Dumplings, Buddha's Delight and almond cookies ideal for Chinese New Year - metal serving dish at chinese restaurants

Diana Kuan's new book "Chinese takeaway recipes" is full of recipes for classic Chinese food that people like to order at restaurants or take home.
Here are three recipes for this book, which can be eaten at any time and also suitable for Chinese New Year.
Pork and mushroom dumplings are the eternal favorites for snacks or meals, dumplings are fun to make at home and easy to adapt to your taste.
The most popular combination of fillings is pork and mushrooms, and the richness of pork complements the soil of mushrooms.
But feel free to change the ingredients.
Pork and cabbage are classic in Beijing, and leek lamb is popular in western China.
Try shrimp and crab if you like seafood.
For vegetarians, spinach is delicious with mushrooms and scallions.
As for the dipping sauce, you can use soy sauce or sridesa sauce separately, or you can make soy sauce and vinegar dipping sauce.
Any dumplings you don't cook right away can be frozen for quick meals or snacks later.
Can also be Pan
Fry or cook directly from the refrigerator;
Just add 1 minute to the boiling time or steaming part of the panfrying.
1 pkg dumpling skin (about 50)
Peanut or vegetable oil for Panfrying (
About 15 ml/1 tbsp per dozen)
Filling8 dried mushrooms500 G (1 lb)
Chopped pork2 scallions, chopped 15 ml (1 tbsp)
15 ml soy sauce (1 tbsp)
15 ml of rice wine or dry rice wine (1 tbsp)
1 ml of sesame oil (1/4 tsp)salt0. 5 ml (1/8 tsp)
Freshly ground black pepper: Soak mushrooms in warm water for 15 to 20 minutes.
Drain the excess water.
Discard the stem and chopped mushroom cap.
Mix mushrooms, pork, scallions, soy sauce, rice wine, sesame oil, salt and pepper in a large bowl. Set aside.
Cover the wrapping paper with slightly damp towels until ready to use to prevent them from drying.
Fill a ramekin or small bowl with water and place it next to you;
This is for making dumplings.
Take a wrapping paper and put a 5 ml thick one (1 tsp)
Fill in the middle.
Be careful not to put too much, otherwise it will leak during folding.
Immerse your fingers in the water and moisturize the edges of the surrounding wrapping paper.
Take the dumplings in your hand and fold the wrapping paper in half without sealing them.
With your right thumb and index finger, make a fold in the center of the top layer of the wrapping paper so that the bottom layer has no folds.
Make 2 identical folds in the same direction until you end up getting 3 folds on the right.
With your left thumb and index finger, do two more folds on the left.
Press down all the folds.
The wrapped dumplings should be like moon teeth.
Put the finished dumplings on the plate.
When you repeat the process with the remaining ingredients, cover the dumplings with a slightly damp towel. For pan-
Fry and make sure to use a big apartment
A frying pan at the bottom or a pan with a flat surface and a lid ready.
Medium fire frying pan-
High temperature until the water droplets hissed and evaporated during contact. Add 15 ml (1 tbsp)
Bottom cover of peanut oil and Whirlpool.
Work in batches, queue up to make dumplings in the pan, and slide down.
Cook for 1 to 2 minutes or until the smooth side begins to turn brown.
Reduce the heat to the medium.
Add about 125 ml carefully (1/2 cup)
Water into the pan, immediately cover the lid, put oil.
Let the dumplings steam for 4 to 5 minutes or until all or most of the water evaporates.
Remove the lid and loosen the dumplings with a spatula.
The bottom should be golden.
Turn off the heating.
If you are doing repeated batches, wash and wipe the dry pan, or wipe it clean so that there is no residual water when you are in the pan
Fry the next batchRepeat pan-
Fry with the remaining dumplings, add more oil if necessary, or freeze some on rainy days. (
Or, if you want to cook dumplings, just cook in a pot of boiling water for 4 to 5 minutes. )
Dip in soy sauce, chili sauce or soy sauce and vinegar (recipe follows).
About 50 dumplings for 8 to 10 appetizers——
Soy sauce and vinegar dip pot 45 ml (3 tbsp)
30 ml soy sauce (2 tbsp)
5 ml Chinese black vinegar (1 tsp)
Add sesame oil or chili oil to the small bowl and mix soy sauce, black vinegar and sesame oil together.
Mix the sauce into a small dish and serve it.
It is better to use it immediately, because the sauce will lose its effectiveness if refrigerated. ———
Traditionally, the joy of the Buddha was supplied on the first day of the Chinese New Year, a practice derived from the ancient Buddhist spiritual purification custom.
In fact, the Cantonese name of this recipe is jai, which means "vegetarian food ".
"Some ingredients, such as lily buds and soy noodles, may need to be made a special trip to the Chinese market.
If you can't find the lily bud, Kuan says it can be omitted.
8 dried mushrooms s8 dried lily buds50 ml (1/4 cup)bamboo shoots (Fresh or canned)125 ml (1/2 cup)
Snow peas50 ml (1/4 cup)
Canned water chestnuts25 G (4 oz)
50 grams of soy noodles (1/2 lb)extra-
Company tofu15 ml (1 tbsp)
7 ml of peanut or vegetable oil (1 1/2 tsp)
Minced 50 ml of fresh ginger (1 cup)
Napa cabbageSauce500 ml (2 cups)
Vegetable broth45 (3 tbsp)
22 ml soy sauce (1 1/2 tbsp)
15 ml seafood sauce (1 tbsp)
15 ml sesame oil (1 tbsp)
Add light brown sugar to a bowl of warm water and soak mushrooms and lily buds for 15 to 20 minutes.
Squeeze out excess water.
Discard stems from mushrooms and thin sliced mushroom caps. (
To add to the taste of the mushroom, keep the soak liquid and add it to the dish. )
Cut the rough black end from the lily bud and discard it;
Cut the lily bud in half and pull the line open.
Wash the bamboo shoots and cut them into thin slices.
Trim and discard the hard ends of snow peas and cut snow peas vertically.
Chestnuts water chestnut, chopped.
In a large bowl, soak the beanie noodles in enough warm water and cover for 10 minutes to soften.
Drain the water, shake off the excess water and put it aside.
Drain and rinse the tofu, and then pat it with a paper towel. Slice into 2. 5-cm (1-inch)cubes.
Sauce: mix vegetable soup, soy sauce, seafood sauce, sesame oil and brown sugar in a small bowl. Set aside.
Wok Pan, Dutch oven or deep 36-cm (14-inch)
Fry the pan with medium heat until a water bead hisses and evaporates during contact.
Add peanut oil and Whirlpool to the bottom of the coating.
Add ginger to cook until fragrant for about 30 seconds.
Add mushrooms, lily buds, bamboo shoots, snow beans, chestnuts, cabbage, tofu.
Add sauce and mushroom soaking liquid (if using)
Cook it.
Reduce the heat to the sim, cover the lid and cook for 3 to 4 minutes.
Remove the lid, add the dried bean noodles, cover the pan again and cook for about 5 minutes or until the noodles are cooked. (
Don't worry if the dish looks a little sour;
The noodles absorb the remaining broth. )
Scoop everything into a deep plate and heat it up.
Make 4 portions as part of a multi-meal. ———
Almond cookies have the aroma and sweetness of nuts.
This recipe is an easy way to make dozens of classic cookies. 625 ml (2 1/2 cups)all-
Purpose flour250 ml (1 cup)sugar2 ml (1/2 tsp)
Baking soda2 ml (1/2 tsp)salt250 g (
1/2 or 2)
Unsalted butter, cut into small pieces, soft 2 large eggs, beaten10 (2 tsp)
Almond extract 40 large eggs of almonds1, hit 160 °c. 325 F).
In a vertical electric mixer with paddle accessories, mix flour, sugar, baking soda and salt together.
Beat a few slices with softened butter at a low speed until the texture is similar to the corn flour.
Stir in the egg and almond extract until a smooth dough is formed.
Roll the dough between the palms into 3-cm (1 1/4-inch)
Ball and place 5 cm (2 inches)
Except for the baking tray without oil.
Gently flatten each ball with the palm of your hand and put an almond in the middle of each ball.
Brush the top of each cookie with egg glaze.
Bake for 18 to 20 minutes, or until the top of the cookie is golden, rotate the baking tray at the top and bottom in half.
Transfer the cookies to the cooling rack and cool for at least 5 minutes before serving.
Cookies will be kept in closed containers for 3 to 4 days.
About 3 dozen biscuits.
Source: Chinese takeaway recipe by Diana Kuan: preparing simple and quick dishes at home (
Ballantine Books, 2012).