Healthy Wok Chinese Cookbook for Beginners Simple Chinese Wok Recipes for Stir-frying, Dim Sum, Steaming, and Other Restaurant Food Favorites (asian, ... rice, Pork beef lamb) by Chou, Lim (z-lib.org)

Healthy Wok Chinese Cookbook for
Beginners

Simple Chinese Wok Recipes for Stir-
frying, Dim Sum, Steaming, and Other

Restaurant Food Favorites

By Lim Chou

Table of Contents

Introduction
Healthy Chinese Recipes
Chapter 1: Appetizers and Dim Sum Favorites

Chinese Pearl Meatballs
Sticky Rice Pork Balls
Szechuan Edamame
Fried Shrimp Balls
Koya Dofu
Chinese Seaweed Salad
Coconut Shrimp
Wok Fried Peanuts
Vegan Cashew Sauce
Coconut Peanut Mochi
Sesame Balls
Chapter 2: Dumplings and Egg Rolls
Vegetable Dumplings
Shrimp Dumplings
Buffalo Chicken Pot Stickers
Chicken Mushrooms Dumplings
Japanese Gyoza Dumplings
Chicken Zucchini Dumplings
Fried Spring Rolls
Egg Rolls
Shanghai-Style Spring Rolls
Chicken Phyllo Rolls
Cream Cheese Wontons

San Xian Wontons
Chapter 3: Soup

Hot and Sour Soup
Zha Cai Noodle Soup
Chongqing Noodle Soup
Chicken Noodle Wonton Soup
Tomato Egg Drop Soup
Chinese Winter Melon Soup
20-Minute Congee
Cantonese Pork Soup
Chinese Rice Cake Soup
Laksa Noodle Soup
Cantonese Chicken Feet Soup
Matzo Ball Soup
Shepherd’s Purse Tofu Soup
Seaweed Egg Drop Soup
Chapter 4: Vegetables, Tofu, and Eggs
Salt and Black Pepper Tofu
Tofu Avocado Salad
Gingered Tofu
Steamed Seitan with Mushrooms
Vegan General Tso’s “Chicken”
Spicy Oyster Mushroom
Chinese Cucumber Salad
Marinated Roasted Beets
Chinese Tomato Egg Stir-Fry
Kung Pao Tofu
Braised Tofu
Tofu with Black Bean Sauce

Chinese Tofu Salad
Chinese Chives Eggs Stir-Fry
Chapter 5: Pork, Beef, and Lamb
Watercress-Steamed Meatballs
Beef Chow Fun
Fuqi Feipian
Steak Stir-Fry
Beef Lo Mein
Roasted Tomato Meat Sauce
Pho (Vietnamese Noodle Soup)
Chinese Fried Ribs
Cantonese Pork Knuckles
Beijing Lamb Skewers
Xinjiang Cumin Lamb
Xinjiang Lamb Rice
Xi’an Cumin Lamb Burgers
Chinese Braised Lamb Casserole
Chapter 6: Noodles and Rice
Yaki Udon
Asian Garlic Noodles
Spicy Cold Skin Noodles (Liangpi)
Peanut Butter Noodles
Singapore Noodles
Chicken Mei Fun
Pork Belly Mushroom Rice
Chinese Sausage Fried Rice
Pineapple Fried Rice
Pork Fried Rice
Fried Brown Rice

Chapter 7: Chicken and Duck
Braised Duck with Taro
Chicken Egg Foo Young
Chicken and Broccoli with Brown Sauce
Cashew Chicken
Peking Duck
Ginger Chicken
Baked White Pepper Chicken Wings
Cantonese Poached Chicken
Chinese Braised Duck Legs
Chicken Chop Suey

Chapter 8: Fish and Seafood
Sesame Panko Crab Cakes
Chinese Sweet and Sour Fish
Crispy Fried Flounder
Shanghai Smoked Fish
Ketchup Shrimp Stir-Fry
Steamed Mussels
Hunan-Style Fish
Chinese Shrimp Cakes
Typhoon Shelter Shrimp
Shrimp and Broccoli with Brown Sauce

Conclusion

Introduction

Are you craving some authentic Chinese flavors? Do you want to enjoy all
the healthy Chinese recipes at home? Then here comes a cookbook that
brings you about a hundred different Chinese recipes in one place. Healthy
Wok Chinese Cookbook for Beginners is designed for anyone who loves to
eat Chinese food but is not familiar with all the Chinese cooking techniques.
In this cookbook, you will discover some simple and easy ways to cook
traditional Chinese meals using authentic Chinese sauces and spices. The
recipes are categorized according to the variety of meals offered by this
cuisine, so you will get to find a range of dumpling recipes along with recipes
for rice, noodles, soups, pork, beef, lamb, poultry, seafood, tofu, and
appetizers.
Popular Chinese Cooking Techniques
Learning about basic Chinese cooking techniques is essential for cooking
quality Chinese food at home. These cooking methods and techniques are
employed in some of the most popular Chinese recipes, whether modern or
traditional.

1. WOK COOKING

Chinese wok cooking is widely used today, but there are so many wok
choices out there that may get confusing if you don’t have a specific recipe in
mind. If you are planning to buy a wok, consider the type of food and the
number of servings you will cook, then select a wok with the best quality.
For wok cooking, you will have to first preheat the wok and make sure to dry
it completely before adding oil. Then you can add oil into your wok in a
circular motion to cover the entire base of the wok, and when you do so,
make sure that the wok is only hot, not smoking. Non-stick woks can get
ruined when they are heated too much.
When you are frying rice like vegetable fried rice in the wok, make sure that
you are using a spatula to constantly scrape the bottom of the wok and keep it
clean to prevent the bits from burning. When you see the rice sticking to the
base, continue scraping the rice, and it will stop sticking to the base.
When you cook in a Cantonese wok, you can also find the sauce sticking to
the wok’s sides, so it is important to deglaze the side using the liquid in the

food and keep tossing the food to keep the food from sticking.

2. STIR-FRY

Chinese stir-frying is carried out on high heat, so if there is a conventional
stove at home, then stir fry only when your wok or pan is preheated. Once the
cooking pan or pot is preheated, then add the oil and other ingredients. When
you add the ingredients to the pan, make sure that they are at room
temperature or not cold. Cold ingredients in a Cantonese wok will make food
soggy after cooking.
It is best to stir-fry in smaller batches. Cold food in large amounts will reduce
the heat of the wok, which reduces the chances of getting a good flavor. It is
best to precook the meats in a Cantonese wok and then add them to the stir-
fry. This keeps the meat tender. When you are stir-frying, make sure to drain
excess water out of the vegetables.

3. OIL VELVETING FOR STIR-FRY

This cooking technique involves searing of the poultry or meat before the
actual stir-frying in hot oil for a short time, until it gets lightly brown. You
will also find many recipes in this book with the same method employed for
beef, pork, and poultry. The meat is then taken out, and later it is added to the
actual dish. For best taste, the meat is marinated prior to the velveting. To do
so, you first pour oil into a wok in a circular motion and preheat it over
medium-high heat. The meat is then added to the center of the wok, where
there is more oil. Then you sear this meat for ten seconds while stirring with
a spatula or toss the wok. Immediately transfer this meat to a plate and later
add to the rest of the dish for more cooking.

Setting Up a Pantry for Chinese Cuisine

Chinese cuisine is incomplete without the use of its special sauces and spices.
Besides having a stock of meats, seafood, poultry, and vegetables, you will
have to stock your kitchen cabinets with the following sauces and spices to
keep yourselves ready to cook quality Chinese food at home.

Sauces
➢ Light soy sauce
➢ Dark soy Sauce
➢ Mushroom-flavored dark soy sauce
➢ Sesame oil
➢ Red chili oil
➢ Sichuan peppercorn oil

➢ Rice wine
➢ Shaoxing wine
➢ Mirin
➢ Oyster sauce
➢ Fish sauce
➢ Rice vinegar
➢ Zhejiang vinegar
➢ Sweet bean sauce
➢ Hoisin sauce
➢ Chee Hou sauce
➢ Bean paste
➢ Broad bean paste
➢ Sesame paste
➢ Thai curry paste
➢ Fermented black beans
➢ Duo Jiao sauce
➢ Fermented red bean curd

Spices
➢ Dried chili pepper
➢ White pepper powder
➢ Five-spice powder
➢ Sichuan peppercorn
➢ Star anise

Aromatics
➢ Green onion
➢ Garlic
➢ Ginger

It is best to keep all the black sauce apart or make a labeling system of your

own to avoid last-minute mistakes. Trust me, when you are busy cooking, it

is easy to confuse a dark soy sauce with oyster sauce or a sweet chili sauce

with chili sauce. I would recommend keeping the required sauce ready on

your countertop before you start your wok cooking. Use the same technique

to use the different similar-looking spices.

Healthy Chinese Recipes
Chapter 1: Appetizers and Dim

Sum Favorites

Chinese Pearl Meatballs

Ingredients

➢ 6 dried bamboo leaves
➢ ¾ cup glutinous rice, rinsed
➢ 1 pound ground pork
➢ ⅓ cup water chestnuts, minced
➢ 2 teaspoons ginger, minced

➢ 3 tablespoons scallions, minced
➢ 3 tablespoons cold water
➢ 2 tablespoons Shaoxing wine
➢ 2 teaspoons cornstarch
➢ ¼ teaspoon ground white pepper
➢ ½ tablespoon sesame oil
➢ 1 teaspoon of sea salt
➢ ½ teaspoon sugar

How to prepare

1. Soak the bamboo leaves in water overnight and cover them with a

heavy plate.

2. Add pork, ginger, chestnuts, water, scallions, cornstarch, wine,

sesame oil, sugar, salt, and white pepper to a bowl.

3. Cover the marinate the pork for 30 minutes.
4. Sauté pork in a Mandarin wok for 2 minutes and transfer to a bowl.
5. Soak rice in water for 2 hours, then rinse.
6. Divide the rice into a golf ball-sized ball and spread each into a

round.

7. Add a tablespoon of meat filling to the center of the rice and roll

them around the meat.

8. Remove the same with the remaining rice and meat filling to make

more pearls.

9. Fill a cooking pot with boiling water and set it over medium heat.
10. Place a steamer basket over the water and spread bamboo leaves,

then top them with the pearl balls.

11. Cover and steam for 20 minutes.
12. Serve warm.

Preparation time: 10 minutes
Cooking time: 22 minutes
Total time: 32 minutes
Servings: 6

Nutritional Values

➢ Calories 223
➢ Total Fat 4 g
➢ Saturated Fat 1.1 g
➢ Cholesterol 55 mg
➢ Sodium 358 mg
➢ Total Carbs 21.2 g
➢ Fiber 0.5 g
➢ Sugars 0.5 g
➢ Protein 21.6 g

Sticky Rice Pork Balls

Ingredients

➢ ½ cup sticky rice
➢ 1 egg
➢ 1 (1 inch) piece ginger root, minced
➢ 2 teaspoons soy sauce
➢ Salt, to taste
➢ 4 ounces ground pork
➢ 2 tablespoons cornstarch
➢ 1 tablespoon pork stock

➢ ¼ cup of water
➢ 1 teaspoon dried goji berries

How to prepare

1. Soak the rice in water for 2 hours in a bowl.
2. Mix pork stock, pork, water, salt, soy sauce, ginger, cornstarch, and

goji berries in a bowl.

3. Divide the mixture into meatballs.
4. Fill a cooking pot with water and set a steamer basket inside.
5. Boil the water and spread the balls in the basket.
6. Cover and steam these balls for 30 minutes.
7. Coat these steamed balls with rice.
8. Sear the steamed balls in a Mandarin wok greased with oil for 5

minutes.

9. Serve warm.

Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Servings: 4

Nutritional Values

➢ Calories 120
➢ Total Fat 2.6 g
➢ Saturated Fat 0.7 g
➢ Cholesterol 62 mg
➢ Sodium 255 mg
➢ Total Carbs 14 g
➢ Fiber 1 g
➢ Sugars 3.9 g
➢ Protein 9.7 g

Szechuan Edamame

Ingredients

➢ 1 (16 ounces) package frozen edamame
➢ 2 teaspoons sesame seeds
➢ 3 tablespoons white sugar
➢ 2 tablespoons soy sauce
➢ 2 teaspoons olive oil
➢ 1 teaspoon red pepper flakes

How to prepare

1. Fill a cooking pot with boiling water and soak the edamame in the

water for 6 minutes.

2. Transfer the edamame to a salad bowl.
3. Sauté edamame with olive oil in a Mandarin wok for 5 minutes.
4. Stir in sugar, sesame seeds, soy sauce, and red pepper flakes.
5. Mix well and serve.

Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Servings: 4

Nutritional Values

➢ Calories 249
➢ Total Fat 10.4 g
➢ Saturated Fat 1.3 g
➢ Cholesterol 0 mg
➢ Sodium 459 mg
➢ Total Carbs 25.3 g
➢ Fiber 7.9 g
➢ Sugars 10.7 g
➢ Protein 20.5 g

Fried Shrimp Balls

Ingredients

➢ 1 pound shelled and deveined shrimp
➢ 1 egg white, lightly beaten
➢ 1 teaspoon salt
➢ 1 teaspoon sugar
➢ 1 tablespoon cornstarch
➢ ½ teaspoon sesame oil
➢ 3 dashes white pepper powder

➢ 8 pieces spring roll wrapper

How to prepare

1. Blend shrimp with egg white, salt, sugar, cornstarch, sesame oil, and

white pepper in a bowl.

2. Cut the roll wrappers into strips and keep them in a bowl.
3. Make small meatballs out of the shrimp mixture and wrap them with

the roll wrapper strips.

4. Heat oil in a Cantonese wok and deep fry the shrimp ball until

golden-brown.

5. Serve warm.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 16

Nutritional Values

➢ Calories 284
➢ Total Fat 2.6 g
➢ Saturated Fat 0.6 g
➢ Cholesterol 140 mg
➢ Sodium 1,111 mg
➢ Total Carbs 41.4 g
➢ Fiber 1.2 g
➢ Sugars 1.1 g
➢ Protein 21.7 g

Koya Dofu

Ingredients

➢ 1 Koya dofu, sliced
➢ 1 Katakuriko
➢ 2 tablespoons vegetable oil
➢ 3 tablespoons ketchup
➢ 1 tablespoon soy sauce
➢ 2 teaspoons sugar
➢ 1 cucumber, peeled and sliced

How to prepare

1. Squeeze the dofu and slice it.

2. Coat the dofu slices with Katakuriko.

3. Mix ketchup, soy sauce, and sugar in a bowl.

4. Add oil to a wok and sear the dofu for 4–5 minutes per side.

5. Stir in the prepared sauce and cook it for 3 minutes on a simmer.

6. Garnish with cucumber.

7. Serve warm.

Preparation time: 10 minutes
Cooking time: 13 minutes
Total time: 23 minutes
Servings: 6

Nutritional Values

➢ Calories 274
➢ Total Fat 8.4 g
➢ Saturated Fat 2.4 g
➢ Cholesterol 8 mg
➢ Sodium 40 mg
➢ Total Carbs 22 g
➢ Fiber 1.2 g
➢ Sugars 0.1 g
➢ Protein 12.2 g

Chinese Seaweed Salad

Ingredients

➢ 12 ounces fresh kelp
➢ 4 garlic cloves, minced
➢ 3 thin ginger slices, minced
➢ 3 Thai chilies, sliced
➢ 2 scallions, chopped
➢ 3 tablespoons vegetable oil
➢ 1 tablespoon Sichuan peppercorns
➢ 1 ½ teaspoon sugar
➢ 2 teaspoons Chinese black vinegar

➢ 2 ½ tablespoon light soy sauce
➢ 1 teaspoon oyster sauce
➢ ½ to 1 teaspoon sesame oil, to taste
➢ ¼ teaspoon salt
➢ ¼ teaspoon five-spice powder
➢ 1 tablespoon cilantro, chopped

How to prepare

1. Boil kelp in a pot filled with water for 5 minutes in a cooking pot.
2. Drain the kelp and rinse it under cold water.
3. Mix ginger, garlic, Thai chilies, and scallion in a bowl.
4. Sauté garlic mixture, and peppercorns with 3 tablespoons oil in a

Mandarin wok for 10 minutes.

5. Stir in vinegar, sugar, soy sauce, salt, sesame oil, five-spice powder,

and oyster oil.

6. Add cilantro and scallions then sauté for 1 minute.
7. Pour this sauce over the boiled kelp leaves.
8. Serve warm.

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 12

Nutritional Values

➢ Calories 128
➢ Total Fat 18.4 g
➢ Saturated Fat 8.4 g
➢ Cholesterol 102 mg
➢ Sodium 162 mg
➢ Total Carbs 13.3 g
➢ Fiber 1.4 g
➢ Sugars 0.3 g
➢ Protein 4.2 g



Coconut Shrimp

Ingredients

➢ 1 pound shrimp
➢ ¼ cup all-purpose flour
➢ 1 teaspoon cornstarch
➢ ¼ teaspoon baking powder
➢ ¼ teaspoon baking soda
➢ ¼ teaspoon salt

➢ ¼ teaspoon garlic powder
➢ ¼ teaspoon onion powder
➢ ¼ cup ice water
➢ ½ cup coconut flakes
➢ Peanut oil, for frying

How to prepare

1. Whisk flour, cornstarch, baking powder, baking soda, salt, garlic

powder, and onion powder in a bowl.

2. Dredge the shrimp through the flour mixture then dip in the water.
3. Coat the shrimp with coconut flakes.
4. Deep the fry the shrimp in a Cantonese wok filled with oil at 350ºF,

until golden-brown.

5. Transfer these shrimps to a plate lined with a paper towel.
6. Serve warm.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 4

Nutritional Values

➢ Calories 394
➢ Total Fat 25.2 g
➢ Saturated Fat 14.9 g
➢ Cholesterol 130 mg
➢ Sodium 210 mg
➢ Total Carbs 10.3 g
➢ Fiber 0.8 g
➢ Sugars 1.8 g
➢ Protein 23.9 g

Wok Fried Peanuts

Ingredients

➢ 6 ounces shelled raw red-skin peanuts
➢ 2 tablespoons neutral-flavored oil
➢ Sea salt, to taste

How to prepare
1. Sauté peanuts with oil and salt in a Cantonese wok for 2 minutes.
2. Serve.

Preparation time: 10 minutes

Cooking time: 2 minutes

Total time: 12 minutes

Servings: 4

Nutritional Values

➢ Calories 156
➢ Total Fat 32.3 g
➢ Saturated Fat 17.4 g
➢ Cholesterol 122 mg
➢ Sodium 379 mg
➢ Total Carbs 3 g
➢ Fiber 0.2 g
➢ Sugars 2.2 g
➢ Protein 5.5 g

Vegan Cashew Sauce

Ingredients

➢ 1 cup hot water
➢ 1 ½ cups raw cashews
➢ 2 garlic cloves
➢ ¼ cup nutritional yeast
➢ ½ teaspoon ground cumin
➢ ½ teaspoon onion powder

➢ ¼ teaspoon dried oregano
➢ 1 tablespoon distilled white vinegar
➢ 2–3 tablespoons hot sauce
➢ ½ teaspoon salt

Toppings
➢ ½ small tomato, chopped
➢ ¼ cup green bell pepper, finely chopped
➢ 3 tablespoons cilantro, chopped
➢ ½ cup vegan chorizo

How to prepare

1. Roast cashews in a Mandarin wok for 5 minutes until golden-brown.
2. Transfer the cashews to a food processor.
3. Add rest of the queso ingredients to the food processor and blend

until smooth.

4. Serve.

Preparation time: 5 minutes
Cooking time: 5 minutes
Total time: 10 minutes
Servings: 10

Nutritional Values

➢ Calories 269
➢ Total Fat 13.7 g
➢ Saturated Fat 6.7 g
➢ Cholesterol 53 mg
➢ Sodium 38 mg
➢ Total Carbs 3.1 g
➢ Fiber 0.8 g
➢ Sugars 1.2 g
➢ Protein 45.1 g

Coconut Peanut Mochi

Ingredients

Dough
➢ 1 ½ cups sweet rice flour
➢ ¼ cup cornstarch
➢ ¼ cup caster sugar
➢ 1 ½ cups coconut milk
➢ 2 tablespoons coconut oil

Filling
➢ ½ cup peanuts
➢ ½ cup coconut flakes, chopped
➢ 3 tablespoons sugar
➢ 1 tablespoon melted coconut oil

Coconut Peanut Mochi
➢ A large piece of wax paper
➢ 1 cup coconut flakes, chopped
➢ 16 small paper cupcake cups

How to prepare

1. Add peanuts to a Mandarin wok and roast them for 3–5 minutes until

golden-brown.

2. Allow the peanuts to cool, then chop them finely.
3. Layer a 11 x 11 cake pan with wax paper and brush with vegetable

oil.

4. Whisk rice flour, sugar, cornstarch, coconut oil, and coconut milk in

a bowl.

5. Boil water in a suitable cooking pot, place the steam rack inside and

add the dough in the steamer.

6. Cover and cook for 15 minutes in the steamer then allow the dough

to cool.

7. Meanwhile, mix peanuts with 1 tablespoon coconut oil, sugar, and

coconut flakes in a bowl.

8. Spread the prepared dough in the prepared pan and cut it into 14

squares.

9. Add a tablespoon of the filling at the center of each square.
10. Pinch the edges of each square and roll it into a ball.
11. Coat all the balls with coconut flakes and place them in the

cupcake cup.

12. Leave them for 20 minutes.

13. Serve.

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 14

Nutritional Values

➢ Calories 200
➢ Total Fat 16.8 g
➢ Saturated Fat 6.9 g
➢ Cholesterol 76 mg
➢ Sodium 304 mg
➢ Total Carbs 25.7 g
➢ Fiber 1.4 g
➢ Sugars 1.2 g
➢ Protein 15.6 g

Sesame Balls

Ingredients

➢ 1 ½ cups glutinous rice flour
➢ 1/3 cup granulated sugar
➢ ¼ cup boiling water
➢ ¼ cup water
➢ 7 ounces lotus paste or red bean paste
➢ ¼ cup sesame seeds
➢ 4 cups peanut oil, for frying

How to prepare

1. Mix sugar, ¼ cup rice flour, and ¼ cup warm water in a bowl and

leave for 5 minutes.

2. Stir in remaining water, and remaining rice flour.
3. Mix well, cover the dough, and leave it for 30 minutes.
4. Meanwhile, make 8 small balls out of the lotus paste.
5. Divide the prepared dough into 8 pieces and spread each piece of

dough into a round.

6. Place one lotus paste ball at the center of each dough round and wrap

it around the ball.

7. Roll to smooth out the balls then coat them with sesame seeds.
8. Add 4 cups of oil in a deep wok and heat it to 320ºF.
9. Deep fry the sesame balls until golden-brown.
10. Serve.

Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Servings: 8

Nutritional Values

➢ Calories 225
➢ Total Fat 14.3 g
➢ Saturated Fat 0.6 g
➢ Cholesterol 137 mg
➢ Sodium 538 mg
➢ Total Carbs 2.8 g
➢ Fiber 7 g
➢ Sugar 0.3 g
➢ Protein 28.2 g

Chapter 2: Dumplings and Egg
Rolls

Vegetable Dumplings

Ingredients

➢ 12 Dumpling wrappers
Filling
➢ 3 tablespoons oil

➢ 1 tablespoon ginger, minced
➢ 1 large onion, chopped
➢ 2 cups shiitake mushrooms, chopped
➢ 1 ½ cups cabbage, shredded
➢ 1 ½ cups carrot, shredded
➢ 1 cup garlic chives, chopped
➢ ½ teaspoon white pepper
➢ 2 teaspoons sesame oil
➢ 3 tablespoons Shaoxing wine
➢ 2 tablespoon soy sauce
➢ 1 teaspoon sugar
➢ Salt, to taste

How to prepare

1. Sauté onion with oil in a Mandarin wok until soft.
2. Stir in ginger, mushrooms, cabbage, garlic, and rest of the

ingredients.

3. Sauté for about 7–10 minutes until veggies are cooked and soft.
4. Allow the filling to cool and spread the dumpling wrappers on the

working surface.

5. Divide the mushroom filling at the center of each dumpling wrapper.
6. Wet the edges of the dumplings and bring all the edges of each

dumpling together.

7. Pinch and seal the edges of the dumplings to seal the filling inside.
8. Boil water in a suitable pot with a steamer basket placed inside.
9. Add the dumplings to the steamer, cover and steam for 20 minutes.
10. Meanwhile, heat about 2 tablespoons oil in a Mandarin wok.
11. Sear the dumpling for 2 minutes until golden.
12. Serve warm.

Preparation time: 10 minutes
Cooking time: 32 minutes
Total time: 42 minutes

Servings: 12

Nutritional Values

➢ Calories 272
➢ Total Fat 27 g
➢ Saturated Fat 16 g
➢ Cholesterol 83 mg
➢ Sodium 175 mg
➢ Total Carbs 17.8 g
➢ Fiber 0.4 g
➢ Sugar 5.2 g
➢ Protein 25.3 g

Shrimp Dumplings

Ingredients

➢ ½ pound raw shrimp, peeled, deveined
➢ 1 teaspoon oyster sauce
➢ 1 tablespoon vegetable oil
➢ ¼ teaspoon white pepper
➢ 1 teaspoon sesame oil

➢ ¼ teaspoon salt
➢ 1 teaspoon sugar
➢ ½ teaspoon ginger, minced
➢ ¼ cup bamboo shoots, chopped
➢ 12 dumpling wrappers

How to prepare

1. Blend shrimp with all the filling ingredients (except bamboo shoots)

in a blender.

2. Add bamboo shoots to the blended filling and mix well.
3. Cover and refrigerate this filling for 1 hour.
4. Meanwhile, spread the dumpling wrappers on the working surface.
5. Divide the shrimp filling at the center of each dumpling wrapper.
6. Wet the edges of the dumplings and bring all the edges of each

dumpling together.

7. Pinch and seal the edges of the dumplings to seal the filling inside.
8. Boil water in a suitable pot with a steamer basket placed inside.
9. Add the dumplings to the steamer, cover and steam for 6 minutes.
10. Meanwhile, heat about 2 tablespoons oil in a Mandarin wok.
11. Sear the dumpling for 2 minutes until golden.
12. Serve warm.

Preparation time: 10 minutes
Cooking time: 8 minutes
Total time: 18 minutes
Servings: 4

Nutritional Values

➢ Calories 242
➢ Total Fat 15.9 g
➢ Saturated Fat 10.6 g
➢ Cholesterol 36 mg
➢ Sodium 421 mg
➢ Total Carbs 14.6 g

➢ Fiber 2 g
➢ Sugar 1.6 g
➢ Protein 20.8 g

Buffalo Chicken Pot Stickers

Ingredients

➢ 4 tablespoons oil
➢ 1 medium onion, finely chopped
➢ 2 stalks celery, chopped
➢ 1 pound ground chicken
➢ ½ cup Frank’s hot sauce

➢ 2 cups cheddar cheese, shredded
➢ Salt and black pepper, to taste
➢ 48 dumpling wrappers

How to prepare

1. Sauté onion and celery with oil in a Mandarin wok until soft.
2. Stir in chicken and cook until it is golden-brown.
3. Add hot sauce, cheddar cheese, black pepper, and salt.
4. Mix well and cook this filling for 5 minutes.
5. Allow the filling to cool and spread the dumpling wrappers on the

working surface.

6. Divide the chicken filling at the center of each dumpling wrapper.
7. Wet the edges of the dumplings and bring all the edges of each

dumpling together.

8. Pinch and seal the edges of the dumplings to seal the filling inside.
9. Boil water in a suitable pot with a steamer basket placed inside.
10. Add the dumplings to the steamer, cover and steam for 8 minutes.
11. Meanwhile, heat about 2 tablespoons oil in a skillet.
12. Sear the dumpling for 2 minutes until golden.
13. Serve warm.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 24

Nutritional Values

➢ Calories 362
➢ Total Fat 15.9 g
➢ Saturated Fat 9.9 g
➢ Cholesterol 49 mg
➢ Sodium 684 mg
➢ Total Carbs 34.1 g

➢ Fiber 1.4 g
➢ Sugar 1.1 g
➢ Protein 23.3 g

Chicken Mushrooms Dumplings

Ingredients

➢ 48 dumpling wrappers
➢ 2 tablespoons vegetable oil
➢ 1 small onion, finely chopped
➢ 4 ounces shiitake mushrooms, chopped
➢ 6 dried shiitake mushrooms, chopped
➢ 1 pound ground chicken
➢ 2 teaspoons sesame oil

➢ 3 tablespoons soy sauce
➢ 1 teaspoon sugar
➢ 2 tablespoons Shaoxing wine

How to prepare

1. Sauté onion with oil in a Mandarin wok until soft.
2. Stir in mushrooms, chicken, and rest of the ingredients.
3. Sauté for about 7 minutes until veggies are cooked and soft.
4. Allow the filling to cool and spread the dumpling wrappers on the

working surface.

5. Divide the chicken filling at the center of each dumpling wrapper.
6. Wet the edges of the dumplings and bring all the edges of each

dumpling together.

7. Pinch and seal the edges of the dumplings to seal the filling inside.
8. Boil water in a suitable pot with a steamer basket placed inside.
9. Add the dumplings to the steamer, cover and steam for 10 minutes.
10. Meanwhile, heat about 2 tablespoons oil in a skillet.
11. Sear the dumpling for 2 minutes until golden.
12. Serve warm.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Servings: 24

Nutritional Values

➢ Calories 360
➢ Total Fat 13 g
➢ Saturated Fat 5 g
➢ Cholesterol 0.3 mg
➢ Sodium 465 mg
➢ Total Carbs 16 g
➢ Fiber 5.4 g
➢ Sugar 1.3 g

➢ Protein 26 g

Japanese Gyoza Dumplings

Ingredients

➢ 5 cups Napa cabbage
➢ 8 ounces ground pork
➢ 1 garlic clove, smashed
➢ 1 ½ teaspoon fresh ginger, minced
➢ 1 scallion, chopped
➢ 2 tablespoons vegetable oil
➢ ½ teaspoon sesame oil
➢ 2 teaspoons soy sauce

➢ ¾ teaspoon sugar
➢ ½ teaspoon salt
➢ 1/8 teaspoons white pepper
➢ 24 store-bought gyoza wrappers

How to prepare

1. Sauté garlic, ginger, and scallions with oil in a Mandarin wok until

soft.

2. Stir in cabbage, pork, and rest of the ingredients.
3. Sauté for about 7 minutes until veggies are cooked and soft.
4. Allow the filling to cool and spread the gyoza wrappers on the

working surface.

5. Divide the pork filling at the center of each gyoza wrapper.
6. Wet the edges of the dumplings and bring all the edges of each

wrapper together.

7. Pinch and seal the edges of the dumplings to seal the filling inside.
8. Boil water in a suitable pot with a steamer basket placed inside.
9. Add the dumplings to the steamer, cover and steam for 20 minutes.
10. Meanwhile, heat about 2 tablespoons oil in a skillet.
11. Sear the dumpling for 2 minutes until golden.
12. Serve warm.

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 12

Nutritional Values

➢ Calories 355
➢ Total Fat 16.8 g
➢ Saturated Fat 4 g
➢ Cholesterol 150 mg
➢ Sodium 719 mg

➢ Total Carbs 21.4 g
➢ Fiber 0.5 g
➢ Sugar 0.1 g
➢ Protein 47 g

Chicken Zucchini Dumplings

Ingredients

➢ 1 medium zucchini, shredded
➢ 2 ½ tablespoons vegetable oil
➢ 1 tablespoon ginger, minced
➢ ½ pound ground chicken
➢ ¼ teaspoon white pepper
➢ ½ teaspoon sugar
➢ 1 teaspoon sesame oil
➢ 1 ½ tablespoons soy sauce