David’s Basket Recipe

Prepare filling

Heat a small nonstick skillet over medium heat. Add 1/2 cup ground pork and cook, breaking up with a spoon, until no longer pink, about 3–4 minutes. Add shredded cabbage, grated carrot, 1 tablespoon green onion, 1/2 teaspoon minced garlic, 1 tablespoon soy sauce, 1/2 teaspoon sesame oil, 1/8 teaspoon salt and 1/16 teaspoon black pepper. Stir-fry 2–3 minutes until vegetables are slightly softened. Mix 1/2 teaspoon cornstarch with 1/2 teaspoon water to make a slurry and stir into the pan; cook 30 seconds to thicken. Remove from heat and let cool slightly.

Assemble rolls

Place an egg roll wrapper on a clean surface in diamond orientation. Spoon about 2–3 tablespoons of filling into the center of each wrapper. Brush the edges with beaten egg. Fold the bottom corner up over filling, fold both sides in, then roll tightly to form a sealed cigar-shaped egg roll. Repeat to make 3 egg rolls.

Fry

In a small heavy-bottomed pot or skillet, heat about 1 cup vegetable oil to 350°F (175°C) or medium-high until shimmering. Fry egg rolls in batches (here only 3) turning occasionally for even browning, about 2–3 minutes per side, total 4–5 minutes, until golden and crisp. Remove to a paper-towel-lined plate to drain.

Prepare filling

If using napa cabbage, salt lightly (about 1/8 teaspoon), let sit 5 minutes, then squeeze out excess liquid. Combine 1/4 cup ground pork, 1/4 cup chopped napa cabbage, 1 tablespoon green onion, 1/4 teaspoon minced ginger, 1/2 teaspoon soy sauce, 1/4 teaspoon sesame oil, 1/4 teaspoon cornstarch and 1/16 teaspoon salt in a bowl. Mix until combined.

Fill and seal

Place a pot sticker wrapper on your palm, spoon about 1 teaspoon of filling into the center. Moisten the edge with a bit of water and fold in half, pressing to seal. Pleat the edge with 3–4 small folds to make a tight seal. Repeat to make 3 pot stickers.

Pan-fry and steam (traditional potsticker method)

Heat 1 tablespoon vegetable oil in a nonstick skillet over medium-high. Place pot stickers flat in the skillet, flat side down, cook 1–2 minutes until bottoms are golden. Carefully pour 1/4 cup water into the skillet and immediately cover with a tight-fitting lid to steam. Reduce heat to medium-low and steam 4–5 minutes until wrappers are translucent and filling is cooked through and water has mostly evaporated. Remove lid and cook 30–60 seconds to re-crisp bottoms. Transfer to plate.

Make filling

In a small bowl combine 3 tablespoons softened cream cheese, 2 tablespoons finely chopped imitation crab, 1 teaspoon minced green onion, 1/4 teaspoon soy sauce and 1/8 teaspoon sugar. Mix until smooth and well combined.

Assemble rangoons

Place a wonton wrapper on a clean surface. Place about 1 teaspoon of the cream cheese mixture in the center. Lightly moisten the wrapper edges with water or a cornstarch slurry (1/2 teaspoon cornstarch mixed with 1/2 teaspoon water). Fold the wrapper over diagonally to form a triangle or bring opposite corners together to make a purse; press firmly to seal any air out. Repeat to make 3 rangoons.

Fry

Heat vegetable oil in a small saucepan to 350°F (175°C) or medium-high. Fry rangoons, 1–2 minutes per side, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Alternatively, bake at 400°F (200°C) for 10–12 minutes, turning once, until golden.

Prepare filling

If using leftover char siu or store-bought BBQ pork, chop 1/2 cup into small bits. In a small saucepan combine chopped pork, 1 tablespoon hoisin sauce, 1/2 teaspoon soy sauce, 1/2 teaspoon sugar and 1/4 teaspoon sesame oil. Warm over low heat until combined. Mix 1/4 teaspoon cornstarch with 1/4 teaspoon water and stir into the filling, cook 30–60 seconds to thicken. Remove from heat and cool slightly.

Assemble baos

If using premade bao dough or steamed buns: flatten each piece slightly, place about 2 tablespoons of the pork filling in the center, bring edges together and pinch to seal (for folded style) or simply place filling in an open-faced bao (gua bao style). Repeat for 3 baos.

Steam or finish

If using raw dough, place baos on parchment rounds and steam over simmering water for 8–10 minutes until puffed and cooked through. If using pre-steamed store-bought buns and reheating, steam 3–4 minutes until warm, or lightly brush with oil and pan-fry bottoms for 30–45 seconds to add color. Serve warm.

Arrange 3 egg rolls, 3 pot stickers, 3 crab rangoons and 3 BBQ pork baos on a serving platter. Serve with small bowls of soy dipping sauce (2 tablespoons soy sauce + 1 tablespoon rice vinegar + 1/2 teaspoon chili paste mixed) and sweet & sour or plum sauce. Provide napkins and enjoy while hot.