Beefy Chinese Dumplings
1 1/2 pounds ground beef
2 cups shredded Chinese cabbage
1 carrot, shredded
1 onion, minced
1 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 (14 ounce) package wonton wrappers
- In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.
- Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
- Boil the dumplings in water until they float to the top, about 5 minutes.
Chinese Chicken Wings
1 16 ounce) bottle soy sauce
3 tablespoons lemon juice
1 1/2 tablespoons onion powder
1 1/2 teaspoons garlic powder
2 bay leaves, crushed
1 cup orange juice
5 pounds chicken wings, cut into thirds, tips discarded
- Whisk together the soy sauce, lemon juice, onion powder, garlic powder, bay leaves, and orange juice in a large glass or ceramic bowl. Add the chicken wings and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to 2 days.
- Preheat an oven to 350 degrees F (175 degrees C).
- Bake the chicken wings in the preheated oven until no longer pink at the bone and the juices run clear, 45 to 55 minutes, basting every 10 minutes. For crispier skin, drain the juices from the pan during the last 10 minutes of baking.
1 (14 ounce) package small won ton wrappers
2 (8 ounce) packages cream cheese, softened
1 teaspoon minced fresh ginger root
1/2 teaspoon chopped fresh cilantro
1/2 teaspoon dried parsley
3 tablespoons dark soy sauce
1 pound crabmeat, shredded
1 quart oil for frying
- Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
- In a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
- Place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. Fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. Moisten the edges with a little water, and seal. Place prepared won tons under a slightly moist paper towel until ready for frying.
- Add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. Set aside on paper towels to drain. Repeat until all wontons have been fried. Serve hot.
15 large fresh mushrooms, stems removed
1/2 pound ground pork
1/4 slice Chinese salted turnip (chung choi), rinsed and chopped
1 tablespoon soy sauce
3 tablespoons finely chopped canned water chestnuts
1/4 teaspoon salt
1/4 teaspoon white sugar
- Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
- In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.