3
Asian Appetizers and Dim Sum
Egg Rolls
Deep-fried Wontons
Wonton Wrappers
Water Chestnut Appetizer
Spring Rolls
Crab Rangoon
Lettuce Wraps
Paper Wrapped Chicken
Gift Wrapped Beef
Shrimp Stuffed Mushrooms
Potstickers with Rice Wine
Sticky Rice in Cabbage Leaves
Sticky Rice in Lotus Leaves
Spicy Potstickers
Traditional Gow Gees
Crisp Chinese “Seaweed”
Deep-fried Mushrooms
Mini Spring Onion Pancakes
Gow Gees with Ground Turkey
Siu Mai (Cook and Sell) Dumplings
Turkey Fried Wontons
Translucent Dumpling Dough
Har Gow Dumplings
Yields 15 egg rolls
This wrapping method allows you to add more filling than the traditional “envelope” method. Firmly sealing the edges prevents oil from entering during deep-frying.
Egg Rolls
¼ cup canned bamboo shoots, sliced
1 tablespoon oyster sauce
1 tablespoon chicken broth or stock
½ teaspoon sugar
2 tablespoons oil for stir-frying
6 large fresh mushrooms, thinly sliced
1 stalk celery, thinly sliced on the diagonal
¼ cup water chestnuts, thinly sliced
1 cup fresh mung bean sprouts, drained
2 green onions, thinly sliced on the diagonal
½ pound barbecued pork
15 egg roll wrappers
3 tablespoons cornstarch mixed with 2 tablespoons water
4–6 cups oil for frying
Thinly slice the bamboo shoots. Combine the oyster sauce, chicken broth, and sugar. Set aside.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the mushrooms and stir-fry for about 1 minute. Add the celery, then the water chestnuts, then bamboo shoots, stir-frying each for about 1 minute in the middle of the wok before adding the next vegetable. (If the wok is too crowded, stir-fry each vegetable separately.) Add more oil as necessary, pushing the vegetables up to the side of the wok until the oil is hot. Add the bean sprouts and the green onions.
Add the sauce to the middle of the wok and bring to a boil. Add the barbequed pork. Heat everything through. Cool.
Heat 4–6 cups oil to 375°F. While the oil is heating, prepare the wrappers. To wrap, spread a heaping tablespoon of filling in the middle of the wrapper, evenly spread out but not too close to the edges. Coat the top edge and the sides with the cornstarch/water mixture. Fold the bottom half over the filling. Fold the top half over, making sure the 2 sides overlap. Press down to seal all the edges. Continue with the remainder of the egg rolls. (Prepare more cornstarch and water if necessary.)
Deep-fry the egg rolls until they turn golden brown (2–3 minutes).Drain on paper towels.
Deep-fried Wontons
3 medium dried mushrooms
1½ cups ground pork
½ cup canned bamboo shoots, shredded
1½ green onions, thinly sliced
1 slice ginger
2 teaspoons black rice vinegar
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 package wonton wrappers
4–6 cups oil for deep-frying
Soak the dried mushrooms in hot water for at least 20 minutes to soften. Drain, remove the stems, and slice finely. Shred the bamboo shoots.
Combine the ground pork, bamboo shoots, green onions, dried mushrooms, ginger, black rice vinegar, soy sauce, sugar, and sesame oil.
Add oil to a preheated wok and heat to 375°F. While waiting for the oil to heat, wrap the wontons. Lay the wrapper in a square shape in front of you. Place 1 teaspoon of filling in the middle of the wrapper. Fold the wonton wrapper in half lengthwise, making sure the ends meet. Roll the wonton wrapper over again, being sure to keep the filling centered. Wet the ends. Bring the corners together so that one overlaps the other, and seal. Continue with the remainder of the wontons. Cover the completed wontons with a damp towel to prevent drying.
Carefully slide a few wontons at a time into the wok. Deep-fry until they turn golden (about 2 minutes). Remove with a slotted spoon and drain on paper towels.
Maintaining Oil Temperature During Deep-frying
To prevent greasy food, it's important to keep the oil temperature from dropping substantially during deep-frying. This can be tricky, since it is normal for the temperature to drop when food is first added to the wok. One solution is to heat the oil to a higher temperature than called for in the recipe. For example, if the instructions state the food should be deep-fried at 350°F, wait until the oil temperature reaches 355–360°F before starting to deep-fry.
Yields 30–35
wontons Have more filled wontons than you need? Freeze and use the next time you're making Wonton Soup (page 54). Thaw before adding to the soup.
Yields 24–28 wrappers
Stuffed wonton wrappers feature prominently in soups and dim sum dishes. They can even replace egg roll wrappers in the recipe for Bowties (page 272-273).
Wonton Wrappers
½ teaspoon salt
2¼ cups flour
cup water
1 medium egg
1 teaspoon vegetable oil
Sift the salt into the flour. Add the remaining ingredients, adding the water slowly and not using more than necessary. Form the batter into a dough and knead until smooth. Cover the dough and let it rest for 30 minutes.
Cut the dough in half. Form each half into a cylinder. Lightly score the dough into ½ -inch pieces and cut (you should have 12–14 pieces). Repeat with the other half of the dough.
On a lightly floured surface, roll each piece out into a 3½ -inch square. Store wrapped in plastic in the refrigerator or freeze until ready to use.
Yields 20 appetizers
This simple but tasty appetizer works best with fresh chestnuts. For quicker cooking, broil the water chestnuts for 5–6 minutes instead of baking.
Water Chestnut Appetizer
20 fresh water chestnuts
½ cup soy sauce
10 slices raw bacon
½ cup brown sugar
20 toothpicks
Peel the water chestnuts. Rinse and drain well. Place the soy sauce in a plastic bag. Add the water chestnuts and seal. Marinate for 3 hours, turning occasionally to cover completely.
Preheat the oven to 350°F. Cut each slice of bacon in half. Spread the brown sugar out on a piece of waxed paper.
Remove the water chestnuts from the bag, reserving the marinade. Roll each water chestnut in the brown sugar. Wrap a slice of bacon around each water chestnut and secure with a toothpick.
Bake the water chestnuts at 350°F for 45 minutes. After 20 minutes, turn the water chestnuts over and pour the reserved marinade over. Continue baking.
Spring Rolls
½ pound pork tenderloin, shredded
2 tablespoons oyster sauce, divided
½ teaspoon baking soda
6 dried mushrooms
1 carrot
1 tablespoon chicken broth or stock
½ teaspoon sugar
1 cup mung bean sprouts, rinsed and drained
2 green onions, thinly sliced on the diagonal
¼ teaspoon sesame oil
12 spring roll wrappers
2 tablespoons cornstarch mixed with 1 tablespoon water
4–6 cups oil for frying
Yields 12 Spring Rolls
Both barbecued pork and chicken marinated in oyster sauce also work well in this recipe.
Marinate the pork in 1 tablespoon oyster sauce and baking soda for 30 minutes.
Soak the dried mushrooms in hot water to soften; drain and thinly slice. Wash and grate the carrot until you have ¼ cup.
/> Combine the remaining 1 tablespoon oyster sauce, chicken broth, and sugar. Set aside.
Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the pork. Stir-fry briefly until it changes color and is nearly cooked through. Remove from the wok.
Add 1½ tablespoons oil. When oil is hot, add the dried mushrooms. Stir-fry for 1 minute, then add the bean sprouts, grated carrot, and the green onion. Add the sauce in the middle of the wok and bring to a boil. Add the pork and mix through. Drizzle with the sesame oil. Cool.
Heat 4–6 cups oil to 375°F. While oil is heating, prepare the spring rolls. To wrap, lay the wrapper in a diamond shape. Place a tablespoon of filling in the middle. Coat all the edges with the cornstarch-and-water mixture. Roll up the wrapper and tuck in the edges. Seal the tucked-in edges with cornstarch and water. Continue with the remainder of the Spring Rolls. (Prepare more cornstarch and water as necessary.)
Deep-fry the spring rolls, 2 at a time, until they turn golden. Drain on paper towels.
Yields 44–48 Crab Rangoon
Guests love this popular party appetizer that combines the sweet, delicate flavor of crab with the crunchy texture of deep-fried wonton.
Crab Rangoon
48 wonton wrappers
1 cup fresh or canned crabmeat
1 cup cream cheese
½ teaspoon Worcestershire sauce
½ teaspoon soy sauce
teaspoon freshly ground white pepper, or to taste
2 teaspoons minced onion
1½ green onions, thinly sliced
1 large clove garlic, minced Water for wetting wontons
4 cups oil for deep-frying
Cover the wonton wrappers with a damp towel to prevent drying.Set aside.
If using canned crabmeat, drain thoroughly. Flake the crabmeat with a fork. Add the cream cheese, then mix in the Worcestershire sauce, soy sauce, white pepper, onion, green onion, and garlic.
To prepare the Crab Rangoon: lay a wrapper in a diamond shape or circle, depending on the shape of wonton wrappers you are using. Add a heaping teaspoon of filling in the middle, spread out evenly but not too near the edges. Spread the water along all 4 sides. Fold the bottom over the top to form a triangle (round wrappers will form a half moon). Seal the edges, adding more water if needed. Cover filled wontons with a damp towel to prevent drying.
Heat 4 cups oil in a preheated wok to 375°F. Slide in the wonton wrappers a few at a time, and deep-fry for 2–3 minutes, until they turn golden brown. Remove with a slotted spoon and drain on paper towels. Cool and serve.
Make-Ahead Crab Rangoon
Want to get a head start on making cocktail appetizers? Crab Rangoon can be prepared ahead of time up to the deep-frying stage and frozen. Thaw the filled wontons before deep-frying.
Lettuce Wraps
1 pound boneless, skinless chicken breasts
1 head iceberg lettuce
1 red bell pepper
½ 8-ounce can water chestnuts, rinsed and drained
½ 8-ounce can bamboo shoots, rinsed and drained
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine
1 teaspoon sugar
4 tablespoons oil for stir-frying
1 teaspoon minced garlic clove
1 teaspoon minced ginger
1 stalk celery, thinly sliced on the diagonal
1 tablespoon cornstarch mixed
with 2 tablespoons water
2 green onions, thinly sliced on the diagonal
1 teaspoon sesame oil
Wash the chicken and pat dry. Pound lightly to tenderize. Cut the chicken into thin slices approximately 2½ inches long.
Wash the lettuce, and dry and separate the leaves. Remove the seeds from the red pepper and chop into bite-sized pieces. Slice the water chestnuts and bamboo shoots into 1-inch pieces.
Mix together the soy sauce, oyster sauce, Chinese rice wine, and sugar. Set aside.
Add 2 tablespoons oil in a preheated wok or heavy skillet.When oil is hot, add the garlic and ginger. Stir-fry briefly, then add the chicken. Stir-fry until it is browned and nearly cooked through. Remove from the wok and drain on paper towels.
Add 2 tablespoons oil. When oil is hot, add the water chestnuts and celery. Stir-fry for about 1 minute, then add the red pepper. Add the bamboo shoots. Stir-fry until the vegetables are brightly colored and tender. Add the sauce. Give the cornstarch/water mixture a quick stir and add in the middle, stirring quickly to thicken. Stir in the green onions. Drizzle with sesame oil.
To prepare lettuce wrap, lay a lettuce leaf flat. Place one-twelfth of the chicken combined with the vegetable/sauce mixture into the middle and roll up the lettuce leaf.
Yields 12 wraps
Serve lettuce wraps as an appetizer, or as a main course with stir-fried rice vermicelli.
24 chicken packages
This popular appetizer also makes a satisfying meal when served with green salad. Cooking parchment or cellophane paper can be used instead of aluminum foil.
Paper Wrapped Chicken
2 large boneless, skinless chicken breasts, 6–8 ounces each
4 large Chinese dried mushrooms
1½ green onions
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 slice ginger, shredded
1 teaspoon sesame oil
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
Salt and pepper to taste
24 6-inch squares of aluminum foil
Wash the chicken and pat dry. Cut the chicken into thin slices approximately 2½ inches long. You want to have 48 strips, or 2 strips for each packet. (With a larger breast you may have more chicken than you need, so you can make more packets.)
Soak the dried mushrooms in hot water for 20 minutes, or until they are softened. Squeeze gently to remove excess water, and cut into 24 thin slices, or 6 slices per mushroom. Thinly slice the green onions on the diagonal, so that you have 48 pieces, or 2 slices per packet.
In a small bowl, combine the oyster sauce, soy sauce, shredded ginger, sesame oil, Chinese rice wine, sugar, salt and pepper, and green onions. Add to the chicken and marinate for 45 minutes. Add the mushrooms and marinate for another 15 minutes.
Preheat oven to 350°F.
To wrap the chicken, lay out a square of foil so that the lower corner is pointing toward you. Place 2 chicken slices, 1 mushroom slice, and 2 green onion slices in the middle. Bring the bottom corner up over the chicken. Roll this corner once. Fold the right corner over toward the middle, and then the left corner, so that one is overlapping the other. Tuck the triangle at the top into the flap.
Place the wrapped parcels on a baking sheet and bake at 350°F for 15 minutes. Allow to cool before serving.
To serve, do not unwrap the chicken packets, but serve heaped on a large platter for guests to open.
Gift Wrapped Beef
½ pound flank steak
1 teaspoon oyster sauce
¼ teaspoon baking soda
6 large dried mushrooms
1 bok choy
2 tablespoons hoisin sauce
2 tablespoons water
½ teaspoon sugar
1 bunch cilantro
2 tablespoons sesame oil
12 6-inch squares of aluminum foil
Preheat oven to 350°F.
Cut the beef into thin slices 2–3 inches long. You want to have about 3 slices for each packet. Add the oyster sauce and baking soda. Marinate the beef for 30 minutes.
Soak the dried mushrooms in hot water for 20 minutes, or until they are softened. Squeeze gently to remove any water, and cut into 48 thin slices, or 8 slices per mushroom. Wash the bok choy, drain thoroughly, and shred. You want to have 3–4 pieces for each packet.
Mix the hoisin sauce, water, and sugar and set aside.
To wrap the beef, lay out a square of foil so that it forms a diamond shape. Add 3 of the
beef slices, 2–3 slices of mushroom, a few shreds of bok choy, and a few sprigs of cilantro in the middle, being sure to keep the filling in the center and not near the edges. Mix in ¼ teaspoon of sesame oil and ½ teaspoon of the hoisin and water mixture.
Bring the bottom corner up over the beef. Roll this corner once. Fold the right corner over toward the middle, and then the left corner, so that one is overlapping the other. Tuck the triangle at the top into the flap.
Place the wrapped parcels on a baking sheet and bake at 350°F for 15 minutes. Allow to cool before serving. Serve wrapped on a platter, unopened.
24 beef packages
Serve the beef packets piled on a serving dish with a cilantro garnish. Like Paper Wrapped Chicken, Gift Wrapped Beef can be deep-fried instead of baked.
Yields 20 mushrooms
Large portobello mushrooms work well in this recipe. Garnish with cilantro or parsley sprigs before serving.
Shrimp Stuffed Mushrooms
20 large fresh mushrooms
1 teaspoon baking powder
¾ ?? cup flour
THE EVERYTHING® CHINESE COOKBOOK Page 4