BEST RESIPES OF CHINA

Fried Dumplings

8 oz ground pork (a)
2 scallion chopped (optional) (b)
20 PC dumpling skin

1. Mix (a,b) with 1 t soy sauce, 1/2 t salt, 1 t cooking wine, 1 t cooking oil.
2. Place about 1 to 1-1/2 T of the filing in the center of a wrapper.
Fold the wrapper in half and pinch the edges together at the center of the
round, leaving the two ends open.
3. With your fingers, make about 3 to 4 pleats on each side of the opening.
4. Pinch all along edges to seal.

Fried Dumplings
1. Using very little oil, just enough to wet the surface of the wok.
2. Place the dumplings one by one into the wok and heat about 2 min.
Then add water to the level about 1/3 the height of the dumplings. Cover
up the wok and simmer with medium heat for 3 min.
3. Remove the water.
4. Add 2 T of oil into a pan and fry the dumplings until the bottom hardens
and turns golden brown in color.

Boiled Dumplings
1. Put dumplings into a pot of boiled water. Keep heating it until the
dumplings afloat. Remove dumplings and serve.
2. Mix soy sauce, sesame oil or whatever sauce each individual prefers.
Dip the dumplings in it when served.

Four Treasure Soup

1 can (8 Oz.) Sliced Water Chestnuts Drained
1/2 cup Julienned Carrot Strips
4 cans (14 Oz.) Chicken Broth
1/4 pound Ground Chicken or Turkey
1 teaspoon Garlic Powder
1/4 cup Dry Sherry
1/2 cup Chopped Green Onions
1 Pkg. Frozen Chinese Pea Pods
2 teaspoon Soy Sauce
1 t. Flour
1 teaspoon Chinese Hot Mustard

Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy
Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A
Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken Mixture
By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min. Until Meatballs
Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea Pods. Heat
Through & Serve Immediately.

Egg Rolls

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

PREPARATION:

Boil cabbage and celery until very tender. Drain and squeeze
out excess water. Shred very fine and set aside to
drain further. Parboil shrimp and fry or bake pork. Mince both. Shred
water chestnuts and bamboo shoots. Mix all ingredients but egg together.
Beat egg. Wrap filling in egg roll skins and seal with egg.

COOKING:

Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
rolls. When skin turns light golden brown, remove from oil and drain. (At
this point restaurants refrigerate them and finish the cooking process as
needed.) When cool, drop again into hot oil and fry until golden brown.
Makes 10.
The two-stage deep frying method is actually a professional Chinese chefs'
secret. It assures that the inside will be moist and not overcooked (as
anything overcooked becomes dry) and the outside will be crisp.

Chinese Noodles in Peanut-Sesame Sauce

1 lb. Chinese-style noodles (or any spaghetti/fettuccini-type pasta)
2 Tbsp. dark sesame oil

DRESSING:
6 Tbsp. peanut butter
1/4 cup water
3 Tbsp. light soy sauce
6 Tbsp. dark soy sauce
6 Tbsp. tahini (sesame paste)
1/2 cup dark sesame oil
2 Tbsp. sherry
4 tsp. rice wine vinegar
1/4 cup honey
4 medium cloves garlic, minced
2 tsp. minced fresh ginger
2-3 Tbsp. hot pepper oil (or amount to your own liking)
1/2 cup hot water

Homemade hot pepper oil:
1/4 cup hot red pepper flakes
1 cup oil

Combine hot red pepper flakes and oil in a saucepan over medium heat.
Bring to boil, and turn off heat immediately. Let cool. Strain in small glass
container that can be sealed. Refrigerate.

GARNISH: (all are optional, depending on your taste)
1 carrot, peeled
1/2 firm medium cucumber, peeled, seeded, and julienned
1/2 cup roasted peanuts, coarsely chopped
2 green onions, thinly sliced

1. Cook noodles in a large pot of boiling water over medium heat. Cook
until barely tender and still firm.
2. Drain immediately and rinse with cold water until cold. Drain well and
toss noodles with (2 Tbsp) dark sesame oil so they don't stick together.
3. FOR DRESSING: combine all ingredients except hot water in a blender
and blend until smooth.
4. Thin with hot water to consistency of whipping cream.
5. For garnish, peel flesh of carrot in short shavings about 4" long.
6. Place in ice water for 30 minutes to curl.
Chinese Noodles in Peanut-Sesame Sauce
7. Just before serving, toss noodles with sauce. Garnish with cucumber,
peanuts, green onion, and carrot curls. Serve cold or at room
temperature.

Chicken Corn Soup

2 pints chicken stock
8 oz can creamed sweetcorn
1/2 teaspoon salt
pinch of MSG
2 tbpns cornflour mix with 4 tbspns of cold water
2 spring onions, finely chopped
2 egg whites
2 tbpns milk
2 oz chopped ham

1. Put the stock in a pan and bring to a boil. Add the creamed corn, salt,
MSG, and the cornflour blended with the water. Stir until the soup
thickens and comes back to the boil. Sprinkle on the spring onions,
then turn off the heat.
2. Beat egg whites and milk. Pour into the soup in a thin stream. While
wisking constantly.
3. Sprinkle chopped ham over soup. Serve.