Spicy Kimchi

Crispy Imperial Shrimp

Pork Dumplings

Vietnamese Spring Rolls

Chicken Lettuce Wrap

Vegetable Spring Rolls

Vegetable Lettuce Wrap

Edamame

韓國泡菜 Spicy Kimchi

脆皮帝皇蝦 Crispy Imperial Shrimp

廣式豬肉餃 Pork Dumplings

越南春捲 Vietnamese Spring Rolls

紫蘇生菜捲 Chicken Lettuce Wrap

素菜春捲 Vegetable Spring Rolls

上素生菜捲 Vegetable Lettuce Wrap

毛豆 Edamame

Trim off any ragged ends from the napa cabbage, cut each head lengthwise into quarters, and rinse under cold water to remove dirt. Keep core intact if you prefer quarters, or remove cores and cut into 2–3 inch pieces for bite-sized kimchi.

Quarter and rinse

In a large nonreactive bowl or container, dissolve 1 cup kosher salt into 8 cups cold water to make the brining solution.

Make brine

Submerge cabbage pieces in the brine, pressing them down with a plate so they stay underwater. Let them soak 2 to 3 hours, turning once halfway through so salting is even. The leaves should become pliable and slightly translucent.

Soak cabbage

Remove cabbage from brine and rinse thoroughly under cold running water 3 times to remove excess salt. Taste a leaf—should be seasoned but not overly salty. Drain well in a colander for 20–30 minutes, squeezing gently to remove excess water.

Rinse and drain

Peel the carrots and daikon. Julienne both into matchstick-sized strips about 2–3 inches long. Place into a large mixing bowl.

Julienne carrots and daikon

Trim root ends and any tough dark green parts of the green onions. Slice on a bias into 1–1.5 inch pieces and add to the bowl with carrots and daikon.

Slice green onions

In a medium bowl, combine minced garlic (8 cloves), minced ginger (3 tbs), 1 cup gochugaru, 1 cup fish sauce, 2 tbs light soy sauce, 2 tsp sugar and 1 tbs water. Stir vigorously until a thick, spreadable paste forms. Adjust water by small amounts if needed to reach a paste consistency suitable for rubbing on leaves.

Make spice paste

Add the drained cabbage to the mixing bowl with the julienned carrots, daikon, and sliced green onions. Wearing gloves (recommended to protect hands from chile), add the spice paste to the vegetables. Using your hands or a sturdy spoon, massage and mix the paste thoroughly so every leaf and piece is evenly coated. Take care to get paste between folded leaves and in cores.

Mix vegetables and paste

Pack the coated cabbage mixture tightly into a clean 1–2 quart fermenting jar or nonreactive container. Press down firmly to eliminate air pockets and to allow brine to rise. Leave roughly 1–2 inches headspace at the top.

Pack into jar

If the mixture does not release enough liquid to cover vegetables, add a little salted water (1 tsp salt dissolved in 1/2 cup water) until vegetables are fully submerged. Place a weight (clean jar, fermentation weight, or a small zip-top bag filled with brine) on top to keep vegetables underwater.

Create brine cover

Cover the jar with a loose lid, cloth, or airlock lid to allow gases to escape. Leave the jar at room temperature (65–72°F / 18–22°C) out of direct sunlight for 1–2 days to start fermentation. Check daily, pressing down to keep vegetables submerged and skimming any foam on top.

Initial ferment

After 24–48 hours taste the kimchi. When it has reached your preferred sourness and development (often 2–5 days depending on temperature), tighten the lid and transfer to the refrigerator. Flavor will continue to develop slowly in the fridge.

Taste and move to fridge

Store kimchi in the refrigerator for up to 3 months. Use clean utensils to remove portions. As it ages it will become tangier and softer; adjust future batches by reducing fermentation time for crisper, fresher kimchi or fermenting longer for stronger flavor.

Storing

napa cabbage

kosher salt (for salting cabbage)

carrots

daikon radish

green onions

garlic cloves (minced)

fresh ginger (peeled, minced)

Korean gochugaru (red chili flakes)

fish sauce

light soy sauce

sugar

water (to make a paste)

water (for brining)

kosher salt (for brining solution)

Pat shrimp very dry with paper towels. Place in a bowl and mix with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp minced garlic, 1 tbsp light soy sauce and 1 tbsp rice wine or dry sherry. Toss to coat and marinate at room temperature for 10 minutes (do not exceed 20 minutes to avoid breaking down the shrimp texture).

Clean and season

In a medium bowl combine 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup rice flour (if using), 1/2 tsp baking powder, 3/4 tsp salt and 1/4 tsp white pepper. Whisk to aerate and remove lumps.

In a separate small bowl beat 1 large egg. Add 3/4 cup ice-cold sparkling water to the egg and stir gently—do not overmix; you want some bubbles to remain for a light, crispy batter.

Fold the wet mixture into the dry ingredients just until combined. Batter should be slightly thick but still pourable; add a tablespoon of cold water if needed. Keep the bowl chilled until ready to fry.

Pour about 3 cups neutral oil into a heavy-bottomed pot (enough to submerge the shrimp) and attach a thermometer. Heat oil to 350°F (175°C) for the first fry. If you don't have a thermometer, test with a small drop of batter—it should sizzle and rise steadily.

Working in batches of 6–8 shrimp (don’t crowd the pot), dip each marinated shrimp into the batter to coat evenly, letting excess drip off. Carefully lower into the oil and fry for 60–90 seconds until batter is pale golden and set but not deeply browned. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Maintain oil temperature; if it drops, raise heat back to 350°F.

Increase oil temperature to 375°F (190°C). Return the partially fried shrimp to hot oil in batches and fry 30–60 seconds more, until coating is deep golden and very crispy. Do not overcook shrimp — total cook time per shrimp should be about 2–3 minutes depending on size. Transfer to a wire rack for drainage.

While shrimp are finishing the second fry, melt 2 tbsp unsalted butter in a small skillet over medium heat. Add 1 tsp minced garlic and 1 tsp grated ginger; sauté 20–30 seconds until fragrant but not brown.

Stir in 2 tbsp honey, 1 tbsp light soy sauce, 1 tsp rice vinegar and 1 tsp lemon juice. Add 2 tbsp water to loosen the sauce and simmer gently for 1 minute.

If you prefer a slightly thicker glaze, stir together 1 tsp cornstarch with 1 tbsp cold water to make a slurry and whisk it into the simmering sauce. Cook 30–60 seconds more until glossy and slightly thickened. Remove from heat and stir in 1/2 tsp sesame oil.

Place the drained, crispy shrimp in a large warm bowl. Immediately pour the warm imperial glaze over the shrimp and toss gently but quickly to coat each piece. Work in 1–2 batches if necessary to avoid cooling the glaze.

Transfer glazed shrimp to a serving plate. Sprinkle with 1 tsp toasted sesame seeds and 2 tbsp thinly sliced scallions. Serve with lemon wedges on the side for squeezing, if desired.

Serve immediately for best texture. Leftovers will lose crispness; reheat briefly in a 400°F (200°C) oven on a wire rack for 5–7 minutes. Pair with steamed rice or a crisp green salad.

large shrimp, peeled and deveined (16–20 count)

kosher salt

black pepper, freshly ground

garlic, minced

rice wine or dry sherry

all-purpose flour

cornstarch

baking powder

rice flour (optional, for extra crisp)

salt

white pepper

ice-cold sparkling water

large egg, beaten

unsalted butter

honey

rice vinegar

fresh lemon juice

sesame oil

garlic, finely minced

grated fresh ginger

water (to loosen sauce)

cornstarch slurry (1 tsp cornstarch + 1 tbs water)

neutral oil for deep frying (canola, peanut, vegetable)

sesame seeds, toasted

scallions, thinly sliced

lemon wedges (optional)

Place shredded Napa cabbage in a bowl, sprinkle with 1/2 teaspoon salt, toss and let sit 8–10 minutes. Squeeze out excess liquid firmly with your hands or a clean towel and discard liquid; this prevents a soggy filling.

Prepare cabbage

In a medium bowl combine grated ginger, minced garlic, chopped scallions, soy sauce (2 tbsp), Shaoxing wine, sesame oil, white pepper, cornstarch and the beaten egg. Mix until combined.

Mix aromatics

Add ground pork and the squeezed cabbage to the aromatics. Using chopsticks or a spatula, mix in one direction until the mixture becomes sticky and well combined (about 1–2 minutes). Season with the three pinches of salt, taste a small cooked piece if desired, and adjust seasoning.

Combine pork and vegetables

Prepare a clean work surface and dust lightly with flour to prevent sticking. Keep a small bowl of water nearby for sealing wrappers.

Place one wrapper on your palm or work surface. Spoon about 1 rounded teaspoon to 1 tablespoon of filling into the center of each wrapper (depending on wrapper size). Do not overfill — leave a 1/4-inch edge free.

Fill wrappers

Dip your finger in the bowl of water and moisten the edge of half the wrapper. Fold wrapper in half over filling, press center to seal, then make 3–4 small pleats on one side pressing each pleat to the sealed opposite edge so the dumpling holds a crescent shape. Ensure there are no air pockets and edges are tightly sealed.

Seal dumplings (basic pleat)

Place assembled dumplings on a lightly floured tray or parchment in a single layer, not touching. If not cooking immediately, cover loosely with a damp towel to prevent drying.

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbsp neutral oil, swirling to coat. Arrange dumplings flat-side down in a single layer without crowding (cook in batches if needed). Fry 2–3 minutes until bottoms are golden-brown.

Pan-fry (potstickers)

Carefully add 1/2 cup water to the skillet (it will sizzle). Immediately cover with a tight-fitting lid and reduce heat to medium-low. Steam for 5–6 minutes until the filling is cooked through and water has evaporated. Remove lid and cook another 1–2 minutes to re-crisp the bottoms.

Steam and finish

Bring a large pot of salted water to a gentle boil. Add dumplings in batches, stirring gently. When they float, cook for 2–3 additional minutes until fully cooked. Remove with a slotted spoon and drain.

Alternative: Boil

Arrange dumplings in a single layer in a bamboo or metal steamer lined with parchment or cabbage leaves. Steam over boiling water for 8–10 minutes until cooked through.

Alternative: Steamer

Transfer cooked dumplings to a serving plate and serve hot with dipping sauce.

Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, optional 1 tsp chili oil and sesame seeds in a small bowl. Adjust acidity or heat to taste. Serve alongside dumplings.

ground pork (80/20)

Napa cabbage, finely shredded

scallions, finely chopped

fresh ginger, grated

soy sauce

Shaoxing wine (or dry sherry)

egg, lightly beaten

round dumpling wrappers (3-3.5 inch / 7.5-9 cm)

all-purpose flour (for dusting)

water (for sealing)

neutral oil (canola or vegetable)

water (for steaming in skillet)

chili oil (optional)

sesame seeds (optional)

Bring a medium pot of water to a boil. Remove from heat, add rice vermicelli and let soak for 3–4 minutes until tender but still slightly springy. Drain in a colander and rinse under cold running water to stop cooking. Toss lightly with a few drops of neutral oil to prevent sticking and set aside.

Cook and cool vermicelli

Prepare proteins: If using leftover cooked pork or chicken, slice thinly against the grain into strips about 2–3 inches long. If starting from raw protein, poach or quickly pan-sear until cooked through and cool before slicing. Halve each shrimp lengthwise so they lie flat on the rice paper.

Vegetables and herbs: Julienne carrot and cucumber into thin matchsticks. Wash and dry all herbs and lettuce leaves thoroughly; remove large stems from cilantro. Keep components separated on a tray for easy assembly.

In a small bowl, combine peanut butter, hoisin, soy sauce, rice vinegar and lime juice (if using). Stir while adding warm water 1 tablespoon at a time until the sauce reaches a smooth, pourable consistency (about 2 tablespoons). Taste and adjust: add sriracha for heat, more soy for salt, or more lime for brightness. Sprinkle crushed peanuts on top before serving.

Whisk fish sauce, lime juice, warm water and sugar until sugar dissolves. Add minced garlic and sliced chili. Taste and adjust balance between salty, sweet and sour. Serve in a small bowl alongside rolls.

Prepare a clean, flat work surface and a shallow wide bowl or pie dish of warm water for soaking each rice paper. Keep a small bowl of cold water nearby if you prefer to keep hands cool while handling the wrappers.

Soak one rice paper round: dip the rice paper into the warm water for 5–8 seconds until the edges begin to soften but the center is still slightly firm (it will continue to soften on the surface). Lay the wrapper flat on the work surface.

Place fillings: about one-third of the way up from the bottom edge, arrange 1 small lettuce leaf (or a few greens), a small handful (about 1/8 cup) of vermicelli, 2–3 shrimp halves with the curved side facing down toward the edge so they will show on the finished roll, 1–2 slices of pork or chicken, a small pinch (about 1 tablespoon) each of carrot and cucumber, and 2–3 leaves each of mint, basil and cilantro. Do not overfill — keep a 1–1.5 inch border at sides and top.

Fold and roll: fold the bottom edge of the wrapper up over the filling, then fold in both sides snugly, and continue rolling away from you to close completely, like a burrito. The wrapper will seal itself; if needed, wet the top edge lightly with water and press to seal. Transfer the finished roll to a plate and cover loosely with a damp towel to keep from drying out. Repeat with remaining wrappers and fillings.

Notes for consistent results: work in small batches so wrappers do not become sticky; if a wrapper tears, use it immediately and finish rolling gently or discard and start with a fresh wrapper. Keep completed rolls slightly chilled or at room temperature and serve within 2 hours for best texture.

Cut each roll in half on the bias if desired and arrange on a platter. Serve immediately with peanut sauce and/or nuoc cham on the side. Sprinkle crushed peanuts over peanut sauce and add extra herbs and lime wedges for garnish.

Rice vermicelli (thin)

Cooked shrimp, peeled, halved lengthwise

Cooked pork loin or chicken, thinly sliced

Carrot, julienned

English cucumber, julienned (seeds removed if large)

Butter lettuce leaves (small) or mixed salad greens

Fresh mint leaves

Fresh Thai basil leaves

Fresh cilantro sprigs

Rice paper rounds (8–9 inch / 22–23 cm)

Warm water (for soaking rice paper)

Small bowl of cold water (optional, for handling)

Peanut butter (smooth)

Hoison sauce

Soy sauce

Rice vinegar

Warm water (to thin)

Crushed roasted peanuts (garnish)

Lime juice (optional)

Sriracha or chili garlic sauce (optional)

Fish sauce

Lime juice

Warm water

Sugar

Garlic, minced

Chili, thinly sliced (optional)

Wash and carefully separate lettuce leaves; pat dry and refrigerate to keep crisp. Finely dice the onion, mince garlic and ginger, grate the carrot, chop water chestnuts and slice green onions separating white and green parts.

Prep

Heat a large skillet or wok over medium-high heat. Add vegetable oil and let it warm until shimmering.

Add the diced onion and the white parts of the green onions to the skillet. Sauté 2–3 minutes until softened and translucent.

Add minced garlic and ginger and cook 30 seconds until fragrant—do not burn.

Add ground chicken to the pan, breaking it up with a spatula. Cook 5–7 minutes, stirring, until the chicken is no longer pink and starts to brown in places.

Stir in chopped water chestnuts and grated carrot; cook 1–2 minutes to warm through and combine textures.

While the chicken cooks, whisk together soy sauce, hoisin, rice vinegar, sesame oil, brown sugar (or honey), and chili garlic sauce (if using) in a small bowl until smooth.

Mix cornstarch with 1 tablespoon water to make a slurry and add to the sauce; stir to combine.

Pour the sauce mixture over the cooked chicken and vegetables. Stir constantly and cook 1–2 minutes until the sauce thickens and coats the filling. Taste and add salt and black pepper as needed.

Stir in the white + green onion mixture (reserve some green parts for garnish if desired). Remove skillet from heat and finish with a drizzle of sesame oil for aroma.

Arrange lettuce leaves on a platter. Spoon about 2–3 tablespoons of the warm chicken filling into each leaf (adjust to preference).

Top each wrap with chopped cilantro, remaining sliced green onions, and a sprinkle of toasted sesame seeds. Serve with lime wedges for squeezing over the wraps.

Optional: offer extra chili sauce or soy on the side. Eat by folding the lettuce over the filling and enjoying immediately so the leaves remain crisp.