Dinner Appetizers Recipe

Prepare broth

In a medium saucepan, bring 6 cups chicken broth and 1 tsp sliced ginger to a simmer over medium heat. Reduce heat to maintain a gentle simmer (no rolling boil).

Mix cornstarch slurry

Stir 2 tsp cornstarch with 2 tsp cold water until smooth. Whisk the slurry into the simmering broth to slightly thicken; simmer 1–2 minutes until the broth lightly coats the back of a spoon.

Beat eggs

Beat 3 eggs lightly in a bowl until just combined. Have the eggs nearby.

Create egg ribbons

With the broth at a gentle simmer, slowly pour the beaten eggs in a thin steady stream while stirring the broth in a circular motion with a fork or chopstick. This will create thin egg ribbons/feathers. Turn off the heat once all egg is added and ribbons form.

Finish and season

Stir in 1/2 tsp salt, 1/4 tsp white pepper and 1/2 tsp sesame oil. Add the white parts of 1 scallion while hot; reserve green tops for garnish. Taste and adjust seasoning. Ladle into bowls and garnish with green scallion slices.

Prepare cabbage

Salt the chopped Napa cabbage lightly (about 1/4 tsp), toss and let sit for 8–10 minutes to draw out moisture. Squeeze the cabbage in a clean towel or between your hands to remove as much liquid as possible. Measure final cabbage—should be about 1.5–2 cups packed.

Make filling

In a bowl combine ground pork, drained cabbage, minced garlic, grated ginger, 2 Tbs soy sauce, 1 Tbs Shaoxing wine, 1 tsp sesame oil, 1/2 tsp salt, 1/4 tsp white pepper and the white parts of 2 scallions finely chopped. Mix in one direction until the mixture is tacky (30–60 seconds). Chill filling 15 minutes if time allows; this firms it and makes wrapping easier.

Assemble potstickers

Place a wrapper on your palm or work surface. Put about 1 rounded teaspoon to 1 tablespoon filling in the center depending on wrapper size. Moisten the wrapper edge with a little water. Fold and pleat edges to seal (half-moon or purse shape). Repeat until all filling is used—should yield ~24 potstickers. Keep finished dumplings covered with a damp towel to prevent drying.

Pan-fry and steam (potsticker method)

Heat a large nonstick or well-seasoned skillet over medium-high heat. Add 2 Tbs neutral oil and swirl to coat. Arrange potstickers flat-side down without crowding. Cook 2–3 minutes until bottoms are golden brown. Carefully pour 1/2 cup water into the pan (it will steam and splatter), immediately cover with a lid and reduce heat to medium-low. Steam 6–8 minutes until the pork is cooked through and water has evaporated. Remove the lid and cook another 30–60 seconds to re-crisp bottoms. Transfer to a platter.

Serve

Garnish with sliced green scallions. Serve hot with the house sweet & sour sauce (recipe below) and optional soy-vinegar dipping sauce.

Rinse and measure

Rinse 2 cups short-grain white rice under cold water until the rinse water runs mostly clear to remove surface starch. Drain well.

Cook rice

Combine rinsed rice, 2 1/4 cups water and 1/4 tsp salt in a medium saucepan with a tight-fitting lid. Bring to a boil over high heat. Once boiling, reduce heat to low, cover and simmer 15 minutes without lifting the lid.

Rest

After 15 minutes, remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and keep covered until serving.

Cut and fry won ton chips

Stack 4–6 won ton wrappers, cut them into triangles or strips (6–8 pieces per stack). Heat about 1–1.5 inches of vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry the cut wrappers in small batches for 20–40 seconds, turning once, until light golden and crisp. Use a slotted spoon to transfer chips to a paper towel–lined tray and season immediately with a light pinch of salt. Repeat until all wrappers are fried.

Make house sweet & sour sauce

In a small saucepan combine 1/2 cup pineapple juice, 1/4 cup rice vinegar, 3 Tbs ketchup, 2 Tbs light brown sugar, and 1 Tbs soy sauce. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Mix 1 tsp cornstarch with 1 Tbs cold water to make a slurry, then whisk the slurry into the simmering sauce. Cook 1–2 minutes until the sauce slightly thickens. Stir in 1/4 tsp red pepper flakes if using. Remove from heat and let cool slightly; sauce will thicken more as it cools.

Serve

Arrange won ton chips on a platter with a small bowl of warm house sweet & sour for dipping. These also pair with the potstickers and egg flower soup.