Category: Pork

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Traditional Chinese Shumai Dumplings

Chinese shumai dumplings, made with glutinous (sticky) rice, ground pork and vegetables, are a popular dish in southern China and are often served for Dim Sum.

Chinese Shumai Dumplings

Chinese Shumai Dumplings

Print Recipe Pin Recipe
Course Appetizer, Snack
Cuisine Chinese
Servings 1 Dumpling
Calories 132 kcal

Ingredients
  

  • 1½ cups glutinous (sticky) rice
  • ½ carrot
  • 5 mushrooms
  • 2 green onions
  • ½ lb ground pork
  • 2” knob ginger (1 tbsp)
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sweet bean sauce
  • 1 egg
  • Pinch of salt
  • 4 tbsp vegetable oil
  • Pinch of white pepper
  • 2 tbsp olive oil
  • 12 oz pack wonton wrappers (50 wrappers)

Instructions
 

  • Cook the rice according to package directions.
  • Dice the carrot, mushroom and green onion. Set aside.
  • Place ground pork in a bowl.  Mince and add ginger.  Then add soy sauce, oyster sauce, sweet bean sauce, egg and salt.  Massage with hands to mix thoroughly.  
  • Heat the vegetable oil in a heavy skillet or wok.  Stir fry pork mixture until no pink remains.
  • Add mushrooms and carrots.  Cook to desired tenderness.
  • Remove pork mixture from pan to a bowl and add green onions and cooked rice.  Mix in olive oil and white pepper.
  • Line a bamboo steamer with cheesecloth.  
  • Take each wonton wrapper and place one tbsp of filling in the center.  Wrap thumb and forefinger into an “O” shape around the wonton.  Use your other hand to wet and pinch the wonton into a bucket shape, leaving the top open.
  • Press filling down firmly and add more filling, if needed, to fill the bucket to the top.
  • Place the dumplings in the steamer in a single layer, pressing down gently to form a flat bottom.
  • Place 1” of water in the bottom of the skillet or wok.  Stack and place steamer over the water and cover.  
  • When the water begins to boil, steam dumplings for 10 minutes.
  • Dumplings can also be air-fried for 7 to 9 minutes at 380℉.
  • Serve dumplings warm with your choice of dipping sauce.
  • Hack:  Leftover Shumai can be stored in the refrigerator for up to 5 days or frozen (cooked or uncooked) for up to 3 months.
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Chinese shumai dumplings are a popular dish is southern China.  They are often served during Dim Sum, a communal midday meal consisting of tea and a large range of small, shared plates.

Although you can use any dipping sauce that you enjoy, Yuhongs dumpling sauce, listed in this recipe, is by far my favorite!

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Chinese Deep Fried Pork Belly

Deep fried pork belly is a popular appetizer in China.  Its salty, meaty, hearty and rich flavors pairs nicely with a spicy sesame dipping powder!

Deep Fried Pork Belly

Deep Fried Pork Belly

Print Recipe Pin Recipe
Course Main Course
Cuisine Chinese
Servings 8
Calories 369 kcal

Ingredients
  

Pork Belly

  • 1 lb pork belly
  • 2” knob ginger, minced (1 tbsp)
  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 egg white
  • 1 tbsp cooking wine
  • Pinch of white pepper

Batter

  • ¼ cup cornstarch
  • 3 tbsp flour
  • 1 tsp baking soda
  • 2 eggs
  • Pinch of salt
  • 1 cup water

For Frying

  • 4 cups vegetable oil

Dipping Powder

  • 2 tbsp sesame seeds
  • 2 tbsp chili powder

Instructions
 

  • Remove the skin from the pork belly.  Slice the pork belly into thin strips, 2” to 3” long.  
  • Put the pork belly and ginger into a bowl.  Add oyster sauce, soy sauce, egg white, cooking wine and pepper.  Massage the mixture for several minutes to thoroughly mix the ingredients. Set aside.
  • In a separate bowl, mix the cornstarch, flour, baking soda, eggs and salt.  Stir water while mixing, a little at a time, until the mixture reaches a batter-like consistency.
  • Add the pork belly to the batter and stir to combine.
  • Heat 4 cups of vegetable oil to a temperature of 350℉.  Careful lower coated pork belly strips and cook for 2-4 minutes, or until the batter is a pale yellow.  Remove strips from the oil to a paper towel-lined plate.
  • Turn the heat up and heat oil to 380℉.  Return the pork belly strips and fry until they turn a golden brown, 1-2  minutes.  Remove from pan to paper towel-lined pan.
  • In a skillet or wok, toast sesame seeds. Use a mortar, blender or grinder to turn them into powder.  Mix in chili powder and salt.
  • Dip the fried pork belly into the sesame/chili mixture before eating!
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Here in the US, we eat pork belly mostly as bacon and salt pork.  In many other countries, it’s eaten as a popular main dish or appetizer.

Suggestion: Twice-cooked pork belly is another Chinese dish brought to us by Yohungs Country Kitchen!

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Chinese Sweet and Sour Spare Ribs

Chinese Sweet and Sour Spare Ribs

Yuhong is here, once again, to put her spin on juicy, falling-off-the-bone Chinese sweet and sour spare ribs.  You can finish them in the oven or on the grill!

Sweet and Sour Spare Ribs

(Courtesy: Yuhong Sun)
Print Recipe
Course Main Course
Cuisine Chinese
Servings 4
Calories 753 kcal

Ingredients
  

  • 2½ lb pork loin back rib
  • 2 tbsp cooking wine

Glase

  • 2 tbsp soy sauce
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp crushed chili pepper (or to taste)
  • 2 tbsp sweet bean sauce
  • 2 tbsp Chinese black vinegar
  • 1 tbsp sugar
  • 4 cloves garlic, crushed
  • 1” knob fresh ginger, crushed

Instructions
 

  • Cut ribs into 3 sections.
  • Place ribs in a large saucepan and cover with cold water. Add wine.
  • Bring the water to a boil, drain and rinse ribs.
  • Put the ribs into an instant pot, cover with water and cook for 50 minutes. Alternatively, you can simmer them in a large pan on the stovetop for 1 hour.
  • Mix ingredients for the sauce and set aside.
  • Preheat oven to 350℉ (380℉ for crispier ribs)
  • Line a baking pan with aluminum foil and lay ribs in the pan in a single layer.  Brush both sides with the cooking sauce. 
  • Bake for 10 minutes, turning once.
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While ribs are notorious for being high in fat and calories, it’s not all bad news.  They also contain a healthy dose of necessary nutrients so count them in for the occasional treat!

Suggestion: Serve these at your next picnic or barbecue with this creamy potato salad!

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Homemade Chinese Dumplings

Another authentic recipe from Yuhong’s Country Kitchen! These homemade Chinese dumplings can be prepared simmered, pan-fried or in an air fryer.

Homemade Chinese Dumplings
(Courtesy Yuhong Sun)

 

½ head green cabbage

½ head napa cabbage

8 green onions

1 oz ginger (4” knob, ¼ cup)

1 lb ground pork

2 eggs

1 tbsp sesame oil

1 tbsp red wine

2 tbsp soy sauce

2 tbsp olive oil

100 dumpling wrappers

 

Dipping Sauce (per serving)*

2 tbsp soy sauce

1 tbsp Chinese vinegar

1 tsp crushed ginger

1 tsp chili sauce

1½ tsp sugar

1½ tsp sesame oil

 

Finely chop the cabbages and place in a large bowl. Sprinkle with salt and set aside. The salt will draw liquid out of the cabbage. Only a small amount of salt is needed.

Finely chop green onion and ginger. Set aside.

Place ground pork, eggs and ginger into a bowl and mix for 2 minutes.

Using your hands or cheesecloth, squeeze water out of cabbage and place into a clean bowl. Add green onions, pork mixture, sesame oil, red wine, soy sauce and olive oil. Mix together well.

Take one dumpling wrapper and place one tbsp filling in the center. Wet the edges of the wrapper with water and seal completely. The amount of filling and shape you fold it in is less important than ensuring that the edges are completely sealed so the filling doesn’t leak out. Continue until all the filling is gone.**  For more in-depth instruction on rolling and pleating dumplings, check out this video!

Put a large pot of water on the stove and heat to boiling. While the water is heating, assemble the dipping sauce.

When water comes to a full boil, add about 20 dumplings. Bring water back to a full boil and add enough cold water to bring the pot down to a gentle boil. Cover pot and cook dumplings until they float to the top of the water, about 3-4 minutes. Continue adding cold water as necessary throughout cooking to keep water at a gentle boil.

Remove dumplings from water with a slotted spoon and serve with dipping sauce.

If preferred, dumplings can be cooked in an air fryer for 6 minutes instead of boiling them. Coat with cooking spray and air fry for 6 minutes. Allow a longer time for frozen dumplings.

*Because of the thin consistency of the dipping sauce, it’s often made in small bowls for each individual person or to share between two or three people.

**Dumplings are often served at gatherings and are traditionally assembled jointly by the group or family that are going to eat them. Try experimenting with different shapes and have fun putting them together with your guests!

 

10 servings, 270 calories per serving

Hack: Cooked or uncooked dumplings can be frozen for up to 3 months. Lay in a single layer on a cookie sheet, making sure the edges are not touching, and place in the freezer. Once they are frozen, package in freezer bags or containers for storage. Add 2 extra minutes to cooking time. As with fresh, frozen boiled dumplings are ready when they float to the top of the water.

Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.

Hack: Leftover cabbage can be used to make this Andouille sausage with cabbage recipe or Chinese Chicken Cabbage Soup!

Hack: Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

 

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Chinese Fish Flavored Pork

Fish flavored pork is a classic Chinese dish that is not actually flavored with fish but uses a sauce that is traditionally used as a garnish for fish dishes.

Fish Flavored Pork

Fish Flavored Pork

Print Recipe Pin Recipe
Course Main Course
Cuisine Asian, Chinese
Servings 3
Calories 520 kcal

Ingredients
  

  • ½ red bell pepper
  • ½ yellow bell pepper
  • 3 large mushrooms
  • 8 cloves garlic
  • 3" knob ginger (.7 ounce or 20 grams)
  • 8 green onions
  • ½ lb lean, boneless pork
  • 2 tbsp red wine, divided
  • 3 tbsp soy sauce, divided
  • 1 egg white
  • 2 tbsp cornstarch, divided
  • 1 tbsp sugar
  • 3 tbsp Chinese black vinegar
  • 3 tbsp water
  • 2 tbsp jarred crushed red peppers
  • Salt to taste
  • 6 tbsp vegetable oil

Instructions
 

  • Slice onions, bell peppers, and mushrooms into ½” slices. Thinly slice garlic cloves and ginger.
  • Thinly slice pork and mix with 1 tbsp soy sauce, 1 tbsp red wine, a pinch of salt, pepper and egg white. Massage pork for 2 minutes. Add 1 tbsp cornstarch and mix well. Set aside.
  • Mix 2 tbsp soy sauce, 1 tbsp red wine, 1 tbsp sugar, 3 tbsp vinegar, a pinch of salt, 1 tbsp cornstarch and 3 tbsp water together in a small bowl for cooking sauce.
  • Heat oil in the wok or heavy skillet. When hot, add ginger, garlic and crushed pepper. Saute for one minute. Add pork and saute until cooked through. Remove the pork mixture from the pan, reserving oil.
  • Add peppers and mushrooms to the pan. Saute for 2 minutes and add a pinch of salt. Add pork, cooking sauce and green onions and bring back to a simmer.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized containers for up to 3 months.
  • Hack: Check the produce department of your local grocery store for loose mushrooms to avoid having to buy an entire package. If you don’t see them, ask a clerk if they are available.
  • Hack: Do you know that you can freeze fresh ginger root? If you choose organic ginger, you don’t have to peel it but you will have to thaw it before slicing.
  • Hack: Chop any leftover green onions and freeze in a sealable freezer bag or container for future use.
Keyword asian cooking video, Asian cuisine, Asian food, Chinese cooking video, Chinese cuisine, Chinese food, cooking tutorial, cooking video, Fish sauce, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, instructional video, main course, pork, stir fry, Traditional Asian Food, Traditional Chinese Food, Yuhong's Country Kitchen

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

Suggestion:  Serve with pork fried rice, if desired.

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Authentic Chinese Pork Fried Rice

Chinese pork fried rice is another authentic Asian dish from Yuhong’s Country Kitchen! Make sure you subscribe so you don’t miss any of her delicious recipes.

Chinese Pork Fried Rice

Chinese Pork Fried Rice

(Courtesy: Yuhong Sun)
Print Recipe Pin Recipe
Course Side Dish
Cuisine Chinese
Servings 6
Calories 310 kcal

Ingredients
  

  • 5 tbsp vegetable oil, divided
  • ¼ cup pork, cut into small cubes
  • 2 cloves garlic, sliced (2 tsp)
  • ½ cup frozen corn
  • ½ cup frozen peas and carrots
  • 3 eggs, beaten
  • 3 cups cooked rice, cold*
  • Salt to taste
  • 3 tbsp soy sauce
  • 2 green onions, sliced

Instructions
 

  • Heat 2 tbsp oil in a wok or saute pan over high heat. 
  • Add pork and garlic.  Saute, stirring constantly, until pork is no longer pink. 
  • Add corn and peas/carrots and saute for 3 minutes.  Remove the contents from the pan and set them aside.
  • Pour the remaining vegetable oil to the pan.  When it’s heated, add eggs and stir until cooked.
  • Push eggs to one side and add rice and pork mixture. Stir to combine.
  • Make a well in the middle of the pan and add soy sauce.  Add green onions and heat through.
  • Serve hot.
  • *Leftover, day-old rice works best for this recipe, as it’s less sticky.
  • Hack:  Store leftovers in the fridge for up to 5 days or freeze in serving-sized portions for up to 3 months.
  • Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Keyword asian cooking video, Asian cuisine, Asian food, Asian side dish, Chinese cooking video, Chinese cuisine, Chinese food, Chinese side dish, cooking video, fried rice, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, instructional video, one pan meal, one pan recipe, one skillet meal, rice dish, rice side, Traditional Asian Food, Traditional Chinese Food

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

Suggestion:  Any cold, cooked rice can be used in this recipe but I like to use this easy vegetable rice to kick up the nutritional value!

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Traditional Homemade Wonton Soup

This traditional homemade wonton soup is a traditional Asian dish that’s meant to be warm and comforting. Wontons can be made in large quantities and frozen for later use!

Easy Homemade Wonton Soup

Easy Homemade Wonton Soup

(Courtesy Yuhong Sun)
Print Recipe Pin Recipe
Course Soup
Cuisine Chinese
Servings 3
Calories 375 kcal

Ingredients
  

Wontons:

  • ½ lb ground pork
  • 2 scallions, chopped
  • 1 tsp fresh ginger, chopped
  • 1 tsp cornstarch
  • 1 tsp rice vinegar
  • ½ tsp sesame oil
  • 1 egg
  • 40 wonton wrappers
  • 6 cups water

Soup:

  • 1½ cups vegetable broth
  • 1½ cups water
  • 1 tomato, chopped

Instructions
 

  • Mix pork, scallions, ginger, cornstarch, vinegar, sesame oil and egg in a bowl.
  • Place 1 tsp mixture in the center of a wonton wrapper. Wet edges of wonton and fold to form a triangle shape. Seal edges. Press two corners of folded wonton together to form a hat and seal.
  • Bring six cups of water to a simmer in a large pot.
  • Gently place 12 wontons into boiling water. Add ½ cold water and allow water to return to a simmer. Add more cold water as needed, ½ cup at a time, to maintain a gentle simmer.
  • When wontons float to the surface of the water (about 5 minutes), scoop from the pot and lay on a plate in a single layer.
  • In the meantime, mix broth and water in a pan. Add tomato and bring to simmer.
  • To serve, place one cup of soup in a bowl with 4 wontons.
  • Hack: Freeze remaining uncooked wontons in a single layer on a baking sheet. When solid, transfer to a freezer-safe container. Cook from a frozen state, allowing 2 extra minutes to cook. Any leftover wonton wrappers can be wrapped tightly and frozen as well.
Keyword asian cooking video, Asian cuisine, Asian food, Chinese cooking video, Chinese cuisine, Chinese food, cooking tutorial, cooking video, homemade Asian cuisine, Homemade Chinese food, soup, Traditional Asian Food, Traditional Chinese Food

For a short tutorial on folding wontons, check out this video!

For more instructional videos for making traditional Chinese cuisine at home, visit Yuhong’s Country Kitchen on YouTube!

Suggestion:  If you love Asian-style soup, check out Yuhongs homemade hot and sour soup!

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