chinese food

..."> ..."> ..."> ...">


	Dragon Dumplings - Kung Fu Panda, Chinese New Year, Feast of Fiction Ep. 5 6.12 min. \| 4.985593 user rating \| 119698 views RT: bit.ly Facebook: on.fb.me Dragon Sized Dumplings: Dumpling and dough ingredients: 9 shrimp 2 stalks of green onion 1 inch (2.54 cm) of ginger root 1 1/2 cups (350mL) celery (blanched and processed) 3/4 lb (335g) ground beef 2 1/2 (595 mL) cups of flour 1/4 cup (60 mL) vegetable oil 1 tbsp (15 mL) soy sauce 1 cup (240 mL) bamboo shoots 1 tbsp (15 mL) of Panda brand Oyster sauce 2 tsp (10 mL) of salt Dipping sauce ingredients: 1 part Black rice vinegar 2 parts Soy Sauce 1 part Sesame oil Dumpling filling: - Mince the green onions and ginger - Butterfly the shrimp and dice into small bits - Dice the bamboo shoots - Squeeze out the liquid from the blanched and food processed celery into a large mixing bowl onto the ground beef - Add in ginger and green and onion to mixture and stir until liquid has been soaked up - Add vegetable oil, soy sauce, oyster sauce, salt, shrimp, and bamboo shoots - Mix thoroughly - Pour in remaining celery and continue to mix ingredients in Dumpling dough: - Mix the flour with one cup (240mL) of warm water. Stir and knead until combined. Cover and let sit overnight. - Cut dough into slices and roll out into tubes - Cut off small sections of the dough, one per each dumpling - Flour your working surface - Press dough out onto surface, with a rolling pin, work your way around the dough and flatten it into a small circle. Make it as thin and flat as possible Creating the dumpling: - Dollop out a small amount of mixture onto the dumpling - Take one ...


	How to Make Takoyaki (Japanese Octopus Dumpling Balls) たこ焼きの作り方 5.00 min. \| 4.9680796 user rating \| 982679 views Ingredients for Takoyaki (serves 2) - Takoyaki Batter - 1 Egg 340ml Icy Water (1.437 us cup) 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi) 1 tsp Soy Sauce A Pinch of Salt 100g Soft Wheat Flour (3.527 oz) 150g Boiled Octopus (5 1/3 oz) 1/2 cup Tenkasu - crunchy bits of deep fried flour-dough 6g Beni Shoga - Pickled Ginger (1/5 oz) 2g Sakuraebi - Dried Pink Baby Shrimps (1/10 oz) Okonomiyaki Sauce Aonori - Green Laver Hanakatsuo - Dried Bonito Flakes 2 Long Green Onions Mayonnaise - Vinegar Sauce - 150ml Water (0.634 us cup) 1/2 tsp Granulated Dashi (1/4 tsp Kombu Dashi & 1/4 tsp Bonito Dashi) 1 tbsp Soy Sauce 2 tsp Vinegar Long Green Onion - Alternative Fillings - Boiled Firefly Squid Chikuwa Sweet Corn & Cheese Sausage About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org


	How to Make Takoyaki (Recipe) たこ焼きの作り方 (レシピ) 5.95 min. \| 4.9872203 user rating \| 29001 views Takoyaki is a popular Japanese dumpling made of batter, diced octopus, tenkasu (tempura scraps), beni shoga (red pickled ginger), and aonegi (green onion), topped with okonomiyaki sauce, mayonnaise, aonori (green laver), and katsuobushi (bonito flakes). When I was small, I cooked takoyaki once a month at home. One day, my mom gave me the takoyaki pan we used at that time because we all grew up and no one cooks it at home. So, for this tutorial, I used the pan she gave me but it was so old that the batter stick to the surface and didn't came out nicely... but anyway, I hope you get an idea!!! --------------------------------- Takoyaki Difficulty: Easy Time: 30min Number of servings: 40 pieces Necessary Equipment: Takoyaki pan spouted measuring cup oil brush (you can make it with paper towel, chopsticks, and rubber band) steel pick (long bamboo pick is ok) Ingredients: 200g (7oz.) takoyaki flour 2 egg 600cc water cooking oil Fillings * diced boiled octopus * chikuwa (fish cake) if you like * beni shoga (red pickled ginger) * tenkasu (tempura scraps) * aonegi (green onion) Sauce * okonomiyaki sauce * mayonnaise * katsuobushi (bonito flakes) * aonori (green laver) Directions: 1. In a bowl, mix takoyaki flour, eggs, and water (add little by little). 2. Heat takoyaki pan and grease the molds with cooking oil. 3. Pour batter into the molds to the full. 4. Put beni shoga, tenkasu, aonegi, and octopus or chikuwa in each mold. 5. Wait a little until batter on the edge of the molds ...


	How to Make Yaki Gyoza (Fried Dumplings) 焼き餃子の作り方 4.08 min. \| 4.9621735 user rating \| 918995 views Ingredients for Yaki Gyoza (25 pieces) 120g Ground Pork (4.23 oz) 100g Cabbage (3.53 oz) 50g Onion (1.76 oz) 50g Nira - Garlic Chives (1.76 oz) - Condiments - 1/2 tbsp Soy Sauce 1/2 tsp Sugar A pinch of Pepper 1 tbsp Sake 1/2 tbsp Sesame Oil 1 tbsp Potato Starch 1 tsp Grated Garlic 1/2 tsp Grated Ginger 1/2 tbsp Oyster Sauce or 1 tsp Chinese Soup Base 25 Gyoza Skins 1 tbsp Sesame Oil Flour for dusting - Gyoza Sauce - 1 tbsp Black/White Vinegar 1 tsp Soy Sauce Rayu - a type of Chili Oil or Sesame Oil About Music: Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org


	How to Make Skewered Tofu Dango (Japanese Sweet Dumplings) 豆腐団子の作り方 3.05 min. \| 4.9590163 user rating \| 769776 views Ingredients for Tofu Dango (serves 3 people) 100g Glutinous Rice Flour (3 1/2 oz) 100g Soft Silken Tofu (3 1/2 oz) ** You can substitute Firm Tofu for Silken Tofu. Water 2 tbsp Kinako (soybean flour) 1 tbsp Sugar 2 tbsp Black Sesame 1 tbsp Sugar 1 tbsp Sugar 1 tbsp Soy Sauce 1 tbsp Mirin About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org


	How to Make Okonomiyaki (Japanese Assorted Pancake) お好み焼きの作り方 3.92 min. \| 4.954677 user rating \| 947483 views Ingredients for Okonomiyaki (serves 2 people) - Batter - 100g Soft Wheat Flour (3 1/2 oz) 140ml Dashi Soup (5 oz) 1/4 tsp Baking Powder 1 tpsp Grated Yamaimo (Japanese Mountain Yam) A Little Bit of Salt 200g Cabbage & Welsh Onion (7 oz) 50g Boiled Octopus (1 3/4 oz) 8 Deep-Water Shrimps Sakuraebi (Dried Pink Baby Shrimps) Tenkasu (Bits of Deep-Fried Tempura Batter) Beni Syoga (Pickled Ginger) 2 Eggs 100g Slice Pork (3 1/2 oz) - Toppings - Okonomiyaki Sauce Long Green Onion Mayonnaise Dried Bonito Frakes Aonori (Green Laver) About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org


	How to Make Taiyaki たい焼きの作り方 4.67 min. \| 4.955138 user rating \| 543979 views Ingredients for Taiyaki (Fish-Shaped Cake with Bean Paste) (5 pieces) - Taiyaki Batter - 100g Cake Flour (3.53 oz) 2/3 tsp Baking Soda 2 tbsp Sugar 1/2 Egg (30g/1.06 oz) 100ml Water (3.38 fl oz) 150g White or Black Bean Paste (5.29 oz) 30g/1.06 oz for each piece Ingredients for White Bean Paste (approx. 800g/1.76 lb) 250g Daifuku Mame (a type of Shiro Ingen Mame) - White Beans (0.551 lb) 1000ml Water for soaking beans (4.23 us cup) 100ml+50ml Sashimizu - Adding cold water to boiling water 250g White Refined Sugar (0.551 lb) A pinch of Salt ** You can store bean paste in a freezer by dividing it into small pieces. About Music: Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org


	How to Make Onigiri (Japanese Rice Balls) おにぎりの作り方 6.22 min. \| 4.9465837 user rating \| 1390894 views Ingredients for Onigiri 7 pieces 360cc Rice for 7 Onigiri (1.52 us cup) **Molding rice when it is still warm makes it easy to form onigiri into a desired shape. Japanese rice: en.wikipedia.org 2 sheets of Toasted Nori 1 piece of Lightly-Salted Salmon 50g Sliced Beef Short Ribs (1.76 oz) 1 tsp Soy Sauce 1 tsp Sugar Grated Garlic 1 leaf of Pickled Hiroshimana Boiled and Dried Baby Sardines Toasted White Sesame Seeds Umeboshi - Pickled Plum Okaka - Dried Bonito Flakes Moistened with Soy Sauce Canned Tuna Mayonnaise Wasabi Miso Long Green Onion Sake or Water Soy Sauce Salt Water 50ml Water (0.21 us cup) 5g Salt (0.18 oz) - Toppings - Shiso Leaf Parsley Kinome - Young Leaves of Sansho Pepper About Music Frédéric Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat creativecommons.org


	Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar カリカリチーズ餃子 5.00 min. \| 4.963964 user rating \| 25990 views This recipe was awarded by chef Sakai (Hiroyuki) who is well-known for Iron Chef French on the Japanese TV show Iron Chef! The contest "Cheese-1GP" was organized by Yukijirushi (one of the best known milk and dairy companies in Japan). 「雪印 Cheese-1 GP チーワングランプリレシピコンテスト」の受賞作品です。最終審査会ではフランス料理の鉄人でも有名な坂井宏行シェフに会いました♪ --------------------------------- Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar Difficulty: Easy Time: 20min Number of servings: 24 dumplings Ingredients: 200g (7oz.) spinach 100g (3.5oz.) bacon 150g (5.3oz.) onion salt and cracked black pepper 24 gyoza wrappers 2 sliced cheese or 35g (1.3oz.) pizza cheese or any cheese that melts 180cc water olive oil balsamic vinegar Directions: 1. Boil water in a large pot. Add a pinch of salt in the water (salt removes oxalic acid - bitter taste, and makes the spinach nice and green). Wash spinach and add in the boiling water from the stem side. Boil spinach for about one minute. Drain and soak the spinach in cold water (or use running water) to cool. Drain and squeeze the spinach to remove the excess water (use paper towel if you have). 2. Cut off the root ends of the spinach and cut into small pieces. Cut bacon into small strips. Roughly mince onion. 3. Heat the pan and saute the bacon until oil comes out. Add onion and saute until tender. Then add spinach and season with salt and cracked black pepper. Cool down until you can touch. 4. Place the gyoza ...


	Steamed pork buns 12.77 min. \| 4.9373493 user rating \| 208251 views Full recipe: www.maangchi.com You can also read the story of Mrs. Bong, who taught me how to make this, and see photos of how fluffy they are! The music is "두근두근" by Louviet. Yield: 16 steamed pork buns (6-8 servings) Ingredients: For dough: All purpose flour, dry yeast, water, salt, sugar, and vegetable oil. For filling: Ground pork, soy sauce, sesame oil, sugar, black ground pepper, garlic, onion, zucchini, carrot, green onions (or Asian chives), and white mushrooms. See my site for pictures and descriptions of ingredients: www.maangchi.com Directions: Make the dough: 1. In a large bowl add 1 cup of warm water (under 40° Celsius, or 100° F), 2 ts dry yeast, ½ ts salt, 2 tbs vegetable oil, and 1 ts sugar. Mix well until the dry yeast is fully dissolved. 2. Add 3 cups of flour to the yeast water. Mix with a wooden spoon, then knead for 2-3 minutes. 3. Set aside in warm place until the dough doubles in size. tip: watch the video to see how you can make your dough rise faster! 4. After the dough has risen, knead it again for 1 minute to remove any extra gas. Set it aside in warm place with the lid closed for 30 minutes. While we wait for this to rise, we can prepare the fillings: 1. In a large bowl, place: o 1 cup chopped onion o ½ cup chopped carrot o 1½ cup chopped zucchini o 1½ cup chopped green onions o 2 cups chopped white mushrooms 2. Sprinkle 1 ts salt over top and mix it up by hand. Set aside for 10-15 minutes. 3. Squeeze the excess water out. tip: using ...


	How to Make Vegetable Tofu Nimono 厚揚げと野菜の煮物の作り方 5.83 min. \| 4.933215 user rating \| 285331 views Special Thanks: Max T. Stever Ingredients for Vegetable Tofu Nimono (Vegetable Tofu Stew) (serves 3) 100g Carrot (3.53 oz) 100g Boiled Bamboo Shoot (3.53 oz) 30g Kombu Kelp that was used for making Dashi Stock (1.06 oz) 100g Renkon - Lotus Root (3.53 oz) 200g Satoimo Potatoes (0.441 lb) 100g Konnyaku - Konjac (3.53 oz) 75g Gobo - Edible Burdock (2.66 oz) 100g Atsuage - Deep-Fried Tofu (3.53 oz) Snap Peas 4 Dried Shiitake Mushrooms 400cc Dashi Stock (1.69 us cup) Shiitake Liquid+Premade Dashi Stock* * See our "How to Make Ozoni" video or use 1 tbs Granulated Dashi+Water 2 tbsp Sugar 2 tbsp Sake 2 tbsp Soy Sauce 2 tbsp Hon-Mirin About Music: Frederic Chopin - Valse in D-flat major "Minute Waltz" - Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons creativecommons.org


	Ha Gao (Steamed shrimp dumplings) Dim Sum 蝦餃 8.92 min. \| 4.9388037 user rating \| 116598 views Chinese and english recipe/ instructions below : 蝦餃12 只材料: 1. 10 只中蝦, 去殼, 去腸, 洗淨, 抹乾後淨重105 克= 3.7 oz 2. 2 湯匙竹筍絲, 洗淨, 用紙抹乾水, 切粒3. 1 片簿薑, 切粒調味: 1. 1/4 茶匙鹽2. 1/5 荼匙糖3. 少許胡椒粉4. 3/4 荼匙雞粉5. 半茶匙豆粉6. 1 茶匙麻油做: 蝦切1 開4 , 剁碎些, 放入保鮮紙內用槌拍爛些, 放在盆內加入薑粒, 竹筍絲粒, 調味料1 至4 拌勻, 加入豆粉又拌勻起膠後, 再加入麻油又拌勻後, 放入雪櫃一小時. 皮做法: 1. 60 克澄面粉= 2.11 oz 2. 25 克菱粉= 0.88 oz 3. 少許鹽4. 1 茶匙菜油5. 100 ml 沸水( 滾) = 3.38 fl oz 做法: 一個圓形底身略窄盆( 容易拌粉料), 加入澄面粉, 菱粉, 鹽和菜油拌勻, 倒入沸水, 快速向一方向拌勻成粉糰狀, 趁還熱用手槎成粉糰, 見沒有粉粒, 用濕布蓋面等5 分鍾. 5 分後取出榐成腸形, 切12 份. 放回盆內濕布和碟蓋面. 餡科分12 份取出一粒皮料榐戍薄塊( 像餃子皮形狀), 放一份餡, 摺起成形. 放在已攃油蒸紙上, 水沸大火蒸6 分( 大家火力不同, 時間或有差別) Ha Gao 12 pieces Ingredients; 1. 1 slice of ginger 2. 2 tbsp striped bamboo shoots 3. 10 medium shrimps 105 gram = 3.7 oz ( without shells ) Shrimps marinade: 1. 1/4 tsp salt 2. a pinch of sugar 3. a pinch of pepper 4. 3/4 tsp chicken essence ( powder ) 5. 1/2 tsp corn starch 6. 1 tsp sesame oil Wrapper: 1. 60 grams wheat starch = 2.11 oz 2. 25 grams tapioca flour = 0.88 oz 3. a pinch of salt 4. 1 tsp oil 5. 100 ml boiling water = 3.38 fl oz Put some oil on baking paper and set the Ha Gao on them in the steamer


	Cookalong Live \| How To Cook Duck \| Gordon Ramsay on Channel 4 2.18 min. \| 4.945693 user rating \| 367924 views How To Cook Duck \| Visit the official website at channel4.com www.channel4.com Watch Gordon Ramsay: Cookalong Live FREE on Catch-Up www.channel4.com Watch 1000s of Channel 4 clips www.channel4.com


	How to Make Sticky Rice Recipe - Thai Recipes 6.28 min. \| 4.925234 user rating \| 150607 views CookingThaiFood.com Thai Recipes How to make sticky rice without a steamer. Also known as sweet rice, gluttonous rice or วิธีหุงข้าวเหนียว You don't need a special steamer or be a professional chef to make sticky rice. We show you how to cook sticky rice with basic kitchen tools you already have at home. Our guest host is Bell who never cooked Thai food until recently and is following the recipes directly from the PDF document that you can download free from our web site. Please click on the Sticky Rice Recipe under the Rice section at the top of the page where you will find the best and easiest methods for cooking rice at home. More Thai recipes at cookingthaifood.com . Free Thai recipes including this Thai sticky rice recipe. It is interesting that glutinous rice does not contain any gluten, but has the same texture and feel of foods high in gluten. Could it could be used to replace gluten in some foods? Anyway, an excellent gluten free choice for people on a gluten free diet. Homemade Sticky Rice Cakes for TteokBokkI and TteokGuk (떡볶이 떡) Glutinous rice (Oryza sativa var. glutinosa or Oryza glutinosa; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, and pearl rice, and pulut) is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the ...


	Jjajangmyun (noodles with black sauce) 9.77 min. \| 4.891145 user rating \| 289895 views Full recipe here: www.maangchi.com This time I make Korean black bean noodles called "jja jang myun" (sometimes spelled jajangmyeon, jjajangmyeon, zzajangmyun, zhajiangmian, or jajangmyun). Ingredients (for 4 servings): Noodles (special "myun" for jjajangmyun), black bean paste, half pound of pork belly, sugar, olive oil, potato starch powder, sesame oil, Asian radish, sweet potato, zucchini, onion, cucumber. See my website for photos and details of ingredients: www.maangchi.com Directions: 1) Cut the of pork into ½ inch (1cm) cubes. Leave the skin on. 2) Add ½ tbs of olive oil to a heated wok. When that's hot, add the pork and stir fry it until it looks crispy. 3) When the pork is well cooked and the color turns golden brown, drain all the hot fat and set the pork aside. Leave it in the wok for later use 4) Heat a small skillet over medium heat with 2 tbs of vegetable oil. When that's hot, add 7 tbs of black bean paste and stir fry for 1 minute. 5) Remove the extra oil and set the black bean paste aside. 6) Cut all vegetables into 0.5 inch cubes and place them on a big plate or tray. You will end up with 1 cup of radish, 1 cup of potato, 1 cup of zucchini, and 2 cups of onion. 7) Reheat the crispy pork in your wok over high heat, and add 1 tbs of olive oil. 8) Add radish and sweet potato (or potato) and saute them for 2 minutes. Then add zucchini and onion and saute them for another 2 minutes. 9) Add 3 cups of water until all the ingredients are submerged, and close the ...


	Beef Sukiyaki (Japanese Nabe Hot Pot) Recipe すき焼きレシピ 5.62 min. \| 4.9117646 user rating \| 19494 views Sukiyaki is traditional and popular Japanese hot pot (nabemono) cooked with thinly sliced beef and some vegetables in soy based broth. It is usually cooked at the table and dipped into beaten fresh raw eggs to eat. Of course, you can make it with chicken or pork but beef is the best! --------------------------------- Sukiyaki (Japanese Nabe Hot Pot) Difficulty: Easy Time: 30min Number of servings: 4 Ingredients: 400g (0.8lb.) thinly sliced beef 1 yaki-dofu (grilled tofu) 8 musubi shirataki (bundles of translucent konnyaku noodles) 4 shiitake mushroom 3 long green onion 1 chikuwabu (chikuwa shaped dumpling) 200g (0.4lb.) shungiku (garland chrysanthemum) beef fat (or cooking oil) warishita (sukiyaki sauce) seasonings * 100cc kombu broth (or water) * 100cc sake * 100cc mirin (sweet sake) * 100cc soy sauce * 3-4 tbsp. sugar udon noodles if desired fresh raw eggs if desired Directions: 1. Cut yaki-dofu into bite sized pieces. Boil musubi shirataki 2-3 minutes in order to remove dirt. Remove stems and decorative cut shiitake mushrooms. Slice long green onion diagonally into 7cm (2.5inches) pieces. Cut chikuwabu diagonally into bite-sized pieces. Separate shungiku leaves and stalks, cut leaves into bite-sized pieces and cut stalks diagonally. 2. Melt beef fat in Nabe (large casserole pan) and move around to oil the entire base. Cook few slices of long green onion, shiitake scraps, and shungiku stalks, add beef, sprinkle a bit of sugar and sake from warishita seasonings, cover ...


	Moong Dal Vadas ( Bhajia, Pakoras, Lentil Fritters) Recipe by Manjula 6.17 min. \| 4.9172416 user rating \| 92664 views View full recipe at: www.manjulaskitchen.com Ingredients 1 cup split wash moong dal (available in Indian grocery stores) 1 cup potatoes boiled peeled and shredded Approx. 2 tablespoon finely chopped cilantro (hara dhania) 1 green chili minced adjust to taste 1 tablespoon finely grated ginger 1 teaspoon cumin seeds (jeera) 1/8 teaspoon asafetida (hing) 1/8 teaspoon of baking soda 1 teaspoon salt adjust to taste Oil to fry Learn how to make Moong Dal Vadas ( Bhajia, Pakoras, Lentil Fritters) Recipe by Manjula


	Cheese and Potato Perogies- My Way 5.28 min. \| 4.9072847 user rating \| 20059 views These little potato dumplings can be found at many local restaurants and will often be part of buffets and family pot-luck dinners. Around here, they are usually made by people of Ukrainian descent traditionally. They freeze very well. Around here you can buy them at the grocery store in the frozen food section, they are spelled "perogies" There are different spellings! If you freeze them in a single layer you can take out just a few for dinner. A nice alternative to pasta, filling and delicious! From Wikipedia: "Pierogi (Polish pronunciation: [pjɛˈrɔɡʲi]; also spelled perogi, pierogy, pierógi, pyrohy, or pyrogy) are boiled, baked or fried dumplings of unleavened dough traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit. Of central and eastern European provenance, they are usually semicircular, but are rectangular or triangular in some cuisines.[1][2] The Polish word pierogi is plural;[3] the singular form pieróg is rarely used, as a typical serving consists of several pierogi. Boil and mash 4-5 large potatoes. Prepare them as you would mashed potatoes by adding milk and butter and let cool. When cool add in about 1 cup (250ml) of shredded cheese. You an also add sauteed onions and bacon. Dough: In a large bowl place 1 egg, 1/2 tsp (2.5ml) salt and 1/4cup (60ml) milk and 1/2 cup water (125ml). Stir together Add one cup (250ml measuring cup) of flour and mix well. Add a second cup of flour and stir until the dough pulls away from the sides ...


	How to make Dumpling Dim Sum 4.70 min. \| 4.8939395 user rating \| 100291 views Recipe click here irchurh.ning.com Dumpling it can be steamed, fried, boil or as a pot stickers. And it so easy to make for yourself at home. Enjoy!!


	Homestead Series How to Make Chicken and Dumplings 8.98 min. \| 4.972376 user rating \| 25438 views To make stock place chicken bones in a crock pot, fill with water and turn on low over night. If you don't have a crock pot use a stock pot and simmer all day. Strain out bones, set broth in the fridge to cool over night. The fat will rise to the top and form a hard white layer. Skim this off. Bring the stock back to a boil and add chopped carrots, potatoes, meat and any other veggies you like. Add salt, pepper, garlic and other seasonings to taste. Mix up dumpling recipe and drop on top of the soup. Cover and simmer for 15 min. Dumpling recipe 1 1/2 cups flour 1/2 tsp salt 3 tsp baking powder 1/4 cup butter, lard or shortening 1/2 cup cold water Mix the dry together, cut in butter. Add water, stir until it just sticks together.


	Rice cake for Chuseok (songpyeon) 10.83 min. \| 4.869258 user rating \| 171431 views Chuseok is coming, so with my friend Jina I will show you how to make songpyeon, Korean rice cake that everyone loves. * I found a mistake that I made in the video for white songpyeon dough, I wrote 3 ts hot water instead of 3 tbs hot water. 3tbs hot water is right. full recipe: www.maangchi.com Ingredients: Frozen rice flour, salt, water, sesame seeds, sesame oil, dried and skinned mung beans, brown sugar, white sugar, pine needles, mugwort powder (ssook garu in Korean), strawberry Jell-o powder. Make the dough: 1. Prepare a package of rice powder (2 lbs) usually sold frozen at a Korean grocery store. Just before using it, you must thaw it until the powder is at room temperature. 2. Put rice powder through a sifter to make the powder fine.Tip: If your rice powder is very fine, you can skip sifting. If your rice powder is coarse, you may have to grind it with a food processor or coffee grinder before sifting. 3. Prepare 3 stainless bowls and put 1 cup of finely sifted rice powder into the each bowl. (Bowl A, B, and C) 4. Boil 2 cups of water for your rice dough. 5. Bowl A (white songpyeon): add a pinch of salt and 3 tbs of boiling water and mix it with a wooden spoon. (it'll be too hot if you use your hands at first) Knead the rice dough for about 5 minutes. Put the dough into a plastic bag and set it aside. 6. Bowl B (pink songpyeon): add a pinch of salt, a pinch of strawberry Jell-o powder, and 3 tbs of boiling water. Mix it with a wooden spoon and knead the rice dough ...


	[Thaifoodmaster] Thai Green Chicken Curry - How to Make Authentic Version Recipe 6.18 min. \| 4.955801 user rating \| 82146 views Episode 3 - In this video you will learn how to prepare an authentic Thai green chicken curry. (แกงเขียวหวานไก่ Gaeng khiao Waan Gai)Thai green curry is one of the popular ambassadors of Thai food in overseas restaurants. As such the dish has suffered modifications and abuses. This video demonstrates the authentic method of creating a flavorful curry dish from scratch. You can use a commercial curry paste if you can't find the time or the ingredients to make your own. However, the homemade version will be more fragrant and flavorful.Traditionally curry pastes are being made by pureeing all the ingredients using a pestle and mortar, starting with the hardest ingredient to the softer. The paste should be as fine as possible, eliminating all the textures of the raw ingredients preserving only their flavors. The end product should have a combined, full and rounded aroma.Green curry is also popular with fish dumplings and coconut sprouts instead of chicken, and is often served with white rice, white rice vermicelli noodles and boiled salted duck eggs.


	Making mandu (Korean dumplings) 9.18 min. \| 4.841424 user rating \| 282653 views Full recipe here: blog.maangchi.com How to make Korean mandu (dumplings) and mandu guk (dumpling soup). Ingredients: 1. 1 cup of ground pork 2. 2 cups of ground beef 3. 2 cups of chopped boo chu (Asian chives) 4. 4-5 soaked Shiitake mushrooms 5. half onion 6. half package of tofu 7. 3 cloves of minced garlic 8. salt 9. sugar 10. sesame oil 11. vegetable oil 12. fish sauce 13. egg 14. green onion 15. mandu skins (60 discs) Make filling: 1. Place 1 cup of ground pork and 2 cups of ground beef into a big bowl. 2. Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl. 3. Wash asian chives (bu chu), dry well with paper towel or cotton cloth and then chop them to make 2 cups. Add 1 tbs of oil and mix it up. Place it in the big bowl next to the ground meat. tip: oil will coat vegetables so that liquid would not come out from it 4. Chop 4-5 soaked shiitake mushrooms and half an onion and put it into a small bowl. 5. Add 1 ts of soy sauce, 1 ts of sugar, and 2 ts of sesame oil the small bowl in the last step. Mix it by hand and then transfer it to the big bowl. 6. Squeeze half a package of tofu using cotton cloth or paper towel and put it into a small bowl. Then add a pinch of salt, 1 ts of sesame oil and mix it and put it next to chopped chives. 7. In the big bowl, add 3 cloves of minced garlic and mix all ingredients by hand. Make Mandu: For fried mandu: 1. Place one mandu skin on your left hand and ...


	Korean ginseng chicken soup ("samgyetang") 5.63 min. \| 4.843836 user rating \| 160925 views Full recipe: www.maangchi.com Maangchi is making korean style ginseng chicken soup called "samgyetang." Ingredients: Small chicken (Cornish hen), 1/4 cup of sweet rice, a dozen cloves of garlic, green onions, a fewjujubes, and 1 or 2 small ginseng roots. Directions: 1. Wash and rinse your chicken in cold running water. 2. Soak 1/4 cup of sweet rice for 1 hour. 3. Stuff the chicken with the sweet rice, a ginseng root, a few jujubes, and 3-4 cloves of garlic. Place it in a pot. 4. Pour water into the pot and boil it over high heat for 20 minutes. When it starts boiling, skim off any foam and fat that rises to the surface Then pour in more water and boil it over medium heat for 40 minutes. 5. When it cooks properly, the chicken will be easily pulled apart by chopsticks. 6. Serve it with salt and pepper and kimchi or kaktugi.


	How to Cook Pot Sticker or 锅贴 6.18 min. \| 4.909091 user rating \| 40165 views www.yeqiang.com for more Chinese cooking information.


	Potato gnocchi - Italian recipe 2.57 min. \| 4.859649 user rating \| 72432 views Gnocchi is a traditional Italian recipe very easy and simple to make. This is a basic preparation to make potato gnocchi, which can go with many flavored sauces. Find this and many more recipes on the Giallozafferano App in English itunes.apple.com * Hi everyone and welcome to the kitchen at GialloZafferano. I'm Deborah, and today we'll be preparing a very simple dish that can be adapted to any type of sauce -- Potato Gnocchi. Let's look at what we'll need for the preparation. 2 pounds of potatoes. Use red or old potatoes that are floury, not waxy. Salt to taste. 1 egg 2 ½ cups of flour That's all. Let's see how to prepare the gnocchi. We'll begin our recipe by washing the potatoes and setting them to boil in lightly salted water with the skins on. While they're still hot, we'll peel the potatoes. With the help of a potato masher, mash the potatoes well on a work top. Add the flour and form a hole about halfway down where you'll put the egg and two generous pinches of salt. Now, knead the dough together. Here's our dough for the gnocchi. Now, roll it out into a snake about an inch thick. Now with the help of a spatula or a small knife, cut the snake into little pieces to form the gnocchi. With the help of a fork, roll each piece of dough across the prongs giving slight pressure with your fingers to form the classic ribbed shape of the gnocchi. Now the gnocchi are finished. Now boil up a pot of salted water, put your gnocchi in and leave them to cook until they begin to ...**


	Chinese Dumplings 6.98 min. \| 4.89375 user rating \| 47763 views How to make Chinese dumplings I did mix chopped green onion and minced ginger into to the filling, but missed recording that part! * The music is: Music Box Dancer


	Vegan Potato Gnocchi Recipe 1.98 min. \| 4.9310346 user rating \| 2755 views Gnocchi reminds me of dumplings mixed with pasta, but because I was culturally sheltered growing up and then went vegan, I have never actually tried Gnocchi before. Chef John on FoodWishes made Gnocchi and it did not look too hard. So here is my stab at vegan potato gnocchi. I hope it taste as good as it does in my dreams. www.youtube.com Find The Sweetest Vegan Facebook.com Twitter.com TheSweetestVegan.com Vegan Potato Gnocchi Recipe Adapted from http Ingredients: 2 peeled baked Russet Potatoes 1 cup all purpose flour 1 cup spaghetti sauce Directions: Push baked and peeled potatoes through a strainer or potato ricer onto a plate. Allow potatoes to sit for 10-15 minutes until they return to room temperature and dry. Gather potatoes into flat disk and sprinkle half of the flour over it. Knead the dough until soft and well combined. Add in more flour as needed. Take a handful of dough and roll it out into a snake like rope about 1/2 inch thick. Cut the dough into 1/2 inch pillows and place onto a flour dusted plate. Gently place the vegan gnocchi into salted, boiling water. After 1-2 minutes they should float to the top. Allow to cook for about 30 more seconds before removing with a slotted spoon. Place vegan gnocchi directly into hot spaghetti sauce or any other desired sauce. I hope you enjoy this vegan gnocchi, I know I will.


	How to make traditional Korean rice cake (gyung dan) 9.68 min. \| 4.7401013 user rating \| 271212 views Full recipe here: blog.maangchi.com There are many different kinds of rice cake, but I'm going to introduce gyung dan to you. On special occasions, the first thing my mom and grandmother did was to prepare rice cake, so this is what I'm going to show you. Ingredients: 1. 2 cups of sweet rice flour (Mochiko powder) 2. 3/4 cup of boiling water (or 1 cup) 3. salt, sugar, brown sugar 4. 1 cups of red beans 5. 1 ts of cinnamon powder 6. black sesame seeds powder 7. mugwort powder 8. toasted yellow soy bean powder, and 1 or 2 cups of flour Step 1: Make red bean paste 1. In a pot, place 1 cup of washed red beans and 4 cups of water and heat it over high heat for 10 minutes. 2. Lower the heat to low medium and simmer for 50 minutes. 3. Check if the beans are cooked fully. Remove extra water from the beans and crush them with a wooden spoon. 4. Add 1 cup of brown sugar, 1 ts of salt, 1 ts of cinnamon powder into the red bean paste and set it aside. Step 2: Prepare 3 bowls where 3 different kinds of powder will be placed for the rice cake balls 1. Black sesame seeds: Rinse and drain ½ cup of black sesame seeds in running water using a strainer. Heat a pan over medium heat and pour in the sesame seeds. Cook the sesame seeds by stirring with a wooden spoon. The sesame seeds will pop, then lower the heat and keep stirring until they are crispy. (5- 10 minutes) When the sesame seeds cool down, grind them with a coffee grinder. Transfer the sesame seeds powder to a bowl and add 2 tbs ...


	How To Make Perfect Oxtail 10.70 min. \| 4.7777777 user rating \| 54938 views Keith's Perfect Oxtail: Make sure to order my seasonings at www.keithlorren.com!!! Its the best!! I invented Cooking!!!! 4-5 lbs of cleaned, fat trimmed oxtail Keith's Beef/Oxtail seasoning ( To purchase seasonings/recipes: www.keithlorren.com ) 1/4 cup soy sauce 1/4 cup olive oil for pot 1 teaspoon allspice berries 1/2 cup ketchup 6 cups water 1/2 cup evaporated milk 16 oz canned butter beans (drained and rinsed) 1 red bell pepper for garnish Seasoning paste: 2 bunches fresh scallions 4-6 garlic cloves 2 inch piece of ginger 1 scotch bonnet pepper 2 tablespoons fresh thyme 2 onions Dumplings: 2 1/2 all purpose flour 1 teaspoon salt 2 teaspoons sugar 1/2 cup of water or more to form dough Directions: 1) Wash and trim excess fat of of oxtail 2) In a large bowl, Season generously with Keith's Beef & Oxtail Seasoning ( www.keithlorren.com) , and add soy sauce. allow to marinate over night or for 1 hour 3) Prepare seasoning paste by adding mentioned items in food processor. 3) In a large pot with tight fitting lid, add olive oil and brown oxtail over medium heat. ( about 7 minutes) 4) Add 90% of the seasoning paste, ketchup, and cover. allow to cook for 30 minutes or until oxtail has created its own juices. Add water and milk and simmer on medium temperature for 1.5- 2 hours or until tender. Swirl pot often to prevent sticking. 5) Create dumplings by whisking together flour, salt, sugar. gradually add water and kneed until a soft dough has formed. form dumplings and set aside ...

Best New York Dishes By Category

American	Asian	Barbeque	Caribbean	Chinese

French	Hamburgers	Hawaiian	Italian	Japanese

Korean	Mexican	Moroccan	Pizza	Salads

Sandwiches	Steaks	Thai	Vegetarian	Vietnamese

Chinese Dishes

BBQ roast pork Boiled chicken with scallion ginger sauce Broiled pork chops Cilantro beef stew Fried plantains Shrimp soup Pig's kidney in hot pepper sauce Sliced carp w. pepper corn Shrimp dumplings Soup dumplings Spicy dan dan noodles Tea smoked duck Dungenous crab with sticky rice House special fried oyster Clams with Black Bean Sauce Crab meat w. pork meat steamed bun The pork dumplings The Shanghai fried flat noodle Beef Tendon Noodle Soup Boiled dumplings Steamed juicy pork buns Fried bun with chives & egg Scallion pancake Seafood pan fried U-don noodle Steamed pork bun Turnip puff Soup Steamed pork buns Flaky radish su bing Pork with dry bean curd Seaweed with garlic sauce Shredded beef with fresh hot pepper Steamed perch fish Spicy szechuan cold noodle Fried pork dumplings Sesame pancake with beef Soy bean milk Vegetable dumplings Shreded pork & preserved cabbage w. rice cake Steamed tiny buns with crab meat and pork Chinese Eggplant with Garlic Sauce Chinese watercress w. garlic Dan dan noodles Fish filet in fresh hot pepper Sesame Cold Noodles Shredded beef w. green hot pepper Shredded pork w. dry bean curd Dumpling Wonton soup Chicken with cashews Dan dan noodles Kung Pao jumbo shrimp Ma po tofu Steamed Vegetable Dumplings Lamb burger Liang pi noodles Roast pork burger Foo chow style wonton soup