XLB, Xiao Long Bao, Soup Dumpling, Dim Sum (Chinese) 小笼包. On a snowy cold day, this is one of the most craved for dim sum item. I made it with real chicken broth gelatin cubes today. Guess they're not really difficult to make, just the key to this dish is PATIENCE!

Ingredients:

• 3 pounds chicken backs or wings
• 1/2 pound Chinese ham or slab bacon
• 6 scallions, white separated, greens roughly chopped
• 1-inch knob ginger
• 1 tablespoon white peppercorns
• Salt to season
• 
  
• For the Filling
• 1/3 pound ground pork or chicken minced
• 1/4 pound raw shrimp, peeled
• 2 teaspoons soy sauce
• 1 tablespoon Shaoxing wine
• 2 teaspoons sugar
• 
  
• For the Dough:
• 2 cups all-purpose flour
• 1 cup boiling water
• Pinch of salt
•  
• For steaming: Napa cabbage leaves
  
  
  
  Instructions:
• 1. Combine chicken bones, ham, scallion whites, half of scallion greens, ginger, and white peppercorns in a saucepan and cover with cold water. Bring to a boil over high heat, remove to a simmer, and simmer for 2 to 3 hours. Strain broth, season to taste with salt, cover, and refrigerate until set into a semi-firm jelly, at least 8 hours.
• 2. Combine pork (or chicken), shrimp, soy sauce, wine, sugar, 1 teaspoon salt, and remaining scallion greens in a food processor. Process until a fine paste is formed, about 12 to 15 one-second pulses. Refrigerate until ready to use.
• 3. Meanwhile, place flour in the bowl of food processor. With machine running, slowly drizzle in water until cohesive dough is formed (you probably won't need all the water). All dough to ride around processor for 30 seconds. Form into a ball using floured hands and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes.
• 4. When broth becomes a gelatin, transfer filling mixture to a bowl along with 1 cup of jellied broth (save the rest for another use). Beat or whisk it in until homogenous. Keep filling well chilled.
• 5. Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls (each about 12 grams), making 40 balls total. On a well-floured work surface, roll each ball into a round 3 1/2- to 4-inches in diameter. Stack wrappers and keep under wet cloth until all of them are rolled out.
• 6. To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Pleat edges of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed. in a cinched purse shape. Pinch and twist top to seal. Transfer sealed dumplings to a lightly floured wooden or parchment-lined board.
• 7. Place a bamboo steamer over a wok with 2 inches of water. Place over moderately high heat until simmering. line steamer with napa cabbage leaves (is recommended as these green paper liners still will stick) and place dumplings directly on leaves. Steam until cooked through, about 15 minutes. Serve immediately, being careful not to break them.

Finally. These yummy steamed buns which are the second batch that I made is a success. I like the minced to be chicken, but these ones made with beef are good too. Honestly, it is very easy to make. I didn't have a good luck for one batch prior to this as the yeast did not really work as it should. My recipe for Steamed Buns as follows:

INGREDIENTS:

DIRECTIONS:

Enjoy!

Nikuman (Steamed Pork Buns) is made similarly. The meat inside is Pork and cabbages, as well as mushrooms and shrimps are added.

Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick. A thick filling usually made from lotus seed paste is surrounded by a relatively thin (2-3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are rich, heavy, and dense compared with most Western cakes and pastries. They are usually eaten in small wedges accompanied by Chinese tea.


This year, the Chinese celebrates this festival on 4th October 2017.

This is a Green Bean Cake 绿豆糕. Amanda Tastes is one of my personal favorite Youtuber cooking channel. I like her gentle and clear advice on how to prepare the food on her channel. Her recipe videos also gets more and more engaging nowadays. It is in Mandarin Chinese and is perfect for my Chinese friends. The ingredients list are in English too #recipes #video#amandatastes 

Ingredients [mung bean cake] - with spermoderm 250g mung bean 100g crystal sugar 35g butter 15g milk powder a pinch of salt 绿豆糕（带皮版本） 绿豆250g 冰糖100g 黄油35g 奶粉15g 盐一小撮 [mung bean cake] - without spermoderm 50g xylitol 250g mung bean 20g honey 35g vegetable oil a pinch of salt 绿豆糕（不带皮版本） 绿豆 250g 蜂蜜 20g 植物油 35g 木糖醇 50g 盐 一小撮 ————————————————————————— 淘宝店铺：曼食慢语 新浪微博：@Amanda的小厨房 微信公众号：amandatastes Facebook:https://www.facebook.com/amandatastesInstagram:https://www.instagram.com/amandatastes

Originally uploaded by 拜小樂 | Ivy

锅贴 guō tiē is pan-fried jiaozi, also known as potstickers. Peking Ravioli in Boston, Wor tip (Cantonese Jyutping: wo1 tip3). It has so many different names but basically they are a Northern Chinese style dumpling popular as a street food, appetizer, or side order in Chinese, served also on a dim sum menu.

The filling for this dish usually contains pork (sometimes chicken, or beef in Muslim areas), cabbage (or Chinese cabbage and sometimes spinach), scallions (spring or green onions), ginger, Chinese rice wine or cooking wine, and sesame seed oil.

Guotie are shallow-fried in a wok (Mandarin 'guo'). A small quantity of water is added and the wok is covered. While the base of the dumplings is fried, the upper part is steamed and this gives a texture contrast typical of Chinese cuisine.

An alternative method is to steam in a wok and then fry to crispness on one side in a shallow frying pan. Exactly the same dumpling is boiled in plenty of water to make jiaozi and both are eaten with a dipping sauce. Three or five folds are made on one side of the round wrapper that is rolled so that the edges are thinner than the middle. This gives the base a large surface area that helps to give the dumpling stability to stand up in the pan.

The Chinese method of preparing the dough is to pour boiling water onto the flour and letting stand for five minutes and then adding a small quantity of cold water. This helps to activate the gluten in the dough.

Here's a video recipe for the Japanese yaki-gyōza 焼き餃子, enjoy :

Originally uploaded by bakonawa

Sea Bass ia a fish commonly used in Japanese, Korean, and Chinese cuisines. It is also commonly called Suzuki and Japanese seaperch.

This video recipe shows how to bake Sea Bass in a Salt Crust

In Chinese, it is called Dian Xin, when pronounced in Cantonese, it is called Dim Sum. It consists of small portions of the dish is served in steamer baster or sometimes small plate.

"Drink tea" or 'yum cha' 飲茶 is one of the favorite activities of the Hong Kongers. These days, many people who are non-Chinese likes it too.

Originally uploaded by bradfordosgood
Beijing jianbing (北京煎饼) is a kind of breakfast crepe widely sold in Beijing. Similar but smaller crepe is also sold all over China. The motorized cooking plate speeds up the process for larger crepe. The red sauces are red tofu bean curd sauce and chili sauce. The crispy square is fried dough.-kkfung/youtube

Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Directions

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.

Place chicken pieces in a glass dish or bowl and add marinade.

Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar.
Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.

When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

Originally uploaded by Elvis.FAng
This is a special snack originated from Chaozhou. It is wrapped in a thin pancake made from flour (similar to wraps as in the spring rolls). The ingredients inside is sugar and maltose that has gone through stages of the removal of moisture, became jelly and then repeatedly refined to a brittle and crispy quality. There is also chopped peanuts that is fried and addition of stir fried black sesame seeds and cilantro. The following video shows how the maltose is prepared:



This video shows how the ultra- thin pizza or 'wraps' are made:

Originally uploaded by Sharon-雪人

Pronounced in Hokkien as Mee Hoon Kueh, this is rather a traditional noodle dish made with dough. The flatten dough made from egg, flour, water and pinch of salt is hand-tear into small bite-size and served in a vegetable, meat soup or fish stock that is so flavorful in its base. Not only that it is a healthy meal, it is infact very economical. I love those in particular made with anchovy, with garlic, ginger, onion and bean paste added to the broth!

Following is a video in Cantonese about the making of Mee Hoon Kuey

Originally uploaded by Casual Chin

Pineapple tarts are a 'must-have' festive cookie. It is a small, bite-size pastry filled with or topped with pineapple jam. The pastry consists of a large proportion of butter and egg yolk. It has an exceptional rich, buttery, tender and melt-in-the-mouth texture.

The pineapple jam is usually made by slowly reducing and caramelizing grated fresh pineapple that has been mixed with sugar and spices - usually cinnamon, star anise and cloves.

During the Chinese New Year season, these are usually made in the shape of flat, open tart topped with pineapple jam under a lattice of pastry. In the video recipe, it shows rolls filled with jam that are open at the ends and jam-filled spheres is the other alternative.

They can be found in commercial bakeries to buy back and give away as souvenir food items to share with friends back home.



—
funny art


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Just Giving page

Originally uploaded by Tina @ TW



Steamboat or Hot pot is 火鍋 huǒ guō consists of a simmering metal pot of stock at the center of the dining table. These thinly sliced mutton are also called instant-boiled mutton 涮羊肉 and are mostly found in the Inner Mongolian (better known as Mongolian Fire Pot). 涮羊肉火鍋 is created in the Yuan Dynasty and these fresh non-greasy yet tender mutton are specially chosen from the back, rear legs of the sheep. 


While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter.