Mandarin Napoleons with Sugared Wonton Wrappers

Don’t limit wonton wrappers to savory dishes. This dish, which makes a fun ending to a Chinese or pan-Asian menu, uses toasted, sweetened wontons as sturdy layers for mandarin orange and cream–filled Napoleons.

• Cooking spray
• 12 wonton wrappers
• 2 Tbs.granulated sugar
• 1 cup sweetened whipped cream
• One 11-oz. can mandarin oranges in light syrup, drained
• 1 Tbs. confectioners’ sugar

Preheat the oven to 400ºF. Coat a large baking sheet with cooking spray.


Arrange the wonton wrappers on the sheet and spray them with cooking spray. Sprinkle them evenly with the granulated sugar, then bake until golden brown, about 5 minutes.


Remove from the oven and arrange four of the wontons on a serving platter or individual dessert dishes. Top each one with 2 Tbs. of the whipped cream and then 1/8 of the mandarin sections. Top each with a second wonton wrapper. Repeat the layers (whipped topping, mandarin oranges, wonton wrapper). Sift the confectioners’ sugar over the top layer and serve.

Sesame-Orange Almond Tuiles

These lacy cookies have an exotic appeal thanks to the tiny sesame seeds inlaid in the surface, as well as the spoonful of sesame oil in the batter that adds a toasty sesame scent. Black sesame seeds make the tuiles especially striking.  

• 3 Tbs. (1-1/2 oz.) unsalted or salted butter
• 1 Tbs. toasted sesame oil
• 3 Tbs. freshly squeezed orange juice
• Grated zest of 1 orange, preferably organic
• 10 Tbs. granulated sugar
• 1/4 cup all-purpose flour
• 3/4 cup unblanched or blanched sliced almonds
• 2 Tbs. white sesame seeds
• 1-1/2 tsp. black sesame seeds

In a small saucepan, warm the butter, sesame oil, orange juice, orange zest, and sugar over low heat until melted and smooth. Remove from the heat and stir in the flour, almonds, and white and black sesame seeds. Let the batter rest for 1 hour at room temperature.

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. (Don't use silicone baking mats because the cookies may be difficult to remove.) Set a rolling pin for shaping the tuiles on a folded dish towel to steady it and have ready a wire rack.

Drop level tablespoons of batter on the prepared baking sheets, placing only 4 on each sheet and spacing them evenly apart. Slightly flatten the batter with dampened fingers.

Bake one sheet at a time, rotating the baking sheet midway during baking, until the cookies are evenly browned, 8 to 9 minutes.

Let cool briefly, about 1 minute. Using a metal spatula, lift each cookie off the baking sheet and drape it over the rolling pin. (If the cookies cool and harden before you have time to shape them, they can be softened by putting them back in the oven for 30 to 45 seconds.) Let cool on the rolling pin, then transfer the tuiles to a wire rack. Repeat with the remaining batter.

Serve the tuiles within a few hours of baking.

Stir-Fried Beef with Mixed Vegetables

The Sichuan preserved vegetable in this stir-fry adds a burst of salty, spicy, tangy flavor that offsets the fresh vegetables and rich, tender beef. Serve with long-grain rice.

For the beef

• 2 Tbs. oyster sauce
• 1 Tbs. Asian sesame oil
• 2 tsp. dark soy sauce
• 2 tsp. Shaoxing wine
• 2 tsp. granulated sugar
• 2 tsp. cornstarch
• Pinch of freshly ground white pepper
• 3/4 lb. beef tenderloin, trimmed of any silverskin, cut crosswise into 1/4-inch-thick slices, then cut into 1/4-inch-thick strips

For the stir-fry

• 1/4 cup peanut oil
• 1 1/2-inch piece fresh ginger, peeled and smashed
• 2 small serrano chiles, minced (2 tsp.)
• 1 medium carrot, cut into matchsticks
• 1/2 medium red bell pepper, cut into matchsticks
• 1/2 small cucumber, cut into matchsticks
• 2 oz. snow peas, cut on the diagonal into 1/4-inch-thick strips
• 1/2 cup canned bamboo shoots, drained and cut into matchsticks
• 3 Tbs. canned shredded Sichuan preserved vegetable, drained (or whole, cut into matchsticks)
• 2 Tbs. Chinese Chicken Broth or lower-salt chicken broth
• 1 tsp. cornstarch
• 2 medium cloves garlic, minced

Marinate the beef

In a large bowl, whisk the oyster sauce, sesame oil, soy sauce, Shaoxing, sugar, cornstarch, and pepper. Add the beef and toss to thoroughly coat. Refrigerate for 20 minutes.

Make the stir-fry

Heat a 14-inch wok over high heat for 45 seconds. Add 1-1/2 Tbs. of the oil and swirl it around the sides of the wok to coat. When a wisp of white smoke appears, add the ginger and cook, stirring, until beginning to brown, 20 to 30 seconds. Add the chiles, carrot, bell pepper, cucumber, snow peas, bamboo shoots, and preserved vegetable and stir-fry until the vegetables are brightly colored and just wilted, 2 to 3 minutes. Transfer the mixture to a large plate; discard the ginger.

In a small bowl, stir the chicken broth and cornstarch until smooth; set aside.

Wipe out the wok and clean the spatula with paper towels. Return the wok to high heat for 45 seconds. Add the remaining 2-1/2 Tbs. peanut oil and swirl to coat the sides of the wok. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the beef and its marinade, spreading it in a single layer around the sides and bottom of the wok; tip the wok from side to side to keep contact with the flame so the meat browns evenly on the underside, about 2 minutes. Stir the beef, add the vegetables, and stir-fry for 1 minute. Make a well in the center of the mixture, stir the cornstarch mixture to loosen, and add it to the wok. Stir the liquid until it bubbles, about 1 minute, then toss everything together and serve.

Chinese Rose Wine Shrimp Soup

The Chinese name for this soup is chiew tong, or wine soup. The “wine” used is actually a potent sorghum-based spirit (mei kuei lu chiew, or rose wine) flavored with rose petals and rock sugar. A floral gin, such as Hendrick’s, is a suitable substitute.

• 12 oz. jumbo shrimp (21 to 25 per lb.; about 18), shelled, deveined, and rinsed
• 1/4 cup Chinese rose wine (mei kuei lu chiew)
• Kosher salt and freshly ground white pepper
• 4 cups Chinese Chicken Broth or lower-salt chicken broth
• 1 3-inch piece fresh ginger, peeled and smashed
• 2 medium scallions, trimmed and sliced 1/4 inch thick on the diagonal

Put the shrimp in a medium bowl, sprinkle with 1-1/2 Tbs. of the rose wine, 1/2 tsp. salt, and a pinch of pepper and gently toss to coat. Let marinate at room temperature for 10 minutes.

Meanwhile, combine the broth, 2 cups cold water, and the ginger in a 4-quart pot. Cover and bring to a boil. Partially uncover, turn the heat down, and maintain a simmer for 10 minutes. Uncover, turn the heat up to high, add the remaining 2-1/2 Tbs. rose wine, and return to a boil. Add the shrimp and the marinade and stir well. Stir in the scallions and cook just until the shrimp turn pink and curl up, about 1 minute. Remove from the heat and serve.

Scallop and Shrimp Shiu Mai Dumplings

These tiny purse-shaped dumplings, which are a staple of Chinese dim sum, make the perfect party food, since they can be made in a big batch, frozen, and steamed just before guests arrive. Not a fan of seafood? Try the pork-filled variety.

• 1/2 lb. dry-packed, fresh sea scallops, tough muscle removed from each scallop
• 1/2 lb. peeled and deveined shrimp
• 1 cup thinly sliced napa cabbage, plus extra leaves for lining the steamer
• 1/2 cup chopped scallions (both white and green parts)
• 1/4 cup chopped fresh cilantro
• 1-1/2 Tbs. soy sauce 
• 1 Tbs. finely chopped garlic
• 1 Tbs. rice vinegar 
• 1 Tbs. cornstarch; more for dusting 
• 2 tsp. finely chopped fresh ginger
• 1-1/2 tsp. Asian sesame oil
• 1 tsp. granulated sugar 
• 1/2 tsp. freshly ground black pepper 
• 1 large egg white
• 55 to 60 shiu mai wrappers or wonton wrappers
• Soy Dipping Sauce, for serving

Assemble the shiu mai:

Pulse the shrimp and scallops in a food processor until almost smooth, about 12
pulses. Transfer to a large bowl, and stir in the sliced cabbage, scallions, cilantro, soy sauce, garlic, rice vinegar, 1 Tbs. cornstarch, ginger, sesame oil, sugar, pepper, and egg white.

Sprinkle a rimmed baking sheet liberally with cornstarch. Set a small bowl of water on the work surface. If the wrappers are larger than 3 inches across in any direction, trim them with a cookie cutter to 3-inch rounds. Otherwise, leave as squares or rectangles.

Working with one wrapper at a time, and keeping the remaining wrappers
covered with plastic wrap so they don’t dry out, place a heaping
teaspoon of the pork filling in the center of the wrapper. Using a
pastry brush or your fingers, dab a bit of water around the edge of the
wrapper to moisten. Crimp the wrapper up and around the filling,
squeezing slightly with your fingers to bring the wrapper together like abeggar’s pouch.

Place on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling until you run out of one or the other. You can steam the shiu mai immediately or freeze and steam them later (see Make-Ahead Tips, below).

Cook the shiu mai:

Set up a steamer with 2 inches of water in the bottom. Line the basket with cabbage leaves to keep the shiu mai from sticking. Set over medium-high heat and cover. When steam begins to escape from the steamer, remove from the heat and carefully take off the lid. Arrange the shiu mai in the steamer so that they don’t touch, as they will stick together (you’ll have to cook them in batches). Cover the steamer and return to medium-high heat. Steam until the pork is cooked through (cut into one to check), 5 to 7 minutes. Serve with the dipping sauce.

Vegetarian Eggrolls

Eggrolls are quite easy to make—finding a package of Asian eggroll wrappers may be the toughest part. I like sautéing the eggrolls in a small amount of oil (or even baking them in the oven without any oil) rather than deep-frying, and serving them with a dipping sauce.

• 2 Tbs. canola or peanut oil, divided
• 3 scallions, white and green parts, sliced thinly
• 1 Tbs. finely minced fresh ginger
• 1 cup shredded carrots
• 5 cups thinly sliced napa cabbage
• 2 cups mung bean sprouts (if available)
• 1 to 2 Tbs. soy sauce, to taste
• 1 package spring roll shells
• 1 bottle sweet chili spring roll sauce or Asian dumpling sauce, Maesri brand tastes good 

Tip:

Wei-chuan spring roll shells, in a red and yellow package, are typically found in the frozen section in Asian grocery stores. There is a "super thin" variety that works nicely, if available. Some supermarkets, such as Whole Foods, do sell egg roll wrappers in a refrigerated section usually near the tofu. These can be a bit thicker (meant for deep frying), but they can work okay too.

In a large sauté pan, heat 1 Tbs. of oil over low heat and sauté scallions and ginger for a minute or two. Turn the heat to medium high and add shredded carrots, napa cabbage and mung bean sprouts; sauté  until cabbage is just slightly wilted, about 2 to 3 minutes.

Add soy sauce to taste and transfer mixture to a colander over a bowl. Let cool and drain, 7 to 10 minutes.

Place 3 or 4 Tbs. of filling toward the bottom of a wrapper and roll upward once, then fold the sides over the filling and continue rolling. Continue with the remanding wrappers and filling. Place on a plate and cover with plastic wrap while you roll the rest. The egg rolls should be cooked within 1 to 2 hours of rolling.

Heat the remaining 1 Tbs. of oil in a large, heavy skillet over medium heat and sauté the egg rolls in 2 batches, turning so each side becomes golden, about 7 to 8 minutes. Repeat for the remaining egg rolls. Place on paper towels to absorb any excess oil. Serve hot with sweet chili dipping sauce in individual dipping bowls, if possible.

Mixed Herb Salad with Honey-Lime Dressing

A riff on the cabbage slaw traditionally served with tonkatsu, this salad goes the extra flavor mile with lots of fresh herbs, crunchy vegetables, and a tangy Thai-inspired dressing.

For the salad:

• 4 cups mixed mesclun greens
• 2 cups coarsely chopped bibb lettuce
• 1 cup very thinly sliced green cabbage
• 1 cup fresh basil leaves, preferably Thai basil, large leaves coarsely torn
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves, coarsely chopped
• 4 small scallions (white and green parts), sliced into 1-inch lengths
• 1 cup cherry or grape tomatoes, halved
• 1/2 cup very thinly sliced red onion
• 1/2 cup very thinly sliced red bell pepper

For the dressing:

• 2-1/2 Tbs. fresh lime juice
• 2-1/2 Tbs. honey
• 2 tsp. fish sauce
• 1/8 tsp. minced garlic
• 2 Tbs. thinly sliced fresh red or green chile or both (optional)
• Kosher salt and freshly ground black pepper

Make the salad:

In a large bowl, combine the mesclun, lettuce, cabbage, basil, mint, cilantro, scallions, tomatoes, onion, and bell pepper.

Make the dressing:

In a small bowl, whisk the lime juice, honey, fish sauce, garlic, and chile, if using. Season to taste with salt and pepper.

Just before serving, toss the salad mixture with just enough of the dressing to coat the salad lightly—you may not need all of the dressing.

Vegetarian Eggrolls

Eggrolls are quite easy to make—finding a package of Asian eggroll wrappers may be the toughest part. I like sautéing the eggrolls in a small amount of oil (or even baking them in the oven without any oil) rather than deep-frying, and serving them with a dipping sauce.

• 2 Tbs. canola or peanut oil, divided
• 3 scallions, white and green parts, sliced thinly
• 1 Tbs. finely minced fresh ginger
• 1 cup shredded carrots
• 5 cups thinly sliced napa cabbage
• 2 cups mung bean sprouts (if available)
• 1 to 2 Tbs. soy sauce, to taste
• 1 package spring roll shells
• 1 bottle sweet chili spring roll sauce or Asian dumpling sauce, Maesri brand tastes good 

Tip:

Wei-chuan spring roll shells, in a red and yellow package, are typically found in the frozen section in Asian grocery stores. There is a "super thin" variety that works nicely, if available. Some supermarkets, such as Whole Foods, do sell egg roll wrappers in a refrigerated section usually near the tofu. These can be a bit thicker (meant for deep frying), but they can work okay too.

In a large sauté pan, heat 1 Tbs. of oil over low heat and sauté scallions and ginger for a minute or two. Turn the heat to medium high and add shredded carrots, napa cabbage and mung bean sprouts; sauté  until cabbage is just slightly wilted, about 2 to 3 minutes.

Add soy sauce to taste and transfer mixture to a colander over a bowl. Let cool and drain, 7 to 10 minutes.

Place 3 or 4 Tbs. of filling toward the bottom of a wrapper and roll upward once, then fold the sides over the filling and continue rolling. Continue with the remanding wrappers and filling. Place on a plate and cover with plastic wrap while you roll the rest. The egg rolls should be cooked within 1 to 2 hours of rolling.

Heat the remaining 1 Tbs. of oil in a large, heavy skillet over medium heat and sauté the egg rolls in 2 batches, turning so each side becomes golden, about 7 to 8 minutes. Repeat for the remaining egg rolls. Place on paper towels to absorb any excess oil. Serve hot with sweet chili dipping sauce in individual dipping bowls, if possible.

Chinese Pork and Shrimp Dumplings (Jiao Zi)

A savory pork, shrimp and salted cabbage filling, seasoned with ginger, garlic and scallions, is the most traditional filling for jiao zi. Butcher counters in Asian markets often offer several grinds of pork. For dumplings, use a coarser grind with more fat to ensure a tender, juicy filling. Hand-minced or ground beef or lamb, both typical in northern Chinese cooking, can be substituted for the ground pork and shrimp.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.

For the dough:

• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for kneading

For the filling:

• 2 cups finely chopped napa cabbage
• Kosher salt
• 12 oz. ground pork
• 8 oz. peeled, deveined shrimp, coarsely chopped
• 3 medium scallions, thinly sliced
• 3 large cloves garlic, minced
• 2 Tbs. Shaoxing (Chinese rice wine) or dry sherry
• 1-1/2 Tbs. grated fresh ginger
• 1 Tbs. soy sauce
• 2 tsp. toasted Asian sesame oil
• 1/2 tsp. granulated sugar
• Freshly ground black pepper

To finish the dumplings:

• Vegetable oil, as needed (for pan-fried dumplings)
• Kosher salt, as needed (for boiled dumplings) 
• 1 recipe Ginger Vinegar or Scallion-Soy Dipping Sauce

Make the dough:

Pour the flour into a mound on a clean work surface. Make a deep, wide well in the center and pour in 1/2 cup cold water. Stir with your fingers, staying in the center at first and being careful that the water doesn’t breach the wall. Little by little, using your hand and a bench knife, mix in flour from the sides until the dough starts to come together. (Alternatively, put the flour in a medium bowl. Make a well, add the water, and stir first with a spoon and then your hand.) If the dough remains in shreds, sprinkle in additional water, a teaspoon at a time, until it begins to stick together. Don’t add too much water or the dough will be difficult to work.


Knead the dough for 5 minutes to form a smooth, firm, elastic ball. (If you began the dough in a bowl, lightly dust a clean, dry surface with flour before kneading.) The dough should not be sticky and should bounce back when pressed with a fingertip. Divide in half with a bench knife and roll into two 6-inch logs. Sprinkle each log evenly with flour, cover with a clean kitchen towel, and let rest for at least 30 minutes at room temperature before rolling and filling.

Make the filling:

In a medium bowl, toss the cabbage with 2 tsp. salt and set aside for 30 minutes to shed moisture. Wring out in a clean kitchen towel to extract as much liquid as possible.


In a large bowl, combine the cabbage with the pork, shrimp, scallions, garlic, Shaoxing, ginger, soy sauce, sesame oil, sugar, and 1/4 tsp. pepper. Stir until well mixed. Refrigerate for at least 20 minutes.

Cut and roll the dough:

Tip:

If you have helpers, set up an assembly line and roll out each wrapper, then pass it along to the next person to fill. If you're filling all the dumplings yourself, it's best to roll out several wrappers, and keep them covered with a kitchen towel as you fill them, to prevent them from drying out.

Cut each log in half crosswise. Cut each half crosswise into thirds, and then slice each of those pieces into three even coins. You should have 36 pieces of equal size. Toss the pieces in flour to coat evenly and then cover with a clean towel so they don’t dry out.


Using a small rolling pin, roll a piece of dough into a thin 3-inch circle; with the dough in one hand and the pin in the other, roll from the edges toward the center as you rotate the dough. This rolling technique helps create a round with thin edges and a thicker center.

Fill and shape the dumplings:

Spoon 1 to 2 tsp. of the filling onto a dough circle, fold it in half, and then if you’re going to boil the dumplings, seal it by pinching along the curved edge. If you’re planning to pan-fry the dumplings for pot stickers, make your first pinch at the center of the curved edge and then pleat toward the center on both sides to create a rounded belly. This wider shape allows the dumplings to sit upright in the pan and form a flat surface for browning.


Repeat with the remaining wrappers and filling. As you work, arrange the filled dumplings in a single layer without touching on large plates, so they don’t stick together.

To cook: either boil the dumplings...

Bring a large (7- to 8-quart) pot of salted water to a boil. Working in 2 or 3 batches to avoid overcrowding, quickly add the dumplings one at a time, making sure they don’t stick to each other. Lower the heat to medium and continue to boil, gently stirring occasionally, until the dumplings float and are cooked through, 3 to 5 minutes. Remove with a slotted spoon and serve immediately with your choice of dipping sauce.

...or pan-fry the dumplings

Heat 2 Tbs. vegetable oil in a heavy-duty 10- or 12-inch skillet over medium-high heat until shimmering. Working quickly and in batches if necessary (adding more oil for the second batch if needed), arrange the dumplings belly side down in concentric circles starting from the outer edge. Cook until golden brown on the bottom, 1 to 2 minutes. Pour in about 1/2 cup water or enough to come about a third of the way up the sides of the dumplings, bring to a boil, cover, and cook until all of the water has been absorbed, 2 to 3 minutes. Remove the lid, reduce the heat to medium, and continue cooking just until the dumplings are dry and crisp on the bottom, 1 to 2 minutes. Loosen the dumplings from the pan with a spatula. Invert the pan over a plate to flip the dumplings, browned side up, onto the plate (or transfer with a spatula). Serve immediately with your choice of dipping sauce,.

Scallop and Shrimp Shiu Mai Dumplings

These tiny purse-shaped dumplings, which are a staple of Chinese dim sum, make the perfect party food, since they can be made in a big batch, frozen, and steamed just before guests arrive. Not a fan of seafood? Try the pork-filled variety.

• 1/2 lb. dry-packed, fresh sea scallops, tough muscle removed from each scallop
• 1/2 lb. peeled and deveined shrimp
• 1 cup thinly sliced napa cabbage, plus extra leaves for lining the steamer
• 1/2 cup chopped scallions (both white and green parts)
• 1/4 cup chopped fresh cilantro
• 1-1/2 Tbs. soy sauce 
• 1 Tbs. finely chopped garlic
• 1 Tbs. rice vinegar 
• 1 Tbs. cornstarch; more for dusting 
• 2 tsp. finely chopped fresh ginger
• 1-1/2 tsp. Asian sesame oil
• 1 tsp. granulated sugar 
• 1/2 tsp. freshly ground black pepper 
• 1 large egg white
• 55 to 60 shiu mai wrappers or wonton wrappers
• Soy Dipping Sauce, for serving

Assemble the shiu mai:

Pulse the shrimp and scallops in a food processor until almost smooth, about 12
pulses. Transfer to a large bowl, and stir in the sliced cabbage, scallions, cilantro, soy sauce, garlic, rice vinegar, 1 Tbs. cornstarch, ginger, sesame oil, sugar, pepper, and egg white.

Sprinkle a rimmed baking sheet liberally with cornstarch. Set a small bowl of water on the work surface. If the wrappers are larger than 3 inches across in any direction, trim them with a cookie cutter to 3-inch rounds. Otherwise, leave as squares or rectangles.

Working with one wrapper at a time, and keeping the remaining wrappers
covered with plastic wrap so they don’t dry out, place a heaping
teaspoon of the pork filling in the center of the wrapper. Using a
pastry brush or your fingers, dab a bit of water around the edge of the
wrapper to moisten. Crimp the wrapper up and around the filling,
squeezing slightly with your fingers to bring the wrapper together like abeggar’s pouch.

Place on the cornstarch-coated baking sheet, cover with plastic wrap, and repeat with the remaining wrappers and filling until you run out of one or the other. You can steam the shiu mai immediately or freeze and steam them later (see Make-Ahead Tips, below).

Cook the shiu mai:

Set up a steamer with 2 inches of water in the bottom. Line the basket with cabbage leaves to keep the shiu mai from sticking. Set over medium-high heat and cover. When steam begins to escape from the steamer, remove from the heat and carefully take off the lid. Arrange the shiu mai in the steamer so that they don’t touch, as they will stick together (you’ll have to cook them in batches). Cover the steamer and return to medium-high heat. Steam until the pork is cooked through (cut into one to check), 5 to 7 minutes. Serve with the dipping sauce.

Chinese Egg and Scallion Dumplings (Jiao Zi)

One of the easiest dumpling fillings to prepare, this version is a favorite with vegetarians and children.Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.

For the dough:

• 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for kneading

For the filling:

• 4 large eggs
• Kosher salt and freshly ground black pepper
• 2 Tbs. vegetable oil
• 1/2 tsp. toasted Asian sesame oil
• 2 medium cloves garlic, minced
• 1 cup thinly sliced scallions

To finish the dumplings:

• Kosher salt, as needed (for boiled dumplings)
• Vegetable oil, as needed (for pan-fried dumplings)
• 1 recipe Ginger Vinegar or Scallion-Soy Dipping Sauce

Make the dough:

Pour the flour into a mound on a clean work surface. Make a deep, wide well in the center and pour in 1/2 cup cold water. Stir with your fingers, staying in the center at first and being careful that the water doesn’t breach the wall. Little by little, using your hand and a bench knife, mix in flour from the sides until the dough starts to come together. (Alternatively, put the flour in a medium bowl. Make a well, add the water, and stir first with a spoon and then your hand.) If the dough remains in shreds, sprinkle in additional water, a teaspoon at a time, until it begins to stick together. Don’t add too much water or the dough will be difficult to work.


Knead the dough for 5 minutes to form a smooth, firm, elastic ball. (If you began the dough in a bowl, lightly dust a clean, dry surface with flour before kneading.) The dough should not be sticky and should bounce back when pressed with a fingertip. Divide in half with a bench knife and roll into two 6-inch logs. Sprinkle each log evenly with flour, cover with a clean kitchen towel, and let rest for at least 30 minutes at room temperature before rolling and filling.

Make the filling:

In a small bowl, lightly beat the eggs with 1/2 tsp. salt and 1/4 tsp. pepper.


Heat the vegetable and sesame oils in a 12-inch nonstick skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the eggs and cook, stirring occasionally with a heatproof rubber spatula, until large curds form, 30 to 40 seconds. Add the scallions and stir to mix evenly. Continue cooking until the eggs are cooked through but still moist, a few seconds more. Transfer to a bowl and let cool.

Cut and roll the dough:

Cut each log in half crosswise. Cut each half crosswise into thirds, and then slice each of those pieces into three even coins. You should have 36 pieces of equal size. Toss the pieces in flour to coat evenly and then cover with a clean towel so they don’t dry out.


Using a small rolling pin, roll a piece of dough into a thin 3-inch circle; with the dough in one hand and the pin in the other, roll from the edges toward the center as you rotate the dough. This rolling technique helps create a round with thin edges and a thicker center.

Fill and shape the dumplings:

Tip:

If you have helpers, set up an assembly line and roll out each wrapper, then pass it along to the next person to fill. If you're filling all the dumplings yourself, it's best to roll out several wrappers, and keep them covered with a kitchen towel as you fill them, to prevent them from drying out.

Spoon 1 to 2 tsp. of the filling onto a dough circle, fold it in half, and then if you’re going to boil the dumplings, seal it by pinching along the curved edge. If you’re planning to pan-fry the dumplings for pot stickers, make your first pinch at the center of the curved edge and then pleat toward the center on both sides to create a rounded belly. This wider shape allows the dumplings to sit upright in the pan and form a flat surface for browning.


Repeat with the remaining wrappers and filling. As you work, arrange the filled dumplings in a single layer without touching on large plates, so they don’t stick together.

To cook: either boil the dumplings...

Bring a large (7- to 8-quart) pot of salted water to a boil. Working in 2 or 3 batches to avoid overcrowding, quickly add the dumplings one at a time, making sure they don’t stick to each other. Lower the heat to medium and continue to boil, gently stirring occasionally, until the dumplings float and are cooked through, 3 to 5 minutes. Remove with a slotted spoon and serve immediately with your choice of dipping sauce.

...or pan-fry the dumplings:

Heat 2 Tbs. vegetable oil in a heavy-duty 10- or 12-inch skillet over medium-high heat until shimmering. Working quickly and in batches if necessary (adding more oil for the second batch if needed), arrange the dumplings belly side down in concentric circles starting from the outer edge. Cook until golden brown on the bottom, 1 to 2 minutes. Pour in about 1/2 cup water or enough to come about a third of the way up the sides of the dumplings, bring to a boil, cover, and cook until all of the water has been absorbed, 2 to 3 minutes. Remove the lid, reduce the heat to medium, and continue cooking just until the dumplings are dry and crisp on the bottom, 1 to 2 minutes. Loosen the dumplings from the pan with a spatula. Invert the pan over a plate to flip the dumplings, browned side up, onto the plate (or transfer with a spatula). Serve immediately with your choice of dipping sauce.

Chinese Rose Wine Shrimp Soup

The Chinese name for this soup is chiew tong, or wine soup. The “wine” used is actually a potent sorghum-based spirit (mei kuei lu chiew, or rose wine) flavored with rose petals and rock sugar. A floral gin, such as Hendrick’s, is a suitable substitute.

• 12 oz. jumbo shrimp (21 to 25 per lb.; about 18), shelled, deveined, and rinsed
• 1/4 cup Chinese rose wine (mei kuei lu chiew)
• Kosher salt and freshly ground white pepper
• 4 cups Chinese Chicken Broth or lower-salt chicken broth
• 1 3-inch piece fresh ginger, peeled and smashed
• 2 medium scallions, trimmed and sliced 1/4 inch thick on the diagonal

Put the shrimp in a medium bowl, sprinkle with 1-1/2 Tbs. of the rose wine, 1/2 tsp. salt, and a pinch of pepper and gently toss to coat. Let marinate at room temperature for 10 minutes.

Meanwhile, combine the broth, 2 cups cold water, and the ginger in a 4-quart pot. Cover and bring to a boil. Partially uncover, turn the heat down, and maintain a simmer for 10 minutes. Uncover, turn the heat up to high, add the remaining 2-1/2 Tbs. rose wine, and return to a boil. Add the shrimp and the marinade and stir well. Stir in the scallions and cook just until the shrimp turn pink and curl up, about 1 minute. Remove from the heat and serve.

Stir-Fried Beef with Mixed Vegetables

The Sichuan preserved vegetable in this stir-fry adds a burst of salty, spicy, tangy flavor that offsets the fresh vegetables and rich, tender beef. Serve with long-grain rice.

For the beef

• 2 Tbs. oyster sauce
• 1 Tbs. Asian sesame oil
• 2 tsp. dark soy sauce
• 2 tsp. Shaoxing wine
• 2 tsp. granulated sugar
• 2 tsp. cornstarch
• Pinch of freshly ground white pepper
• 3/4 lb. beef tenderloin, trimmed of any silverskin, cut crosswise into 1/4-inch-thick slices, then cut into 1/4-inch-thick strips

For the stir-fry

• 1/4 cup peanut oil
• 1 1/2-inch piece fresh ginger, peeled and smashed
• 2 small serrano chiles, minced (2 tsp.)
• 1 medium carrot, cut into matchsticks
• 1/2 medium red bell pepper, cut into matchsticks
• 1/2 small cucumber, cut into matchsticks
• 2 oz. snow peas, cut on the diagonal into 1/4-inch-thick strips
• 1/2 cup canned bamboo shoots, drained and cut into matchsticks
• 3 Tbs. canned shredded Sichuan preserved vegetable, drained (or whole, cut into matchsticks)
• 2 Tbs. Chinese Chicken Broth or lower-salt chicken broth
• 1 tsp. cornstarch
• 2 medium cloves garlic, minced

Marinate the beef

In a large bowl, whisk the oyster sauce, sesame oil, soy sauce, Shaoxing, sugar, cornstarch, and pepper. Add the beef and toss to thoroughly coat. Refrigerate for 20 minutes.

Make the stir-fry

Heat a 14-inch wok over high heat for 45 seconds. Add 1-1/2 Tbs. of the oil and swirl it around the sides of the wok to coat. When a wisp of white smoke appears, add the ginger and cook, stirring, until beginning to brown, 20 to 30 seconds. Add the chiles, carrot, bell pepper, cucumber, snow peas, bamboo shoots, and preserved vegetable and stir-fry until the vegetables are brightly colored and just wilted, 2 to 3 minutes. Transfer the mixture to a large plate; discard the ginger.

In a small bowl, stir the chicken broth and cornstarch until smooth; set aside.

Wipe out the wok and clean the spatula with paper towels. Return the wok to high heat for 45 seconds. Add the remaining 2-1/2 Tbs. peanut oil and swirl to coat the sides of the wok. Add the garlic and stir-fry until fragrant, about 20 seconds. Add the beef and its marinade, spreading it in a single layer around the sides and bottom of the wok; tip the wok from side to side to keep contact with the flame so the meat browns evenly on the underside, about 2 minutes. Stir the beef, add the vegetables, and stir-fry for 1 minute. Make a well in the center of the mixture, stir the cornstarch mixture to loosen, and add it to the wok. Stir the liquid until it bubbles, about 1 minute, then toss everything together and serve.

Wonton Soup

Shredded romaine adds fresh flavor and a little crunch to this Chinese restaurant classic. Look for wonton wrappers in the produce section of the market. For ideas on using leftover wrappers, see the wonton ingredient profile.

• 2 quarts lower-salt chicken broth
• 3 Tbs. soy sauce
• 1 3-inch piece fresh ginger, 1 inch finely grated (1 tsp.) and 2 inches thinly sliced
• 1/4 lb. lean ground pork
• 2 large scallions, trimmed and thinly sliced (green and white parts kept separate)
• 1/2 Tbs. Shaoxing (Chinese rice wine) or dry sherry
• 1/2 tsp. cornstarch
• 1/8 tsp. Asian sesame oil; more as needed
• 20 square wonton wrappers
• 2 romaine lettuce heart leaves, halved lengthwise and very thinly sliced crosswise

In a 4-quart saucepan, bring the chicken broth, 2 Tbs. of the soy sauce, and the sliced ginger to a boil over medium heat. Reduce the heat to low and let the ginger steep while you make the wontons.

Combine the pork, the remaining 1 Tbs. soy sauce, the grated ginger, scallion whites, rice wine, cornstarch, and sesame oil in a medium bowl and mix gently by hand.

Arrange the wonton wrappers on a clean work surface and put 1 tsp. of the pork mixture in the center of each.

Fill a small bowl with warm water. Dip your finger into the water and run it along the edges of a wonton wrapper. Fold the wrapper diagonally over the filling, pressing out any air, to make a triangle. Press the edges firmly together. Moisten the two points on the long side of the triangle and pinch them together over the filling to seal. (The finished wonton should look like a pope’s hat.) Repeat with the remaining wrappers.

Remove the ginger from the broth with a slotted spoon. Raise the heat to a lively simmer, add the wontons one at a time (so they don’t stick together), and cook until the pork is done, 5 to 8 minutes. (To check, pull one wonton out and cut it open to make sure the pork is cooked through.)

With the slotted spoon, divide the won tons among 4 soup bowls. Divide the lettuce among the bowls. Season the broth to taste with 1 or 2 drops of sesame oil and divide evenly among the soup bowls. Sprinkle with the scallion greens and serve.

Chinese-Style Spareribs

Too cold to grill outside? Slow roasting in the oven yields a rib that's just as tender and succulent. The sweet-and-hot spice rub gives them the flavor of a Chinatown banquet.

For the Chinese spice rub:

• 2 Tbs. ground coriander
• 2 Tbs. hot chili powder
• 2 Tbs. dark brown sugar
• 1 Tbs. five-spice powder
• 1 Tbs. ground fennel seeds
• 1 Tbs. kosher salt
• 1 tbs. dried red chile flakes

• 2 full (13-rib) racks of St. Louis-cut pork spareribs (about 3 lb. each)
• Kosher salt for sprinkling
• Sliced scallions, for garnish (optional)
• Asian Dipping Sauce

Make the spice rub:

In a small bowl, stir together all the ingredients.

Cook the ribs:

Position a rack in the center of the oven and heat the oven to 300°F. Sprinkle and press 1/4 cup of the rub on both sides of each rib rack. Put the racks, meaty side up, on a broiling pan or a wire roasting rack set over a baking sheet. Lightly season the ribs with salt and put them in the oven. After the first hour, rotate the pan every 30 min. (Note: If you use two baking sheets, switch their position in the oven, too). The ribs will sizzle gently as they cook, and they’ll become tender after about 2 hours in the oven.

To test for doneness, pick up the center of the ribs with tongs; the ends of the ribs should flop downward (this means the fat and cartilage have broken down), and a skewer inserted between the ribs should meet little resistance. If the meat between the ribs is still tough, keep cooking, checking every 15 minutes and rotating the pan.

Remove the rib racks from the oven, put them on a cutting board meaty side down (so they’re easier to slice), and slice them into individual ribs. Arrange the ribs on a platter (or stack them for a festive presentation), garnish with scallions, if you like, and serve with the dipping sauce on the side.

Chinese Sausage and Broccoli with Oyster Sauce

This classic pairing of rich, savory lap cheong (Chinese sausage) and mild, fresh kai lan (Chinese broccoli) is incredibly delicious. The two-part cooking method for the broccoli helps it retain its bright green hue and infuses it with delicate flavor. Enjoy the dish on its own for a light meal, or serve it with rice.

• 8 oz. Chinese sausages (lap cheong; 5 or 6 medium), rinsed and patted dry
• 1 2-inch piece fresh ginger, peeled, halved, and smashed
• 1-1/2 Tbs. granulated sugar
• 1 tsp. baking soda
• 2-1/2 lb. Chinese broccoli (kai lan), outer leaves and tough stems removed
• 4 cups Chinese Chicken Broth or lower-salt chicken broth
• 1-1/2 Tbs. oyster sauce
• 1 Tbs. soy sauce

Soak the bottom of a 10- to 12-inch bamboo steamer basket in cold water for 20 minutes; drain.

In a 14-inch wok, bring 5 cups of water to a boil over high heat. Put the sausages on an 8-inch heatproof plate and set the plate in the steamer basket; cover. Set the steamer over the boiling water and steam until the sausages are plump, softened, and cooked through, about 15 minutes. Remove the steamer from the wok, cover the sausages with foil to keep warm, and set aside.

Meanwhile, in an 8-quart pot, bring 2 quarts of cold water, the ginger, and sugar to a boil over high heat, stirring to dissolve the sugar. Stir in the baking soda (it will fizz up briefly), and then the broccoli, pressing on it with a large spoon to immerse it in the water. Let the water return to a boil and then boil for 1 minute. Remove from the heat and run cold water into the pot until it’s cool. Drain well in a colander; discard the ginger.

Put the chicken broth in the 8-quart pot, cover, and bring to a boil over high heat. Uncover, add the broccoli, and return to a boil. Boil until crisp-tender, about 1 minute. Remove from the heat and use a slotted spoon to transfer the broccoli to a colander to drain completely; reserve 2 Tbs. of the chicken broth for the sauce and save the remainder for another use. Arrange the broccoli in a large ring on a serving platter.

Cut each sausage on the diagonal into 1/4-inch-thick slices and mound the slices in the center of the broccoli.

In a small bowl, stir the reserved 2 Tbs. chicken broth, the oyster sauce, and soy sauce until combined. Drizzle over the sausages and the broccoli, and serve.

Fresh Shrimp Spring Rolls

• 2 Tbs. peanut oil
• 8 oz. chanterelle, shiitake, or other fresh wild mushrooms, cut into thin strips (discard shiitake stems)
• Kosher salt and freshly ground black pepper
• 2 oz. thin rice vermicelli noodles
• 1 large carrot, shredded
• 1 tsp. granulated sugar
• 1/4 lb. shrimp, deveined, boiled, peeled, and chopped
• 1/4 lb. fresh bean sprouts (1 heaping cup)
• 25 rice paper rounds, 8-1/2 inches in diameter (some will tear, so you need extra)
• 8 large leaves Boston lettuce, ribs removed and discarded, leaves halved lengthwise
• 3/4 cup fresh mint and cilantro leaves
• 16 chives, trimmed and cut into 3-inch pieces
• Thai Dipping Sauce

In a skillet, heat the oil on medium high. Add the mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt and pepper. Let cool.

In a saucepan, boil a few cups of water. Fill a bowl with about 2 cups of warm water. Boil the vermicelli  noodles for 1 minute, drain them, and put them in the warm water until they’ve softened, about 15 minutes. Drain them and set aside. Mix the carrots with the sugar and let stand for 10 minutes.

Divide the noodles, mushrooms, carrots, shrimp, and bean sprouts into 16 equal portions. Lay a kitchen towel on your work surface. Fill a pie plate or bowl with warm water and immerse one sheet of rice paper in it for a few seconds, just until it’s soft and flexible. Put the rice paper on the towel and let it rest until it’s more pliable, about 30 seconds. Put half a lettuce leaf on the bottom two thirds of the rice paper, leaving a 2 inch border on the bottom edge. Put one portion of noodles on the bottom of the lettuce leaf, top with a portion of mushrooms, carrots, shrimp, and bean sprouts. Put a few mint and cilantro leaves on top.

Immersing rice paper in warm water softens it. Work with one at a time, be gentle and have extra on hand since some will break.

Fold the bottom border over the filling ingredients, which should be cool and well drained.

Fold the bottom 2-inch border of the rice paper over the filling. Fold over again to enclose the lettuce leaf. Fold in the right and left edges. Place 2 chives on the fold at the top of the filling, and continue rolling up the paper. Transfer the spring roll, seam side down, to a platter and cover with a damp paper towel. Repeat with the remaining sheets of rice paper and filling ingredients.

Tuck two chives on top and finish folding. Cover the spring rolls with damp paper twoels and wrap tightly in plastic until serving time.

To serve, slice the rolls in half at a sharp angle, if you like, and let people dunk in the dipping sauce.

Crunchy Chicken Drumettes

Water chestnut powder gives the chicken a crunchy coating; it can be found in Asian food markets and sometimes in supermarkets’ international sections, but you can use cornstarch instead.

• 24 very cold chicken drumettes or whole wings
• 2 Tbs. dry sherry
• 1/4 cup soy sauce
• 1 Tbs. minced garlic
• 1 Tbs. minced fresh ginger (unpeeled)
• 1 Tbs. minced scallions
• 1 Tbs. minced fresh cilantro
• 1/2 tsp. freshly ground black pepper
• About 2-1/2 quarts canola or other vegetable oil
• 1 large egg
• 1-1/2 cups water chestnut powder (Guang Xao and Chi-Kong are good brands) or cornstarch
• Hot honey mustard (or Dijon mustard flavored with honey) for dipping

To prepare the drumettes:

If using whole wings, cut off and discard the wing tips and the middle part of the wing, saving the first section; this is the drumette. Cut around the tip of the smaller end of the drumette to release the skin and meat. With your fingers, pull the meat down toward the larger end, cutting through any tendons with a knife if necessary. The meat should end up in a sack at the end of the bone, with the skin inside and the flesh outside.

To make the marinade:

In a large bowl, mix the sherry, soy sauce, garlic, ginger, scallions, cilantro, and pepper. Add the drumettes, tossing to coat. Cover and refrigerate for at least 6 hours or overnight.

To fry the chicken:

Line a plate with paper towels. In a deep, heavy pot, pour in enough oil to come about 2-1/2 inches up the sides and heat until it reaches 380°F (a rice noodle will puff into a curlicue within 3 seconds at this temperature; a cube of bread turns golden in 15 seconds). While the oil is heating, drain the marinade from the chicken and discard it. Beat the egg, pour it over the chicken, and toss to coat. Put the water chestnut powder or cornstarch in a deep dish or pie plate. Holding the chicken by the bone, dip the meaty part in the powder so it’s well coated. Lightly shake off the excess and place it in the hot oil. Repeat with as many drumettes as will fit without crowding.

Cook the drumettes until they’re golden, turning so they brown evenly, about 4 minutes. Remove with a slotted spoon or skimmer and set on the lined plate. Repeat the dipping and frying with another batch of drumettes, adjusting the heat to keep the oil temperature constant. Serve hot with the mustard for dipping.

Chinese-Style Spareribs

Too cold to grill outside? Slow roasting in the oven yields a rib that's just as tender and succulent. The sweet-and-hot spice rub gives them the flavor of a Chinatown banquet.

For the Chinese spice rub:

• 2 Tbs. ground coriander
• 2 Tbs. hot chili powder
• 2 Tbs. dark brown sugar
• 1 Tbs. five-spice powder
• 1 Tbs. ground fennel seeds
• 1 Tbs. kosher salt
• 1 tbs. dried red chile flakes

• 2 full (13-rib) racks of St. Louis-cut pork spareribs (about 3 lb. each)
• Kosher salt for sprinkling
• Sliced scallions, for garnish (optional)
• Asian Dipping Sauce

Make the spice rub:

In a small bowl, stir together all the ingredients.

Cook the ribs:

Position a rack in the center of the oven and heat the oven to 300°F. Sprinkle and press 1/4 cup of the rub on both sides of each rib rack. Put the racks, meaty side up, on a broiling pan or a wire roasting rack set over a baking sheet. Lightly season the ribs with salt and put them in the oven. After the first hour, rotate the pan every 30 min. (Note: If you use two baking sheets, switch their position in the oven, too). The ribs will sizzle gently as they cook, and they’ll become tender after about 2 hours in the oven.

To test for doneness, pick up the center of the ribs with tongs; the ends of the ribs should flop downward (this means the fat and cartilage have broken down), and a skewer inserted between the ribs should meet little resistance. If the meat between the ribs is still tough, keep cooking, checking every 15 minutes and rotating the pan.

Remove the rib racks from the oven, put them on a cutting board meaty side down (so they’re easier to slice), and slice them into individual ribs. Arrange the ribs on a platter (or stack them for a festive presentation), garnish with scallions, if you like, and serve with the dipping sauce on the side.

Clementine Granita

Although a frozen dessert might not be your first thought for deep winter, this granita is a refreshingly light and delightful finish to a rich winter meal. And it’s a snap to make.

• 3/4 cup granulated sugar
• 2 Tbs. finely chopped clementine zest (from 2 to 3 medium clementines)
• Kosher salt
• 3 cups fresh clementine juice, with pulp (from 18 to 20 medium clementines or about 4 lb.)

Tip:

If you have an ice cream freezer, this recipe works equally well as a sorbet.

In a small saucepan, stir together the sugar, zest, a pinch of salt, and 3/4 cup water. Bring to a boil over medium heat and cook, stirring, until the sugar dissolves and the syrup is clear, about 2 minutes. Set aside to cool slightly as you juice the clementines.

Stir the juice and syrup together, pour into a small metal pan, such as a loaf pan, cover with plastic, and freeze for 2 hours. Stir the mixture with a spoon, breaking up the portions that have become solid, and return to the freezer. Stir every 30 minutes until the mixture is evenly icy and granular, about 2 hours more.

Cover and return to the freezer until ready to serve. To serve, scrape with a spoon to loosen the mixture, and spoon into small bowls or glasses.