-heated oil. Deep-fry the mushrooms, a few at a time, until they turn golden brown and crispy (4 to 5 minutes). Remove and drain on paper towels. Serve hot.

Note: If you would like to use Chinese dried black mushrooms instead of fresh mushrooms, soak the dried mushrooms in hot water to soften, leave out the batter and steam the mushrooms for 30 minutes over boiling water instead of deep-frying.

Deviled Eggs

Chinese chile paste, Spicy Szechuan peppercorns, soy sauce and Dijon hot mustard add heat to this flavorful deviled eggs recipe.

*Chile paste with garlic and Szechuan peppercorn are both available at Chinese and Asian markets.

Ingredients:
6 hard-cooked eggs
1/4 cup minced scallions (green onions)
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 teaspoon soy sauce
1 teaspoon chile paste with garlic
1 teaspoon Szechuan peppercorns, toasted (see note) and crushed
1/2 teaspoon sugar
Chopped scallions (green onions) for garnish

Preparation:
Shell the eggs and cut 1/4-inch off the ends of each one; reserve these trimmings. Halve the eggs crosswise, and remove the yolks. Set the whites aside. Place the yolks and the trimmings in a bowl.
Add the remaining ingredients (except the chopped scallion garnish) to the bowl, and mash with a fork until just smooth but not mushy.
Spoon the mixture into the reserved whites, or pipe it in with a pastry tube. Sprinkle with the chopped scallions.

Note: Toast peppercorns in a small nonstick skillet over low heat, shaking the pan occasionally, until golden and fragrant, 3 to 5 minutes.
Yield: 12 hors d'oeuvres

Wonton Wrappers

It's easy to make your own wonton wrappers.

Ingredients:
1 egg
3/4 teaspoon salt
2 cups all-purpose flour
1/3 to 1/2 cup water, as needed
Extra flour as needed

Preparation:
Lightly beat the egg with the salt. Add 1/4 cup water.
Sift the flour into a large bowl. Make a well in the middle and add the egg and water mixture. Mix in with the flour. Add as much of the remaining water as necessary to form a dough. (Add more water than the recipe calls for if the dough is too dry).
Form the dough into a ball and knead for about 5 minutes, or until it forms a smooth, workable dough. Cover and let rest for 30 minutes. Turn the dough out onto a lightly floured surface. Roll out until very thin, and cut into 3 1/2-inch squares. Store in a plastic bag in the refrigerator or freezer until ready to use.

Vegetarian Wontons

Deep-fried wonton are stuffed with mashed bean curd. Vegetarians who don't eat egg can substitute 1 tablespoon oil for the beaten egg.

Ingredients:
1/2 cup mashed firm tofu
1 green onion, diced
4 water chestnuts, chopped
2 tablespoons shredded carrot
1 bok choy leaf, shredded
1 egg, lightly beaten
1/4 teaspoon salt
Pinch of pepper
1 tablespoon soy sauce
1 teaspoon granulated sugar
2 teaspoons minced ginger
1 teaspoon sesame oil
45 wonton wrappers, or as needed
3 to 4 cups oil for deep-frying, as needed
Hoisin sauce or soy sauce for dipping, as needed

Preparation:
Drain and mash the tofu. Wash and prepare all the vegetables. Lightly beat the egg with the salt and pepper. Combine the mashed tofu and vegetables with the egg and seasonings.
Heat the oil for deep-frying while you are wrapping the wontons. The oil should be heated to between 360 and 375 degrees Fahrenheit.
To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top half of the wrapper over the filling and seal the edges.
Deep-fry the wontons until they are golden and crispy (about 2 minutes). Serve with hoisin sauce or soy sauce.

Turnip Cake

Really more like a bread than a cake, this recipe is traditionally made during the Chinese New Year season. It can also be found in dim sum restaurants throughout the year.

Ingredients:
2 1/2 pounds lo bak (Chinese white radish), or substitute turnips
1 cup water
2 cups long-grain rice flour
5 tablespoons oil
1 tablespoon scallion, chopped fine
4 dried black mushrooms
1/4 cup dried shrimp, chopped fine, soaked in 1 tablespoon sherry
4 Chinese sausages, chopped fine
2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon pepper
1 tablespoon Chinese parsley (cilantro) chopped fine
1 tablespoon sesame seeds, toasted

Preparation:
Peel and grate turnips. Simmer in 1 cup water for about 1 hour, or until tender.
Mix rice flour and turnips in bowl until consistency of thick oatmeal. Add 2 tablespoons of oil. Mix well. Set aside.
Heat 2 tablespoons oil in wok. Stir-fry scallion, mushrooms, shrimps and sausages and add to turnip mixture.
Add salt, sugar, and pepper. Mix thoroughly
Grease a 6 inch by 9 inch cake pan. Pour mixture into it. Sprinkle with parsley and sesame seeds. Place on rack in steamer. Steam over briskly boiling water 1 hour.
When cold, refrigerate overnight.
To serve, slice 1/4 inch thick, 2 inches wide, and 3 inches long. Fry slices in 1 tablespoon oil until golden brown. Serve hot.

Sweet and Sour Fish Sauce

This flavorful dip is used to accompany numerous Vietnamese dishes, including Vegetarian Garden Rolls and Cha Gio Imperial Rolls (Vietnamese Spring Rolls).

Ingredients:
1 level tablespoon olive oil
2 garlic cloves, minced
1/4 cup chopped red onion
1/2 cup coconut milk
1/2 cup warm water
1/3 cup granulated sugar
1/2 cup lemon juice
4 tablespoons shredded carrot (about 1 carrot)
1/2 cup fish sauce
1 tablespoon cayenne pepper flakes, or to taste

Preparation:
Heat the olive oil in a heavy frying pan over medium heat. Add the chopped garlic and onion. Cook until the garlic is browned and the onion is soft and translucent (5 to 7 minutes).
Add the the coconut milk, warm water and sugar. Bring to a boil, stirring to dissolve the sugar. Stir in the lemon juice, shredded carrot, fish sauce and cayenne pepper. Turn down the heat and gently simmer, stirring occasionally, for 5 minutes or until the flavors have blended. Cover and refrigerate for at least 1 hour before serving.

Sweet and Sour Sauce

A quick and easy recipe that can be poured over a dish or used as a dipping sauce. A recipe for sweet and sour sauce using black rice vinegar can be found here.

Ingredients:
1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water

Preparation:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch. For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)

Spring Roll Wrappers

Spring roll wrappers can be hard to find if you don't live near an Asian market. This is a recipe for the standard flour and water wrappers used to make Chinese spring rolls. For best results, keep the filling chilled and don't make up the spring rolls until you are ready to deep-fry. Have a cornstarch and water paste on hand to seal the spring roll wrappers after they are filled. These wrappers can be frozen.

Ingredients:
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup water* (see note below)
cooking spray, as needed

Preparation:
In a large bowl, stir the salt into the flour. Mix the water into the flour to form a batter. Cover and let rest for 1 hour.
Spray a pan with cooking spray and heat on medium low heat.
Turn the heat down to low and add a heaping tablespoon of the batter to the middle of the pan. Quickly spread the batter out evenly to form a circle 5 - 6 inches in diameter. Continue smoothing out the batter as the skin cooks.
Cook the skin briefly, until it is cooked on the bottom and the edges curl slightly. Take care not to overcook. Remove carefully and refrigerate or freeze until ready to use as called for in the recipe.

*The amount of water needed will depend partly on factors such as the age and dryness of the flour, the altitude you are cooking at, etc. The batter should be well mixed and fairly thick, but still thin enough to drop off the back of a wooden spoon.

Spring Roll

Ingredients:
1/4 pound barbecued pork,
3 dried black mushrooms
1/2 cup mung bean sprouts
1/2 medium carrot
2 tablespoons chopped red bell pepper
2 teaspoons dark soy sauce
2 teaspoons oyster sauce
2 tablespoons chicken broth
1/2 teaspoon granulated sugar
a few drops sesame oil, to taste
2 tablespoons oil for stir-frying, or as needed
12 spring roll wrappers
1 lightly beaten egg, or 2 tablespoons cornstarch mixed with 1 tablespoon water
3 cups oil for deep-frying, or as needed

Preparation:
Cut the barbecued pork into very thin strips. Soften the dried black mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and finely chop.
Rinse and drain the mung bean sprouts. Peel the carrot. Shred until you have 1/4 cup.
In a small bowl, combine the dark soy sauce, oyster sauce, chicken broth, granulated sugar and sesame oil. Set aside.
Heat a wok over medium high to high heat. Add 2 tablespoons oil. When the oil is hot, add the barbequed pork. Stir-fry for 1 minute, then add the vegetables. Stir-fry for another minute, then push up to the side of the wok. Add the sauce in the middle. Heat briefly, then mix in with the pork and vegetables. Remove the wok from the heat and allow the filling to cool.
Pre-heat the oil for deep-frying to 360 degrees Fahrenheit while preparing the spring rolls.
Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg or cornstarch/water paste. Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.
Deep-fry the spring rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.

Spareribs With Black Bean Sauce

Spareribs are braised in a savory mixture including Chinese fermented black beans and garlic. Don't have black beans on hand? You can substitute 2 tablespoons of black bean sauce - add it with the chicken broth and other seasonings near the end of cooking.

Ingredients:
2 pounds baby back spareribs
2 tablespoons fermented black beans (also called salted black beans)
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons dark soy sauce
3 tablespoons oil for stir-frying, or as needed
1 small red chili pepper, de-seeded and chopped
1 cup chicken broth or water
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon brown sugar
a few drops sesame oil
2 scallions (spring onion, green onion) cut into 3 - 4 pieces

Preparation:
Cut apart the spareribs. Rinse the fermented black beans thoroughly and then mince. (Not rinsing the beans will make the taste too salty). Mash the beans together with the minced garlic and ginger, and the dark soy sauce. Set aside.
Heat the wok over medium-high to high heat and add 2 tablespoons oil. When the oil is hot, add the spareribs and stir-fry until browned (4 to 5 minutes). Remove.
Add the remaining 1 tablespoon oil, if needed. Add the chopped red chili and the mashed bean mixture. Stir-fry until aromatic.
Add the spareribs back into the wok and mix with the bean mixture. Add the broth and bring to a boil. Stir in the rice wine or dry sherry and sugar. Turn down the heat and braise, covered, until the ribs are tender (about 10 minutes).
Turn off the heat and stir in a few drops of sesame oil. Serve garnished with the scallion.

Siu Mai with Pork and Shrimp

Ingredients:
3 dried Chinese black or Shiitake mushrooms
6 ounces peeled deveined large shrimp
1 green onion
1 teaspoon minced ginger
3/4 cup ground pork
1 tablespoon oyster sauce
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon sesame oil
1/2 teaspoon granulated sugar
about 20 gyoza wrappers (or won ton wrappers cut into circles).

Preparation:
Soften the mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water. Cut off the stems.
Soak the shrimp in warm, lightly salted water for 5 minutes. Pat dry. Mince the mushrooms, shrimp, and green onion. Combine with the ginger and pork. Stir in the seasonings. Mix the filling ingredients thoroughly.
Lay a gyoza wrapper in front of you. Wet the edges. Put 2 to 3 teaspoons of filling in the middle, taking care not to get too close to the edges. Gather up the edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling exposed.
Steam over boiling water until the filling is cooked through (5 to 10 minutes).

Shrimp Toast

This is the popular dim sum appetizer, with a shrimp mixture spread on slices of toast and deep-fried. To add something extra to the taste and appearance, feel free to use a good crusty bread, such as a French baguette. The lard is optional, but it will add a light airy texture to the shrimp when deep-fried.

Ingredients:
5 slices white bread
1/2 pound raw, peeled deveined shrimp
2 teaspoons lard
4 water chestnuts, finely chopped
1/2 tomato, finely chopped
2 green onions, finely chopped
1 teaspoon grated ginger
1 teaspoon Chinese rice wine, dry sherry, or white rice vinegar
1 large egg, lightly beaten
Salt and pepper, to taste
2 teaspoons cornstarch
4 cups oil for deep-frying, or as needed

Preparation:
Preheat the oven to 225 degrees Fahrenheit (107.2 degrees Celsius). If the shrimp are frozen, cover them in a bowl of cold water for 30 minutes or until thawed. Drain the shrimp and pat dry with paper towels. Remove the tails from the shrimp if needed.
Trim the crusts from the bread. Cut each slice of bread diagonally to form 4 triangles or cut each slice into 4 equal squares.
Place the bread on a 9 X 13 non-stick baking sheet. Bake at 225 degrees for 30 minutes or until the bread is completely dry. (Drying the bread before cooking ensures that oil won’t seep into the bread).
While the bread is drying, prepare the other ingredients. In a food processor with a knife blade attached, finely chop the shrimp with the lard. Add the water chestnut, then add the tomato, green onion and ginger. Add the rice wine or vinegar, beaten egg, salt, pepper and cornstarch. Process until the mixture has almost a paste like texture.
Carefully spread approximately 2 teaspoons of the shrimp paste over the top of each piece of toast.
To deep-fry the shrimp toast: Heat oil in a wok or other deep-frying utensil to 350 degrees Fahrenheit (approximately 175 degrees Celsius). (To test the oil, drop a small piece of dried bread into the oil – it should rise up and start bubbling).
Carefully add 1 or 2 pieces of shrimp toast into the oil, shrimp side down. The bread should float on top of the oil and begin bubbling immediately. Cook for about 1 1/2 minutes, then turn over and cook for about 15 more seconds. Remove the shrimp toast with a slotted toast and drain on paper towels.
To bake the shrimp toast (not really suitable as an appetizer but okay for the family on nights you don't feel like deep-frying): Increase the oven heat to 375 degrees Fahrenheit (190.5 degrees Celsius). Bake the shrimp toast for 15 minutes, or until the shrimp is cooked. Serve the shrimp toast warm.

(Shrimp toast can be prepared ahead of time up to the cooking stage and frozen).

Shrimp Balls

Ingredients:
1 pound medium shrimp, peeled and deveined
8 water chestnuts, peeled, (to make 1/2 cup) or 1/2 cup canned water chestnut slices
1/2 green onion, finely chopped
1/2 teaspoon grated ginger
2 teaspoons light soy sauce
1 teaspoon rice wine or rice vinegar
1/2 teaspoon granulated sugar
1/4 teaspoon sesame oil
Freshly ground black pepper, to taste
1 large egg white
2 - 3 teaspoons cornstarch, as needed

Preparation:
Heat the oil for deep-frying to 350 degrees Fahrenheit.
Soak the shrimp in warm, lightly salted water for 5 minutes. Rinse in cold water, drain and pat dry with paper towels.
If using canned water chestnuts, run under warm water to remove any tinny taste. Drain. Mince the shrimp and water chesnuts.
In a medium bowl, combine the minced shrimp and water chestnuts. Mix in the chopped green onion, grated ginger, soy sauce, rice wine or vinegar, sugar, sesame oil, pepper, egg and cornstarch. Form the mixture into small balls about 1/2 the size of golf balls.
Carefully add the shrimp balls to the hot oil, adding only a few at a time so as not to overcrowd the wok. Deep-fry the balls, turning constantly, until they are crisp and golden (3 to 4 minutes). Remove and drain on paper towels.
Serve the shrimp balls with sweet and sour sauce, plum sauce, or hot mustard.

Sesame Seed Balls

While Chinese bakeries sell sesame seed balls throughout the year, they are especially popular during the Chinese New Year season.

Ingredients:
6 cups oil for deep-frying, or as needed
1/2 cup white sesame seeds, or as needed
3/4 cup brown sugar
1 - 1 1/3 cups boiling water
3 cups (about 400 grams) glutinous rice flour
1 cup (about 200 grams) red bean paste (may not all be used)

Preparation:
In a wok or deep-sided, heavy saucepan, pre-heat the oil for deep-frying to 350 degrees F. Make sure that there is at least 3 inches of oil in the wok. Spread the sesame seeds over a piece of wax or parchment paper. Place a small bowl of water beside the sesame seeds.
Dissolve the brown sugar in 1 cup of the boiling water.
Place the rice flour in a large bowl. Make a "well" in the middle of the bowl and add the dissolved sugar and water mixture. Stir until you have a sticky, caramel-colored dough, adding as much of the remaining 1/3 cup of boiling water as needed (don't add the water if not needed).
Pinch off a piece of dough roughly the size of a golf ball. Use your thumb to make a deep indentation in the dough and then the thumb and index fingers of both hands to form the dough into a cup. Roll 1 level teaspoon of sweet red bean paste into a ball. Place the red bean paste in the hole, and shape the dough over the top to seal. It is important to make sure the red bean paste is completely covered. Continue with the remainder of the dough.
Dip a ball into the small bowl of water (this will help the sesame seeds stick to the ball). Roll the ball over the sesame seeds. Repeat the process with the remainder of the balls.
Deep-fry the sesame seed balls, a few at a time, in the hot oil.
Once the sesame seeds turn light brown (about 2 minutes), use the back of a spatula or a large ladle to gently press the balls against the side of the wok or saucepan. Continue applying pressure as the balls turn golden brown and expand to approximately 3 times their normal size.
Drain the deep-fried sesame seed balls on paper towels. Serve warm. If preparing ahead, refrigerate and then re-heat the balls until they puff up again.

Note: This is one of the more difficult Chinese recipes. The problem comes during deep-frying - the sesame seed balls need to be turned continually to expand. It takes practice to skillfully maneuver the balls in the hot oil. Even with practice, you may not have the perfectly shaped, large sesame seed balls sold at Chinese bakeries.

Spicy Salt and Pepper Spareribs

Spicy salt and pepper mix lends flavor to deep-fried spareribs. If it is available, feel free to substitute Szechuan peppercorns for the black pepper.

Ingredients:
2 1/2 pounds boneless meaty spareribs or pork shoulder
2 tablespoons sea salt
2 teaspoons freshly ground black pepper
1/2 teaspoon five-spice powder
3 to 4 cups oil for deep-frying, or as needed
3 tablespoons cornstarch, or as needed

Preparation:
Stir-fry the salt and black pepper in a heavy frying pan over medium-low heat, shaking the pan, until the salt darkens. Remove from the heat and stir-in the five-spice powder. Cool.
Cut the spareribs along the individual bones. Rub lightly with salt and pepper mixture. Cover and marinate in the refrigerator for 2 hours.
Preheat the oil for deep-frying to between 360 and 375 degrees Fahrenheit.
Dust the spareribs with the cornstarch. Use a deep-fryer basket to carefully add the ribs into the oil. Deep-fry the submerged spareribs for 3 to 4 minutes. Remove and drain.
Deep-fry the spareribs a second time, until they are crispy and cooked (about 1 minute). Drain. Serve with any remaining salt and pepper mix for dipping.

Prawn and Cilantro Potstickers

Fresh herbs lend flavor to this recipe for pan-fried pork dumplings also known as potstickers. The recipe takes a short cut by using wonton or gyoza wrappers, but you can also make your own dumpling dough.

Ingredients:
1 package gyoza or wonton wrappers

Filling:
1 egg, lightly beaten
1/4 teaspoon salt
1 cup ground pork (not lean)
4 ounces shrimp meat, finely chopped
6 shelled and deveined prawns, finely chopped
5 water chestnuts, fresh or canned, finely chopped
4 tablespoons shredded carrot
1/4 cup chopped fresh cilantro leaves
2 tablespoons minced green/spring onion
1 tablespoon minced ginger
1 tablespoon soy sauce
1 teaspoon sesame oil
Freshly ground black or white pepper, to taste

Preparation:
Lightly beat the egg with the salt. Place the pork in a bowl, add the shrimp, prawns, water chestnuts, carrot, cilantro, green onion, ginger, egg, soy sauce, sesame oil and pepper.
Place a small bowl of water on the work area. Lay out one of the gyoza wrappers in front of you.  Dip your finger in the water and moisten the edges of the wrapper.
Place a heaping teaspoon of filling in the middle of the wrapper.
Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).
Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute).
Without turning the dumplings over, add 1/2 cup of water and cover.  Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absobred.
Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

Vegetarian Potstickers

Ingredients:
1/2 pound firm tofu
1/2 cup finely shredded carrot
1/2 cup finely chopped bok choy
1/4 cup finely chopped water chestnuts
1/4 cup finely chopped bamboo shoots
1/4 cup finely chopped garlic chives
2 cloves garlic, peeled and minced
1 tablespoon dark soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon salt
1 package potsticker or gyoza wrappers
2 tablespoons oil for frying the dumplings

Preparation:
Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.
Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.
Place a heaping teaspoon of filling in the middle of the wrapper.
Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).
Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.

Chinese Pork Potstickers

Potstickers are one of the most popular types of Chinese dumplings. This recipe includes a dipping sauce and instructions on making the dough.

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.