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8 Asian Food Dumpling

Dish 6

Dish 5

Dish 4

Dish 3

Dish 2

Dish 1

HANMDMADE DIMSUMS

STIR FRIED NOODLES

MAIN VEGETABLES DISHES

LUNCH BOX AND DINNER

Fried Rice 6

Fried Rice 5

Fried Rice 4

Fried Rice 3

Fried Rice 2

Fried Rice 1

Handmade Dimsum 19

Handmade Dimsum 18

Handmade Dimsum 17

Handmade Dimsum 16

Handmade Dimsum 15

Handmade Dimsum 14

鸡腿肉去骨切成约3-4厘米见方的块，洋葱去皮切块，青椒红椒去籽切成与鸡块相近的大小。

将鸡块放入大碗，加入生抽、老抽、料酒、蚝油、白糖、盐、白胡椒粉、玉米淀粉和香油。

用手或筷子充分抓匀腌料，使每块鸡肉均匀裹上腌料。盖上保鲜膜，冷藏腌制至少20分钟（最好30-60分钟）以入味并让淀粉上浆。

在平底锅或深锅中倒入约4 tbs植物油，加热至中高温（约170-180°C），将腌好的鸡块分批放入，煎至外表金黄并基本熟透（约4-6分钟每批）。若喜欢更脆可多炸1-2分钟。煎/炸好后沥油备用。

预热与处理鸡块

另起一只干净的锅，留约1 tbs底油，中火加热，放入蒜片和姜丝煸香（约30秒至1分钟），然后加入洋葱块翻炒至微透明。

煸香配料

加入青椒和红椒块一同翻炒约1分钟，使蔬菜稍软但保持脆感。

把煎/炸好的鸡块倒回锅内快速翻匀，让食材混合均匀。

倒入鸡汤或清水，快速翻匀并用中火将汤汁煮开。

视口味将生粉水缓慢倒入锅中，一边倒一边快速翻炒，使汤汁浓稠并均匀包裹在鸡块与蔬菜上。待汤汁达到光亮黏稠的状态即可关火。

出锅前淋少许香油提香，撒上芝麻和葱花装饰。

去骨鸡腿肉

洋葱

青椒

红椒

生抽

老抽

料酒

蚝油

白糖

白胡椒粉

玉米淀粉

香油

植物油（用于炸/煎）

蒜瓣（切片）

姜（切丝）

鸡汤或清水

生粉水（玉米淀粉与水1:2调成）

芝麻（可选，撒表面）

葱花（装饰）

Lay 8 round dumpling wrappers flat on a clean surface, covered with a damp towel to prevent drying.

Prepare wrappers

Dip your finger in the 2 tsp water and run a thin line around half the edge of each wrapper. Place about 1 tablespoon (level) of filling in the center of each wrapper. Fold wrapper over the filling to make a half-moon and press edges together to seal. Optionally pleat edge for a tighter seal and nicer appearance.

Seal wrappers

Place sealed dumplings on a tray lined with parchment, spacing them so they do not touch. Keep covered with a damp towel if not cooking immediately (up to 30 minutes).

Rest assembled dumplings

Finely chop the Napa cabbage and sprinkle with a pinch of salt. Let sit 5 minutes, then squeeze out excess liquid in a clean towel or between your hands. Measure the drained cabbage — you should have about 40 g. This prevents soggy filling.

Prep the cabbage

In a medium bowl combine ground pork (150 g), drained cabbage (40 g), finely sliced scallion (1 stalk), grated ginger (1 tsp), minced garlic (1 clove), soy sauce (1 tsp), sesame oil (1/2 tsp), Shaoxing wine (1/2 tsp), white pepper (1/4 tsp), salt (1/8 tsp) and cornstarch (1/2 tsp). Mix with a spoon or chop repeatedly with a cleaver until mixture is cohesive and slightly sticky (this helps filling bind). Taste a very small pinch cooked quickly in a microwave or pan to adjust seasoning if desired.

Mix filling

Place a nonstick or cast-iron skillet over medium heat. Add 1 tablespoon vegetable oil and swirl to coat the bottom.

Heat pan

Arrange the 8 dumplings in the skillet flat-side down in a single layer without overcrowding. Cook undisturbed 1.5–2 minutes until bottoms are golden brown.

Pan-fry dumplings

Carefully pour 1 tablespoon water around (not directly on) the dumplings, then immediately cover the pan with a tight-fitting lid. Reduce heat to medium-low and steam 4–5 minutes until wrappers become translucent and filling is cooked through (internal temperature for pork should reach 71°C/160°F).

Steam in pan

Remove lid and continue cooking 30–60 seconds to re-crisp the bottoms. Transfer dumplings to a plate.

Finish

Combine soy sauce (1 tbs), rice vinegar (1 tsp), sesame oil (1/4 tsp), optional chili oil (1/2 tsp) and grated ginger (1/4 tsp) in a small bowl. Stir in finely sliced scallion (1/2 stalk). Taste and adjust: add more vinegar for tang, soy for salt, or chili for heat.

round dumpling wrappers (store-bought or homemade)

water for sealing wrappers

vegetable oil (for pan-frying)

water (for steaming in pan)

ground pork (or ground chicken/tofu for vegetarian)

Napa cabbage, finely chopped

scallions (green onions), finely sliced

fresh ginger, grated

garlic, minced

soy sauce

sesame oil

Shaoxing wine (or dry sherry)

white pepper (or black pepper)

salt

cornstarch

rice vinegar

chili oil or chili flakes (optional)

freshly grated ginger (optional)

scallion, finely sliced (garnish)

Pat the chicken thighs dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp black pepper.

Prepare and season chicken

Heat 2 tbs olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs in a single layer (work in batches if needed). Sear 4-5 minutes per side until golden-brown and cooked through (internal temperature 165°F / 74°C). Remove chicken to a plate and tent loosely with foil.

Sear chicken

Reduce heat to medium. Add the sliced onion to the same skillet; if pan is dry add a scant 1 tbs olive oil. Cook, stirring occasionally, 6-8 minutes until softened and lightly caramelized. Add the minced garlic and cook 30-45 seconds until fragrant.

Sauté onion and garlic

Pour in 1 cup chicken broth to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Bring to a low simmer and let the broth reduce by about one-third, 3-4 minutes.

Deglaze and simmer

Stir in 1 cup heavy cream, 1 tbs Dijon mustard, and 1 tbs fresh lemon juice. Simmer gently over medium-low heat 4-6 minutes until the sauce thickens slightly. Taste and adjust seasoning with additional salt and pepper if needed.

Finish the sauce

Return the seared chicken thighs and any accumulated juices to the skillet, nestling them into the sauce. Spoon sauce over the chicken and simmer uncovered 3-4 minutes so flavors meld and chicken is reheated through.

Return chicken to sauce

Off the heat, stir 1 tbs butter and 1 tsp fresh thyme leaves into the sauce until butter melts and the sauce becomes glossy. Sprinkle 2 tbs chopped fresh parsley over the chicken.

Let rest 2 minutes, then serve the chicken with spoonfuls of the creamy sauce over cooked rice or mashed potatoes and steamed greens if using.

boneless skinless chicken thighs

olive oil

kosher salt

black pepper

yellow onion, thinly sliced

chicken broth

heavy cream

Dijon mustard

lemon juice (fresh)

fresh thyme leaves

fresh parsley, chopped

butter

cooked rice or mashed potatoes

steamed green vegetables

Trim excess fat from the chicken thighs if needed. Pat the thighs dry with paper towels, then sprinkle both sides evenly with 1 tsp Kosher salt and 1/2 tsp black pepper. Let sit at room temperature for 10 minutes while you prepare the marinade.

Prep chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down (or presentation side down) and sear without moving for 4–5 minutes until deep golden-brown. Flip and sear the other side 3 minutes. Remove chicken to a plate and set aside (it will finish cooking in the sauce).

In a small bowl whisk together 3 tbs soy sauce, 2 tbs honey, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp grated fresh ginger and 2 minced garlic cloves until smooth. In a separate small cup dissolve 1 tsp cornstarch in 2 tablespoons of the 1/2 cup stock; set aside. Reserve the remaining stock.

Make sauce

After removing the chicken, add the remaining 1 tbs olive oil to the skillet and reduce heat to medium. Add the broccoli florets and red pepper strips and sauté 3 minutes until they begin to soften but remain bright. Push vegetables to the side and add the sauce mixture to the pan, scraping up any brown bits from the bottom with a wooden spoon. Pour in the remaining stock (about 1/2 cup total including the 2 tbs used to dissolve cornstarch).

Cook aromatics and deglaze

Bring the sauce to a gentle simmer, then stir in the cornstarch slurry and simmer 1–2 minutes until the sauce thickens and becomes glossy. Return the seared chicken (and any accumulated juices) to the skillet, nestling pieces into the sauce and vegetables. Spoon sauce over the chicken, reduce heat to low, cover loosely, and simmer 5–7 minutes until chicken reaches an internal temperature of 165°F (74°C).

Thicken sauce and finish chicken

When the chicken is nearly done, taste the sauce and adjust seasoning with a pinch of salt or a splash more soy if desired. Remove skillet from heat and sprinkle the sliced green onions and toasted sesame seeds over the dish. If using, squeeze lime wedges over individual servings for brightness.

Divide 3 cups of steamed rice among 3–4 bowls or plates. Place a chicken thigh (or halves) and a portion of the broccoli and peppers over the rice, spooning plenty of sauce on top. Serve immediately.

skin-on boneless chicken thighs

Kosher salt

honey

fresh ginger (finely grated)

garlic (minced)

chicken or vegetable stock

broccoli florets

red bell pepper (sliced into strips)

green onions (thinly sliced)

sesame seeds (toasted)

steamed white or brown rice

lime wedges (optional)

Pat the chicken thighs dry with paper towels. Trim any excess fat and cut each thigh into 1-inch pieces. Season evenly with 1 tsp salt and 1/2 tsp black pepper.

Prepare chicken

Heat 1 1/2 tbs olive oil in a large skillet over medium-high heat. When oil shimmers, add the chicken pieces in a single layer (work in two batches if necessary). Sear without moving for 2–3 minutes until golden, then flip and cook another 1–2 minutes until browned but not fully cooked through. Transfer browned chicken to a plate and set aside.

Brown chicken

Reduce heat to medium. Add the sliced onion to the same skillet and cook, stirring, for 3–4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.

Cook aromatics

Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen the flavor. Pour in 1 cup chicken broth, scraping up browned bits from the pan. Add 1 tbs soy sauce, 1 tbs honey, 1 tsp smoked paprika, and 1/2 tsp dried oregano. Bring mixture to a gentle simmer.

Build sauce

Return the browned chicken and any accumulated juices to the skillet, submerging pieces in the sauce. Simmer gently for 6–8 minutes until chicken registers 165°F (74°C) and is cooked through.

In a small bowl, whisk 1 tsp cornstarch into 1 tbs cold water until smooth. Stir this slurry into the simmering sauce and cook 1–2 minutes until sauce thickens and becomes glossy. Taste and adjust seasoning with additional salt or pepper if needed.

Thicken sauce

Turn off heat. Sprinkle 2 tbs chopped fresh parsley over the chicken. Serve immediately with lemon wedges on the side for squeezing over each portion.

tomato paste

smoked paprika

dried oregano

cold water

lemon wedges

Pat the 4 chicken breasts dry with paper towels. If any breasts are very thick, butterfly them or pound gently to an even thickness about 1/2–3/4 inch for even cooking.

Prep the chicken

Season both sides of the chicken breasts evenly with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder.

Heat a large skillet over medium-high heat. Add 3 tbs olive oil and allow it to shimmer but not smoke.

Add the chicken breasts to the hot pan (do not overcrowd; cook in two batches if necessary). Sear undisturbed for 4–5 minutes until a deep golden crust forms on the bottom.

Flip the chicken and reduce heat to medium. Continue cooking 4–6 minutes more, or until the internal temperature reaches 160–165°F (71–74°C) depending on your carryover cooking. Transfer the chicken to a plate and tent loosely with foil to rest while you make the sauce.

Lower the heat to medium. Add 2 tbs unsalted butter to the same skillet. Once melted, add the finely minced shallot and sauté for 1–2 minutes until translucent and fragrant, scraping up any brown bits from the pan with a wooden spoon.

Add 2 minced garlic cloves and sauté 30 seconds more until aromatic, taking care not to burn the garlic.

Pour in 1 cup dry white wine (or 1 cup chicken broth if you prefer no alcohol) to deglaze the pan. Use the spoon to scrape up any browned fond. Increase heat to medium-high and simmer until the liquid is reduced by about half, 3–4 minutes.

Stir in 1 cup chicken broth, 2 tbs fresh lemon juice, and 1 tsp Dijon mustard. Bring the mixture to a gentle simmer and reduce for 2–3 minutes to slightly thicken.

Add 2 tbs drained capers and 2 tbs chopped fresh parsley. Stir to combine.

For a richer, silkier sauce, whisk in 2 tbs heavy cream (optional). Then whisk in the remaining 0.5 tsp salt and 0.25 tsp black pepper to taste. Simmer 1 minute to heat through.

Return the rested chicken breasts to the skillet, spoon some sauce over each piece, and simmer 1–2 minutes to reheat and meld flavors. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Serve each chicken breast over cooked rice or mashed potatoes, spooning generous amounts of the lemon-caper pan sauce on top.

Garnish with lemon wedges and an extra sprinkle of chopped parsley. Serve immediately.

boneless skinless chicken breasts

freshly ground black pepper

garlic powder

unsalted butter

shallot, finely minced

dry white wine or low-sodium chicken broth

fresh lemon juice

chicken broth (low-sodium)

capers, drained

heavy cream (optional, for a richer sauce)

Pat the chicken breasts dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook without moving 5–6 minutes until a golden crust forms. Flip and reduce heat to medium; continue cooking 5–6 minutes more, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Transfer the chicken to a plate and tent loosely with foil to keep warm.

Prepare and cook chicken

Lower the skillet heat to medium. Add 2 tbsp unsalted butter. When melted, add the finely minced shallot and sauté 1–2 minutes until softened and translucent. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Sauté aromatics

Pour in 1/4 cup dry white wine (or 1/4 cup chicken broth) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the liquid simmer and reduce by about half, roughly 1–2 minutes.

Deglaze and reduce

Stir in 1/2 cup low-sodium chicken broth, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1/4 cup heavy cream. Bring the mixture to a gentle simmer and cook 2–3 minutes until slightly thickened. Taste and adjust seasoning with a pinch of salt and a few grinds of black pepper if needed.

Build the sauce

Return the cooked chicken to the skillet and spoon the sauce over each piece to rewarm for 1 minute. Remove from heat, stir in 2 tbsp chopped fresh parsley, and spoon extra sauce over the chicken. Serve immediately.

Finish and serve

dry white wine (or low-sodium chicken broth)

low-sodium chicken broth

Preheat your oven to 350°F (175°C). Lightly grease and flour a 9-inch round cake pan or line the bottom with parchment paper.

Preheat and prepare

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp fine salt until evenly combined.