2300 xiao shanghai dumplings Recipes

dumplings, carrots, cut into chunks, firm tofu, dried black chinese mushrooms , soaked in hot water to rehydrate, spinach, rinsed and trimmed, leaves chinese or american cabbage, trimmed, garlic, cilantro, rinsed and trimmed, egg, beaten, minced fresh ginger, low-sodium soy sauce, cornstarch, hoisin sauce, sesame oil, salt , or to taste, wonton wrappers, dipping sauce, low-sodium soy sauce, rice vinegar, sesame oil, chili sauce

dumplings ..............., lean pork coarsely ground, garlic chives, finely chopped or =( 1 scallion green and white and 1 large garlic clove minced)., grated fresh ginger, chopped bamboo shoots, chopped cilantro ( fresh ) leaves and stems, salt and freshly ground white pepper, wonton wrappers.thawed.(keep covered till use to prevent drying out ..)........., sauce ......................, sesame oil, chili oil, soy sauce, hoisin sauce, hot sichuan bean paste ( or sambal ulek), minced garlic, grated fresh ginger, minced scallion (green and white parts ), sichuan peppercorns, ground, chicken stock, sugar

dumplings, sugar, flour, cinnamon, butter, melted, refrigerated pie crust, softened, fresh peaches, peeled, cut in half and pitted, egg white, sugar, sauce, sugar, cornstarch, peach nectar, peach schnapps or additional peach nectar, grated orange peel

dumplings, pie crusts, firm ripe fresh pears, peeled, cored and coarsely chopped, golden raisins, brown sugar, milk, sugar, sauce, frozen raspberries in syrup, thawed, sugar, cornstarch

dumplings , 4 oz beef, 2 green onions, soy sauce , 1/8 tsp sesame oil, salt , pepper, 6 cups water, 1 egg, mixed, sheet seasoned gim (dried seaweed, nori), crushed

fresh or frozen dumplings or pot stickers, rice vinegar, sugar, soy sauce, plus more for serving, hot sauce to taste (optional), coleslaw mix, scallions (white and light green parts), thinly sliced on the diagonal, roasted peanuts, soy sauce

water, water (may need more), chicken parts (wings, backs , and necks), chinese-style cured smoked ham or 2 1/2 oz smithfield ham, cut into 4 slices, green onion , rough chopped (white parts only), peeled fresh ginger (1 inch diameter 1/2 inch thick), dried shiitake mushroom, garlic clove, flattened, soy sauce, shaoxing wine, unflavored gelatin, ground pork, uncooked shrimp, peeled deveined and finely chopped, green onion, minced (white parts only ), sugar, soy sauce, garlic clove, minced, salt, ground black pepper, peeled fresh ginger, finely grated, shaoxing wine, sesame oil, dumpling wrappers (3 inch square or round), head napa cabbage, leaves separated, black vinegar, soy sauce, very thin matchstick-size strips peeled fresh ginger

chinese wheat noodles, kosher salt, baby bok choy, halved (shanghai tips), vegetable broth (see asian ), cornstarch, peanut butter, natural, olive oil, soy sauce, drops fish sauce, dark sesame oil, mild curry powder (i used singapore blend by penzy s spices)

soy sauce, sesame oil, cornstarch, pork tenderloin, shredded, soy sauce, water, sesame oil, oyster sauce, chilli paste with soybeans, sugar, mirin , rice wine or 1 tsp dry sherry, cornstarch, vegetable oil, garlic, chopped, minced ginger, onion , cut into 16 segments, carrot, shredded, stalk celery, shredded, whole green onions , cut into 1 inch pieces, bean sprouts, thick cantonese noodles or 1/2 lb shanghai noodles, cooked

sirloin steak, vegetable oil, divided, shallot, chopped fine, garlic, chopped fine, pepper (to taste), green bell pepper , cut into strips, red bell pepper , cut into strips, bean sprouts , tightly packed, shanghai noodles, cooked, oyster sauce, dark soy sauce, cornstarch, sugar, salt, soy sauce, sugar

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

water, whole roasting chicken (small), diced onion, chopped celery, minced garlic, thyme, black pepper, bay leaves, season-all salt, salt, white wine vinegar, worcestershire sauce, egg noodles, mixed vegetables, thawed and drained, butter, flour, cream of chicken soup, chicken broth, dumplings (see my dumpling )

canola oil, plus more for frying dumplings, diced onion, minced garlic, minced ginger, chopped garlic chives, ground pork, silken tofu, hoisin sauce, salt and pepper, dumpling wrappers (look for the twin marquis brand, hong kong style), egg, beaten and reserved in a small bowl, water or 1/2 cup chicken broth, all-purpose flour, salt, water, soy sauce, rice wine vinegar, black vinegar, chili oil (optional)

dumpling pastry, fresh peaches, peeled, pitted, and cut in half, sugar, ground cinnamon, butter or margarine, syrup, vanilla extract

ginger, peeled, shanghai bok choy or other baby bok choy (5 to 8 heads), reduced-sodium chicken broth, chinese rice wine (preferably shaoxing) or medium-dry sherry, soy sauce, cornstarch, salt, sugar, vegetable oil, asian sesame oil, steamed white rice

fresh ginger, peeled (2-inch), shanghai bok choy (5 to 8 heads ) or 3/4 lb other baby bok choy (5 to 8 heads), reduced-sodium chicken broth, chinese rice wine or 1 tsp medium-dry sherry, soy sauce, cornstarch, salt, sugar, vegetable oil, sesame oil

cooked white shanghai noodles, julienned bbq pork (or any left over cooked meat), fresh bean sprout, oyster sauce, sweet chili sauce, salt, msg (optional)

boneless chicken breasts, celery, chopped, onion, chopped, carrot, sliced, fresh parsley, chopped, poultry seasoning, rosemary (optional), salt, pepper, bisquick baking mix (for dumplings), dried thyme (for dumplings), black pepper (for dumplings), poultry seasoning (for dumplings), ground nutmeg (for dumplings), dried parsley (for dumplings) or 1 tbsp fresh parsley, minced (for dumplings), milk (for dumplings)