chinese take-out Archives - The Midnight Baker

Chinese BBQ Pork with Broccoli

Judith Hannemann — Sun, 01 Feb 2015 00:00:00 +0000

Chinese BBQ Pork with Broccoli

Another classic Chinese pork take-out dish made easily at home! Authentic pork and broccoli hot from your own wok.

Why call take-out when you can make this in your own kitchen for about half the price–or possibly less!

The secret to this quick meal is having the BBQ pork already made.

Authentic take-out from your own wok!

What I do is buy a pork shoulder when they are on sale and make the cha siu (bbq pork), then freeze portions of it. It’s very useful too. Use it to make Classic Eggrolls, Roast Pork with Chinese Vegetables, Ground Beef Lo Mein (substitute the pork for the ground beef) or Take-Out Fried Rice (substitute the pork for the beef). You can eat authentic Chinese all week!!!

Fresh broccoli always works best so use that. If you are lucky enough to be able to get the Chinese broccoli, use that! It’s available in larger urban supermarkets and of course, Asian markets. If you’re a bit off the beaten track, as I am now, plain broccoli crowns from the produce department will work just fine.

I give a credible substitution for dark soy sauce in the recipe, but I do urge you to obtain it, if possible. I got mine from Amazon.

&lt;br /&gt;

Print Recipe Add to Recipe Box

Chinese BBQ Pork with Broccoli

Another classic Chinese pork take-out dish made easily at home! Authentic pork and broccoli hot from your own wok.

Prep Time15

Cook Time10

Total Time25

Course: Pork

Cuisine: Chinese

Keyword: BBQ recipe, pork,

Servings: 2 -4

Calories: 502kcal

Author: Judith Hannemann

Ingredients

2 cups Chinese BBQ Roast pork sliced
8 oz sliced water chestnuts, drained
1/2 cup sliced fresh mushrooms
1 clove garlic minced
2 cups fresh broccoli florets
2 tbsp oil

SAUCE

1 tbsp dark soy sauce*
1 tbsp light soy sauce**
1 tbsp dry sherry or Chinese rice wine
1/2 tsp dark sesame oil
2 tsp fish sauce
2 tsp Maggi seasoning optional but good if you have it
4 tbsp water
2 tsp cornstarch

Instructions

*If you can't get dark soy sauce (I got mine from Amazon), a good substitute is 1 tbs regular (light) soy sauce and 1/2 tsp molasses.
**Light soy sauce is an actual product--NOT sodium-reduced soy sauce. Brands such as La Choy and store brands closely approximate genuine light soy sauce.
Mix all sauce ingredients in a small bowl or cup.
Heat wok over medium-high heat. Add the oil and heat until it shimmers.
Add the pork, mushrooms and garlic. Stir fry for 3 minutes.
Add the broccoli and water chestnuts. Stir fry until broccoli turns bright green.
Add sauce and stir fry until sauce bubbles and thickens, about 1 minute.
Serve over jasmine rice.

Nutrition

Chinese BBQ Pork with Broccoli

Follow The Midnight Baker’s board The Midnight Baker on Pinterest.

The post Chinese BBQ Pork with Broccoli appeared first on The Midnight Baker.

Roast Pork with Chinese Vegetables

Judith Hannemann — Sun, 14 Dec 2014 00:00:00 +0000

Roast Pork with Chinese Vegetables

This Asian roast pork and vegetable dish can be whipped up in mere minutes.

Yes, you can get take-out quality food at home! And here’s another recipe.

OK, it whips up in mere minutes providing you have the roast pork already made. That delightful recipe comes from my friends at The Woks of Life. It’s a two-step process which includes marinating and roasting, but it’s well worth the effort. Link to the recipe is in the ingredient list.

What I did was buy a 4 lb pork shoulder and made it all so I’d have it on hand. You can use it in SO many things, like substituting it for ground beef in my Ground Beef Lo Mein recipe or in my Take-Out Beef Fried Rice recipe.

Take-out quality

Try your own veggie combination in this. The real deal has bok choy, but I’m a big believer in using what you have on hand, so just go with that. Broccoli would be excellent here too. And really, that’s what Chinese stir fries are all about–using your leftovers, cooking in very little time yet full of
flavor.

If you can’t get dark soy sauce–but I recommend that you do–you can use either regular soy sauce or regular soy sauce mixed with about 1/2 tsp of molasses. I was able to purchase this on Amazon.

<br />

Don’t forget to serve this over some steaming jasmine rice to make it complete.

Print Recipe Add to Recipe Box

Roast Pork with Chinese Vegetables

This Asian roast pork and vegetable skillet dinner can be whipped up in mere minutes.

Prep Time10

Cook Time10

Total Time20

Course: Pork, skillet dinners

Cuisine: Chinese

Keyword: chinese vegetables, roast pork, skillet dinner

Servings: 2 -4

Calories: 196kcal

Author: Judith Hannemann

Ingredients

4 oz Chinese roast pork - Cha Siu, thinly sliced
2 cups sliced bok choy
2 green onions sliced
1 small can sliced water chestnuts drained (optional)
1 clove garlic minced
1 tbsp oil for frying

SAUCE

1 tbsp dark soy sauce*
1 tbsp light or regular soy sauce
1 tbsp Chinese wine or dry sherry
1/8 tsp ground ginger
1/8 tsp white pepper
1/2 tsp dark sesame oil
1 tsp sugar
1 tsp cornstarch
1 tbsp water

Instructions

*Another tablespoon of regular soy sauce or Maggi seasoning may be substituted
Prepare Chinese roast pork per site directions. It will make more than you need for this dish, but it's always good to have this on hand.
In a small bowl, mix all sauce ingredients.
Heat a wok or large deep skillet over high heat. Add oil. When oil shimmers, add bok choy, water chestnuts and garlic. Stir fry for 1 minute.
Add the sliced pork and stir fry for an additional minute.
Add the sauce and stir fry until sauce bubbles. Remove immediately to platter and garnish with the sliced green onions.
Serve immediately with jasmine rice.

Notes

Chinese roast pork

Nutrition

Roast Pork with Chinese Vegetables

Follow The Midnight Baker Best Holiday Recipes & Food on Pinterest

The post Roast Pork with Chinese Vegetables appeared first on The Midnight Baker.

Ground Beef Lo Mein

Judith Hannemann — Sun, 07 Dec 2014 00:00:00 +0000

Ground Beef Lo Mein

No reason to visit the take-out. This lo mein is so easy and delicious, you can make it right at home.

This is one of my all-time favorite Chinese dishes! I order it any time I go to a restaurant or get take out.

I’ve attempted to make a copycat version many times, but it wasn’t until I read the authentic recipe from the wonderful family who authors The Woks of Life, did I finally have the secret to the sauce. If you want the real deal, just follow that link. I didn’t have a lot of the add-ins they use on hand so I used what I had in my veggie crisper and my freezer. My version is a quickie pretty-near-authentic meal that uses budget ingredients.

Cheap, easy and delicious

For years I was under the impression that what you bought on the supermarket shelf was “dark soy sauce.” It’s not–that’s actually more “light soy sauce.” The secret here is having the dark soy sauce.

This is easily obtained if you have a Chinese market nearby. I don’t anymore–and haven’t since I left NYC. It’s available from Amazon, so I purchased it from them.

<br />

However, after tasting it and seeing the texture, a pretty good approximation would be a tablespoon of regular off-the-shelf soy sauce and about 1/2 teaspoon of molasses.

I have to say this was pretty darned good! First of all, it’s cheap, fast, easy and uses what most folks have on hand, but do visit Woks of Life–their blog is truly balm for the soul–food, travel, and plenty of good-natured sibling humor.

Print Recipe Add to Recipe Box

Ground Beef Lo Mein

No reason to visit the take-out. This lo mein is so easy and delicious, you can make it right at home.

Prep Time10

Cook Time10

Total Time20

Course: beef, Comfort Foods, skillet dinners

Cuisine: Chinese

Keyword: ground beef, ground beef recipes, lo mein

Servings: 4

Calories: 348kcal

Author: Judith Hannemann

Ingredients

8 oz lean ground beef
1 stalk celery or bok choy sliced
1/4 cup baby carrots julienne
1/4 cup sliced onions
1 clove garlic minced
1 tbsp light soy sauce*
1 tbsp oil
1/2 tsp sugar
1/2 tsp salt
8 oz spaghetti dry

SAUCE

1 tbsp dark soy sauce**
1 tbsp Chinese rice wine or dry sherry
1 tsp dark sesame oil

Instructions

*Light soy sauce is not the sodium-reduced soy sauce. It is an actual product. Major major brands of soy sauce closely approximate light soy sauce
**Dark soy sauce is available in larger supermarkets and Chinese markets. If you cannot obtain it, a good substitute is 1 tbs regular soy sauce (like La Choy) and 1/2 tsp molasses.
Cook spaghetti per package directions to al dente stage. Drain and rinse; set aside.
Heat a large skillet or wok over medium-high heat. Add oil.
Brown ground beef, breaking up clumps. Add the garlic, light soy sauce, sugar and salt; stir to combine.
Add the celery or bok choy, carrots and onions. Stir fry until celery is bright green.
Add the cooked and drained spaghetti and the sauce. Toss to coat completely.
Turn out on a serving platter.

Nutrition

Ground Beef Lo Mein

Follow The Midnight Baker Best Holiday Recipes & Food on Pinterest

The post Ground Beef Lo Mein appeared first on The Midnight Baker.

Tangy Sweet & Sour Chicken

Judith Hannemann — Sun, 23 Nov 2014 00:00:00 +0000

Tangy Sweet & Sour Chicken

Yummy and sticky sweet and sour chicken with a kick from sriracha! Why go for take-out?

I was first introduced to this wonderful chicken by my friend Lillian from My Recipe Journey. It looked so mouth watering, I had to make it.

Why go for take-out?

Originally, I made it just as she made it and it’s super delicious!!! But I like a little heat in some food and I thought it would be a great addition to the original. I particularly like Sriracha and this chicken was just made for that flavor. If you like more heat, add an additional tablespoon to the sauce. I kept mine on the “medium” side with only one tablespoon.

I also switched out the plain white vinegar for rice vinegar because it’s more authentic and tastes a bit better, but again, if you can’t get that, then plain old white will do. I also made other minor adjustments–such as adding more garlic powder because I’m a huge fan of garlic.

Sticky, yummy and oh-so good!

Lillian also included a fried rice recipe in her post, but I chose to make my own. So what I did here was take my Take-Out Beef Fried Rice and modify it a bit. First off, I left out the ground beef, then I made half the recipe (because it’s a side after all), put in 1/2 cup of peas for color and used this sauce:

1 tbs soy sauce
1 tbs Maggi seasoning
1 tbs fish sauce
1/4 tsp dark sesame oil

But if you can’t get the Maggi or the fish sauce, then the sauce in my original recipe will do just fine. The original recipe calls for 3 eggs, so if you make half, just use one egg–and it’ll be just fine!

Print Recipe Add to Recipe Box

Tangy Sweet & Sour Chicken

Yummy and sticky sweet and sour chicken with a kick from sriracha! Why go for take-out?

Prep Time15

Cook Time1

Total Time1 15

Course: Chicken, side dishes

Cuisine: Chinese

Keyword: chicken, sweet and sour chicken

Servings: 4

Calories: 381kcal

Author: Judith Hannemann

Ingredients

2 large boneless skinless chicken breasts, cut in bite-sized pieces
1/4 cup oil for frying

COATING

1/2 cup cornstarch
1 egg
1 tbsp water

TANGY SWEET/SOUR SAUCE

1/2 cup sugar
1/4 cup rice vinegar
1 tbsp sriracha hot sauce
2 tbsp ketchup
1 tbsp soy sauce
2 tsp garlic powder
1/2 tsp salt

Instructions

Preheat oven to 325 degrees F.
In a small bowl, beat the egg with the 1 tbs water. Place cornstarch in a separate bowl.
Heat a large skillet over medium-high heat; add oil and heat until oil shimmers.
Dredge the cut-up chicken in the cornstarch then dip in the beaten egg to coat.
Fry the chicken until brown on all sides, but not done. Place browned chicken in a 2-quart baking dish.
Whisk the sauce ingredients together in a small bowl and pour over the chicken.
Bake at 325 degrees for 1 hour, turning chicken every 15 minutes.
Serve with fried rice.

Nutrition

Tangy Sweet & Sour Chicken

Follow The Midnight Baker Best Holiday Recipes & Food on Pinterest

The post Tangy Sweet & Sour Chicken appeared first on The Midnight Baker.

Take-Out Beef Fried Rice

Judith Hannemann — Tue, 22 Apr 2014 23:00:00 +0000

Take-Out Beef Fried Rice

The secret to authentic Chinese take-out fried rice is jasmine rice.

I’ve been making fried rice for years, but one thing always eluded me–why, using the same seasonings and basic ingredients–didn’t mine taste like the restaurant or take-out joint.

Authentic Fried Rice

Quite by accident, I discovered jasmine rice. Yep, I’m probably a bit behind the times here. I treated myself to a bag of it a few months back and the first time I made it, it hit me why the fried rice, and even the plain white rice, tasted so wonderful from the restaurant. They must use this variety!

Keeping to one of my main themes of inexpensive, but good-tasting food, I made this with ground beef. However, it can be made with any meat, preferably leftovers. It’s wonderful if you have leftover roast pork or roast chicken. You can also get really fancy with this rice and make it “subgum” style with a mix of chicken, pork and shrimp.

Can be a side or complete meal

This rice is a complete meal really, but it’s also a good side dish for my Plum Good Ribs or Luau Ribs.

Just leave out the meat entirely, and it’s vegetarian!

Can be made with leftover meat or none at all~

I’m leaving the soy sauce to taste here. For this amount of rice, I use about 1/4 cup (maybe a few shakes more of the bottle) which may seem a bit sparse to some, but I use genuine Chinese soy sauce which is full of flavor due to the natural fermentation process. You might have to use more if you use a store brand or La Choy.

Print Recipe Add to Recipe Box

Take-Out Beef Fried Rice

Keeping to one of my main themes of inexpensive, but good-tasting food, I made this with ground beef and jasmine rice

Prep Time10

Cook Time20

Total Time30

Course: beef, Comfort Foods, side dishes, skillet dinners

Cuisine: Chinese

Keyword: beef recipe, fried rice

Servings: 6 -8

Calories: 625kcal

Author: Judith Hannemann

Ingredients

8 oz lean ground beef*
2 tbs soy sauce
2 tbsp dry sherry or mirin sweet saki
4 cups cold cooked jasmine rice
3 eggs lightly beaten
2 cloves garlic minced
1 thin slice fresh ginger crushed
4 sliced green onions divided
1/4 cup or to taste soy sauce
1 tsp dark sesame oil
2 tsp sugar
3 tbs oil for frying egg

Instructions

*Any cooked leftover meat will do nicely as well. Use about 1 cup.
Separate any clumps in the cold rice. Set aside.
In a very large skillet, saute pan or wok, heat oil over high heat.
Add eggs and scramble, breaking up into smaller pieces. Cook until firm. Remove from pan and set aside.
Brown ground beef, garlic, 2 tbs soy sauce, ginger and sherry well over high heat in the same pan used for the eggs. When there is no liquid or fat left from the meat, that is when it is properly browned and cooked. Remove and discard the slice of ginger.
Add the rice to the same pan as the meat, stirring to combine and heat the rice (use high heat here too).
Add the soy sauce, sesame oil, cooked eggs, sugar and *half* of the green onions. Add more soy sauce to taste if needed. Stir fry until heated through. Serve immediately and top with remaining green onion.
Serves 6-8 as a main meal.

Nutrition

Take-Out Beef Fried Rice

Follow The Midnight Baker Food, Glorious Food #7 on Pinterest

The post Take-Out Beef Fried Rice appeared first on The Midnight Baker.

Orange Beef

Judith Hannemann — Tue, 30 Apr 2013 23:00:00 +0000

Orange Beef

Ahhh..a favorite and even more tasty than orange chicken. Bold and beautiful.

Basically, the same deal as orange chicken but no broccoli and uses beef.

The authentic recipe calls for flank steak, but since that’s rather pricy, you can substitute sirloin for it. Sirloin is often on sale.

To get the creamy and tender texture in the meat that you get in the restaurant, you have to b*tch slap that meat LOL. Really all you are doing when you do that is tenderizing it. What I do is cut a cube of meat about 1/2 to 1-inch thick and pound it with a meat mallet or the side of a cleaver. If using the cleaver, place the side of the blade over the cube of meat and give the side of the blade a good WHACK with your hand. Of course, a meat mallet is easier, and either the smooth or the side with teeth will do. There’s the secret–and it’s done with any meat or poultry served in an Asian restaurant.

Orange Beef

For the beef:

1 lb boneless sirloin steak or flank steak
1 egg
1/2 cup cornstarch
1/4 tsp white pepper
1/4 cup flour
1 1/2 tsp salt
1 tbs oil
oil for deep frying

For the sauce:

1 tbs minced garlic
1 tbs minced fresh ginger
1/4 cup chopped green onion (reserve some for garnish–about 1 tbs)
1/2 tsp hot red pepper flakes
1 tbs mirin or saki
1/2 tsp sesame oil
1/4 cup water
1 tbs cornstarch
1 1/2 tbs soy sauce
1 1/2 tbs rice vinegar
5 tbs sugar
zest of 1/2 whole orange

Cut steak into bite-sized pieces, tenderize (see above narrative) and place in a bowl. Mix the 1/2 cup cornstarch, flour, salt, and pepper. Beat the egg in a small bowl with the 1 tbs oil. Mix in the cornstarch mixture. Add the cornstarch/egg mixture to the steak in the bowl. Coat well.

Heat enough oil to deep fry in a large, deep skillet or wok. Heat oil to 375 degrees. Fry steak in batches so there is plenty of room around the steak pieces. Maybe 6-8 pieces at a time. Fry on each side 5-7 minutes or until crisp and beginning to brown. Drain with slotted spoon and place on a paper towel-lined plate. Repeat until all steak is cooked.

Mix the soy sauce, rice vinegar, sugar and orange zest in a small bowl. Set aside.

Remove oil from wok and wipe out. Heat over high heat for about 10 seconds and add the other 1 tbs of oil. Add the minced garlic and ginger and stir fry until very aromatic–maybe 15 seconds. Add the green onion and the pepper flakes and stir fry for 10 seconds. Stir the sauce in the bowl and add it to the wok. Bring sauce to boil. Add the mirin/saki and the sesame oil. Mix the 1/4 cup water and 1 tbs cornstarch and add to the boiling sauce, stirring constantly until sauce is thickened and bubbling. Add cooked steak coating well with sauce.

Serve immediately over rice.

Makes 4 servings

Orange Beef

The post Orange Beef appeared first on The Midnight Baker.

Fried Wontons

Judith Hannemann — Sun, 14 Apr 2013 23:00:00 +0000

Fried Wontons

Easy to do and a great party food, appetizer or snack. Make a bunch!

Fries up in a snap and these are the best appetizers for any party or just snacking.

Make a bunch of them because you can freeze and reheat any time. This uses the same filling as my pot stickers (click HERE for filling recipe).

Wonton skins are available in the produce section of most grocery stores. Sometimes they will be in the organic or vegan section too. You could also use egg roll wrappers, cut in quarters if the store is out of wonton skins. Rather than go into a lengthy explanation of how to fold them up, here is a great instructional video~~

That’s about all you need to know for this except for the deep frying.

Fried Wontons

1 pkg wonton skins
1 recipe of pot sticker filling
2 cups vegetable oil for frying

Heat oil in a large deep skillet or wok to 375 degrees.

Fry wontons, about 8-10 at a time for about 4-6 minutes each side.

Remove to paper towel lined plate with a slotted spoon.

Makes about 50 wontons.

Fried Wontons

The post Fried Wontons appeared first on The Midnight Baker.

Orange Chicken

Judith Hannemann — Sat, 13 Apr 2013 23:00:00 +0000

Orange Chicken

This one is the real deal. Many recipes floating around, but this one is authentic.

Authentic Chinese Orange Chicken

Lately any recipe I see for this uses chicken breast. That’s OK I guess but Chinese don’t use it in this dish or most “red” stews or anything with soy sauce.

Breast meat is reserved for lighter, “white” dishes that are quickly cooked. In stews or anything “twice-cooked” the poultry used is thighs. Breast is too light in flavor to handle this sauce–it gets lost in the taste of it. This dish requires a bolder flavor in the meat. I learned a great deal about Chinese cuisine way back in college. A friend’s sister managed a restaurant in Chinatown and gave up a few secrets…lucky for me!!!

Yes, the dish is a bit fussy, but it’s well worth the effort AND it’s cheaper than take-out and better than the stuff from your grocer’s freezer.

Reader Tip

This tip comes from Betty–she found the batter too thick and thinned it down with a splash of milk. She said it was perfect with that addition. Thanks Betty!

The Recipe

Print Recipe Add to Recipe Box

Orange Chicken

This one is the real deal. Many recipes floating around, but this one is authentic.

Prep Time30

Cook Time30

Total Time1

Course: Chicken

Cuisine: Asian

Keyword: orange chicken

Servings: 4

Calories: 505kcal

Author: Judith Hannemann

Ingredients

FOR THE CHICKEN

2 lbs boneless skinless chicken thighs
1 egg
1/2 cup cornstarch
1/4 tsp white pepper
1/4 cup flour
1 1/2 tsp salt
1 tbsp oil
oil for deep frying

FOR THE SAUCE

1 tbs minced garlic
1 tbsp minced fresh ginger
1/4 cup chopped green onion reserve some for garnish--about 1 tbs
1/2 tsp hot red pepper flakes
1 cup fresh broccoli florets
1 tbsp mirin or saki
1/2 tsp sesame oil
1 1/2 tbsp soy sauce
1/4 cup water
1 1/2 tbsp rice vinegar
5 tbsp sugar
1 tbsp cornstarch
zest of 1 whole orange

Instructions

Cut chicken thighs into bite-sized pieces and place in a bowl. Mix the 1/2 cup cornstarch, flour, salt, and pepper. Beat the egg in a small bowl with the 1 tbs oil. Mix in the cornstarch mixture. Add the cornstarch/egg mixture to the chicken in the bowl. Coat well.
Heat enough oil to deep fry in a large, deep skillet or wok. Heat oil to 375 degrees. Fry chicken in batches so there is plenty of room around the chicken. Maybe 6-8 pieces at a time. Fry on each side 5-7 minutes or until crisp and beginning to brown. Drain with slotted spoon and place on a paper towel-lined plate. Repeat until all chicken is cooked.
Mix the soy sauce, rice vinegar, sugar and orange zest in a small bowl. Set aside.
Remove oil from wok and wipe out. Heat over high heat for about 10 seconds and add the other 1 tbs of oil. Toss in the minced garlic and ginger and stir fry until very aromatic--maybe 15 seconds. Put the broccoli in and stir fry for 15 seconds. Add the green onion and the pepper flakes and stir fry for 10 seconds. Stir the sauce in the bowl and add it to the wok. Bring sauce to boil. Add the mirin/saki and the sesame oil. Mix the 1/4 cup water and 1 tbs cornstarch and add to the boiling sauce, stirring constantly until sauce is thickened and bubbling. Add cooked chicken coating well with sauce.
Serve immediately over rice.

Nutrition

Orange Chicken

The post Orange Chicken appeared first on The Midnight Baker.

Pot Stickers (Dim Sum or Chinese Dumplings)

Judith Hannemann — Thu, 04 Apr 2013 23:00:00 +0000

Pot Stickers (Dim Sum)

Your favorite Asian restaurant appetizer can be made at home. And guess what? It’s EASY.

Pot Stickers Are Easy

Yes, these are easy, but a bit time consuming. However, it’s well worth it and you can make enough to bag and freeze for when you need them again.

I don’t bother using wonton skins or eggroll wraps for this since the REAL dough is easy to make at a fraction of the cost. It’s a hot water dough that consists only of flour and boiling water in a 2:1 ratio.

The centers can of course be filled with anything you like. I used ground pork that I ground myself. I used pork butt steaks. Sorry folks but you NEED a bit of fat in these, so if you are going to buy a piece of pork to grind yourself, I’d suggest the butt steaks or the cheaper rib-end chops.

The Filling

I adapted the filling recipe from one I found on About.com but I found that filling to be quite unpleasant. It was very bland and lacked any real flavor besides sesame oil, and too much at that. Too much dark sesame oil to me tastes like skunk–not kidding. You have to go EASY on it for just the right flavor. My reworked recipe is much more flavorful and includes ingredients I can taste in the restaurant variety.

Be warned–the dough is sticky, so you will have to constantly re-flour your work surface and hands. If you want to use wonton wrappers, it does make it easier, but it just won’t taste the same.

The Recipe

Print Recipe Add to Recipe Box

Pot Stickers (Dim Sum or Chinese Dumplings)

Your favorite Asian restaurant appetizer can be made at home. And guess what? It’s EASY.

Prep Time30

Cook Time10

Total Time40

Course: Appetizers, Pork

Cuisine: Asian

Keyword: chinese dumplings, dim sum, pot stickers

Servings: 48 dumplings

Calories: 46kcal

Author: Judith Hannemann

Ingredients

POT STICKER DOUGH

2 cups flour
1 cup boiling water

POT STICKER FILLING

1 lb ground pork
6 oz Napa celery cabbage or regular green cabbage
3 tsp coarse salt divided
1/4 cup finely chopped green onion--the white and the green part
1 tbsp finely chopped cilantro OR 1/2 tsp dehydrated
1 large clove of garlic minced very finely
1 tsp cornstarch
1/2 tsp sesame oil
1 tbsp soy sauce
1/8 tsp grated fresh ginger or a pinch of dried
1 tbsp dry sherry

Instructions

Start by making the filling.
Shred the cabbage finely and sprinkle with 2 tsp of the coarse salt and toss. Set aside for 5 minutes.
Mix the meat and remaining ingredients plus the leftover 1 tsp coarse salt in a medium bowl. Squeeze out the water from the shredded cabbage and add to meat mixture, mixing well. Set aside.
For the dough, mix the flour and boiling water until a soft dough forms. Turn out onto floured work surface and knead until smooth and elastic, about 5 minutes. Cut dough in half. Roll each half into a 12-inch roll. Cut 1/2-inch portions of dough from the roll. Roll each 1/2-inch portion into a 3-inch circle. Place about 1 tbs of filling in each circle. NOTE: I roll out ALL my dough circles before I begin to fill them. Process is cleaner and also more efficient.
Bring the edges of the circles up and seal very well, pinching to pleat slightly. This will form a crescent-shaped dumpling. They can be shaped other ways, but I find that to be a complete PAIN and the shape I make them in is the one the restaurants make them in.
Heat a large skillet over medium-high heat. Add about 1 tbs vegetable oil if using a regular pan, 1/2 tbs if using non stick. When oil is very hot, add the dumplings, pleated side up in the pan. Fry for about 3-5 minutes or until the bottoms are golden brown and start to crisp. Add 1/2 cup water, cover and reduce heat to medium, and steam until all water is absorbed; about 5-7 minutes.
These can be served with a dipping sauce made with 1 cup soy sauce, 1/2 tsp sesame oil and 2 tbs honey mixed together. Put these ingredients in a small saucepan and heat, stirring, until honey is dissolved.
Makes about 48 dumplings and they can be frozen and reheated.

Nutrition

Pot Stickers (Dim Sum)

The post Pot Stickers (Dim Sum or Chinese Dumplings) appeared first on The Midnight Baker.

Shrimp & Lobster Sauce

Judith Hannemann — Sat, 24 Mar 2012 04:52:00 +0000

Here’s the ingredients you will need. If it is at all possible to get “light soy sauce” this is the right one to use. This will be available at an Asian grocery, larger grocery stores with a wide Asian selection, or via the Asian grocers on the web. Please note this is not the Kikkoman variety that is lower sodium. Light Soy Sauce is more gently fermented than the regular or dark soy sauce. If light soy sauce is not available, then the regular such as La Choy or Kikkoman may be substituted. I also grind my own pork as assorted pork chops on sale are far cheaper than pre-ground pork.

Slice scallion diagonally into 1 inch pieces. Lightly beat eggs. Crush garlic.

Heat a wok or large skillet on high. Add oil and heat almost to smoke point (the oil will shimmer).

Add ground pork, garlic and salt & sugar.

Stir fry until pork is no longer pink.

Add soy sauce, scallions & shrimp. Stir fry until shrimp just begins to turn pink.

Add the cup of water, bring to a boil, cover and reduce heat. Simmer for 3 minutes.

Mix cornstarch with 2 tbs water. This is known as a “slurry.”

Add the cornstarch slurry and stir constantly until mixture bubbles.

Add the beaten egg and stir. Remove from heat and keep stirring until egg is set. You want the egg to “thread” in the mixture as shown.

Serve immediately over a bed of rice.

Shrimp with Lobster Sauce

Print Recipe Add to Recipe Box

Shrimp & Lobster Sauce

A light and delicious alternative to cocktail sauces or melted butter

Prep Time15

Cook Time10

Total Time25

Course: Seafood

Cuisine: Asian

Keyword: asian dinners, chinese take out, shrimp, shrimp with lobster sauce

Servings: 4

Calories: 317kcal

Author: Judith Hannemann

Ingredients

1 lb shrimp shelled & deveined
1/4 lb ground pork
3 scallions green onions sliced in 1" diagonal pieces
2 eggs lightly beaten
1 cup water
1 tsp salt
1 tsp sugar
2 large cloves garlic crushed
4 tbsp light soy sauce dark soy sauce may be substituted
2 tbsp oil
2 tbsp cornstarch mixed with 2 tbs water

Instructions

See step-by-step pictures

Nutrition

The post Shrimp & Lobster Sauce appeared first on The Midnight Baker.