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Recipe ingredients and directions:

makes about 70 small potstickers

1 lb ground chicken

1/3lb of raw shrimp finely chopped.

1 box frozen spinach

1-2 carrots grated

1 cup finely chopped mushrooms

1 sm. can waterchestnuts finely chopped (1/8" cubes)

2-3 green onions sliced thinly

1-2 T grated fresh ginger

1-2 T finely minced garlic

2-3 T chinese sweet rice wine or mirin

2-3 T soy sauce

1-3 T rice vinegar

shredded cabbage (optional)

tofu (optional)

To make this vegetarian, freeze a block of tofu. Thaw it, squeeze

out all the moisture. This changes the texture of the tofu. Finely

chop/crumble. Use more black mushrooms, and some cooked minced

cabbage . And of course don’t add the chicken and shrimp.

To assemble spoon a small amount of the filling into the middle of

the skin. Wet the edges with your fingertip. Seal the edges

together (they’re typically sort of crescent shaped with a pleated

edge). They should have a flat bottom side that is only a single

layer of dough thick.

Lay the filled potstickers on a wax paper lined cookie sheet. They

shouldn’t touch each other at this point. The pleated/sealed parts

should be on top.

Put a 1/8" of vegetable oil in a skillet. Carefully arrange the

potstickers in the pan, crowd them in tightly, but they should be

one level thick. Put the pan on medium to medium high heat and

cook for 5+ minutes or until the bottoms are brown and crispy.

Quickly add a scant 1/2 cup of water and put the lid on. Turn the

heat down to simmer and let them cook until all the water is absorbed

15-20 minutes. If the dough looks done after 20 minutes and there

is still some water left, uncover the pan and let the water boil

off.

Don’t skimp on the oil to save calories — they’ll stick to the

pan and the skins will rip.

Extras can be frozen on the cookie sheet until they’re solid then

put in a container in the freezer. Cook them as above, it’s not

necessary to thaw them.

Dipping Sauce

soy sauce

rice vinegar

sweet rice wine

ginger

garlic

green onions

a little sugar

a couple drops of sesame oil

Mix to taste. About equal parts of the first two, 1/2 of that much

for the 3rd and a little of the others.

Category: Asian Recipes

Recipe ingredients and directions:

1-1/2 pounds ground chicken

1/2 cup shredded green cabbage

1/3 cup green onions

2 teaspoons chopped gingerroot

1 teaspoon sesame oil

1/4 teaspoon white pepper

1 small red bell pepper, finely chopped (1/2 cup)

1 egg white

1 package (10 ounces) round wonton skins

2 cups chicken broth

4 teaspoons soy sauce

Mix all ingredients except wonton skins, broth and soy sauce.

Brush each wonton skin with water. Place 1 tablespoon chicken

mixture on center of skin. Pinch 5 pleats on edge of one half of

circle. Fold circle in half over chicken mixture, pressing pleated

edge to unpleated edge. Repeat with remaining skins and chicken

mixture.

Spray 12-inch skillet with nonstick cooking spray; heat over medium

hear. Cook 12 pot stickers at a time in skillet 3 minutes or until

light brown; turn. Stir in 1.2 cup of the broth and 1 teaspoon of

the soy sauce. Cover and cook 5 minutes. Uncover and cook 1 minute

longer or until liquid has evaporated. Repeat with remaining pot

stickers, broth and soy sauce.

16 servings (3 pot stickers each)

Category: Asian Recipes

Recipe ingredients and directions:

3/4 cup finely shredded carrots

1/2 cup chopped bean sprouts

1-1/4 cup shredded green cabbage

1/2 cup chopped green onions

2 teaspoons chopped gingerroot

1 teaspoon sesame oil

1/4 teaspoon white pepper

1 large red bell pepper, finely chopped (3/4 cup)

1 egg white

1 package (10 ounces) round wonton skins

2 cups vegetable broth

4 teaspoons soy sauce

Mix all ingredients except wonton skins, broth and soy sauce.

Brush each wonton skin with water. Place 1 tablespoon chicken

mixture on center of skin. Pinch 5 pleats on edge of one half of

circle. Fold circle in half over vegetable mixture, pressing

pleated edge to unpleated edge. Repeat with remaining skins and

vegetable mixture.

Spray 12-inch skillet with nonstick cooking spray; heat over medium

heat. Cook 12 pot stickers at a time in skillet, 3 minutes or

until light brown; turn. Stir in 1/2 cup of the broth and 1 teaspoon

of the soy sauce. Cover and cook 5 minutes. Uncover and cook 1

minute longer or until liquid has evaporated. Repeat with remaining

pot stickers, broth and soy sauce.

16 servings (3 pot stickers each)

Category: Asian Recipes

Recipe ingredients and directions:

1 lb ground pork

1-2 Tbsps. chopped scallions

1 tsp. more or less chopped cilentro

1-2 tsps. gingerroot, chopped fine

1 1/2 Tbsp. dark soy

1 Tbsp. Shao Hsing wine or dry sherry

1 tsp. sesame oil

Gyoza skins or small egg roll wrappers (available from oriental grocery)

1/4 cup light soy

1-2 tsp. rice vinegar or white vinegar

1 tsp. finely slivered gingerroot

Mix pork, scallions, cilentro, gingerroot, soy, wine or sherry and

sesame oil in a bowl. Let stand about 15 minutes or a half hour to

let the flavors mix.

Prepare dipping sauce by mixing slivered gingeroot with light soy

and vinegar in a bowl. Let stand.

To assemble pot stickers, take a gyoza skin or egg roll wrapper

(If you use square egg roll wrappers, cut off the corners to make

them rounder.)

Place about 1/2 teaspoon or slightly more of the filling in the

center. Moisten the edges of the skin or wrapper with water and

fold over into a half circle, squeezing the edges so they stick

together.

Now the tricky part. Start pleating the edges and squeezing them.

AFter the edges are pleated take the dumpling and flatten the bottom

by pushing it down gently on a flat surface. Then, pull the ends

toward you slightly to make half-moon shape.

To cook, spray a frying pan with non-stick spray. Heat the pan on

high. Place the dumplings inside and brown the bottoms of the

dumplings. Should take about a minute or two. Then, pour about

1/3 cup of water or chicken stock quickly into the frying pan and

cover. Let the dumplings steam for about 3-5 minutes.

Take the kuo tieh out and arrange them on a plate on their sides

so that the browned bottoms are showing. Serve and pass the dipping

sauce.

Category: Asian Recipes

Recipe ingredients and directions:

Serves 8

1 lb ground pork

2 chopped green onions

1 tb soy sauce

2 ts rice wine or dry Sherry

1 ts sesame oil

1/2 clove crushed garlic

1 egg

1 tb cornstarch

1/4 ts salt

1/4 ts pepper

Mix all ingredients together, by hand, in a large bowl. Fill wonton

wrappers with approx. 1-1 1/2 teaspoons filling and press firmly

in wanton press. (I don’t have a wanton press and it turned out

just fine) Moisten edges for better adhering. Saute in Peanut oil

on medium heat till bottoms are golden. Add enough chicken broth

to barely cover wontons. Cover and simmer approx. 8 minutes.

Serve immediately with some dipping sauce consisting of: 2 parts

soy sauce, 1 part rice vinegar, a little grated ginger and some

chopped green onion.

Category: Asian Recipes

Recipe ingredients and directions:

2 Tbsp plus 1 tsp soy sauce

1 1/2 Tbsp Chinese cooking wine

1 1/2 Tbsp peanut oil

1 1/2 tsp salt

3/4 tsp sesame oil

1 1/2 Tbsp chopped scallion (green and white parts)

3/8 tsp minced ginger

1 egg

dash white pepper

3/4 lb ground pork

1/2-3/4 lb Napa cabbage

Boil a large pot to water. While water is boiling, mix together all

filling ingredients except for pork and cabbage. Mix marinade well.

Add pork and set aside. When water stars to boil, put cabbage into

boiling water. Turn off the heat and remove pot from the burner. Let

cabbage soak for approximately 2 minutes. Rinse in cold water and

squeeze out excess water. Chop cabbage finely and squeeze out the

water again. Sprinkle a dash of salt on the cabbage and add to the

pork mixture.

Fill Round pot sticker wrappers by placing about 1 tsp. filling in

the middle of the wrapper, fold both edges up so that the raviolis

have a sort of triangular look, and pleat. Seal by pinching dough

together with a wet finger.

Heat 2 Tbsp. of oil at 375 in a large flat skillet with a lid (we

will use the electric skillet). Cook until bottoms of ravioli are

golden. Add a small amount of water and cover completely (make

sure that the vent is closed). Lower heat to 250. Steam for

approximately 10 minutes, adding more water when the steam seems

to die down. Cook in 3 batches.

Dipping Sauce

2 Tbsp dark soy sauce

4 Tbsp water

1 tsp vinegar

1 Tbsp chopped garlic

1/2 Tbsp minced ginger

1 tsp hot oil

dash white pepper

Mix well and let sit for a day or so.

Category: Asian Recipes

Recipe ingredients and directions:

50 skins

2 1/2 cups all-purpose flour

1 1/4 cups boiling water

Place the flour in a mixing bowl and add the boiling water. With

a wooden spoon, mix the ingredients to a rough ball. If the dough

is too hot to handle, let it cool a bit; then turn it out onto a

lightly floured surface and need for about 5 minutes, until it is

smooth and elastic. If the dough is too sticky, need a few

tablespoons of flour into it. Cover the dough and let it rest for

25 minutes.

Cut the dough in two and form each half into a long snakelike roll

about 1 inch in diameter. Cut each half into 25 pieces. with a

cut edge down, press each into a circle. Using a small rolling

pin or a tortilla press that has been lightly floured, roll out

each piece into a 3-inch circle. Cover the circles with a cloth

or towel to prevent drying.

Jiao Zi

50 Dumplings

1 1/2 cups finely minced Chinese cabbage (Napa)

1 tsp salt

3/4 pounds ground pork

1 cup finely minced Chinese garlic chives, leeks, or scallion greens

2 Tbs soy sauce

1 Tbs rice wine (shaohsing)

2 Tbs sesame oil

1 1/2 tsp minced ginger

1 1/2 tsp minced garlic

Place the minced cabbage in a large mixing bowl, add the salt, toss

lightly to mix evenly, and let sit for 30 min. (this is done to

remove the water from the cabbage, so the filling will not soak

through the dumpling skin.) Take a handful of minced cabbage and

squeeze out as much water as possible. Place the cabbage in a

mixing bowl. Squeeze out all the cabbage and discard water. Add

the pork, minced chives, and "dumpling seasoning". Stir vigorously

in to combine the ingredients evenly. (If the mixture seems loose,

add 2 Tbs cornstarch to bind it together.)

Place a heaping tablespoon of filling in the center of each dumpling

skin, and fold the skin over to make a half-moon shape. Spread a

little water along the edge of the skin. Use the thumb and index

finger of one hand to form small pleats along the outside edge of

the skin; with the other hand, press the two opposite edges of

the skin together to seal. The inside edge of the dumpling should

curve in a semi-circular fashion to conform to the shape of the

pleated edge. Place the sealed edge dumplings on a baking sheet

that has been lightly dusted with cornstarch or flour.

In a large wok or pot, bring about 3qts of water to a boil. Add

half the dumplings, stirring immediately to prevent them from

sticking together, and heat until the water begins to boil. Add

1/2 cup cold water and continue to cook over high heat until the

water boils. Add another 1/2 cup cold water and cook until the

water boils again. Remove and drain. Cook the remaining dumplings

in the same manner. (this is the traditional method of cooking

dumplings; for a simpler method, boild for about 8 minutes, uncovered,

on high heat.

Serve the cooked dumplings with one (or both) of the following

dipping sauces:

Dipping Sauce I

1/2 cup soy sauce

3 Tbs Chinese Black vinegar or Worcestershire sauce

Dipping Sauce II

1/2 cup soy sauce

2 Tbs Chinese Black vinegar or Worcestershire sauce

1 Tbs chili oil or chili paste with garlic

Variation

Add 1 Tbs shredded gingerroot or minced garlic to either of the sauces.

Pan Fried Dumplings Guo Tie

25 dumplings

3 1/2 Tbs peanut oil

5 meat dumpling from above

1 cup boiling water

Heat a large wok or well-seasoned skillet until very hot. Add

three tablespoons of oil and and heat until hot. Place the dumplings

in the pan, pleated side up. Fry the dumplings over medium heat

until their bottoms are a deep golden brown. Add the boiling water

to the pan and cover. Reduce the heat to low and cook for about

10 minutes. Uncover, and pour out the water. Lightly rinse the

dumplings for 5 seconds under hot running water to remove excess

starch*. Drain. Place the pan containing the dumplings over

medium-high heat. Drizzle 1/2 Tbs of oil around the dumplings and

fry until the bottoms are again crisp (about 2 minutes). Loosen

any dumplings that seem to be stuck to the bottom.

* I have only had to rinse when I have made the skins myself.

Category: Asian Recipes

Recipe ingredients and directions:

1/2 lb boneless skinless chicken breast cut into 1 inch pieces

2 egg whites

1 Tbsp cornstarch

1/4 teaspoon sugar

pinch salt

1 Tbsp Chinese cooking wine

3 Tbsp water

Put all ingredients in a blender, and blend, scraping down as needed

to form a fine paste. Spoon into a bowl.

Fill Round dumpling wrappers by spooning a teaspoon or so of filling

into the center of the round wrapper. Wet the edge, and fold in

half to form a crescent, pressing the edges together with a wet

finger. Set aside on a plate.

To cook the dumplings, bring a large quantity of water to a boil.

When the water is boiling furiously, add the dumplings and 1/2

cup of cold water. Let cook for a few seconds after the dumplings

rise to the surface.

Sauce

4 Tbsp finely chopped garlic

4 Tbsp Szechwan preserved vegetable

4 scallions, green part included, trimmed and chopped

4 Tbsp hot oil (or to taste)

1 tsp sugar

4 Tbsp light soy sauce

4 tsp red wine vinegar

Put all ingredients in the bowl of a food processor and process

until more or less smooth.

Serve dumplings on a platter garnished with 1 Tbsp. chopped Coriander

and the sauce on the side.

Category: Asian Recipes

Recipe ingredients and directions:

4 Servings

5 medium potatoes

2 cups light stock

6 Tbsps white (or 4 Tbsps red) miso

4 pods okra, washed and trimmed (or 12 pods snow peas green beans)

Peel potatoes and cut into quarters (or sixths, if large). Parboil

in slightly salted water until tender by not flaky, then drain

well.

In 1/2 cup of the stock, soften the miso and strain through a sieve.

Into a medium-sized pot, put the remaining 1-1/2 cups stock and

the parboiled potatoes. Heat over medium heat till simmering.

Add the strained, softened miso. Mix. Cover with a drop-lid or

circle of baking paper with a vent, and simmer or _gently_ boil

for 20 minutes.

Parboil okra in lightly salted water for 2 or 3 minutes, rinse in

cold water, then cut into 1/4-inch (3/4-cm) rounds.

To serve, use a slotted spoon to transfer portions (5 pieces per

serving) to deep individual dishes, then top with a few Tbsps of

the hot miso liquid. Garnish with okra rounds (or substitute) and

serve immediately.

Category: Asian Recipes

Recipe ingredients and directions:

1/2 tb yeast

3 c bread flour

3 tb wheat germ

3 tb powdered milk

1 1/2 tb sugar

1/2 tb dill seed

2 ts salt

1 1/2 tb oil

1 egg

1 1/4 c water

Follow manufacturer’s instructions.

Category: Asian Recipes

Recipe ingredients and directions:

Yield: 6 Servings

1 lb asparagus

1 lg red pepper

2 3-inch pieces ginger

1 pork tenderloin, (about 3/4 lb)

2 T low-sodium soy sauce

2 T dry sherry

1 T cornstarch

1/2 ts sugar

1/4 c canola oil

1/2 lb brown mushrooms

1/4 ts salt, optional

3/4 lb bay scallops

To remove tough ends from tender asparagus spears–the easy way,

hold base of stalk firmly and bend. End will snap and break off

at just the right spot for the best eating.

About 1 hour before serving, discard tough ends from asparagus,

trim scales, cut diagonally into 3-inch pieces. Cut pepper into

strips. Peel ginger, grate 1 teaspoon. Cut remaining ginger

lengthwise into very thin slices, cut slices into hair-thin strips.

Cut pork tenderloin into 1/8-inch-thick slices. In bowl, mix pork,

soy sauce, sherry, cornstarch, sugar, and grated ginger.

In 12-inch skillet over medium-high heat, in hot oil, cook ginger

strips about 1 minute or so until it has a light browned color.

Remove ginger with a slotted spoon and drain on paper towels. In

oil remaining in skillet, cook asparagus, red pepper, mushrooms,

and salt (optional) until vegetables are tender-crisp, stirring

quickly and frequently. With slotted spoon, remove vegetables to

plate.

In oil remaining in skillet over high heat, cook pork mixture over

high heat a minute or so. Add scallops and cook until pork loses

its pink color and scallops are tender about 2 to 3 minutes, adding

a little more oil if it is needed. Return vegetables to skillet,

stir-fry until heated through. Spoon pork mixture onto platter,

sprinkle with ginger strips. Makes 6 servings.

Note: Meat slices more easily if it is frozen slightly (about 40

minutes). You can hold your knife on a slant and slice across the

width to get nicely uniform pieces.

Category: Asian Recipes

Recipe ingredients and directions:

1 lb lean pork

1 tblsp soy sauce

1 tblsp sherry

2 tblsp oil

4 oz fresh mushrooms

1 tsp cornstarch

1/4 cup stock or water

Cut the pork in paper thin slices, addthe soy sauce and sherry.

Toss well. Heat the oil and fry the meat over fierce heat, stirring

all the time, for 2 minutes. Remove from the pan and keep hot. Wash

and dry the mushrooms. Slice them thinly and fry quickly in the

remaining fat. Add the meat again and mix well.

Mix the cornflour (cornstarch) to a smooth paste with the stock or

water, add to the pan and heat gently, stirring all the time, until

slightly thickened.

Category: Asian Recipes

Recipe ingredients and directions:

2 tablespoons sesame oil

2 tablespoons vegetable oil

1 teaspoon ginger, finely chopped

2 cups bok choy, cut into 1/2" pie

1 1/2 cups bean sprouts

8 ounces Chinese bbq pork

1/2 cup chicken broth

2 tablespoons oyster sauce

1 tablespoon soy sauce

1/2 teaspoon sugar

dash pepper

Cook noodles in plenty of boiling water, when al dente, drain and

toss with sesame oil, set aside. Combine sauce ingredients, set

aside.

Heat wok, add oil, Add ginger stir fry until fragrant (about 10

sec) add bok choy, bean sprouts and pork, Stir fry 2 min Add broth

then when broth is hot add noodles, cover and cook 2 min Add sauce,

stir well and serve.

Category: Asian Recipes

Recipe ingredients and directions:

This is a hot a spicy soup, part of a tradition of what might be called

"poacher’s food" if they originated in the British countryside, though the

term might be misunderstood here in Thailand: specifically a hearty simple

production using "game" style animals, such as wild pig or venison, as well

as fish, and "free range" poultry, as well as game birds such as pheasant.

This dish is made from pork. Recent monsoonal floods had made some wild pigs

a nuisance on a friends farm, and the result was three "suckling pigs" as

well as an adult boar and sow, neatly dressed out and looking for a recipe.

This then is my wife’s version of moo maw fai, or pork hotpot.

It is prepared using a "Mongolian Fire Pot" – the sort of soup heater with a

central funnel that traditionally sits on charcoal, but today is often gas

fired. You could also use a European style fondue set.

The pork is precooked, but diners may drop pieces into the hot liquor to

warm them, as well as absorbing the flavour of the stock, and usually

ingredients are either simply thrown into the pot and then scooped out when

cooked, or placed in small bronze-wire baskets and dipped in the steaming stock.

The eggplants should be either the pea sized makheua phuang or the golf ball

sized makheua pro, which are usually quartered. If Thai egg plants are not

available then use a purple aubergine, and carve ball shaped pieces from it

with a melon baller.

This traditional preparation uses pig fat as the cooking oil for the meat.

If you prefer you can omit the belly pork, increasing the amount of

tenderloin, and frying it in vegetable oil or groundnut oil. However this

traditional variant gives a fuller and richer flavour.

Ingredients:

meat:

1 small pig’s liver

2 small pig’s kidneys

1 small pork tenderloin

1 pound of belly pork or "streaky" bacon, with the rind (skin) on.

Soup Liquor:

10 cups of nam sup (basic soup stock)

4 Tablespoons of nam pla (fish sauce)

3 tablespoons of nam prik pao (chili paste in bean oil)

3 tablespoons of red curry paste

6 pieces of lemon grass, 2" long, bruised

2 Tablespoons kha (galangal), ground

1 teaspoon kapi (fermented shrimp paste)

1 teaspoon prikthai (black pepper), freshly ground

1 teaspoon palm sugar

1 teaspoon prik pon (powdered red chilis)

1 Tablespoon oyster sauce

1 tablespoon dark soy sauce

Other ingredients

3 Tablespoons of hom daeng (shallots), thinly sliced

1 Tablespoon of kratiem (garlic), thinly sliced

1 cup mint leaves

1 cup bai kaprao (holy basil leaves)

2 cups of Chinese cabbage (or lettuce, cabbage or kale)

half a cup of bai chi (coriander/cilantro leaves)

1 cup of Thai eggplants

1 cup of (mixed) mushrooms

Method:

trim the liver, kidneys, and tenderloin to bite sized pieces, discarding the

hard core of the kidneys. Carefully slice of the outer layer of fat and skin

from the belly pork, and dice it, then dice the remaining belly pork.

In a wok, over medium heat, stir fry the pieces of belly pork skin with fat

attached, until the fat begins to render freely to form a pool of oil in the

bottom of the wok. Now add the rest of the belly pork and stir fry with the

heat as high as possible (bearing in mind that pig fat smokes at a low

temperature, so be careful), to make the meat and skin well cooked, and

crispy, then using a slotted spoon or wok strainer, remove the meat and

skin, and place it on kitchen towels to drain.

Saute the shallots and garlic, until golden and crispy. Remove, drain and

reserve.

Turn the heat down to medium-low (when the temperature settles, a clean

chopstick, placed in the oil, should just form a coating of small bubbles).

Now gently stir fry the liver, kidneys, and tenderloin, until just cooked

through. Remove and reserve it for later.

In a saucepan, bring the stock to a gentle boil and add the other

ingredients for the liquor, stirring to combine and then tasting and if

necessary adjusting the flavor balance (by adding extra curry paste, fish

sauce, or sugar). You may also optionally add a tablespoon of lime juice at

this stage.

When the liquor is to your taste, transfer it to a heated Fire Pot or fondue

pot (or an electric "slow crock" can be used).

The mint, basil, Chinese cabbage, and cilantro leaves, together with the

cooked shallots and garlic and the crispy belly pork (and optionally the

skin), are tossed to form a salad. Place the eggplants and mushrooms in two

small bowls next to the Fire Pot.

Serving

Basically diners place some of the salad in a soup bowl, heat up a selection

of pork, eggplant and mushrooms, and add them, together with a helping of

the soup liquor to the bowl, season liberally (usually with prik dong

(pickled chilis), prik pon (chili powder), and sugar, though dark soy,

Worcestershire sauce, and ground pepper may also be added.

This dish, together with a plate of vegetable crudites and a suitable nam

prik (dipping sauce), would be a natural accompaniment for a dinner with,

say, a curry, fried fish in sweet & sour sauce, and maybe a steamed chicken

in ginger and chili sauce, for 8-10 diners.

It could also, on its own form a hearty luncheon for 5-6 diners.

Category: Asian Recipes

Recipe ingredients and directions:

1 recipe basic bun dough (recipe follows)

1 tablespoon hoisin sauce

1 tablespoon catsup

2 tablespoon oyster sauce

2 tablespoon soy sauce

1/4 cup packed brown sugar

1/4 tsp white pepper

2 tablespoons cornstarch

1/2 cup chicken stock

1 tablespoon Shao Hsing wine or dry sherry

1 onion, diced pea size

10 oz barbequed pork, diced pea size (recipe follows)

3 tablespoons oil

additional oil for steamer

24-2" x 2" pieces of wax paper or parchment

Prepare basic bun dough. Combine hoisin, catsup, oyster sauce,

soy, sugar, pepper, cornstarch, stock and wine in small bowl and.

reserve. Heat 3 Tbsp oil in wok at high heat. Using the spatula

coat the sides of the wok about half way up with hot oil. Add diced

onion and stir-fry until transparent. Add diced barbequed pork and

stir-fry for another 2 minutes. Stir sauce and add to the mixture.

Stir fry until it thickens. Set aside to cool to room temperature

and refrigerate. (It is easier to handle when it is cold.) Soak

bamboo steamer in water for about 10 minutes. Dry and lightly oil

each compartment bottom. Punch the dough down and divide in half.

Reserve one of the halves under a damp towel. Roll the other half

into a cylinder about 1 1/2 inches in diameter. Cut into 12 equal

portions and cover with damp towel.

Flatten one of the pieces between palms. With small rolling pin,

roll the disk out to 4 inches in diameter. Roll the edge thinner

than the center. Place a tablespoon of filling at the center.

Begin pleating the edges of the dough, forming a pocket for the

filling. Gently guide the filling into the pocket with the left

thumb. Close off the top by twisting the pleats together. Attach

a wax paper square to the sealed end and place, paper side down in

the oiled steamer basket.

Continue the rolling and filling procedures for the remaining buns.

Allow at least 2 inches between the buns. Seat in a warm place

covered with a floured towel and let rise for 45 minutes to 1 hour.

Place hot water in wok to come within 1 inch of the bottom of the

steamer. Boil water over high heat. Have additional hot water on

hand to replenish as necessary. Cover and set the steamer over

rapidly boiling water for 10 minutes. Do not remove the lid during

steaming, it will stop the dough from rising.

Basic Bun Dough

1 pkg dry yeast

1 1/4 cups tepid water

6 cups all-purpose flour

1/3 cup sugar

1/2 tsp salt

3 Tbsp lard or shortening softened at room temperature

1/2 cup milk

2 tsp baking powder

Sprinkle yeast over 1/2 cup tepid water. Let stand until completely

dissolved and beginning to bubble, about 5 minutes. Mix flour,

sugar, and salt together by hand in a large bowl. Add softened

lard, the dissolved yeast, milk, and remaining water. Mix with

wooden spoon. Turn out dough on a lightly floured surface. Add

baking powder and knead until it becomes smooth and loses most of

its stickiness. Dough can also be made in a food processor. Place

the dough in a large, oiled, ceramic bowl and cover with a damp

towel. Warm oven at lowest temperature for 2 minutes and turn off.

Place the covered dough in the oven for 1 hour or until double in

volume.

Barbequed Pork

2 lbs pork loin

1 tablespoon minced ginger root 1 tablespoon minced garlic 1/4 cup

soy sauce 1/3 cup sugar 2 tablespoons Shao Hsing wine or dry sherry

1 tablespoon catsup 1 tablespoon hoisin 1 tablespoon ground bean

sauce 1 tsp five-spice powder

3 tablespoons honey 1 tablespoon soy sauce 1 tsp sesame oil

Cut the meat into 1" X 2" strips with the grain. Place in a large

sealable plastic bag. Mix ginger, garlic, soy, sugar, wine, catsup,

hoisin, bean sauce and five-spice powder and pour it into the bag.

Mix well, seal and refrigerate overnight. Slide one oven rack into

the top-most position and another in the lowest position in your

oven. Place a large baking pan filled with 1/2 inch of water on

the lower rack.

Preheat the oven to 450 deg. F. Combine honey, soy and sesame oilin

a small saucepan and add 1 tablespoon marinade. Bring to a boil

and remove from heat. Attach a drapery hook to the end of each

strip of meat. Hang the strips in the oven from the upper rack.

Roast the meat for 20 minutes at 450 deg F and then reduce the heat

to 350 deg F. Roast for an additional 30 minutes, brushing with

glaze several times during this period. Take the meat out and cool

for 15 minutes. Dice as required for recipe.

Category: Asian Recipes

Recipe ingredients and directions:

Filling: (Best if made a day ahead)

3 tbs oil

1 medium onion, diced

2 cups (1 lb) barbecued pork diced

4 tbs oyster sauce

2 tbs vermouth or golden sherry

2 tbs cornstarch mixed in 3 tbs water

1 tbs sesame seed oil

3 tbs sugar

pinch of pepper

1/2 cup stock

1 packaged yeast cake

1/2 cup warm water

6 cups flour

1-1/2 cups milk

pinch of salt

3 tbs lard or shortening

4-1/2 tbs sugar

Heat oil in skillet or wok. Add onion and cook until light brown.

Add pork and mix well. Add remaining ingredients. Stir until

thickened. Cool before use.

Dissolve yeast in warm water. Place remaining dough ingredients in

a large bowl. Add yeast mixture. Mix well, then turn mixture onto

a lightly floured board.

Knead dough until soft and elastic. Cover with damp cloth and let

stand for 15-20 minutes. Form the dough into a long sausage shaped

roll 2" in diameter. Divide the dough into 24-30 pieces. Flatten

each piece with the palm of the hand, pressing them so they become

5" in diameter.

Place a heaping tablespoon of the filling on each piece of dough.

Gather the sides of the dough up around the filling in loose folds

which meet at the top. Twist the tops of the dough firmly closed.

Preheat oven to 300 degrees for 5 minutes. Turn off oven and place

buns in oven for 30 minutes to rise.

Heat wather to boiling in steamer. Place buns on the steamer rack.

Cover steamer tightly and steam for 10-15 minutes. Serve hot. Makes

2 to 2 1/2 dozen.

An alternative to steaming is to brush the risen buns with an egg

wash. Set each bun on baking parchment and bake for 20-25 minutes

at 350 degrees.

Category: Asian Recipes

Recipe ingredients and directions:

1/4 cup firmly packed brown sugar

1/4 cup ketchup

2 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon dry sherry

1 garlic clove, minced

1 1/2 pounds pork steaks (1/2-inch thick)

1 tablespoon cornstarch

1 tablespoon dry sherry

1 tablespoon peanut oil

1/2 cup chopped onion

1/2 cup chopped water chestnuts

1 tablespoon soy sauce

1 tablespoon hoisin sauce

1/2 cup chicken broth

17.3-ounce can buttermilk biscuits

1 teaspoon sugar

1 teaspoon water

1 egg white

Heat the oven to 375 degrees. Line a broiler pan with foil. In

blender container or food processor, combine all roast pork

ingredients except pork. Blend until smooth. Generously brush

both sides of the the pork steaks, reserving the remaining sauce.

Place the pork steaks on the foil-line pan, bake 30 minutes. Brush

both sides of pork with remaining sauce and bake 10 to 20 minutes

more until tender. Let cool. Finely chop the meat.

In a small bowl, combine cornstarch and sherry. Blend well. Heat

the oil in a wok and stir-fry onion and water chestnuts until the

onion begins to brown. Add soy and hoisin, stir to coat. Add the

chicken broth and stir in the cornstarch mixture. Cook and stir

until thickened. Remove from heat, stir in pork.

Separate the dough into 8 biscuits. Press or roll each into a

5-inch circle on a lightly floured surfance. Place about 1/3 cup

of the pork mixture in the center and gather up the edges, pinch

and twist to seal. Place seam side down on an ungreased cookie

sheet. In a small bowl, beat the glaze ingredients until blended,

brush over buns. Bake at 375 until golden brown. 8 sandwiches.

Category: Asian Recipes