My Mom's Mandoo aka Mandu aka Korean Style Dumplings.

You can cook My Mom's Mandoo aka Mandu aka Korean Style Dumplings using 12 ingredients and 10 steps. Here is how you achieve that.

Ingredients of My Mom's Mandoo aka Mandu aka Korean Style Dumplings

1. You need of wonton/gyoza skins (they usually come in packs of about 50 each).
2. It’s of water for sealing the wrappers.
3. Prepare of For the filling:.
4. You need of ground meat (I like ground pork, but you can use any combination of pork, beef and chicken).
5. You need of blanched and finely minced green cabbage, pressed or squeezed to remove all excess liquid (about 2 med. heads).
6. You need of finely minced onion (3 medium onions should do it, the sweeter the better).
7. It’s of boiled dangmyun noodles chopped into roughly 1/4" long pieces (you can substitute well drained shirataki noodles).
8. You need of + 2 Tablespoons soy sauce.
9. It’s of toasted sesame oil.
10. It’s of sugar.
11. It’s of kosher salt.
12. Prepare of black pepper.

My Mom's Mandoo aka Mandu aka Korean Style Dumplings instructions

1. Combine all filling ingredients in a large mixing bowl and work them together with your hands until they are thoroughly and evenly combined. (Do yourself a favor and take the meat out of the fridge a good 30 to 45 minutes before you mix it, otherwise the process can get uncomfortably cold for your fingers.).
2. Prepare a couple of large trays or cookie sheets very lightly dusted with corn or potato starch or flour OR lined with wax or parchment paper. This will keep your mandoo from sticking to the surface..
3. Open one packet of wrappers at a time, leaving the rest in the fridge..
4. Take one wrapper, place one Tablespoon of filling in the center, and wet the top half of the wrapper periphery with water..
5. Loosely fold the wrapper exactly in half over the filling, then, gently working from the center out so as not to tear the wrapper, make sure to remove any air pockets before sealing the wrapper. Once you've sealed the wrapper, take the thumb and forefinger and working from one side to another, pinch the periphery of the wrapper to give it an extra tight seal..
6. If you already know how to crimp dumplings and would like to crimp the mandoo, just about any crimping method works. If you're inexperienced and would like some kind of crimp, you can always crimp the periphery by pressing all along it with the back of a fork..
7. STEAMING: If steaming, make sure the water comes up to a steady but gentle boil & stays there for 3 minutes or so before placing the mandoo in the steamer. If steamer has large holes, line it with a cheesecloth so the mandoo doesn't get soggy. First couple of batches take about 5 minutes, the subsequent ones about 4 as steam gets hotter. Remember to re-up the water level every couple of batches & always let it come back up to a steady but gentle boil for a while first before putting mandoo in..
8. Once they're steamed, you can either eat them just like that, or further pan fry them in a well oiled pan for a little bit of that outer chewy crunch you get with this two pronged cooking method. (This is my favorite way to enjoy them.) If you'd like to save some of the steamed mandoo for use in soup, cool it completely, then freeze completely, in a single layer, uncovered, on a sheet pan or plate or whatever fits in your freezer for at least 3 or 4 hours before placing them in a freezer bag..
9. DEEP FRYING: Get your oil between 360 and 370F degrees and deep fry 7 or 8 at a time (you don't want to crowd the vessel), for about 7 or 8 minutes total, flipping occasionally to ensure even browning. Make sure to have a paper towel lined plate or rack ready to drain the cooked mandoo. How to know if your oil is ready to fry without a thermometer? Throw a little flour or piece of wrapper in the oil and if it immediately and gently sizzles and bubbles, it's ready..
10. PAN-FRY & STEAM METHOD (my personal fave): Preheat a well oiled fry pan to just higher than medium, pan-fry 7 or 8 potstickers at a time on each side until they get a dark golden brown crust on them (1.5 to 2 mins/side), then turn the heat up to medium high, add 2 to 3 Tablespoons of water, cover completely, and cook for another 3 to 4 minutes until all the water has evaporated. The frying process gives you a deliciously crunchy crust, and the steam ensures that the filling gets cooked through..

Chicken Chilli by Nancy.

You can cook Chicken Chilli by Nancy using 12 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chicken Chilli by Nancy

1. You need 1/2 kg of boneless chicken (julien cut).
2. You need 2 of green or any color bell pepper (julien cut).
3. You need 1 of carrot (julien cut).
4. It’s 2 of green chilli (julien cut).
5. You need 1 tablespoon of soy sauce.
6. You need 1 teaspoon of chilli sauce.
7. Prepare to taste of chinese salt.
8. Prepare 1 teaspoon of ginger,garlic paste.
9. Prepare to taste of salt.
10. Prepare 1 teaspoon of white pepper powder.
11. It’s 2 of green chillies, chopped.
12. You need as needed of Oil.

Chicken Chilli by Nancy instructions

1. Cut vegetables like this.
2. First put chicken in bowl add salt,ginger,garlic paste, peppercorn powder stay for 15 minutes..
3. Now put oil in a pan add oil heat it then add chopped chili stir for 1 minutes then add chicken, soy sauce, chili sauce, chinese salt and white pepper stir for 15 minutes or till it gets tender and looks golden. It's time to add all vegetables stir them on medium to high flame for 5 to 7 minutes..
4. It's ready to serve with egg fried rice..

Egg roll. Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. An egg roll is a cylindrical, savory roll with shredded cabbage, chopped pork. Learn how to make egg rolls right at home!

Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired. You can have Egg roll using 5 ingredients and 6 steps. Here is how you cook that.

Ingredients of Egg roll

1. You need 3 of eggs.
2. Prepare 1/4 cup of fresh milk.
3. Prepare 1 tsp of salt.
4. You need of Parmesan cheese or swiss cheese.
5. It’s of Oil.

Egg Roll – Popular Chinese appetizer, and this recipe makes for the best egg rolls. Jen shares her easy egg roll recipe (with sweet egg roll) and step-by-step picture cooking guide. These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection. The perfect make-ahead appetizer for any event!

Egg roll instructions

1. Beat the eggs in a bowl then season with salt and add the milk..
2. Spread a thin layer of oil on your pan. Then pour a small amount of the egg mixture just enough to cover the pan..
3. Add cheese on top then carefully roll the omelette into a log shape. Roll as tightly as possible. The first roll usually isnt perfect but its okay..
4. Slide the rolled egg back to the other side and repeat steps 2 and 3.
5. Once its done, set aside to cool before slicing. Slice tamagoyaki into 1/2 inch slices..
6. Serve warm :).

Egg rolls are a quintessential Chinese takeout appetizer. Homemade egg rolls can be a big production. Wrapping and frying can add a ton of time and cleanup. (We should know—we've fried a ton, including Chicken Parm Egg Rolls and Banana Pudding Egg. An egg roll is an appetizer that includes meat or vegetables wrapped inside dough and steamed or deep Several things characterize a true egg roll. Typically, it has a wheat dough which turns dense.

Easy crab rangoons. Crab Rangoon are crab and cream cheese wontons with green onions pinched into little purses and deep fried, the perfect Chinese restaurant copycat. Perfect appetizer/finger food for dinner parties. This quick and easy dip has all the flavor of fried Rangoon — without the time and mess of frying.

Crab Rangoons are one of my favorite "guilty pleasures". Since I'm actively trying to eat healthier I decided it would be my mission to make a batch of healthier, baked Crab Rangoons. Crab Rangoon contains a simple mixture of crab, cream cheese and seasonings wrapped in a wonton wrapper and fried crispy (or baked in the oven)! You can have Easy crab rangoons using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Easy crab rangoons

1. You need 20 of wonton wrappers.
2. It’s 2 sticks of imitation crab meat shredded.
3. It’s 2 tablespoons of sugar.
4. You need 2 of green onions sliced thin.
5. Prepare Dash of garlic powder.
6. You need 1-8 ounce of bar softened cream cheese.

This easy recipe is a go-to at. Crab & Shrimp Rangoons in its simplest form. Make sure you have a dipping sauce if you like the rangoons a little on the. Crab Rangoon – the best and easiest crab Rangoon recipe with cream cheese, crab and wonton wrapper.

Easy crab rangoons step by step

1. Heat oil to 375..
2. Use room temperature cream cheese. Mix in all ingredients and place 1/2-1 teaspoon of mixture into each wonton wrapper and pinch ends to seal. Do not seal with water or egg wash just pinch shut..
3. Fry 1-2 minutes until they’re as dark as you like..

These cream cheese wontons are fail-proof and much better than. Crab Rangoon, sometimes called crab puffs, crab rangoon puffs, or cheese wontons, are filled crisp dumpling appetizers served in American Chinese and, more recently, Thai restaurants. The filling is made with a combination of cream cheese, crab meat or imitation crab meat, scallions or onion, garlic. Much loved deep-fried crab rangoon, the Asian appetizer filled with cream cheese and crab, are incredibly easy to make at home. This crab rangoon recipe is real crab meat mixed with cream cheese and seasonings, then folded into wontons and cooked to golden brown perfection.

Chinese style walnut cookie. Chinese walnut cookie (核桃酥)is a popular dessert for both kids and parents. We use 桃酥 to describe any crunchy cookies. There are several different varieties of Chinese walnut cookie.

Chinese Walnut Cookies (核桃酥) – These Chinese-style walnut cookies feature a crispy and crumbly texture and heavenly walnut aroma. Growing up in China, dessert was a rare treat that we enjoyed once in awhile, especially during the Chinese New Year and festivals. Chinese Walnut Cookies are straight from my mom's childhood. * Recipes for truly authentic Chinese walnut cookies use lard; we use butter because it's more widely available. * Use a kitchen scale for more precise measurements to get the best results * I like this rounder cookie shape, but. You can cook Chinese style walnut cookie using 7 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chinese style walnut cookie

1. You need 1 cup of flour.
2. Prepare 1/4 cup of sugar.
3. You need 1/3 cup of vegetable oil.
4. You need 1 of egg.
5. You need 1/4 of walnut pieces.
6. Prepare 1/8 teaspoon of baking soda.
7. It’s 1/4 teaspoon of baking powder.

Greet Chinese New Year (or any holiday) with homemade hup toh soh (Chinese walnut cookies), and my recipe uses walnut and sesame seed for extra nuttiness. Ingredients to prepare hup toh soh (Chinese walnut cookies). Any holiday is a great excuse to bake a mountain of cookies, and. Try this simple recipe for traditional holiday Chinese walnut cookies that are easy to make and sure to delight everyone.

Chinese style walnut cookie instructions

1. Pre-heat oven to 360, pre-toast walnuts in a dry pan with no oil on low heat.
2. After walnut becomes fragrant turn off heat and cut into small pieces.
3. Whisk oil, 1/4 egg and sugar in a mixing bowl. Save the rest of the egg batter for later..
4. Combine flour, baking powder and baking soda and sift to a mixing bowl; then put in the walnut pieces and combine well..
5. Pour #4 into #3, mix well and make dough, the dough should be a little moist..
6. Divide into 12 small balls, and press down on the baking sheet..
7. Brush generous amount of egg on top of cookies, cover the sides as well.
8. Bake for about 15 minutes until top is golden yellow..

This incredibly easy recipe for Chinese Walnut Cookies is sure to delight anyone you serve them too, whether for Chinese New Year, as an alternative to standard Christmas cookie. This is traditional walnut cookies (Chinese: Hup Toh Soh) recipe, they are easy to make with nutty and crumbly taste and texture. Her cookies contain NO walnut inside and have one walnut piece each to decorate their outside. I guess that this is the recipe that most Dim Sum / Yum Cha Pineapple tarts and now these Chinese walnut cookies ?! Don't let me get started on it , Miz Zoe lol Lucky you it's only brain and thighs , me.