chinese food

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	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 Omurice オムライスの作り方 5.07 min. \| 4.960586 user rating \| 1306614 views Ingredients for Omurice (serves 2) 130g Chicken (0.287 lb) Salt & Pepper 1 Garlic Clove 1/4 Onion (70g / 2.47 oz) 4 Button Mushrooms (50g / 1.76 oz) 1 tbsp White Wine 200g Canned Tomato (0.441 lb) 1 tbsp Tomato Ketchup 1/2 Bouillon Cube (2.8g / 0.1 oz) 1 Bay Leaf 30g Frozen Green Peas (1.06 oz) Olive Oil, Salt & Pepper 280g Steamed Rice Cooked with Less Water (0.617 lb) 4 Eggs 2 tsp Dairy Cream Olive Oil, Salt & Pepper Baby Salad Greens Parsley Tomato Ketchup 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 Mapo Tofu 麻婆豆腐の作り方 5.93 min. \| 4.961416 user rating \| 439625 views Ingredients for Mapo Tofu (serves 2) 1 tbsp Sesame Oil 100g Ground Pork (3.53 oz) 1 tbsp Chopped Garlic 1 tbsp Chopped Ginger 1/2 tbsp Doubanjiang - Chili Bean Paste 1 tbsp Tian Mian Jiang - Sweet Bean Sauce 1 tbsp Sake - Chicken Stock - 1/2 tsp Granulated Chicken Stock (Chinese-style) 150 ml Hot Water (5.07 fl oz) 1 tbsp Soy Sauce 1 tbsp Sake 1 block of Firm Tofu (350g/12.3 oz) 30g Garlic Chives (1.06 oz) 2 tsp Potato Starch 1⅓ tbsp Water Sichuan Pepper Steamed Rice with Millet ** Doubanjiang, Tian Mian Jiang and Sichuan Pepper are found in the Chinese food section of most major grocery stores. 材料 2人分・ごま油大1 ・豚ひき肉100g ・にんにく（みじん切り）大1 ・しょうが（みじん切り）大1 ・豆板醤 (トウバンジャン)大1/2 ・甜麺醤(テンメンジャン) 大1 ・酒大1 ・鶏がらスープ150ml 顆粒チキンスープの素（中国風）小1/2 湯150ml ・醤油大1 ・酒大1 ・木綿豆腐1丁（350g）・ニラ5本 (30g) ・水溶き片栗粉片栗粉:小2 水:大1⅓ (片栗粉の倍量の水) ・花椒粉(ホワジャオフェン)適量・雑穀入りご飯（もちろん普通のご飯でもOK） ※ 豆板醤、甜麺醤、花椒粉は中華食材コーナーで購入して下さい。


	How to Make Nikuman 肉まんの作り方 (Chinese Steamed Pork Buns) 6.62 min. \| 4.9579797 user rating \| 674456 views Ingredients for Nikuman (Chinese Steamed Pork Buns) (8 pieces) - Dough - 250g All-Purpose Flour (0.551 lb) 1 tsp Instant Yeast 5g Baking Powder (0.176 oz) 25g Sugar (0.882 oz) A pinch or two of Salt 1 tbsp Sesame Oil 130ml Lukewarm Shiitake & Shrimp Dashi Stock Soup (0.549 us cup) - Meat Mixture - 150g Pork Shoulder Slices (0.331 lb) 1/2 tsp Salt A pinch of Pepper 1 tsp Sugar 1 tsp Soy Sauce 1 tsp Oyster Sauce 1/8 tsp Five-Spice Powder 1 tbsp Potato Starch 1 tsp Sesame Oil 100g Cabbage (3.53 oz) 40g Spring Onion (1.41 oz) 1 tbsp Chopped Ginger 2 Dried Shiitake Mushrooms 5g Dried Shrimp (0.176 oz) 8 sheets of Baking Paper (2x2 in/5x5cm) If you don't have a styrofoam box, cover the bowl, and keep the dough warm until doubled in volume. The 10 minute resting process is called benching and it gives the dough softness and makes it easier to shape the dough. The best temperature range for growing yeasts is from 28 to 32 °C (82-90 °F). If it reaches over 38 °C (100 °F) yeasts don't grow properly and they die out over 60 °C (140 °F). ＜材料＞ -生地- ・中力粉：250g ・インスタントドライイースト：小1 (予備発酵のいらないドライイースト) ・ベーキングパウダー：5g ・砂糖：25g ・塩：二つまみ・ごま油：大1 ・ぬるま湯：130ml（椎茸とエビの戻し汁を含む） -肉あん- ・豚肩ロース薄切り：150g ・塩：小1/2 ・コショウ：少々・砂糖：小1 ・しょう油：小1 ・オイスターソース：小1 ・五香粉：小1/8 ・片栗粉：大1 ・ごま油：小1 ・キャベツ：100g ・長ねぎ：40g ・しょうがみじん切り：大1 ・干ししいたけ：2枚・干し ...**


	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 GYOZA Chinese dumplings (jiaozi) 餃子 5.75 min. \| 4.958925 user rating \| 210380 views First of all, I like the intro :) His dance looks so cool because I never can do dance like him lol So this guy wants to eat some gyoza at RUNNY's today. I hope you enjoy! Ingredients for 20 gyoza : 1/8 or 150g cabbage （キャベツ1/8個） : 3 garlic chives （にら３本） : 150g ground pork （150g 豚ひき肉） : 1 clove chopped garlic （にんいく1個） : 10g chopped ginger （10g 生姜） : 1 tbsp sake （大１酒） : 1/2 tbsp soy sauce （大1/2 醤油） : 1 tbsp corn starch （大１片栗粉） : 1/2 tbsp sesami oil （大1/2 ごま油） : 1 tbsp oyster sauce （大1 オイスターソース） : Gyoza skin （餃子の皮） Today's customer at RUNNY's (Intro） www.youtube.com Music by 甘茶の音楽工房Music by Purple planet www.purple-planet.com My Blog runnyrunny999.blogspot.com Twitter twitter.com Facebook www.facebook.com Helloasia ハローアジアwww.helloasia.jp Thanks -runnyrunny999


	How to Make Oden (Japanese Assorted Stew) おでんの作り方 4.47 min. \| 4.944659 user rating \| 594624 views Ingredients for Oden (serves 2 people) Daikon Radish Konjac Eggs Potato Cabbage Leaf Spinach Hanpen (fish minced and steamed) Fried Fish and Tofu Cake Deep Fried Tofu Rice Cake Slice Pork Enoki Mushrooms Shimeji Mushrooms Welsh Onion Mustard - Soup Stock - 1200ml Water (5 US cup) 10cm Kombu Kelp (4 inch) 20g Dried Bonito Flakes (2/3 oz) 3 tbsp Soy Sauce 3 tbsp Mirin *Kombu Kelp and Dried Bonito Flakes can be substituted for granulated instant dashi. 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


	Steamed pork buns 12.77 min. \| 4.937387 user rating \| 208434 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 ...


	Bite-Sized Cheese Cutlet Balls (Dango Kushikatsu) Recipe お団子風チーズ串かつ (レシピ) 4.12 min. \| 4.9435625 user rating \| 24031 views This is a cute Cheese Kushikatsu (Pork Cutlet Balls) that looks like Dango (mochi dumplings on a stick)! Great for potluck party, bento, and snack! --------------------------------- Bite-Sized Cheese Cutlet Balls (Dango Kushikatsu) Difficulty: Easy Time: 15min Number of servings: 4 Ingredients: 8 thinly sliced pork 8 candy cheese (or diced processed cheese) salt and cracked black pepper * flour * beaten egg * Panko (bread crumbs) * white sesame seeds * black sesame seeds vegetable oil for frying Tonkatsu sauce optional Directions: 1. Place the slices of pork so that the length of it is running flat and vertically towards you. Sprinkle a bit of salt and cracked black pepper (onto one side) and place the candy cheese (or diced processed cheese) on the end of the pork close to you and start rolling (wrap the cheese securely). 2. Flour the pork balls lightly, dip in beaten egg, then coat 4 pork balls with Panko with white sesame seeds and the other 4 with Panko with black sesame seeds. Use one hand to coat flour and Panko, and use the other to dip in egg to keep one of your hands dry. 3. Skewer two pork rolls on each bamboo sticks. Fry them in oil at 170C (340F) until cooked golden brown. Remove the Kushikatsu from the oil and drain. レシピ（日本語） QBBのサイトで紹介されました！ The recipe is posted on QBB's (Japanese Cheese Company's) website ;) www.qbb.co.jp --------------------------------- It is still cold in Tokyo! Spring has not yet arrived! hehe Product I used: 京都 ...*


	Siu Mai - pork and shrimp dumplings ( Dim Sum ), 燒賣 5.67 min. \| 4.958763 user rating \| 46445 views Chinese and english recipe/ instructions below : 12-14 塊燒賣皮材料: 12- 14 個燒賣1. 100 克瘦豬肉= 3.5 oz , 切小粒後剁爛些2. 2 粒冬姑, 洗淨, 去頭, 浸軟切小粒3. 2 片薑切小粒4. 一條青蔥切小粒5. 12 至14 粒青豆6. 180 克蝦肉= 6. 35 oz, 切小粒剁爛些醃料: 1. 1/4 茶匙糖2. 少許胡椒粉3. 半茶匙雞粉4. 半茶匙豆粉5. 2 茶匙紹興酒6. 1 1/2 茶匙生抽7. 3 茶匙水以上拌勻1 分鍾蝦肉加入半荼匙鹽拌一分鍾所有材料混合拌2 分後加入2 茶匙麻油拌勻, 放雪櫃一小時Ingredients: 12 - 14 wonton wrappers For 12 - 14 pieces Siu Mai 1. 100 gram pork = 3. 5 oz 2. 2 chinese mushrooms 3. 2 slices ginger 4. 1 green onion 5. 12 - 14 peas 6. 180 gram shrimps = 6. 35 oz pork marinade: 1. 1/4 sugar 2. a pinch of pepper 3. 1/2 tsp chicken essence 4. 1/2 tsp corn starch 5. 2 tsp shaoxing wine 6. 1 1/2 tsp light soy sauce 7. 3 tsp water Shrimps meat marinade: 1/2 tsp salt stir all ingredients together add 2 tsp sesame oil.mix together. Put in fridge for 1 hour


	How to make Dumplings soup 5.12 min. \| 4.9549837 user rating \| 32760 views In winter time. My family and i always enjoy hot Dumpling soup in a cold chilly day. I hope it can be your as well.


	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 ...


	dumplings & won ton part 2 / Cooking Chinese Food 水饺馄饨 3.52 min. \| 4.9534883 user rating \| 35492 views This is part 2 on my dumpling video tutorial. In this video, I show you how fold the skin over the filling to make a dumpling and won ton. You can find Part 1 here: www.youtube.com Dumplings are very delicious and is commonly found throughout Asian cuisine. They can be made many ways, and with many different fillings and flavors. This is one way of making dumplings and wonton. I hope you enjoy. Thank you for watching!


	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 ...


	How to Make Yakiniku Gyoza (Recipe) 焼肉餃子の作り方 (レシピ) 3.33 min. \| 4.9170985 user rating \| 20641 views I used "Yakiniku no Tare (焼肉のたれ)", which is a sweet and tasty soy sauce based Japanese barbecue sauce for Yakiniku (grilled meat), to season the gyoza filling. In this way, you can make tasty gyoza (dumplings)in a second ;D Simple yet delicious that you can't stop eating!!! --------------------------------- Yakiniku Gyoza Difficulty: Easy Time: 20min Number of servings: 18 dumplings Ingredients: A * 140g (5oz.) ground beef and pork mixture * 2 tbsp. Panko (bread crumbs) * 2 tbsp. chopped long onion * 3 tbsp. Ebara Ougon No Aji Chu Kara (Ebara Yakiniku Sauce Medium Hot) : you can use any kind of Japanese Yakiniku Sauce 18 gyoza wrappers cooking oil lemon wedge (makes it even tasty!) Directions: 1. Put A in a bowl and mix well by hand (hand is better but using back of a spoon is okay) until all ingredients are combined and smooth. 2. Place the gyoza wrapper in your palm and place a small spoonful of filling in the center. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal. 3. Heat oil in a frying pan, place gyoza, cook on high heat until the bottoms become brown. 4. Turn down the heat to medium, add water about 1/3 of their hight, cover and steam the gyoza on high heat until the water is gone and cooked. 5. Serve with a lemon wedge. Of course, it goes great with white rice! Perfect for bento, too! ↓レシピ（日本語） cooklabo.blogspot.com --------------------------------- Enjoy :D Product I used ...


	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 ...


	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!!


	Yan Can Cook 1.38 min. \| 4.8814588 user rating \| 236717 views Martin Yan demostrates several different cutting techniques at lightning speed. Learn How To: - Julienne Hot Chicken Breast - Chop, Cube and Dice Tomato - Parallel Cut and Julienne Cucumber - Cut and Mince Green Onion - Remove Seeds from Red Pepper - Rollcut Eggplant - Cut Egg Omelets for Garnish - Slice Carrots


	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 ...


	How to Make Potstickers with Chef Martin Yan 5.25 min. \| 4.974684 user rating \| 30421 views Ever wonder how these tasty little dumplings are made? Chef Martin Yan shows us how to make these tasty treats using LEE KUM KEE Chili Garlic Sauce, Pure Sesame Oil, Premium Soy Sauce and Premium Oyster Flavored Sauce. For more recipe ideas, visit: www.LKK.com


	Pork Siomai 7.18 min. \| 4.8650794 user rating \| 506630 views How to cook Pork Siomai the panlasangpinoy way. Please visit www.panlasangpinoy.com for more recipes.


	Chinese Combo No. 5 1.58 min. \| 4.8489933 user rating \| 54749 views Mambo No. 5 spoof Links clicky clicky; 2nd Channel: www.youtube.com SounCloud: soundcloud.com Lyrics; Hello, Welcome to Wong Way Kitchen. I take your order please? I highly recommend the Combo #5! (Ooh nice) Yeah! Combo 1,2, .. 3,4,5. Everybody loves Chinese steamed or fried, from the Chinese restaurant around the corner, so you say you want some won-ton soup, I'll bring your order. Roast duck is a special all-dish week, we fry it deep, be-cause our duck is cheap! You like Egg-Fu-Yon, diced chicken, chow wong and subgum. We are serving dim sum, all of it yum-yum. So, what can I getcha, a really big order pork, we got the chopsticks, but please use a fork. Everything is fried, it's so good, like our dumplings. So, just give us a ring. A little beef and broccoli you got to try; A little mixed vegetables and white rice; A little sweet and sour is all you need; A little bit of salt - no MSG; A little bit of General Tso's chicken; A little bit of lo mein I can send; A little bit of Szechuan or Hunan; A little bit of moo goo gai pan !!!


	Apple Fries 2.08 min. \| 4.8297873 user rating \| 91030 views Looking for apple recipes? Chef Jason Hill will show you how to make apple fries, a county fair favorite that's sure to be a hit in your home. I first learned how to make this easy recipe for apple fries while working at a French restaurant in Los Angeles. It is so simple and easy to do. 1 Granny Smith apple, cored, peeled and sliced 1/2 cup cornstarch, or as needed DIPPING SAUCE 1/4 cup whipped cream cheese 1/4 cup marshmellow cream Dash of pumpkin pie spice Whisk sauce ingredients until creamy. Core, peel, and slice your apple. Coat apples well with corn starch. Shake off excess corn starch in a strainer and fry in a deep fryer set at 375 for about 3 minutes or until golden brown. Sprinkle with a mixture of cinnamon and sugar, which has been premixed. Chef Tip: You can use your favorite apple in this recipe. I also like to omit the cinnamon and sugar and serve plain apple fries with my favorite pork dish. Enjoy.


	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.


	Asian at Home ::: Pork Dumplings ::: Gogi Mandu ::: Korean Food 13.00 min. \| 4.9666667 user rating \| 6294 views READ ME FOR MORE INFORMATION~!! =D Thank you so much for watching my Pork Dumplings video!! Subscribe for support!! :D XOXO!!! If you like the recipe, THUMBS UP or FAV~!! =D yeah~! Visit my website! :D - www.SeonkyoungLongest.com Follow me on Twitter! :D - twitter.com Add me on Facebook! :D -www.facebook.com Any Questions! :D - seonkyounglongest@yahoo.com


	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


	How to make Pork Pot Sticker 5.65 min. \| 4.7822967 user rating \| 58620 views If you love Pot sticker. This one is so easy to make. For this recipe click here irchurh.ning.com


	Pork Schnitzel with Sour Cream Dill Sauce & German Spaetzle Dumplings recipe 6.70 min. \| 4.853403 user rating \| 12337 views Found the pork schnitzel recipe here: www.tasteofhome.com Found the spaetzle (sh-spetz-la) recipe here: allrecipes.com This is what a spaetzle maker looks like: www.amazon.com Tasted these dumplings last summer at a resort run by a German family, they were AMAZING! These make a really nice side dish if you are tired of the same old rice and potatoes. Practised saying Spaetzle many times before posting this, I hope I came close :)


	How To Make Gyoza 5.33 min. \| 4.811966 user rating \| 151083 views A video I made for www.opensourcefood.com about how to make gyoza (small, crimped dumplings that you steam and fry).


	Fried dumplings, pot stickers, yaki gyoza , 教做三鮮鍋貼 7.92 min. \| 4.9892473 user rating \| 17235 views chinese and english recipe/ instructions below 皮材料: 50 -55 個鍋貼1. 300 克= 10.58 oz 先濾麵粉2. 200 ml= 6.76 fl oz 暖水大盆放300 克麵粉, 先倒大半杯水拌勻, 隨少再加入餘下暖水拌勻, 如還乾再加多些水,用手楺麵糰不黏手, 槎成麵糰, 用碟蓋面, 休息10 分餡A: 400 克= 14.11 oz 豬肉碎調味: 1. 2 1/2 tsp 鷂精2. 3 tsp 醬油3. 1/3 tsp 糖4. 11/2 tsp.鹽5. 1/3 tsp 胡椒粉6. 2 tsp rum 酒7. 4 tsp 水8. 2 tsp 薑蓉以上拌勻, 再加入9. 1 tsp 豆粉10. 3 tsp 麻油餡: 可用牛肉,羊肉或什菜素餃餡B: 160 克= 5.64 oz 蝦,洗淨, 去水切一開三調味: 1. 1/3 tsp 糖2. 1 tsp 鹽3. 1 tsp rum 酒4. 2/3 tsp 豆粉以上拌勻餡C: 60 克= 2.12 oz 韭黃, 洗淨, 切細粒加入1/4 tsp 糖拌勻後, 加入豬肉碎拌槎包餃子: 1.桌上放粉麵糰取出槎光滑,楺成長條狀,用手指拆分開,放些麵粉,將洗麻雀一樣轉圓形,手壓麵糰用桿成薄片2.薄麵塊放手,用茶匙取餡放中間,另外只手兩指合Pan 暖, 放1 湯匙油, 放餃子排行, 教細火煎5 分, 輕力移勳pan 令油周圍有, 5 分後倒入100 ml= 3.4 fl oz 水, 教大些火, 煮6至7 分見水已少, 拿起蓋, 教細火煎多1 至2 分. 完成. 旁踉調味: 1 tsp 蒜蓉, 少許糖, 2 tsp 醬油, 1 tsp 麻油Ingredients: wrapping: 50 - 55 pot stickers 300 gram= 10.58 oz sieved flour 200 ml= 6.76 fl oz warm water put flour into bowl add 150 ml = 5 fl oz warm water, stir it and add the rest of warm water, if it is still dry add some more water. cover up with plate and let it rest for 10 minutes. filling A : Minced pork 1. 400 gram = 14.11 oz minced pork 2. 2 1/2 tsp chicken essence 3. 2 tsp soy sauce 4. 1/3 tsp sugar 5.1 tsp salt 6.1/3 tsp pepper 7. 2 tsp rum 8. 4 tsp water 9. 2 tsp ...

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