Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Apr 2015 17:13:04 +0000 en-US hourly 1 http://wordpress.org/?v=4.2 Chinese Spring Rolls with Chicken Recipe http://steamykitchen.com/22276-chinese-spring-rolls-with-chicken-recipe.html http://steamykitchen.com/22276-chinese-spring-rolls-with-chicken-recipe.html#comments Wed, 11 Jul 2012 05:20:00 +0000 http://steamykitchen.com/?p=22276 Light, airy and crispy Chinese spring rolls - recipe from my Mom.

The post Chinese Spring Rolls with Chicken Recipe appeared first on Steamy Kitchen Recipes.

]]>
Chinese Spring Roll Recipe with Chicken

How authentic Chinese Spring Rolls* should be: smooth, light, crisp-crackly skin and small enough to enjoy in 4 bites. The filling is also light, full of tender-crisp vegetables and you should be able to taste and distinguish every single ingredient in the filling.

Unfortunately, the only time you can find really awesome Chinese spring rolls are when you make them at home, Chinatown restaurants or at my Mom’s house :-)

*Spring Rolls or Egg Rolls? Well, either one is fine. Some people call these crispy fried rolls “Spring Rolls” and others, like my Mom, refer to them as “Egg Rolls.” I use both terms. There is no official English term. What are summer rolls? I refer to the uncooked Vietnamese rolls wrapped in rice paper as Summer Rolls, but Diane and Todd call these Spring Rolls! So confusing, right?  

I’ve seen too many Chinese-American takeout joints feature massive spring rolls the size of a soda can, a thick, chewy, bubbly textured skin and wet, soggy filling. That’s not good eats.

Chinese Spring Rolls with Chicken Recipe

My Mom’s Chinese Spring/Egg rolls are absolutely on the list of top 5 favorite foods of all time. It’s not something I make often, the deep frying and the time it takes makes it an indulgence. But when I do make spring rolls, I try to make a TON of them because they freeze perfectly and go direct from freezer to fryer.

We’ve made many variations of egg/spring rolls, from pork, shrimp, crawfish, seafood, beef, vegetarian and even with tofu (yum!) I’m sharing my Chinese spring rolls with chicken recipe version with you, which is my boys’ filling of choice.

Chinese Spring Rolls with Chicken Recipe

I’ve got lots of technique tips and step by step photos to help you master the very best spring roll that my Mom would be proud of!

Chinese Spring Rolls with Chicken Recipe

How to make Chinese Spring Rolls with Chicken

The vegetables I’ve chosen to use for this Chinese Spring Roll with Chicken recipe are cabbage and carrots.

TIP: Do not use a box grater to grate the vegetables, grating releases too much liquid/water. Use either a food processor with thin slicing attachment, a mandoline like I’ve used here (I LOVE this one by Oxo for $15) or shred by knife.

Chinese Spring Rolls with Chicken Recipe - Shred Cabbage

You can julienne cut carrots by hand or use mandoline like this to first get thin slices.

Chinese Spring Rolls with Chicken Recipe - Julienne cut carrots

After slicing thin with a mandoline, use knife to thinly slice further into very thin matchsticks. Notice how many times I’ve purposely used the word, “thin.”

Chinese Spring Rolls with Chicken Recipe - Julienne cut carrots

Whisk together marinade ingredients for the ground chicken.

Chinese Spring Rolls with Chicken Recipe - Whisk marinade ingredients

Mix with ground chicken.

Chinese Spring Rolls with Chicken Recipe - Mix marinade with ground chicken

Saute the ground chicken with just a bit of oil. Then, remove chicken to a bowl and set aside.

Chinese Spring Rolls with Chicken Recipe - Saute ground chicken

Next wipe the wok clean and stir fry the vegetables along with ginger, garlic and green onion.

TIP: Meat and vegetables are cooked separately. This ensures that the meat browns well – and prevents everything from being an overcooked, soggy clump. Meat will taste like meat, and the vegetables will have a crisp, clean flavor.

Chinese Spring Rolls with Chicken Recipe - Stir fry veggies

Add the meat back into the wok.

Chinese Spring Rolls with Chicken Recipe - Mix chicken with veggies

Add in oyster sauce.

Chinese Spring Rolls with Chicken Recipe - Add oyster sauce to filling

Toss! Toss! Toss!

Chinese Spring Rolls with Chicken Recipe - Toss filling

Let cool on a baking sheet.

TIP: Let the filling cool. Hot filling = steam = makes wrapper wet = not good

TIP: Tilt the baking pan on one side. This lets any extra liquid/juice dribble down, away from the filling, Discard the liquid. Liquid = makes wrapper wet = not good. The drier the filling, the better. You can also blot the filling with a wad of paper towels to get rid of any excess oil.

Chinese Spring Rolls with Chicken Recipe - Let the filling cool

Spring Roll Recipe WrappersHere’s my favorite brand of wrapper. It comes frozen, so you’ll have to defrost.

TIP: The best 2 ways to defrost spring roll wrappers: 1-overnight in the refrigerator 2-on the counter for 30 minutes. Once the wrapper are defrosted, open the package and immediately cover with a barely damp towel or paper towel to keep moist. The wrappers will dry out and crack quickly if left uncovered.

TIP: If the wrappers dry out and are stiff, you can put a few wrappers on a plate, cover with a damp towel and microwave on medium for 10 seconds. The wrappers will soften up.

TIP: Good spring roll wrappers are found in Asian markets. These are thin, fry up to a shatteringly thin crispy spring roll. Do not buy spring roll wrappers that you find in regular supermarkets near the produce section (usually refrigerated, next to the tofu). Those “pasta sheets” are way too thick and fry up to a chewy, thick, bubbly, hot mess.

TIP: Keep the spring roll (or egg roll) sheets under barely damp cloth or paper towel. They dry out very easily. If they dry out, they break apart.

See how thin this is? Almost paper thin.

Chinese Spring Rolls with Chicken Recipe - Super thin wrappers

TIP: For the truly fanatical, there are 2 sides to the spring roll wrapper – but you have to look very very carefully. One side is smoother than the other. The smoother side should be outward facing. It’s really not absolutely necessary to even pay attention to this tip unless you a) want to have the very best looking spring roll and b) have good eyesight because the difference is really minor. The smoother side fries up just a tiny bit nicer looking. It’s purely aesthetics. Something my Mom taught me, so I’m teaching you.

Place wrapper like diamond, as shown, on a clean, dry surface. Place 1 tablespoon of filling near corner. No more than that!

TIP: Less filling, the better. Overstuffed spring rolls break apart in the oil. 1 tablespoon is all you need!

Chinese Spring Rolls with Chicken Recipe - Less filling, the better

Fold over the corner. Roll tight.

Chinese Spring Rolls with Chicken Recipe - Roll wrapper tightly

Fold over left side.

TIP: Leave no space or air pockets. Air pockets = oil seepage = oily egg roll.

Chinese Spring Rolls with Chicken Recipe - Fold wrapper tightly

Fold over the other side. No air pockets!

Chinese Spring Rolls with Chicken Recipe - Fold wrapper tightly

Here are examples of the WRONG WAY TO WRAP.

Chinese Spring Rolls with Chicken Recipe - Wrong way of wrapping

WRONG: See the right side of the wrapper, how it’s skewing out? See next picture to see how it rolls.

Chinese Spring Rolls with Chicken Recipe - Wrong popped out corner

WRONG: That right side that skewed out rolls up like this – giant air pocket will let oil seep in, filling fall out.

The right way: Imagine if you were Martha Stewart folding up her bedsheets. Or a clerk at the Gap folding t-shirts. Or the abs of male Olympic swimmer. Nice, tight and even.

Chinese Spring Rolls with Chicken Recipe - Ready to seal

Paint a little cornstarch slurry along the edge – just as if you were lickin’ an envelope. But don’t lick it. Finger paint.

Chinese Spring Rolls with Chicken Recipe - Cornstarch Seals It

Close it up. See how nice and neat the egg roll is wrapped? No holes, no air pockets. Very Martha Stewart.

Chinese Spring Rolls with Chicken Recipe - Neat and tidy

Place them seam side down (helps secure the corner so that the corner doesn’t pop out)

Chinese Spring Rolls with Chicken Recipe - Place rolls seam side down

Keep them all covered with plastic wrap to prevent drying out. They dry out easily.

TIP: Single layer only. If you put them on top of each other (without layer of plastic wrap between them, they will stick together. You can put another layer of spring rolls on TOP of the plastic wrap (but don’t’ forget to cover them too).

TIP: If you want to freeze spring rolls – freeze them just like this. If you don’t have a freezer this big, then line up the spring rolls on a plate, with plastic wrap between each layer. Freeze. Once frozen, gather up all the spring rolls and put them in a freezer safe plastic bag. They have to freeze in a single layer, not touching. Otherwise, they’ll all stick together. Once they are frozen, you can store them however you want.

Chinese Spring Rolls with Chicken Recipe - Can be frozen

When you’re ready to fry, heat up 1 1/2″ of cooking oil (canola, vegetable, rice bran, corn, peanut) to 350F.

TIP: For deep frying, the wider the pot, the more oil you’ll need. But too small of a pot, you’ll only be able to fry a couple of egg rolls at a time. Woks are perfect – the round shape, concave shape means less oil is needed to fill wok.

TIP: Ancient Chinese secret: Stick a wooden chopstick straight down in the oil just like this. If the oil bubbles around the wood, it’s hot enough. If no little bubbles around the chopstick = not hot enough. Mom taught me that. But make sure it’s wood or bamboo chopsticks – plastic ones melt. If you don’t have a wood chopstick, use end of a wooden spatula.

Chinese Spring Rolls with Chicken Recipe - Heat 1 1/2 cup cooking oil

Carefully SLIDE the spring rolls in. Inspect each spring roll for corners that have popped open. Fix with more cornstarch slurry if needed.

Chinese Spring Rolls with Chicken Recipe - Carefully slide rolls in wok

Fry a few at a time.

TIP: Wide deep woks or skillets are good. Because of the shape of the wok, you’ll end up using less oil. Buy a wok. (wink!)

TIP: Don’t over-crowd the sprng rolls in the pan. They won’t cook evenly.

Chinese Spring Rolls with Chicken Recipe - Leave room in wok

Keep turning ’em to brown evenly. Once they are golden brown, they are done.

Chinese Spring Rolls with Chicken Recipe - Cook til Golden Brown

Place them on a rack to drain.

Chinese Spring Rolls with Chicken Recipe - Drain rolls on rack

Chinese Spring Rolls with Chicken Recipe

More Recipes to explore

Red Lantern Crisp Parcels (Cha Gio or Spring Rolls) (Steamy Kitchen)

Vietnamese Spring Rolls with Orange-Almond Sauce (Steamy Kitchen)

My Mother’s Famous Chinese Egg Rolls (Steamy Kitchen)

Vegetable Spring Rolls (Egg Rolls) (Steamy Kitchen)

Yum
Print

Chinese Spring Rolls with Chicken Recipe

Servings: Makes 50 egg rolls Prep Time: 1 hour Cook Time: 30 minutes
Chinese Spring Rolls with Chicken Recipe

Ingredients:

1 tablespoon soy sauce
1 teaspoon rice wine (or white wine)
freshly ground black pepper
1 teaspoon cornstarch
1 pound ground chicken
2 tablespoons cooking oil, divided
2 cloves garlic, finely minced
1 teaspoon grated fresh ginger
1 stalk green onion, chopped
1/2 head of small cabbage (about 8 ounces), shredded
2 carrots, thin julienne cut
2 tablespoons oyster sauce
1 tablespoon cornstarch
1/4 cup water
50 spring roll wrappers, defrosted
oil, for deep frying (about 1/2 liter to 1 liter)

Directions:

1. In a large bowl, combine the soy sauce, wine, pepper and cornstarch. Add in the chicken and mix well. Let marinate for 10 minutes (or up to overnight in the refrigerator).

2. Heat a wok or large saute pan over high heat. When hot, swirl in just 1 tablespoon of the cooking oil. Stir fry the ground chicken until browned. Remove browned ground chicken from wok to a bowl and set aside.

3. Wipe the wok clean and turn heat to medium. When just starting to get hot, swirl in the remaining cooking oil. Add in the green onion, garlic and ginger and cook for 30 seconds. Take care not to burn these aromatics. Add in the carrots and cabbage. Stir well and turn the heat to medium-high. Stir fry the vegetables for 2 minutes, or until the carrots have softened. Add the cooked chicken back into the wok, stir well. Add in the oyster sauce and toss again. Spread the mixture out on a baking sheet to let cool. Prop up the baking sheet on one end so that any liquid collects on the other side. When the mixture is cool, discard the liquid.

4. In a small bowl, whisk together the cornstarch and water. This is your slurry. Open the egg roll wrapper package, cover with barely damp towel to prevent drying out.

5. Add 1 tablespoon of filling to egg roll (see photos for instructions) and roll up. Secure with cornstarch slurry. Keep rolled egg rolls covered with plastic wrap to prevent drying.

6. When ready to fry, heat 1 1/2" of oil in a wok or deep, heavy skillet to 350F (see tip in photos if you don't have thermometer). Carefully slide in the egg rolls, a few at a time, to the oil to fry. Turn the egg rolls occassionally to brown evenly and fry for about 3 minutes. Let cool on rack. Repeat with remaining.

 

The post Chinese Spring Rolls with Chicken Recipe appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/22276-chinese-spring-rolls-with-chicken-recipe.html/feed 183
My Mother’s Famous Chinese Egg Rolls Recipe http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html#comments Sat, 15 Jan 2011 08:05:46 +0000 http://steamykitchen.com/?p=13029 Authentic (but easy!) Chinese Egg Rolls Recipe from cookbook author Jaden Hair's mother.

The post My Mother’s Famous Chinese Egg Rolls Recipe appeared first on Steamy Kitchen Recipes.

]]>
Mothers Chinese Egg Rolls Recipe

Things you’ll learn:

  • The best way to make non-soggy egg rolls.
  • The right size and kind of wrapper to use.
  • The do’s and don’t’s of egg roll wrapping.

 

This is one of those recipes that is a little more time consuming to make, but one that’s my favorite because 1) it’s my Mom’s recipe 2) everyone who has tried them instantly declare they are the best they’ve ever had 3) you can make a big batch of them and freeze them. I usually call a couple of my girlfriends over and we have an eggrollin’ party where we’ll make a massive batch of them, enjoy them fresh that night and have enough for all to take home and freeze. If you are making these with friends, I’d suggest doubling the recipe so each person has some to take home to freeze. I promise you they will taste just as good fried after frozen and you will never taste better egg rolls than these. BUT – you must follow my Mama’s rules.

Ready?

Mama Ruthie’s Chinese Egg Rolls Recipe Rules

Mama’s Rule #1: Your egg roll filling ingredients must be drained of excess moisture and cooled before rolling. Soggy, hot filling makes soggy egg rolls.

Mama’s Rule #2: Use the right kind of wrapper. The size I get is 8 x 8 inches (20 x 20 cm) around and come 25 wrappers to a package. These wrappers are light, paper-thin and fry up to a shatteringly crisp crunch.  Oh yes, before I forget – “spring roll” and “egg roll” are interchangeable and mean the same thing. Sometimes my regular American grocery store will have “spring roll pasta sheets” that are in the refrigerated produce section. Do not use those – they are way too thick! Let’s just say that if it has Italian writing on the package, it probably ain’t the good stuff for Chinese egg rolls.

Rule#2A. Treat the wrapper right. You also want to keep the wrappers covered with a damp towel at all times to prevent the edges from drying and cracking.

Mama’s Rule #3: Roll small and tight! Sloppy and loosely rolled egg rolls will break apart and allow oil to seep into the inside of the roll. Mama says baaaad. One time I was watching a celebrity chef on television making monster egg rolls the size of a cola can. Who in the heck can wrap their mouths around that thing? It looked hideous. Mama’s egg rolls are elegant and skinny. Don’t be too greedy and overstuff them!  And roll them tight so that the filling doesn’t fall out while frying! Remember the days when you were younger and rolled your own…um…cigarette? Channel those rolling skills back.

Mama’s Rule #4: Lay the rolled egg rolls neatly with a piece of parchment, foil or wax paper in between each layer if you are stacking them on top of each other. Keep them covered with plastic wrap or a towel to prevent drying. If you are freezing, freeze them in like this first. Once frozen, you can gather them up and transfer them to a plastic freezer bag. If you roll them out and jumble them all together in a big pile, they’ll eventually stick to each other and you’ll tear the delicate skin trying to pry them apart.

How to make my Mother’s Famous Chinese Egg Rolls

The printable recipe is below, but here are step by step photos on how to wrap. This Chinese egg rolls recipe is for ground pork as the filling, but as you can see in these photos, the filling is very flexible. I’ve used chopped shrimp, ground chicken, ground beef, ground turkey, very thinly sliced pork (almost like matchstick sized). In these photos, I used crawfish and diced Chinese sausage!

These photos are just a guideline to teach you how to wrap (and the wrong way to wrap Chinese Egg Rolls!)

After you fry the filling, you’ll want to spread it out to cool on a baking sheet. Tilt the baking sheet and prop it up so that all the juices accumulate. You’ll discard this juice. Too much juice in filling makes soggy eggrolls.

Mothers Chinese Egg Rolls Recipe Filling

Lay the wrapper on a clean, dry surface as shown. Spoon just a heaping tablespoon of filling near the bottom corner. Resist the urge to over stuff with too much filling!

Chinese Egg Rolls Recipe Wrapping Step 1

Lift the bottom corner up and begin rolling until you reach halfway up.

Chinese Egg Rolls Recipe Wrapping Step 2

Fold over the left side, and then the right side towards the center.

Chinese Egg Rolls Recipe Wrapping Step 3

Continue folding up with a tuck-roll-tuck-roll motion. Dip your fingers into the cornstarch slurry and brush all over the final top corner. Finish up the roll, seal and place seam side down.

Chinese Egg Rolls Recipe Wrapping Step 4

See how tightly the egg roll wrapped? Any holes or large air pockets will allow oil to seep in, resulting in a greasy egg roll! The width or diameter of the egg roll should ONLY be 1.25-inches. If you make them any larger (i.e. too much filling) you’ll end up with less egg rolls.

Chinese Egg Rolls Recipe Wrapping Step 5

The wrong way:

Common mistake is to not fold over and tuck good enough. See that big space? Oil seeps in and will make your egg roll greasy.

Chinese Egg Rolls Recipe Wrapping Mistake #1

Big holes = your egg roll will fall apart while frying.

Chinese Egg Rolls Recipe Wrapping Mistake #2

See the difference between the above photo and this one?

Chinese Egg Rolls Recipe Wrapping Mistake #1

Yum
Print

Mother's Famous Chinese Egg Rolls Recipe

Servings: Makes 50 egg rolls Prep Time: 60 hours Cook Time:
Chinese Egg Rolls Recipe

Once you make these egg rolls, you'll never make them any other way! Make sure you get the correct egg roll wrappers. They should be FROZEN and very thin, almost paper thin. Do not use egg roll wrapper found in the refrigerated section (usually near tofu) in Western supermarket - they make starchy, thick, gooey egg rolls with big bubbles on outside when you fry. It's important to make sure you keep your wrapper and rolled egg rolls under plastic wrap so that they do not dry out!

Ingredients:

50 Spring/Egg Roll Wrappers (about 2 packages), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
1 tablespoon cornstarch mixed with ¼ cup of cool water to seal egg roll
Cooking oil, for fryingFOR THE PORK
1 pound ground pork
1 tablespoon soy sauce
1 teaspoon cornstarchFOR THE VEGETABLES
2 cloves garlic, very finely minced
½ head of cabbage (about 11 ounces)
3 carrots
1 teaspoon grated fresh ginger
10 fresh shiitake mushrooms, stems discarded
1 tablespoon Chinese rice wine (or dry sherry)
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
Freshly ground black pepper1. To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes. 2. To a food processor, add the shiitake mushrooms. Pulse a few times until the mushrooms are finely chopped. Insert shredder disk (large holes) and shred the cabbage and carrots. 3. Heat a wok or large saute pan over medium-high heat. Add just 1 tablespoon of cooking oil and swirl to coat. Add in the garlic and ginger and quickly stir-fry until fragrant. Add in the contents of the food processor (cabbage, carrots and shiitake). Turn heat to high and stir-fry for 1 minute until the vegetables are beginning to soften. 4. Use your tongs to make a large, empty spot in the middle of the pan (push the vegetables aside), swirl in an additional 1 teaspoon of cooking oil. When hot, add in the ground pork. Cook the ground pork in the middle of the pan until beginning to turn brown. Now use your tongs to mix the pork with the vegetables.5. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another 1-2 minutes until the pork is cooked through. 6. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet slightly to allow excess the moisture to drain to one end. Let cool for 15 minutes and then discard all of the accumulated juices. 7. Now, you're ready to wrap (see photos for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter. Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.8. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.

Directions:

1. To make the filling, combine the ingredients for the ground pork together. Marinate at least 10 minutes. In the meantime, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips (or you could use your food processer and pulse a few times to get a fine dice.

2. Heat a wok or large saute pan over high heat. Add the cooking oil and swirl to coat. Add the pork and stir-fry until no longer pink, about 2-3 minutes. Turn heat to medium-low, push the meat to one side of the pan. Add the garlic, cabbage, carrots, ginger and the mushrooms and stir-fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sugar, sesame oil and black pepper. Continue to stir-fry for another minute. Scoop out the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.

3. Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, you're ready to wrap (see photos for instructions on how to wrap). IMPORTANT: Only use 1 heaping tablespoon of filling for each egg roll. These are slender egg rolls, the width of the egg roll should only be 1.25" diameter.

Keep the rolled egg rolls in neat, single layer and covered with plastic wrap to prevent drying. If you want to stack the egg rolls, make sure you have layer of parchment paper in between the layers to prevent sticking. Keep wrappers also covered with plastic wrap to prevent drying. Refrigerate up to 4 hours until ready to fry or freeze.

4. To fry the egg rolls, fill a wok or pot with 2 inches of high-heat cooking oil. Heat the oil to 350°F (175°C) or until a cube of bread will fry to golden brown within 10 seconds. Gently slide in or lower the egg rolls, frying 4 to 6 at a time, turning occasionally until golden brown about 1½ minutes. Place on wire rack to drain and cool.

NOTE: To fry frozen egg rolls, do not defrost the egg rolls – just add them to the oil frozen, frying 4 to 6 at a time. Add an additional 1½ minutes to the frying time since they are frozen.

More recipes to explore

Red Lantern Vietnamese Spring Roll Recipe Cha Gio (Steamy Kitchen)

Vegetable Spring Rolls Recipe (Egg Rolls) (Steamy Kitchen)

Firecracker Shrimp with Sweet Chili Dipping Sauce (Steamy Kitchen)

Chinese Spring Rolls with Chicken (Steamy Kitchen)

Egg Roll Recipe (Rasa Malaysia)

Vietnamese Curried Tofu Spring Roll (not fried!) (White On Rice Couple)

The post My Mother’s Famous Chinese Egg Rolls Recipe appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html/feed 266
Chinese Boiled Pork Dumplings Recipe http://steamykitchen.com/5849-chinese-boiled-pork-dumplings.html http://steamykitchen.com/5849-chinese-boiled-pork-dumplings.html#comments Sat, 03 Oct 2009 13:11:56 +0000 http://steamykitchen.com/?p=5849 What you’ll learn: How to fold Chinese dumplings like a pro The importance of pushing extra air out of dumplings How to properly cook Chinese dumplings My mom is a Chinese dumpling wrapping queen. She can mix up a batch of filling ingredients and fold them into perfect, little half-moon dumplings faster than the time it takes me to set ...

The post Chinese Boiled Pork Dumplings Recipe appeared first on Steamy Kitchen Recipes.

]]>
Chinese Boiled Pork Dumplings Recipe

What you’ll learn:

  • How to fold Chinese dumplings like a pro
  • The importance of pushing extra air out of dumplings
  • How to properly cook Chinese dumplings

My mom is a Chinese dumpling wrapping queen. She can mix up a batch of filling ingredients and fold them into perfect, little half-moon dumplings faster than the time it takes me to set the table. Mom will usually sit at the breakfast table facing the television and while watching her favorite Chinese soap opera, she’ll be pleating those suckers without once looking down. The problem is that during emotional moments of the dramatic soap, her dumplings would look, well, sad. So, the lesson is, watch happy shows, get happy, fat dumplings!

asian-dumplings

There’s a brand new book out written by my friend Andrea Nguyen and it’s called  Asian Dumplings. With full color photos, step-by-step illustrations on how to wrap over 75 Asian dumplings from samosas to spring rolls, it’s definitely a book I’d recommend. I’ve adapted her Chinese Boiled Pork Dumplings Recipe for you to try. The folding technique is simple enough for you master while watching a light-hearted, happy show on TV.

How to Fold Chinese Dumplings

Step 1: Place about a tablespoon of filling in the middle of the wrapper. Dip your finger in the cornstarch slurry and paint the top half’s edge. If you put too much slurry on the wrapper, it will get soggy and make it difficult to fold. So just the top half– along the edge.

Chinese Boiled Pork Dumplings Recipe - How to fold

Step 2: Bring the bottom edge up to meet the top.

Chinese Boiled Pork Dumplings Recipe - How to fold

Step 3: Pinch the center.

Chinese Boiled Pork Dumplings Recipe - How to fold

Step 4: Now pinch the rest of the edges together – use the meaty part of your thumb to really pinch and seal good, while pushing any extra air out of the dumpling.

Chinese Boiled Pork Dumplings Recipe - How to fold

I go over the edge, pinching one more time, to ensure there are no holes. If you have a hole, dumpling filling will leak out.

Chinese Boiled Pork Dumplings Recipe - How to fold

There should be no air bubbles in the Chinese dumplings – the middle is all filling. Air bubbles will cause the dumpling to rupture when you boil them.

Chinese Boiled Pork Dumplings Recipe - How to fold

Step 5: Lay them flat out on a plate or baking sheet, keep them covered with a barely damp towel or plastic wrap. Try to give each dumpling space – so that they don’t stick to each other.  Cook the Chinese Dumplings (see recipe below) or cover and refrigerate if you are cooking same-day. Freeze as-is on the plate/baking sheet if saving for another day. Once frozen, you can gather them up and put them in a freezer bag.

Chinese Boiled Pork Dumplings Recipe

Chinese Boiled Pork Dumplings Recipe

Yum
Print

Chinese Dumplings: Boiled Pork and Cabbage Dumplings

Servings: Makes 50 dumplings Prep Time: Cook Time:
chinese-dumplings-boiled-5

adapted from Asian Dumplings by Andrea Nguyen

Salting and squeezing the water out of the cabbage is essential. It prevents your dumplings from being too soggy!

Ingredients:

12 ounces napa cabbage leaves, roughly chopped (or regular cabbage)
1 teaspoon kosher salt (or 1/2 teaspoon table salt)
1 teaspoon grated fresh ginger (use microplane grater)
1/4 cup minced Chinese chives or green onions (white and green parts)
2/3 pound ground pork
1/8 teaspoon ground white pepper (or freshly ground black pepper)
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
2 teaspoons sesame oil
1 package frozen round dumpling wrappers (gyoza/potsticker wrappers), defrosted at room temperature for 30 minutes
for the slurry: 1 tablespoon cornstarch + 1/2 cup water

Directions:

1. To make the filling, put the cabbage in a food processor and process until cabbage is finely minced. Remove the cabbage to a large bowl and sprinkle with the salt. Let cabbage sit for 10 minutes. In the meantime, return the food processor bowl to the stand and add the ginger, chives, pork, pepper, soy sauce, rice wine and sesame oil. Pulse 4 times to mix the ingredients well. Set aside.

2. Use your hands to grab a handful of the cabbage and squeeze and discard the excess moisture out into the sink. You can also spoon all of the cabbage onto a cheesecloth and then squeeze all the water out. Place the dry cabbage back into the large bowl and add the pork mixture. Fold the cabbage into the pork mixture.

3. Mix together the slurry. Take one dumpling wrapper, spoon scant 1 tablespoon of the pork mixture onto the middle of the wrapper. Dip one finger into the slurry and "paint" the edges of the dumpling wrapper. Bring up the bottom side of the wrapper, fold up and press to shape into a half-moon shape, encasing all of the filling. Place on baking sheet, cover loosely with plastic wrap and repeat with rest of dumplings. Make sure that the dumplings do not touch each other on the sheet.

4 When all dumplings assembled, you can cook immediately or cover with plastic wrap and refrigerate for up to several hours. To cook, half-fill a large pot with water and bring to boil. When boiling, and gently slide in 1/3 of the dumplings. When water returns to a boil, turn heat to a simmer and gently cook for 6-8 minutes. Remove with slotted spoon and repeat with remaining dumplings. Serve with hot chili sauce.

More recipes to explore:

Xiao Long Bao – Shanghai Steamed Soup Dumplings (Steamy Kitchen)

Gyoza Recipe (Japanese Pan-Fried Dumplings) (Steamy Kitchen)

Chinese Fried Wontons  (Steamy Kitchen)

Steamed Siu Mai Dumplings  (Steamy Kitchen)

Chicken and Dumplings (Food Network)

The post Chinese Boiled Pork Dumplings Recipe appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/5849-chinese-boiled-pork-dumplings.html/feed 86
Chinese Broccoli Beef Noodle Stir Fry http://steamykitchen.com/4997-broccoli-beef-noodle-stir-fry.html http://steamykitchen.com/4997-broccoli-beef-noodle-stir-fry.html#comments Tue, 11 Aug 2009 03:22:35 +0000 http://steamykitchen.com/?p=4997 Simple 15 minute recipe for Chinese Broccoli Beef Noodle Stir Fry with step by step photos.

The post Chinese Broccoli Beef Noodle Stir Fry appeared first on Steamy Kitchen Recipes.

]]>
broccoli-beef-noodles-59

Here’s what you’ll learn:

  • How to choose and buy the freshest Chinese broccoli (gai-lan)
  • The perfect marinade recipe
  • Secrets to no-fail Chinese stir fries

 

Chinese Broccoli (Gai-Lan)

Chinese broccoli should be almost all stem and green leaves. Look for Chinese broccoli with minimal open flowers (lots of open white flowers means that the Chinese broccoli is past its prime and bitter.

You can also tell from the cut stems if the Chinese broccoli will be perfect or too old. See the bottoms of these cut stems? It’s milky-translucent and smooth. If the bottoms of the stem have a hard white circle in the middle (instead of smooth, milky and translucent) it will probably be past its prime and taste tough and bitter.

Photo below is Chinese Broccoli…see the beautiful stem-bottoms?

broccoli-beef-noodles-17

For this Broccoli Beef Noodle Stir Fry recipe, you can use ANY type of noodles. Really, spaghetti noodles are fantastic in this dish. I happened to have Japanese style egg-noodles, so that’s what I used! Cook your noodles according to package directions.

broccoli-beef-noodles-1

While the noodles are cooking, marinate the beef slices in soy sauce, cornstarch, sugar, oyster sauce and rice wine. If you don’t have rice wine, use dry sherry or any dry white wine will do. The sugar and the oyster sauce will help the meat caramelize.

broccoli-beef-noodles-21

You want beautiful, carmelized meat in your stir fry?

Here’s the secret. DO NOT CROWD THE MEAT! Single layer, ladies and gents!

broccoli-beef-noodles-27

Once you add it to the wok or frying pan, LEAVE THE THING ALONE. Resist the temptation to shake, move it around or flip…until the first side has a chance to caramelize. Then flip.

broccoli-beef-noodles-30

See the nicely caramelized bits?

broccoli-beef-noodles-31

Once the meat finishes cooking, remove to a plate. Now it’s time for Chinese Broccoli (Gai Lan).

broccoli-beef-noodles-36

Stir fry for a minute, scooping up the oils at the bottom of the wok all over the Chinese Broccoli. Bathe the oil over the Chinese Broccoli.

Now turn heat down, add 1/4 cup of water or browth and cover to let steam.

broccoli-beef-noodles-37

A couple of minutes later…test the Chinese Broccoli to see if done! A knife should pierce easily into the steam.

broccoli-beef-noodles-38

Now its the cooked noodles turn to take a bath in the sauce.

broccoli-beef-noodles-39

See it absorb all the juicy bits?

broccoli-beef-noodles-40

Now return the beef and broccoli to the wok and serve!!

broccoli-beef-noodles-44

Yum.

broccoli-beef-noodles-45

broccoli-beef-noodles-77

Yum
Print

Chinese Broccoli Beef Noodle Stir Fry Recipe

Servings: 4 Prep Time: Cook Time:
broccoli-beef-noodles-59

Ingredients:

3 tablespoons soy sauce
3 tablespoons oyster sauce
3 tablespoons Shaoxing wine, sake or dry white wine
1 tablespoon sugar
1 tablespoon tapioca starch or cornstarch
1 teaspoon dark sesame oil
1 pound beef sirloin, thinly sliced
1 pound fresh or 10 ounces dried noodles
2 tablespoons vegetable oil
3 large garlic cloves, crushed and finely chopped
1.25 cups chicken or vegetable stock
1 pound Chinese broccoli or regular common broccoli, cut into bite-size chunks or florets
Freshly ground black pepper

Directions:

In a medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce and rice wine. Add the sugar and continue to whisk until completely dissolved. Stir in the tapioca starch and continue stirring until smooth. Add the sesame oil and beef, and mix well. Marinate for 20 minutes. Drain and discard the excess marinade.

Bring a large pot of water to a boil. Cook the noodles until 1 minute shy of done and drain. (We'll finish cooking the noodles at the end)

Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir-fry the garlic until fragrant, about 1o seconds. Add the beef and stir-fry until tender, 1 to 2 minutes. Transfer to a plate. Add the remaining tablespoon of oil and when hot, add the Chinese broccoli, stir frying so that the oil coats the Chinese broccoli. Pour in the 1/4 cup of the stock, turn the heat to medium-low and cover with a tight fitting lid. Cook the Chinese broccoli until tender, 3 to 5 minutes. Transfer the Chinese broccoli to the same plate.

Add the remaining cup of stock and the remaining 2 tablespoons each of soy sauce, oyster sauce, and rice wine to the same skillet and bring to a boil over
high heat.

Add the noodles and cook until the liquid has almost completely evaporated, leaving the noodles lightly moistened,2 to 3 minutes. Return the beef and broccoli to the skillet and toss to mix the ingredients thoroughly. Season with pepper to taste and serve.

The post Chinese Broccoli Beef Noodle Stir Fry appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/4997-broccoli-beef-noodle-stir-fry.html/feed 129
Beijing Noodles http://steamykitchen.com/662-ground-beef-with-beijing-sauce-over-noodles.html http://steamykitchen.com/662-ground-beef-with-beijing-sauce-over-noodles.html#comments Tue, 22 Jul 2008 18:06:43 +0000 http://steamykitchen.com/blog/?p=662 As promised, I’m doing a series of simple Chinese dishes as we lead up to the 2008 Beijing Olympics. I’m hoping to post a new recipe at least 4 times a week, though that might be a little ambitious and make my family very hungry for something like spaghetti or meatloaf. This dish, Ground Beef with Beijing Sauce over Noodles ...

The post Beijing Noodles appeared first on Steamy Kitchen Recipes.

]]>
Ground Beef with Beijing Sauce Over Noodles

As promised, I’m doing a series of simple Chinese dishes as we lead up to the 2008 Beijing Olympics. I’m hoping to post a new recipe at least 4 times a week, though that might be a little ambitious and make my family very hungry for something like spaghetti or meatloaf. This dish, Ground Beef with Beijing Sauce over Noodles is so flexible – you can use ground turkey, chicken or even pork. If you don’t have Chinese noodles, serve over rice or any type of pasta. The greatest thing about this recipe is that the entire thing comes together in 15 minutes (if using noodles) and costs around $5 to feed a family of 4. How can you beat that?! Normally, I’d serve this over rice, but I had some of these wonton noodles leftover from my Crab and Pork Wonton Noodle Soup recipe that we’re currently testing for my Steamy Kitchen cookbook. (Come take a look and join the testing group if you’re interested!) So, as thrifty as I am, I’ve served this over noodles instead of rice. You can do either. There are certain dishes that my Mom always says in Chinese, “goes very good with rice,” meaning, You’re gonna eat A LOT of it and won’t be able to stop. This is one of those dishes where before you even know it, you’ve eaten the entire pot with rice or noodles!

 

This recipe is adapted from:

Chinese Rice and Noodles: With Appetizers, Soups and Sweets, published by the famous Wei Chuan Cooking School.

What is Chinese Ground Bean Sauce

There are several different kinds of bean sauce, the one I used is “ground bean sauce” made by Koon Chun, the “ground” referring to a smooth paste vs. having whole soybeans inside the sauce. Either one is fine. If it doesn’t say “ground,” chances are that it does include whole soy beans in the sauce.

If you prefer spicy, you can use the “hot bean sauce.”

On using frozen vegetables

I always have a package of peas/carrots in the freezer. One, they’re cheap; two, they are almost just as nutritious as fresh vegetables; and three they require no cooking. I also use the frozen vegetables for fried rice, ma po tofu (recipe coming) and anytime I’m being a total lazy fart and don’t want to go to the store. There are many different kinds of dried chilies, most Asian markets will have a finger length dried chili – about the size of your pinky. Though if you look in the dried chili section of your regular supermarket, you can use any of those. In a pinch, just use a teaspoon of regular chili flakes.

[cft format=0]

Beijing Olympics

Olympics You must click over to James in Beijing’s site to see what this silliness is all about ***

Other great Chinese dishes

Martin Yan's Pan Seared Steak Rolls Martin Yan’s Pan Seared Steak Rolls

Baby Back Ribs with Orange Ginger Glaze</a Baby Back Ribs with Orange Ginger Glaze


Stir Fried Shrimp, Eggs and Peas + Stir Fry Secrets Stir Fried Shrimp, Eggs and Peas + Stir Fry Secrets

Pan Fried Shrimp and Pork Potstickers Pan Fried Shrimp and Pork Potstickers

Xiao Long Bao Xiao Long Bao – Steamed Shanghai Soup Dumplings

The post Beijing Noodles appeared first on Steamy Kitchen Recipes.

]]>
http://steamykitchen.com/662-ground-beef-with-beijing-sauce-over-noodles.html/feed 31