New Year Food Jiaozi.

Dough ingredients: 3 cups of all-purpose flour and 1 1/4 cup of water.

Filling ingredients: 1 1/2 cup of ground chicken, 1/2 cup of chopped green onion, 1 1/2 cup of chopped napa
cabbage, 1/2 cup of chopped shitake ushroo, 1-2 tsp of so!, 1-2 tsp of o!ster sauce, 1/2 tsp of sesae oil,
1/2 tsp of inced ginger and 1/2 tsp of inced garlic.
Dipping sauce: 1/2 tsp of ginger, 1/2 tsp of garlic, 2 "bs of so!, 2 tsp of white or black #inegar, 1/2 tsp of
sesae oil and 1 -2 "bs of chopped green onion.
1. $nead the dough for %-& inutes and set a side for another 3' inutes.
2. (ake the ground chicken i)ture filling.
3. *ut sall piece of dough. +oll it flat with a rolling pin.
4. ,lace soe fillings at the center of the wrapper. Fold and pinch the wrapper.
%. Fill water in a stock pot until the water is boiling. -dd soe cooking oil and a pinch of salt. *ook the
duplings for about 1' inutes.
&. .er#e with the dipping sauce. /n0o!.
Lettuce wraps
Popular at Asian restaurants, lettuce wraps make a great appetizer or main dish. These delicious chicken
lettuce wraps are made with an oyster flavored sauce.
Note: If you are on a gluten-free diet, this can easily e turned into a gluten-free recipe y using gluten-
free rands of !yster "auce and "oy "auce and making sure all your other condiments are gluten-free.
Ingredients:
1 head iceberg lettuce or romaine lettuce leaves (whichever you prefer)
Sauce:
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 tablespoon dry sherry
1 teaspoon sugar
Remaining Ingredients:
1 tablespoon Asian sesame oil
1 slice ginger minced
1 garlic clove minced
2 green onions chopped
1 lb meat from chic!en breasts or sliced white chic!en meat
1 red pepper seeded and diced
1 can water chestnuts rinsed in warm running water and chopped
1 stal! celery diced
1 teaspoon cornstarch mi"ed with 2 tablespoons water
Preparation:
#ash the lettuce, dry, and separate the leaves. "et aside.

$i% together the sauce ingredients. &eat the sesame oil in a non-stick frying pan on high heat. Add the
garlic, ginger, and green onions and fry until the garlic and ginger are aromatic. Add the chicken and cook
until the chicken is rowned. 'emove the chicken from the pan and set aside.

Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at
medium heat, (ive the cornstarch)water mi%ture a *uick restir and add to the sauce, stirring to thicken.
Add the chicken ack into the wok. +ook for , - - more minutes, stirring, to heat through and finish
cooking the chicken.
.ay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetale)sauce mi%ture into the
middle. The lettuce wraps are designed to e eaten /taco-style,/ with the lettuce)chicken mi%ture folded
into a package. +ontinue with the remainder of the chicken and lettuce leaves. "erve.

0ariations: Try sustituting different vegetales, or using one of the many stir-fry sauces that are now
on the market in place of the sauce.
.ettuce #raps 'ecipe +opyright 1,222 y 'honda Parkinson. All rights reserved.
3utritional 4reakdown for .ettuce #raps 5ased on - servings and using oneless, skinless chicken
reasts6 7ach serving contains: +alories ,89, :; g +arohydrates, -: g Protein, < g Total =at, 58 g
$onounsaturated =at, , g Polyunsaturated =at, : g "aturated =at6, <2 mg +holesterol, 8 g =ire, 9>- mg
"odium, ?2: mg Potassium.
'eader 'ating: 9 out of 8 stars
+omments: =or a vegetarian version add some roasted peanuts or tofu. An e%cellent source of
protein. From Geeta
lion's head meatballs
Traditionally this "hanghai casserole dish featuring oversized pork meatalls and greens is made with
pork fat and cooked in a sand clay pot. The large meatalls are meant to represent a lion, and the
shredded greens its mane.
If you like, instead of 9 large meatalls you can form the pork into ; - ? smaller meatalls.
$ore Shanghai and #astern $hina Recipes
Prep Time: 1% minutes
Cook Time: &% minutes
Total Time: '% minutes
Ingredients:
1 pound bo! choy (e!ing cabbage ()apa cabbage) or spinach leaves
1 * 2 green onions (spring onions scallions) minced
1 teaspoon minced ginger
1 large egg
1 pound ground por!
&+' teaspoon salt
1 teaspoon granulated sugar
2 1+2 teaspoons pale dry sherry
& tablespoons light soy sauce divided
1+2 teaspoon Asian sesame oil
,lac! or white pepper to taste optional
2 - & tablespoons cornstarch or .our
2 tablespoons vegetable oil
1 1+2 cups chic!en broth
Preparation:
:. #ash and drain the ok choy or other greens. +ut crosswise into - inch strips. $ince the ginger
and green onion.
,. In a small owl, eat the egg with a fork. In a medium owl, comine the ground pork with the green
onion, ginger, salt, sugar, dry sherry, : talespoon soy sauce, Asian sesame oil, pepper if using, and the
egg, using your fingers to mi% together the ingredients thoroughly. Add as much cornstarch as needed to
make so that the mi%ture is not too wet. 5I start with , talespoons and then add : teaspoon at a time6.
-. =orm the ground pork into 9 large meatalls. =latten them a it so that they are not completely round.
9. &eat , talespoons oil in a skillet or wok on medium-high heat. #hen the oil is hot, add the 9
meatalls. +ook for 8 minutes until rowned on the ottom. Turn and cook the other side 5ad@ust the
heat if the meatalls are cooking too *uickly6.
8. In a flameproof casserole dish or saucepan that is large enough to hold the meatalls, heat the chicken
roth and , talespoons soy sauce to oiling.
;. Add the meatalls, reduce the heat and simmer, covered, for :2 minutes. Add the ok choy. 5Aou can
arrange the ok choy on top of the meatalls so that it steams, or lay some right in the roth if there is
room6. "immer for another :8 minutes or until the meatalls are cooked through and there is no
pinkness in the middle.
To serve .ionBs &ead $eatalls, serve each meatall on a small plate surrounding y the greens, or in
soup owls with some of the ok choy and roth. Aou can also thicken some of the roth with a
cornstarch and water thickener and pour over the meatalls.
Egg rolls
7gg rolls make a great snack, appetizer, or addition to a meal. 5This recipe makes the thicker egg roll that
is popular in western +hinese restaurants. Spring Rolls and /ini Spring Rolls are a lighter, more authentic
+hinese roll.6
3eed advice on how to keep egg rolls from coming out too dry or too soggyC =ollow these simple tips
for0urning 1ut the (erfect #gg Roll.
Prep Time: 22 minutes
Cook Time: '2 minutes
Total Time: 1 hour 1% minutes
Ingredients:
1 pac!age egg roll wrappers (' 1+23 by 2 1+23)
4illing:
1 pound fresh por! (or barbecued por!)
1 medium onion (sliced)
2 stal!s celery cut diagonally
1+2 pound fresh mushrooms sliced
5 water chestnuts (fresh if possible) sliced
1+2 pound suey choy ()apa $abbage) sliced thinly 1 inch lengthwise
2 green onions diced
1 pound fresh bean sprouts
(or! Seasoning:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch
6ravy:
' tablespoons water
1 tablespoon cornstarch
1+2 teaspoon soy sauce
2 teaspoons oyster sauce
salt pepper accent (if desired) to taste
2 tablespoons cornstarch mi"ed with 2 teaspoons cold water7
2 tablespoons oil for stir-frying
2 to ' cups oil for deep-frying
Preparation:
$i% seasoning ingredients together. +ut the pork into thin strips, add the seasonings and marinate the
pork for etween :2 and :8 minutes.
#hile the pork is marinating, prepare the vegetales, and the gravy mi%ture.
&eat the wok over medium-high to high heat. Add the oil for stir-frying. #hen the oil is iready, add the
celery and onion and stir-fry.
Taste and add salt and sugar if desired. 'emove from the wok. Add the pork to the wok and cook until
well done 5place cover on wok6. 'emove. +lean the wok and stir-fry separately the mushrooms, water
chestnuts, and ean sprouts. +heck the seasoning while stir-frying the ean sprouts and add salt and)or
sugar as desired. "tir-fry the suey choy, covering and cooking for appro%imately : minute, again adding
salt and)or sugar if desired. +omine all the ingredients in the wok. If necessary, drain some of the @uice
from the vegetales out.
Add the gravy, pushing the vegetales up against the sides of the wok to form a well in the middle for the
gravy, and stir to thicken. $i% thoroughly. Add green onion. "et the filling aside to allow to cool efore
wrapping.
#rapping: $i% the cornstarch and water, slowly adding the water to the cornstarch until you have a
/glue/ which will e used to seal the wrappers.
To wrap, lay the egg roll wrapper out with the short 59 :),/6 side directly in front of you. This will e the
dry side. The two long sides will e called sides : and -, and the other short side directly across from you
will e called side ,. Place appro%imately : talespoon of filling in the middle of the wrapper, spreading it
out ut not getting too close to the edges. Dsing your fingertip, spread a it of the cornstarch)water glue
along edges :, ,, and -. =old over the dry side, then take side , and fold it over, making sure the two
sides overlap. Press down firmly on sides : and -, making sure they are well sealed.
Eeep-frying: #hen oil is ready, slide each egg roll carefully into the wok one at a time. Eeep-fry until
they are golden rown, then drain on deep-fry rack or paper towels. Feep on a tray lined with fresh paper
towels until needed. The egg rolls should not e stacked. If possile do not reheat in the oven, as this can
dry the eggrolls out, ut if necessary, reheat them on low heat for :2 minutes on each side.
"erve with Sweet and Sour 8ipping Sauce.
GIf desired, instead of cornstarch and water you can sustitute eaten egg or egg white.
GG$ost recipes use the /envelope/ method for wrapping. I prefer this method: not only is it easier to
learn, ut you can put more filling in each egg roll, and the rolls tend to e crispier.
Tea eggs
Tea eggs, also called marled eggs, are distinctive looking and easy to make. "erve them as a snack or
with a dim sum lunch, for reakfast 7aster morning or during the +hinese 3ew Aear season.
0ea #ggs (hoto
Cook Time: 2 hours &% minutes
Total Time: 2 hours &% minutes
Ingredients:
5 eggs
& 1+2 cups cold water or as needed
1 teaspoon salt
2 tablespoons soy sauce
1+2 cup brewed blac! tea
2 star anise bro!en into individual pieces
1 cinnamon stic!
Preparation:
Place the eggs in a saucepan with the water, making sure that there is at least :),-inch of water aove
the eggs. +over and ring to a rolling oil. 'emove the saucepan from the element and let the eggs stand
in the hot water for :8 - ,2 minutes, until they are cooked. 'emove the eggs and run them under cold
running water to cool. 5'eserve the water in the pan6.
Tap the hard-oiled eggs gently with the ack of a spoon, to make a series of cracks all over the
eggshells, while making sure the shell remains intact. 5If the shell does come off, donBt worry - it @ust
means that egg will have a darker color than the others6.
4ring the water in the pan ack to a oil. Add the salt, soy sauce, rewed lack tea, star anise pieces,
and the cinnamon stick. Add the eggs. "immer, stirring occasionally, for , hours. Turn off the heat and let
the eggs sit in the hot li*uid until ready to serve. "erves ;.
3utritional 4reakdown: ; servings
7ach serving contains: +alories >:, 9 g +arohydrates 5: percent of daily total, ased on a ,,222 calorie
diet6, < g Protein, 8 g Total =at, , g "aturated =at, ,:, mg +holesterol, , g =ire, <<9 mg "odium
Turnip cake
'eally more like a read than a cake, this recipe is traditionally made during the +hinese 3ew Aear
season. It can also e found in dim sum restaurants throughout the year.
"erves 9 - ;
Ingredients:
2 1+2 pounds lo ba! ($hinese white radish) or substitute turnips
1 cup water
2 cups long-grain rice .our
2 tablespoons oil
1 tablespoon scallion chopped 9ne
' dried blac! mushrooms
1+' cup dried shrimp chopped 9ne soa!ed in 1 tablespoon sherry
' $hinese sausages chopped 9ne
2 teaspoons salt
1+2 teaspoon sugar
1+2 teaspoon pepper
1 tablespoon $hinese parsley (cilantro) chopped 9ne
1 tablespoon sesame seeds toasted
Preparation:
Peel and grate turnips. "immer in : cup water for aout : hour, or until tender.
$i% rice flour and turnips in owl until consistency of thick oatmeal. Add , talespoons of oil. $i% well.
"et aside.
&eat , talespoons oil in wok. "tir-fry scallion, mushrooms, shrimps and sausages and add to turnip
mi%ture.
Add salt, sugar, and pepper. $i% thoroughly
(rease a ; inch y > inch cake pan. Pour mi%ture into it. "prinkle with parsley and sesame seeds. Place
on rack in steamer. "team over riskly oiling water : hour.
#hen cold, refrigerate overnight.
To serve, slice :)9 inch thick, , inches wide, and - inches long. =ry slices in : talespoon oil until golden
rown. "erve hot.
Nian Gao
#hile traditional 3ian (ao is steamed and does not contain utter, eggs or other ingredients normally
found in a cake atter, this is a aked version that is good /if you donHt like standing over the stove
worrying aout the steamer oiling dry, if you donHt want to pan fry lots of pieces, or if you want to share
with non-Asians who might e used to a moreIcake-like cake./ The recipe comes from =rances Fai-&wa
#ang, who adds that the /sweet, cake-like 3ian (ao has a slightly sticky te%ture or ite to it./
Steamed )ian 6ao $a!e
Photo Instructions to make ,a!ed )ian 6ao
Prep Time: 2 minutes
Cook Time: 2% minutes
Total Time: 22 minutes
Ingredients:
15 o:; /ochi!o sweet rice .our (glutinous rice .our) plus a bit e"tra for sprin!ling on the ba!ing dish
1 stic! of butter or &+' cup of vegetable oil
& eggs
2 1+2 cups mil!
1 to 1 &+' cup sugar--depending on if you li!e it sweeter
1 0b ba!ing soda
1ne can of red a:u!i beans
Preparation:
$i% everything ut the eans with an electric mi%er at medium speed for , minutes. 4eat for , more
minutes at high speed.
"prinkle $ochiko flour over a >/%:-/ aking dish that has een oiled or sprayed with Pam.
"pread half of the atter on the ottom of the aking pan "pread the red azuki eans 5you can mi% some
atter into the eans if they are too thick to spread6.
"pread the other half of the atter over the red azuki eans. 4ake in oven at -82 degrees for 92 to 82
minutes.
Test for doneness y inserting a chopstick 5this is +hinese 3ew AearHs +ake after all6Jif it comes out
clean, it is done.
'ecipe y =rances Fai-&wa #ang, Asian American 0illage contriuting editor. 'eprinted with permission.
!riginally pulished y Asian American 0illage !nline at www.I$Eiversity.com, /the leading online source
for diversity recruitment, career development information, and cultural)community content for
underrepresented D.". minorities./
copyright =rances Fai-&wa #ang ,22-
My Response to Slbwpi
<or!ing with glutinous rice .our for the 9rst time can be a bit challenging since it doesn=t behave e"actly
the same as other .ours; 0he batter is meant to be >uite li>uid - your description of a mil!sha!e
consistency is perfect? 0he glutinous rice .our will absorb the water during ba!ing; <hen adding the
ad:u!i beans they will sin! a bit into the batter * that@s 9ne; )ian 6ao is normally steamed but a ba!ed
ca!e will gave you the taste of traditional )ian 6ao if not the same te"ture; I hope this helps;
My Response to Member ABQ505
6reat Idea?
Rhonda Parkinson, Your Guide to Chinese Cooking