Cha Siu Bao

When I was a teenager I attempted making cha siu bao from scratch. It was a full day task and after all that effort they came out terrible. Full of long scallion pieces (which should have been a warning sign in the recipe to me). Baba found the best frozen variety and I never tried again. But it's hard to find a good one here so I decided to try this again, but this time starting with store bought cha siu. Neither of these recipes is perfect, but it's a starting point to try to figure out what to tweak to get it better for next time.

Red House Spice Recipe - ** - 14 buns
27 Jan 2026 - I started with this one because the dough was quick to make. However, the filling was way too goopy. After filling 4 buns, I chopped up a lot more pork and tossed it in. The recipe asked for 130g of cha siu, but it needed about 200 g for the amount of sauce. I ran out of grapeseed oil part way, so subbed in less than 1 T olive oil. I used regular flour instead of cake flour (perhaps the dough would have been better with cake flour). But in the end, the bread was not sweet like I think a cha siu bao should be, so I would not use this dough recipe again. The folds also all disappeared into each other while sitting to rise. The filling tasted too salty, but then when compared to the next recipe, XBD thought this filling was better. My judgement is reserved for when I do a side by side taste test (I put some of each batch in the freezer to compare later). However, I do like that the shallot (which I used instead of onion) was used just to flavor the sauce, but was not kept in.

Woks of Life Recipe - *** - 10 large buns
28 Jan 2026 - This dough was a pleasure to work with, came out much fluffier and cracked closer to a restaurant style one. It was noticeably sweeter than the first recipe (which makes sense since it has 5 T of sugar instead of just 2). The buns came out huge! I would divide into 12-14 next time instead of just 10, just to have a smaller size. I also couldn't fit in all the filling. The filling still came out too salty. Try reducing the salty items (soy, oyster and/or chicken stock?).

Next attempt

- woks of life dough
- no onion/shallot in filling (only use to flavor the sauce)
- less saltiness
- less sauce:pork ratio
- improve flavor - figure out what is missing or too much

Gan Bian Si Ji Dou

DBD started liking this dish last year. This is my second attempt at making it. Still needs improving, but ok as is.

• vegetable oil
• green beans (400-500 g)
• salt
• 115 g pork
• 1/4 t sichuan peppercorns
• 3 dried chilis
• +3 cloves garlic, minced
• 1 t ginger, minced
• 1 T shaoxing wine
• 1 T soy sauce
• splash dark soy sauce (optional)
• ~1 t sugar

1. Wash beans. Break off rough end. Dry thoroughly.
2. Heat 1 T oil on medium-high in large skillet. Layer beans, without overlap, and fry for 6-8 minutes, flipping every 15-20 seconds. Beans should start to brown and wither. If pan starts to smoke, turn down heat to medium. Move to plate.
3. Add pork and sichuan peppers to empty pan and cook until surface of pork is cooked.
4. Add the chilis, garlic and ginger. Stir until aromatic.
5. Add the beans, and stir for a few seconds.
6. Add the remaining ingredients (wine, soy(s), sugar). Stir until beans absorb sauce, about 1-2 minutes.
7. Salt to taste.

Carbonara

BDs favorite pasta dish. Couldn't find guanciale in Jumbo (available at AH) so substituted pancetta. Could use more spaghetti/less sauce ratio (XBD agreed). Very easy to put together and beats the weird carbonara sauce that MM gets from the store that is filled with cream and garlic. BDs gave it 5 *s but still only 3 from me (had stomach ache so maybe higher rating next time).

Jun 2024 I've made this 5 times now. The guanciale is easier to cook but DBD prefers pancetta because it's less fatty. One time I had leftover egg yolks so used 2 yolks in place of 1 egg. Increasing to ****, as it's easy to prepare and doesn't hurt my stomach. BDs give it 5 stars which is why I've made it so often for them.

• 
  ~400 g spaghetti (was 350 g/12 oz, 500 g is not saucy enough)
  
• 200 g guanciale (or sub 100 g pancetta with some oil, or full 200 g for extra meaty and salty)
• 4 eggs, beaten
• 100 g pecorino (not padano, not parmesan)
• black pepper

1. Cut the guanciale/pancetta into small pieces. Cook over medium heat for 2-3 minutes. (No oil needed for guanciale because it's so fatty. Some oil for the pancetta though.)
2. Zest the pecorino. Combine with eggs and black pepper. Mix until creamy.
3. Boil the spaghetti in salted water until al dente.
4. Move spaghetti to meat skillet. Cook with the guanciale over high heat until sizzling.
5. Turn OFF the heat. Add in the pecorino mixture, stirring constantly to prevent curdled eggs.
6. If it's too creamy, add some pasta water. If it's too runny, add some more pecorino.
7. Serve on plate/bowl with a side salad.

Meat Sauce

I made this the first time and ran out of canned tomato so dumped in a jar of pasta sauce. Second time I used the proper tomatoes. Kids really like the sauce. I would like to make extra to freeze but haven't done it yet. Source.

• 1.5 T olive oil
• 2 cl garlic, minced
• 1 onion, finely chopped (yellow, brown or white)
• 500 g ground beef (or half pork)
• 1/2 c dry red wine (125 ml)
• 2 beef bouillon cubes
• 28 oz can crushed tomato or tomato passata (800 g)
• 2 T tomato paste
• 2 t sugar
• 2 t Worcestershire sauce
• 2 bay leaves
• 1/2 t thyme or oregano
• variations: 1 carrot+celery sauteed with onion; bacon; 1 T soy; chili
• salt + pepper
• serve with: pasta, parmesan, finely chopped parsley, mozzarella

1. Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, ~3 min or until light golden and softened.
2. Turn up to high heat and cook meat, until browned.
3. Add red wine. Simmer and cook for 1 min, scraping bottom of the pot until smell of alcohol is gone.
4. Add remaining ingredients except salt and pepper. Stir, bring to a simmer and then turn down to medium so it bubbles gently.
1. Fast: Cook for 20-30 min without a lid, stirring occasionally. Add water if sauce gets too thick.
2. Slow: Add 3/4 c water, cover with lid and simmer on very low for 2-2.5 hours, stirring every 30 min or so. Uncover and simmer for 20 min to thicken sauce.
5. Add salt and pepper to taste. 
6. Optional: reserve 1 c pasta cooking liquid, combine undercooked pasta with sauce and 1/2 c of the reserved cooking water. Toss gently for 2 min on medium heat until the spaghettit turns red and the sauce thickens.

Meatball Soups

Chicken Meatball White Soup

XBD did not like it but the rest of us were fine with it.

Beef Meatball Tomato Soup

11/27/23 forgot the flour step. Prefer a non-tomato based soup but this was fine for a change.

• 
  small pasta
• 1 can diced tomatoes
  
• 1 yellow onion, diced
• 2 stalks celery
• 1 carrot, chopped
• 1 T flour
• 4-6 c chicken/beef broth
• kale, chopped
• beef meatballs (homemade or store bought)
• parmesan

1. Bake the meatballs at 200C/400F (or save them to boil in soup at later step).
2. Saute onion, celery and carrot in olive oil in large stockpot/dutch oven. ~3 min until onions are translucent. Season with salt and pepper.
3. Whisk in 1 T flour until lightly browned ~1min.
4. Gradually stir in chicken stock and tomatoes. Bring to boil, reduce heat and simmer covered about 10 min. Optional: keep on low until 15 min before time to eat.
5. Stir in pasta and undercook.
6. Stir in kale, ~1-2 min.
7. Serve immediately, topped with grated parmesan

White Bean and Kale Meatball Soup *****

• Meatballs
  
  
  
• 500 g pork-beef mix ground meat
• 1 egg
• 1/2 c bread crumbs
• 2 T grated cheese
• 2 t Italian herbs: oregano, basil, thyme/rosemary
• salt and pepper
• 2 T olive oil
• 1 shallot, diced
• 3 carrots, diced
• 2 ribs celery, diced
• 1.4 liters/48 oz/6 c chicken/vegetarian stock
• 1 can cannellini beans, rinsed
• 2 c kale
• salt and herbs
• Serve with: grated parmesan, bread

1. Roll meatball mixture into 1" balls. Using dutch oven, cook in 2 batches in olive oil, until browned. Shake pot to keep round shape. Remove to plate.
2. Cook shallot, carrots and celery for 10 min, stirring often, until vegetables start to soften.
3. Add the broth, herbs, beans and meatballs. Bring to boil. Cover and simmer for 15 min.
4. Add kale and cook for 10 min. 

Fresh Rolls

Thai or Vietnamese style fresh rolls are a fun group activity for dinner. The special plastic plates for building them make it extra quick.

• Rice paper wrappers
• Protein: shrimp, chicken, tofu, pork
• cucumber sticks
• carrot, shredded
• soft lettuce, leaves
• vermicelli noodles, cooked and optionally tossed with sesame oil (refrigerate until needed).
• mint, coriander, thai basil
• mango, ripe and sliced
• avocado slices
• sauce (see below)
• optional: scallions, bell pepper slices, bean sprouts, purple cabbage

1. Shrimp: Thaw frozen shrimp. Place in boiling water for 2 min. Drain and run in cold water or dip in ice bath to stop cooking. Peel and cut in half (if large). Refrigerate until needed.
2. Chicken: Saute/boil, flavored or not. Tofu: cook
3. Lay out items on table and each person rolls their own. 
1. Dip wrapper in pie plate full of water. No need to drip off excess water. Place on blue plate. It will continue to soften while you place your ingredients. The holes in the plate prevent it from sticking.
2. Add sauce, noodles, protein and favorite fillings and herbs.
3. Roll tightly at one end. Half way, fold in each end and continue rolling. Dip in extra sauce if you didn't put enough inside.

Sauce choices

• hoisin sauce (optional: mixed with finely chopped peanuts)
• peanut sauce
• 1/3 c creamy peanutbutter
• 2 T rice vinegar
• 2 T soy sauce
• 2 T maple syrup
• 1 T sesame oil
• 2 cl garlic, minced
• 2-3 T water, as needed for right sauce consistency
• Vietnamese sauce
• 1/4 c water
• 2 T fresh lime juice
• 2 T white sugar
• 4 t fish sauce
• 1 cl garlic, minced (optional)
• 1/2 t garlic chili sauce

Vietnamese Style Bun (Noodles) with Pork

There aren't many Asian options here so I need to start exploring home cooking some favorite dishes. Starting with Vietnamese bun. I meant to buy pre-made spring rolls but I forgot. I didn't have any pickled daikon so used Chinese pickled radishes instead. Both BDs liked the meat.
2/2/22 Used the frozen marinated pork leftovers to make this again. This time with carrots, cucumber, lettuce, sprouts, mint and basil over pad thai noodles. Broiled the pork at 240C for 3-4 min each side.
1/8/24 Only had 1.5 cloves for marinade and omitted garlic from dipping sauce. Shredded old carrots and they went brown quickly. BDs devoured.
3/24 Doubled recipe for meat and froze more than half for ease of preparation next time. But forgot to cook the frozen spring rolls!

• 
  Marinade
  
• 3 T shallots, minced
• 1.5 T garlic, minced
• 1/4 c sugar (or scant)
• 1 T fish sauce
• 1/2 T thick soy sauce (used regular)
• 1/2 T pepper
• 3 T neutral cooking oil
• Pork Shoulder (1.5-2 lbs), sliced in 1/8" pieces
• bun noodles (~200 g for 4 people, or double for hungry adults)
• Dipping Sauce
• 6 T water
• 2 T sugar
• ~1.5 T fresh lime juice
• ~2 T fish sauce
• 1 cl garlic, minced
• optional: chili flakes
• Garnish: carrots, cucumber, crushed peanuts, pickled daikon, chopped lettuce, mint, coriander, basil, spring roll, bean sprouts

1. Mix marinade ingredients until sugar dissolves. Add pork. Leave in fridge overnight for best results, otherwise at minimum 1 hour. (If making a double batch, transfer half to freezer for use another day.)
2. Preheat the oven to 375F/190C.
3. Make the dipping sauce.
1. Put water in small bowl. Add sugar and stir until dissolved.
2. Add lime juice to desired taste (aim for limeade).
3. Add fish sauce - taste - it should be strong since it will be muted by noodles.
4. Stir in optional garlic and chili if using.
4. Lay pork on foil lined tray and bake for 10 minutes until pork is about 80% cooked.
5. Set to broiler, at least 200C until browned, flip and brown other side. Watch closely to prevent burning!
6. Cook the noodles according to the instructions (ie boil for 8 minutes). Distribute to bowls.
7. Prepare the garnish.
8. Serve: Spoon desired amount of dipping sauce over noodles, stir. Top with garnish. Enjoy!

Baked Pork Chops

My mom made pork chops regularly growing up. When I moved away I stopped having them and on visits home my mom would pan fry them just for me. I tried making them on my own but they always came out too dry. I finally found a way to make them super moist - in the oven, and with a meat thermometer.

• bone-in thick pork chops
• olive oil
• garlic powder
• black pepper
• salt

1. Use pan just big enough to hold the meat.
2. Drizzle both sides of chops with olive oil. 
3. Sprinkle seasoning on both sides.
4. Drizzle with additional olive oil.
5. Bake at 400F until meat registers 140-145F - roughly 8 min per half inch thickness.
6. Rest for 5 min before serving.

Chilled Pork Noodles

This can be eaten warm, or chilled and had as a make ahead summer dish. Both DBD and XBD loved this, even with all the fresh herbs. A win!
Aug 2019 Made this again with chocolate mint. And again with ground turkey instead of pork, with garden basil and store mint. Prefer the slightly thinner noodles to the big fat ones.

• 3 T oil
• 6 cloves garlic
• 1 lb ground pork
• 1/2 t pepper
• 4 T fish sauce
• 4 T brown sugar
• 1 package rice vermicelli (8.8 oz)
• 4 cucumbers, thinly sliced (optional: soaked in vinegar)
• fresh mint, chopped
• fresh basil, chopped
• 1/2 c roasted peanuts, crushed
• 2 limes, juiced [optional]

1. Heat the oil in pan. Cook the garlic, pork and pepper for 2-3 min.
2. Add in the fish sauce and brown sugar and cook for 2-3 min.
3. Remove pork to bowl and save the sauce.
4. Cook the rice noodles in boiling water following package instructions (based on thickness...about 2-4 min).
5. Remove noodles and coat with saved sauce.
6. Stir in pork, cucumbers, mint, basil. 
7. Serve in bowls. Top with peanuts and lime juice.

Asian Lettuce Wraps

Made this for a simple dinner. Vinegar and hoisin sauce were a bit too strong so marked as scant below to adjust for next time. Used ground beef. Original calls for onions and scallions.

• 1 lb ground meat (beef, pork, turkey, etc)
• scant 1/4 c hoisin sauce
• 3 heaping t minced garlic
• 1 T soy sauce
• scant 1 T rice vinegar
• 2 t ginger, minced
• optional: chili sauce
• 1 (8 oz) can water chestnuts, minced
• 2 t sesame oil
• 1 head firm lettuce

1. Cook meat. Drain. Set aside.
2. Saute garlic. Add ginger, soy sauce, vinegar.
3. Stir in water chestnuts and beef.
4. Top with sesame oil.
5. Serve with lettuce leaf cups.

Calzones

These freeze well. The juice from the tomato steams the raw broccoli.
9/18/16 Made these again. Half the dough into 6, the other half into 8 small ones. Dipped in pasta sauce for a meal.

Dough

• 1.5 c milk, warm
• 1.5 t salt
• 2 T sugar
• 3 T olive oil
• 3 2/3 c bread flour (or all purpose)
• 1 t yeast

1. Place ingredients in bread machine and set to Dough cycle.
2. Prepare filling (see below).
3. Divide dough into 10 pieces. Roll dough to 6" circles. 
4. Place filling in middle and fold over.
5. Bake on cookie sheet at 375F for 20-25 minutes (or until done - when it sounds hollow when tapped on the bottom). (If making 3" size, bake for 15-20 min.)
6. Serve with marinara sauce.

Filling

• broccoli florets, tomato, feta, parmesan, fresh basil
• mushroom, zucchini, mozzarella, sausage
• apple, ricotta, walnuts, almonds
• spinach, ricotta, peas, garlic
• ham, cheese

Savoury Empanadas

I've cut out onions from my diet for years and have benefited. But it means there are a lot of foods I have to avoid or suffer the consequences. My friend makes a wonderfully delicious empanada, but I was suffering more and more each time I ate them. So I decided to try my own hand at them - but onion free. I made them too spicy for XT to eat, but I think it is a great starting point. They were lots of fun to make, so I look forward to perfecting the filling. I also bought the olives ahead of time and forgot I was going to slice them for this recipe - I had used them all to make an olive pesto. So I just spread the pesto on the empanadas instead. Still worked out!
Dec 2015: Made a double batch of dough and separated into balls and then rolled into circles (instead of rolling and cutting out circles). Worked out faster. Put them in fridge overnight and then filled the next day. 
1/31/23: Bought puff pastry at grocery store and used it instead of homemade dough. Was less time consuming but I don't think tasted anywhere near as good. But XBD said it was really good.
2/27/24 Made double batch of dough with new Bosch food processor: one with regular blade and one with dough blade. Kids version. Froze half unbaked.
3/8/24 Made single batch of dough into 16 mini sized regular filling (but kalamata instead of black olives) for potluck lunch. Microwaved leftovers for lunch, which come out a bit soggy. Better to have freshly baked, but still a good reheat lunch.

Dough

• 3 c flour
• 1/2 t salt
• 1/2 c butter (one stick), chilled or frozen
• 1 egg yolk
• 1 c milk (warm or not)

Beef Filling

• 1 lb beef
• 2 T butter
• 3 heaping t minced garlic
• 2 T hot spanish paprika (reduce for less spicy)
• 1 T hot mexican chili (or less)
• 1/2 T cumin
• 1 t oregano
• 3 eggs
• olives or olive pesto
• salt + pepper (to taste)

Assembly

• 1 egg white
• 1 egg yolk

1. Combine the flour and salt in a large bowl. 
2. Coarsely grate in the butter (or cut into slices). Stir.
3. Add the egg yolk and milk in small amounts. Mix until clumpy and combined.
4. Make 2 balls. Flatten slightly and chill for 30 minutes.
5. Hard boil the eggs (Place in pot, cover with cold water, bring to boil, cover and turn off heat - leave to sit for 12 minutes. Remove from pot and run under cold water to stop cooking.)
6. Mix the beef with the paprika, chili and cumin. Set aside.
7. Saute the garlic in the butter.
8. Add the beef mixture, until cooked through.
9. Remove from heat and stir in oregano. Let cool.
10. Peel and slice the eggs. Slice the olives (if using whole).
11. UPDATED: Cut each dough ball into 5 pieces (or more for smaller empanadas: 6-8). Roll each piece into a ball, and then into a circle. [This way is much faster and cleaner]
    ORIGINAL: Roll one dough ball very thin. Cut out circular shapes (use 4" for small, 5-6" for large).
12. Optional: Dough circles may be refrigerated or frozen until ready to use.
13. Fill each circle with a spoonful of meat, slice of egg and slices/spread of olive.
14. Fold in half, sealing edges with egg white. Optional: Press down with decorative fork imprints.
15. Brush with egg yolk (this will give a nice golden brown color during baking).
16. Refrigerate for 30 minutes.
17. Bake at 400F for about 25 minutes, until golden brown.
18. Cool on rack. Eat fresh or chill for later.

Spinach Cheese Filling
6/2/15 Used the dough recipe above but made a vegetarian filling. Baked for 35 min, plus another 5 for the bigger ones. XP enjoyed one warm as snack (I had 2). Delicious!
Feb 2016 Used fresh spinach and added ham.
6/10/20 Filled 12 out of 14 empanadas in dough batch.

• 1 pkg frozen spinach (10 oz)
• 2-3 t minced garlic
• olive oil/safflower oil/butter
• 1 c ricotta
• salt + pepper
• nutmeg
• thyme

1. Defrost spinach in pan over low heat. Press liquid out to make as dry as possible.
2. Push spinach to the side and heat oil in pan. Add garlic and saute.
3. Stir garlic with spinach until thoroughly combined.
4. Stir in ricotta. 
5. Season with salt+pepper, a dash of nutmeg and a sprinkling of thyme, to taste.

Beef Potato Filling
4/21/20 BDs really liked this filling. The cinnamon adds a nice touch. Half made with this, and the other half supplemented with egg and olives.
6/9/20 BDs both ate this. XBD really liked it. Enough filling leftover to fill 4-5 more.
7/16/20 Made this with 1 lb of ground turkey, 2 carrots and vege broth.

• 1 potato, diced
• 1 package beef (3/4-1 lb)
• 1-2 carrot, diced (or shredded)
• 2 t minced garlic
• 1 t cumin
• 1/2 t cinnamon
• 1/2 t chili powder
• 3/4 c beef broth (to keep the meat moist)
• 1/2 c peas

1. Boil the potatoes for 3-10 min.
2. Meanwhile, saute the beef and carrots.
3. Add the drained potatoes, garlic, cumin, cinnamon, chili and beef broth. Cook until beef is done.
4. Add the peas and cook 2 more minutes.
5. Let cool before using as filling. 

Notes

- Egg White Crepes - use up leftover egg whites

Split Pea Soup II

This one is from the Whole Foods website. It differs from version I in that it has fresh parsley and pork hocks, whereas the other has cloves and brown sugar. The tastes are decidedly different, though in a blind taste test Ma couldn't tell the difference! Need to see how the leftovers taste before I judge which one is better. This filled up my 4 qt slow cooker - don't go any smaller without adjusting the recipe. 
9/6/13 Finally return of cooler weather allowed me to use the slow cooker again. Made this tonight for dinner, excluding onions and salt. Used a mix of 2 kinds of green dahl. Increased garlic to 5 cloves and also added cumin and curry powder. Used no-salt chicken broth. Cooked on high for 5 hours - meat was not falling off bone like last time, but was cooked through. Served with baguettes.
Nov 2015 - Made this again with a giant smoked ham hock and only 4 c of beef broth, no onion, plus added cumin and curry powder. Was the best one according to MM.

• 2 1/4 c dried green dahl, rinsed (16 oz)
• 2 pork hocks (the small kind)
• 2 carrots, chopped (~1 c)
• 1/2 onion, chopped (less than 1 c)
• 2 ribs celery, chopped (incl leaves if there are any)
• 3 cloves garlic, minced
• 1 bay leaf
• handful chopped fresh parsley (1/4 c)
• 6 c chicken broth

1. Layer ingredients in slow cooker in the order given. Do not stir.
2. Cook on low for 8-10 hours (or high 4-5 hours), until meat falls off bone (or until peas are very soft).
3. Take out bay leaf and hocks. Pull of meat from bones and add back to pot.
4. Optional: add salt and pepper.

Variations

• Substitute 2 cups meat for the pork hocks, such as sauteed chicken sausage, ham, diced smoked turkey
• Add a small diced potato.
• Add rosemary.

Related Recipes

Split Pea Soup I - vegetarian, with cloves, curry powder, cumin and brown sugar

Stuffed Mushrooms

My sister taught me how to make this when I was a kid. At first, we grabbed for the biggest mushrooms, but soon discovered the smaller ones were tastier. So get a bunch of small mushrooms for best results!

• button mushrooms (or some other stuffable mushroom)
• ground pork (or spiced sausage)
• bread crumbs
• Italian seasoning
• pepper
• salt
• parmesan
• garlic, chopped
• onion, chopped

1. Pop the stems out of the mushrooms. You can also dig out a little more space from inside the mushrooms if you want. Chop the stems. Throw in a few whole mushrooms as well to chop.
2. Fry the onion, about 5 min.
3. Add the pork. Cook all the way through. Stir in garlic. Transfer to bowl.
4. Cook the mushroom stems with a dash of salt.
5. Drain mushrooms and pork fat. Combine. Add bread crumbs and flavorings. Amount depends on taste and the consistency you like. There should be enough bread crumbs to make everything stick together, without drying it out.
6. Fill mushroom caps with filling, mounding as high as it will go.
7. Bake 10-15 minutes at 200C/400F.
8. Move to serving plate and serve immediately.

Pork Noodle Soup

Nothing beats one pot cooking. I got the Chinese greens from the garden and used the free stock and noodles from P. Delicious!

• 2-3 servings of wide noodles (or your favorite kind)
• water
• bouillon cube (or stock)
• 1 t soy sauce
• 1 T oyster sauce
• fresh Chinese greens
• 3 large mushrooms, sliced
• slices of pork (cha sao, smoked ham, peppered ham)

1. Cook noodles until almost done. Remove to bowls.
2. Add water to pan. Add bouillon cube and stir to dissolve. Add soy sauce (more or less to taste) and oyster sauce.
3. Add noodles, mushrooms and stems of leafy greens. Cook for 1 or 2 minutes.
   
4. Add leafy part of greens. Cook for 1-2 minutes.
5. Add pork.
6. Distribute into eating bowls.

Variations

• Use dried Chinese mushrooms for more flavor.
• Add other vegetables: carrots, bok choy, etc
• Use another type of protein: beef, fish balls, tofu
• Pour in soup to taste.

JiaoZi - Chinese Dumplings

Dumpling making parties are fun and tasty. The mixture is made to taste based on ingredients you prefer and have available. Omit the meat to make vegetarian style. Anything goes with jiaozi - my friend Kevin once made a mango jiao zi because he couldn't eat the pork filling we made.

• 2 pkg wrappers (Shanghai style, not Hong Kong; the thicker the better)
• 1 lb lean ground pork
• 2-3 zucchini (cabbage can be substituted) [balance]
• Chinese mushrooms, soaked and chopped [flavor]
• shrimp (uncooked, peeled, deveined, chopped, liberally salted) 
• salt
• soy sauce
• sesame oil
• freshly grated ginger (or ground ginger for different flavor)
• water chestnuts [texture], chopped
• optional: thin rice noodles (softened and chopped), minced spinach (if low on zucchini), garlic, chives [flavor], pepper (white or black), tofu (firm)

1. Grate zucchini, add salt to sweat. Rest for 10-20 min and drain excess liquid.
2. Add mushrooms, ginger, water chestnut to zucchini. Push to half of bowl. If using, also add spinach, noodles, tofu, chives, garlic.
3. In other half of mixing bowl, add the pork. Season liberally with salt (esp if boiling the dumplings). Add splashes of soy sauce and a dash of sesame oil. Mix pork well.
4. Mix 2 mixtures together.
5. Place filling in wrapper with one or two pieces of shrimp.
6. Boil in water until floating and thoroughly cooked - approximately 4 minutes when fresh. Otherwise, freeze immediately. Frozen dumplings take approximately 7 minutes to cook.

Notes

11/6/11 Had a lot of home ground pork leftover from making sausages (ran out of intestine casings), so used the extra meat to make jiaozi. Local store only carries wonton wrappers (square shape, not circle), so used those instead. Pork, zucchini, sesame oil, soy sauce, ground ginger, water chestnuts/shrimp, chinese mushrooms. 3 batches with various ratios of veg to meat. All delicious!

2/15/22 Had a jiaozi making party - a huge success. One friend made a Hong Kong style filling (scallions, bok choi, pork and garlic). Used 1.3 kg pork between the 2 mixtures and had enough to have lunch amongst the 4 of us as well as feeding 4 families for dinner.

Sandwich Ring

Serves: 12 to 16 (or 5 hungry people)
Do-Ahead Note: Wrap, label and freeze ring up to 2 months.
Microwave Reheat Guidelines: Microwave one 2 1/2" wedge uncovered on medium (50%) until hot, refrigerated bread 1.5 to 3 min, frozen bread 4 to 5.5 min.
1 pkg active dry yeast (2 1/4 t)
1/4 c warm water (105 to 115 degrees)
1 c warm milk (105 to 115 degrees)
2 T sugar
1/4 c butter, softened
1 1/2 t salt
2 eggs
4 1/4 c all-purpose flour
Ham-Spinach Filling (recipe below) or your own favorite filling
Butter, softened

1. Dissolve yeast in warm water in large bowl; stir in milk, sugar,margarine, salt, eggs and 2 cups of the flour. Beat on medium speed 10 min, scraping bowl frequently.
2. Stir in remaining flour; continue stirring, scraping dough from side of bowl, until soft, sticky dough forms. Cover and let rise in warm place until double, about 1 hr.
   Alternative to Steps 1 and 2: Use the dough cycle in your bread machine. 1.5 hour total.
3. Prepare Ham-Spinach Filling.
4. Stir down dough by beating about 25 strokes. Turn onto well-floured surface; roll or pat into rectangle, 20" x 12". Cut dough into 2 strips, 20" x 6". Spread half of the filling down center of each strip. Bring long edges of dough up over filling; pinch edge and ends to seal. Stretch rope to 22" and make even. Place ropes side by side; twist gently and loosely. Shape into ring on lightly greased cookie sheet; pinch ends together. Cover and let rise until 1 1/2 times original size, about 30 min.
5. Place oven rack below center of oven. Heat oven to 350F/175C. Brush ring lightly with butter. Bake until ring is golden brown and sounds hollow when tapped, 25 to 30 min. (If ring is browning too quickly, cover loosely with aluminum foil.)
6. Brush with butter; cool slightly.

Ham-Spinach Filling
This is the suggested filling, but you can substitute just about anything.
1/2 c chopped onion
1-2 cloves garlic, crushed
2 T vegetable oil
2 c chopped fresh spinach (about 4 oz)1 c chopped fully cooked smoked ham
1 c shredded Swiss cheese (4 oz)

1. Cook and stir onion and garlic in oil until tender.
2. Add spinach. Cook, stirring occasionally, until wilted; cool.
3. Stir in ham and cheese.

Variations
Since I still can't find spinach in Taipei, I went ahead with this filling:


2/3 c chopped onion
3-4 cloves garlic, crushed
2 T olive oil
2 c chopped fresh Chinese greens (about 4 oz)
1 c chopped fully cooked black pepper ham (from Wellcome)
3 slice Provolone cheese (from Costco)

1. Cook and stir onion and garlic in oil until tender.
2. Add greens. Cook, stirring occasionally, until wilted; cool.
3. Stir in ham and cheese.

VegetarianI tried this combination out but wasn't a fan of the mustard inside.
5 spice baked tofu, onion, greens, fresh mustard, Provolone

5/30/15 Made the filling onion free - used about 4 oz swiss cheese, 6 oz (175 g) ham, and 10.5 oz  (300 g) chopped spinach, heaping spoonfuls of minced garlic. Delicious!