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!
Heat oil in a heavy skillet over medium heat. Add garlic and dried Thai pepper..
As soon as garlic sizzles (don’t let it brown) pour in tomatoes and water. Add salt, basil and sugar.
Turn heat to medium-low and allow to simmer for 1½ ro 2 hours, stirring occasionally, until tomatoes break down and sauce thickens. Use a fork to break up tomatoes during cooking.
Remove Thai pepper and discard.
Use a blender or immersion blender to smooth the sauce if desired. Press sauce through a mesh colander to remove the seeds if desired.
Total yield: 2 cups sauce.
Hack: 2 15-oz cans of diced tomatoes can be substituted for fresh tomatoes.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 6 months.
Hack: If you have leftover tomatoes that are becoming over-ripe and don't have time to cook, simply puree them in the blender and freeze the fresh puree in sealed freezer bags or containers to use in recipes at a later date. No need to core, peel or seed ‘em...just toss ‘em right in. Run the puree through a mesh colander if you want to remove the seeds.
In a small bowl, mix 2 tbsp olive oil, garlic and Italian seasoning. Set aside.
Drizzle 2 tbsp olive oil over the bottom of a 9” x 13” pan.
In a small microwave-safe bowl, mix water, sugar and 3 tbsp olive oil. Heat in microwave to a temperature of between 110℉ – 115℉. This should take less than a minute and it’s very important to use a thermometer to get the correct temperature.
Dissolve yeast in the water mixture and set aside for 7 minutes to proof. It should “bloom” or form a foam on top.
In the meantime, add flour and salt to the bowl of a stand mixer and whisk together with a fork. When the yeast mixture is proofed, add to flour and mix on high speed for 30 seconds.
Scoop batter into prepared pan, cover and let rise for 60 minutes.
Preheat the oven to 375℉.
Use your fingers to dimple the surface of the bread. Use your fingers or a pastry brush to drizzle and spread the garlic/herb/olive oil mixture over the surface of the batter. Use more olive oil, if necessary, to ensure that the top is completely coated.
Bake in a preheated oven for 25-30 minutes, until golden brown. Cool for 5 minutes then turn out bread onto a wire rack.
Serve warm or at room temperature.
Hack: Tightly covered leftovers will remain fresh at room temperature for 2 days or in the refrigerator for 1 week. Alternatively, they can be frozen for up to 3 months.
Crack eggs in a bowl and add a pinch of salt. Beat well.
Heat 4 tbsp of vegetable oil in a heavy pan over medium-high heat. Pour in eggs and cook until puffy. Remove from the pan and set aside.
Place ginger in the pan. Saute until fragrant. Add water chestnuts and carrots. Saute for 3 minutes.
Add mushroom, green onion, bean sprouts and a pinch of salt. Cook for 3-5 minutes until bean sprouts are translucent and golden. Add soy sauce and sesame oil. Remove mixture from the pan.
Thinly slice the egg into 1” lengths. Add to vegetables and mix thoroughly.
Lay a spring roll wrapper on a flat surface. Place 2 tbsp filling on one corner, keeping away from the kedges. Roll the edge over the top of the filling and then flip the and right sides of the wrapper over the filling. Continue to roll, moistening the edge of the remaining corner to seal.
Heat 2” vegetable oil in a heavy pan cast iron skillet to 365℉. Turn heat to medium and lower spring roll, one at a time, into oil and fry until golden brown, turning once. Fry in batches, taking care not to crowd the pan.
Hack: Spring rolls can be frozen before cooking. Lay them in a single layer on a pan to freeze, then transfer them to a freezer-safe container for up to 3 months. Spring rolls can be fried in their frozen state.
Hack: Spring rolls can be cooked in an air fryer at 375℉, Coat with cooking spray and air fry for 6 minutes. Allow a longer time for frozen vegetable rolls.
Hack: Check the produce department for loose carrots and mushrooms. If you don’t see them, ask a clerk if they’re available. These may also be available on the salad bar to buy in small quantities.
Hack: Matchstick carrots can be found in the packaged section of the produce department. Freeze any leftover carrots for use in cooking.
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: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simplyplace it in a sealed freezer bag or container and pop it in the freezer.
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1tspfreshly chopped cilantro or ⅓ tsp dried cilantro
1cucumber, peeled, split lengthwise with seed removed
Salt and pepper to taste
Mix avocado, lime juice, onion, cilantro and garlic in a small bowl and set aside.
Sprinkle salt and pepper on cucumber and fill “boat” with guacamole.
Hack: Place any leftover guacamole in a sealable bag. Roll to press out as much air as possible and seal tightly. Store in refrigerator for up to two days.
Hack: Fresh herbs can easily be frozen. Lay flat in a single layer and freeze. Transfer to a freezer-safe container and seal tightly. Store in the freezer for up to 12 months. Alternately, herbs can be chopped and placed in ice cubes trays. Cover in oil and freeze for future use.
Line a baking sheet with parchment paper and put a wire rack on top of parchment paper.
Arrange crackers on the rack in a single layer and place one teaspoon brown sugar OR Parmesan cheese on the cracker (or do 4 brown sugar and 4 Parmesan cheese).
Carefully wrap ½ slice of bacon lengthwise on the cracker over sugar/Parmesan, tucking ends under cracker.
Bake in the oven for 2 hours or until bacon is well done. Serve warm.
Hack: Store leftovers in the refrigerator. Reheat in the microwave for 20-30 seconds.
Hack #2: Separate any remaining uncooked bacon slices and roll them into individual pinwheels. Place on a cookie sheet in the freezer to freeze. Place in a sealable freezer bag or container. The frozen slices can then be thawed in the portions desired.
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Have you ever wondered where the phrase “bringing home the bacon” comes from? Click here to find out and read some other interesting facts about bacon!