THE EVERYTHING® CHINESE COOKBOOK
Page 6
Mix and Match
Feel free to experiment by trying the different fillings with any of the dumplings. For example, potsticker fans could use this recipe to make potstickers instead of siu mai. The sticky rice recipes also work well in dumplings or with other wrappers such as banana leaves.
Turkey Fried Wontons
1½ cups ground turkey
2 teaspoons dark soy sauce
1½ tablespoons oyster sauce
1 large garlic clove, minced
½ cup chopped spinach leaves
1 package wonton wrappers
4 cups oil for deep-frying
Combine the ground turkey, dark soy sauce, oyster sauce, garlic, and spinach leaves.
Add oil to a preheated wok and heat to 375°F. While waiting for the oil to heat, wrap the wontons (see the Deep-fried Wontons recipe on page 33 for instructions).
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.
Yields 30–35 wontons
For this recipe, there is no need to blanch the spinach leaves prior to cooking. You can substitute chopped bok choy leaves for the spinach.
Translucent Dumpling Dough
1 cup wheat starch
¼ teaspoon salt
1 cup boiling water
1 tablespoon lard
Place the wheat starch in a medium-sized bowl. Sift in the salt.
Slowly pour in the boiling water. Pour in only as much as you need. Stir with a wooden spoon or chopsticks until you have a sticky dough. Let the dough rest and cool for 30 minutes.
Add 1 tablespoon lard to the dough, a portion at a time, gradually working it in. Knead the dough until it is smooth and satiny. Make sure the lard is fully mixed in. Use as called for in the recipe.
Yields 22–24 dumplings
This dough is used for Har Gow Dumplings (page 52). Vegetable oil can be substituted for the lard.
Yields 22–24 dumplings
These taste delicious with Hot Chili Oil (page 23). For variety, replace half the bamboo shoots with 2 tablespoons minced water chestnuts.
Har Gow Dumplings
Translucent Dumpling Dough (page 51)
6 ounces raw shrimp
4 tablespoons shredded canned bamboo shoots
1 teaspoon oyster sauce
1 teaspoon sugar
¾ teaspoon Chinese rice wine or dry sherry
¼ teaspoon sesame oil
Peel and devein the shrimp. Mince finely. Rinse the bamboo shoots in warm water. Drain well. Combine the shrimp and bamboo shoots with the oyster sauce, sugar, rice wine, and sesame oil. Chill.
Work the rested dough if necessary. Cut into quarters. Roll each quarter into a cylinder. Cut into 6 equal pieces (each piece should be approximately 1 inch thick and 1 inch wide). You should now have 24 pieces.
On wax paper, roll each piece of dough into a circle 2½ –3 inches in size. Cover with a towel while rolling out the remainder to prevent drying.
Prepare the wok for steaming. Place up to 1 teaspoon of the filling in each dumpling. Carefully fold the dough over the filling and pleat the edges.
Place the dumplings 1 inch apart for steaming. Steam, covered, on medium heat for 15–20 minutes, or until the dumplings are done.
4
Soups and Salads
Wonton Soup
Watercress Soup
Hot and Sour Soup
Quick and Easy Hot and Sour Soup
Egg Drop Soup
Walnut Soup
Cream Corn Soup
Chicken Velvet Soup
Tomato Egg Flower Soup
Winter Melon Soup
Cucumber and Carrot Soup
Pork and Spinach Soup
Emerald Soup
Sizzling Rice Soup
West Lake Beef Soup
Bean Curd Soup
Creamy Fruit Salad
Bird's Nest Soup
Sweet Red Bean Paste Soup
Sweet Almond Soup
Chinese Potato Salad
Chinese-Style Gado Gado Salad
Steamed Beef Salad
Watermelon and Watercress Salad
Hot Spiced Cucumbers
Creamy Cucumber Salad
Bean Sprout and Carrot Salad
Cold Asparagus Salad with Garlic
Hot Chicken Salad
Serves 4
This recipe calls for ready-made wontons you can buy at your local Asian grocery store, but you can also try making your own.
Wonton Soup
Water for boiling wontons
24 filled wonton dumplings
6 cups chicken broth or stock
½ cup shredded napa cabbage
Salt and pepper, to taste
1 green onion, thinly sliced
Bring a large pot of water to a boil. Add the wonton dumplings, making sure there is enough room for them to move about freely. Boil for at least 5 minutes, until the wontons rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.
Bring the chicken stock to a boil. Add the cabbage and cook until tender. Season the broth with salt and pepper. Add the cooked won-tons and bring the soup back to a boil. Remove the pot from the heat and add the green onion. When serving, allow 6 wontons per person.
Serves 4
If you don't have time to prepare the chicken stock, you may substitute 2 cups of canned chicken broth mixed with 2 cups of water.
Watercress Soup
1 bunch watercress
4 cups chicken stock
1 pinch salt
¼ teaspoon sugar
teaspoon white pepper
Wash the watercress and drain thoroughly. In a large saucepan, add the chicken stock and bring to a boil.
Add the salt, sugar, and white pepper. Add the watercress, and cook for another 2–3 minutes. Serve hot.
Canned Broth or Homemade Stock?
Many recipes in the Book call for chicken broth. Nothing beats a good homemade stock, but canned chicken broth is an acceptable alternative. If possible, choose brands labeled “reduced sodium.”
Hot and Sour Soup
6 dried mushrooms
¼ cup dried lily buds
1 cake firm tofu
6 cups chicken stock, or 5 cups stock and 1 cup mushroom soaking liquid
¼ cup ground pork
1 teaspoon salt
2 tablespoons soy sauce
2 tablespoons mildly sweetened rice vinegar
½ teaspoon white pepper, or to taste
1 tablespoon tapioca starch
¼ cup water
1 egg white, lightly beaten
1 green onion, minced
A few drops of sesame oil
Soak the dried mushrooms in hot water for 20 minutes to soften. Give the mushrooms a little squeeze to remove excess water and cut into thin slices. Reserve the soaking liquid if desired. Soak the dried lily buds in hot water for 20 minutes. Drain.
Cut the tofu into cubes.
In a large saucepan, bring the chicken stock or stock and mushroom liquid mixture to a boil. When it is boiling, add the mushrooms, lily buds, tofu, and the ground pork.
Bring back to a boil and add the salt, soy sauce, rice vinegar, and white pepper.
Mix the tapioca starch and water and slowly pour it into the soup, stirring. When the soup thickens, turn off the heat.
Pour in the egg white and stir quickly to form thin shreds. Stir in the green onion. Drizzle with sesame oil. Give a final stir.
Freezing Instructions
This dish can be prepared ahead of time and frozen. Prepare the soup, leaving out the tofu and egg. When ready to serve, thaw the soup, add the tofu, and bring to a boil. When the soup is boiling, add the beaten egg white.
Serves 4–6
This popular soup is reputed to be good for colds. Serve with Kung Pao Stir-fry (page 166) or Restaurant-Style Mu Shu Pork (page 144).
Serves 4–6
This modified version of the famous Szechwan soup contains ingredients that are all available at the local supermarket.
Quick and Easy Hot and Sour Soup
1 cup chicken broth
6 cups water
1 teaspoon salt
1 teaspoon sugar
2 tablespoons soy sauce
½ cup canned bamboo shoots, rinsed and drained
2 shiitake mushrooms, sliced
½ cup cooked pork or chicken, cut as desired
3 tablespoons rice vinegar
White pepper to taste
1 tablespoon cornstarch
¼ cup water
1 egg, lightly beaten
1 green onion, minced
A few drops sesame oil
In a large saucepan, bring the chicken broth and water to a boil. When it is boiling, add the salt, sugar, soy sauce, bamboo shoots, mushrooms, and cooked meat.
Bring back to a boil and add the rice vinegar and white pepper. Test the broth and adjust the taste if required. Mix the cornstarch and water and slowly pour it into the soup, stirring. When the soup thickens, turn off the heat.
Pour in the beaten egg and stir quickly to form thin shreds. Stir in the green onion. Drizzle with the sesame oil. Give a final stir and serve hot.
How Do You Drop?
The most challenging part of preparing Egg Drop Soup is streaming the egg into the soup. First, turn off the heat: this prevents the eggs from developing a rubbery texture. Next, hold a fork twelve inches above the pot and slowly pour the beaten egg through the tines. Stir rapidly in a clockwise direction to form thin shreds; gently to form long streams.
Egg Drop Soup
4 cups chicken broth or stock
teaspoon white pepper
¼ teaspoon salt
¼ teaspoon sugar
1 teaspoon Chinese rice wine or dry sherry
2 eggs, lightly beaten
2 green onions, minced
A few drops of sesame oil
Bring the chicken stock or broth to a boil.
When the broth is boiling, add the white pepper, salt, sugar, and rice wine. Cook for another minute.
Turn off the heat and pour the eggs into the soup in a steady stream, stirring rapidly in a clockwise direction until they form thin strands.
Add the green onions and sesame oil. Give the soup a final stir. Serve hot.
Serves 4
For contrast, serve Egg Drop Soup with a more strongly spiced main dish and a colorful stir-fried vegetable.
Walnut Soup
6 whole walnuts
4 cups water
2 slices ginger
2 tablespoons plus 1 teaspoon sugar
In a medium saucepan, bring to a boil the walnuts and 4 cups water. Turn down the heat and simmer for 30 minutes.
Add the ginger slices. Simmer for at least another 30 minutes. Stir in the sugar. Remove the walnuts. Leave in the ginger or remove as desired.
Serves 4
This soup does double duty as a nourishing hot broth, or chilled and served as a dessert soup.
Serves 4
This soup tastes delicious served with Beef with Broccoli (page 113) and cooked rice.
Cream Corn Soup
4 cups chicken stock or broth
¼ teaspoon salt
¼ teaspoon sugar
¼ teaspoon white pepper, or to taste
1 teaspoon Chinese rice wine or dry sherry
1 can creamed corn
2 slices cooked ham, diced
1 tablespoon cornstarch
4 tablespoons water
2 egg whites, lightly beaten
2 green onions, minced
A few drops of sesame oil
Bring the broth or stock to a boil.
Add the salt, sugar, white pepper, rice wine, corn, and cooked ham. Bring the broth back to a boil.
Mix the cornstarch and water and pour into the soup, stirring to thicken. When the soup has thickened, turn off the heat.
Pour the egg whites into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds.
Add the green onions and sesame oil. Give the soup a final stir.
Make Your Own Stock
It's easy! Bring 2½ –3 pounds of chicken bones, a sliced green onion, and a few slices of ginger to a boil in a large pot of water (about 8 cups). Skim off the foam that rises to the top. Reduce the heat and simmer the stock, uncovered, for at least 2 hours. Cool before using.
Chicken Velvet Soup
4 ounces skinless, boneless chicken breast
1 tablespoon water
2 teaspoons Chinese rice wine or dry sherry, divided
4 cups chicken stock or broth
¼ teaspoon salt
teaspoon white pepper
1 can creamed corn
1 tablespoon cornstarch mixed with 4 tablespoons water
2 eggs whites, lightly beaten
2 green onions, sliced
Cut the chicken into chunks and place in a food processor. Add the water and 1 teaspoon rice wine, and mince the chicken into a fine paste.
Bring the broth or stock to a boil. Add the salt, white pepper, 1 teaspoon rice wine, and creamed corn. Add the chicken paste, stirring so that the chicken breaks up into small pieces. Cook until the chicken turns white.
Mix the cornstarch and water, and pour the mixture into the soup, stirring to thicken. Turn off the heat.
Pour the eggs into the soup in a steady stream, and quickly stir in a clockwise direction until they form thin shreds.
Add the green onions and give the soup a final stir.
Serves 4
In a pinch, you can make chicken stock from chicken bones that have been boiled for as little as thirty minutes, but the flavor won't be as strong.
Serves 4
Beef and tomato are a natural combination. For a heartier soup, add ½ cup of ground beef or lean beef.
Tomato Egg Flower Soup
4 cups beef broth
2 medium tomatoes
teaspoon white pepper
¼ teaspoon salt
½ teaspoon sugar
1 teaspoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
4 tablespoons water
1 egg white, lightly beaten
2 green onions, minced
A few drops of sesame oil
Bring the 4 cups of beef broth to a boil.
Bring a large pot of water to a boil. Blanch the tomatoes briefly in the boiling water. (This will make it easier to remove the peel.) Peel the tomatoes and cut each into 6 equal pieces.
When the beef broth comes to a boil, add the white pepper, salt, sugar, rice wine, and tomatoes. Bring the broth back to boiling.
Mix the cornstarch and water, and pour it into the soup, stirring to thicken. Turn off the heat.
Pour the egg white into the soup and quickly stir in a clockwise direction to form thin shreds.
Add the green onions and a few drops of sesame oil. Give the soup a final stir.
Cholesterol Concerns
Using egg whites instead of eggs in the Egg Drop Soup–type recipes helps reduce the amount of cholesterol. Another option is to forego the egg altogether — heartier soups such as Chicken Velvet Soup taste fine without it.
Winter Melon Soup
2 Chinese dried mushrooms
1 pound winter melon
3½ cups water
2½ cups chicken stock or 1 cup chicken broth mixed with 1½ cups water
½ cup barbequed pork, diced
2 slices ginger
1 teaspoon Chinese rice wine or dry sherry
1 pinch salt
Cut the stems off the dried mushrooms and soak in hot water for 20 minutes. Give the mushrooms a little squeeze to remove excess water and cut into thin slices.
Wash the winter melon and remove the green rind, seeds, and the pulp. Cut into slices approximately 2 inches long and ½ inch thick. In a large saucepan, add the winter
melon to 3½ cups water and bring to a boil. Simmer for 20 minutes or until the melon is tender.
Add the chicken stock or chicken broth and water mixture, barbequed pork, dried mushrooms, and ginger.
Add the rice wine and salt. Simmer for another 15 minutes. Serve hot. Leave the ginger slices in or remove as desired.
Drink Your Soup!
The Chinese believe that cold drinks and hot food don't mix, so soup normally takes the place of a beverage at meals. It's customary in Chinese restaurants for the waitress to bring a steaming pot of tea as soon as you're seated, but traditionally tea was looked upon as a digestive aid, to be consumed at the conclusion of a meal.
Serves 4
For a more impressive presentation, purchase a whole winter melon and steam the soup inside the melon.
Serves 4
This modified version of Winter Melon Soup uses easy-to-find ingredients. Serve hot, or leave out the ham and chill.
Cucumber and Carrot Soup
1 cucumber
4 shiitake mushrooms
1 carrot, diced
½ cup cooked ham, diced
1 teaspoon Chinese rice wine or dry sherry
teaspoon salt
4 cups chicken broth
1 green onion, minced
A few drops sesame oil
Peel the cucumber, remove the seeds, and dice. Wash the shiitake mushrooms and cut into thin slices.