Shang Hai Spring roll

Sesame Balls

Steamed Chicken Feet

Chicken Gyoza

Hong Kong Pork Dumpling

Siu Mai

Steamed Shrimp Dumpling

Pan Fried Pork Dumpling

Pan Fried Beef Dumpling

Pan Fried Chicken Dumpling

Scallion Pancake

Steamed Beef Dumpling

Steamed Chicken Dumpling

Pan Fried Pork Bun

Soup Dumpling

Steamed Pork Dumpling

Hot Pepper and Mustard Greens

Choice of Chicken, Beef, Pork, Vegetable, Shrimp, egg, dry shiitake mushroom

Chef's Fried Rice

Salt and Pepper Shrimp

Vegetarians Delight

Garlic Eggplant

Fish fillets, bok choy, tomatoes, glass noodles in a pickled Sichuan dry mustard broth

Mandarin Green Beans

Stir – fried green beans seasoned with fried garlic

If using dried shiitake, soak in warm water for 20–30 minutes until soft, squeeze out excess liquid and finely chop. Reserve soaking liquid for other uses if desired.

Prepare mushrooms

Finely shred the Napa cabbage and sprinkle with 1/4 tsp salt. Let sit 5 minutes, then squeeze out excess water firmly using a towel or your hands. Grate the carrot and thinly slice scallions.

Prepare vegetables

Heat a nonstick skillet over medium-high heat. Add 1 tsp neutral oil. Add minced garlic and ginger and stir 15–20 seconds until fragrant. Add ground pork (or chosen protein) and break up with a spatula; cook until mostly browned, 3–4 minutes. Stir in chopped shiitake, grated carrot and shredded cabbage. Cook, stirring, 2–3 minutes until vegetables wilt and moisture largely evaporates. Add soy sauce, Shaoxing wine, sesame oil, white pepper, cornstarch and remaining 1/4 tsp salt. Stir thoroughly and cook 30–60 seconds more to let flavors meld. Taste and adjust seasoning. Remove from heat and let mixture cool to near room temperature (about 10 minutes). Stir in sliced scallions.

Cook filling

Set up a clean work surface and a small bowl of water. Lay one spring roll wrapper on the surface in diamond orientation (one corner pointing toward you). Place about 2 tablespoons (heaping) of the cooled filling near the corner closest to you, centered but leaving 1/2 inch margin at edges.

Fold the bottom corner up over the filling snugly, tuck in once toward the center, then fold the left and right corners over the filling to create an envelope. Brush the top corner edge lightly with water and roll the wrapper tightly away from you to seal. Repeat with remaining wrappers and filling. You should get about 10–12 rolls depending on filling amount. Keep rolled spring rolls covered with a damp towel while working so wrappers do not dry out.

Heat oil in a heavy skillet or pot to 350°F (175°C) for deep frying. If shallow frying, use about 1/4–1/3 inch oil in a skillet and heat to medium-high; test with a small piece of wrapper—it should sizzle immediately and start browning.

Carefully add 3–4 spring rolls at a time to avoid crowding. Fry, turning occasionally, until evenly golden brown and crisp, 2.5–4 minutes depending on size and oil temperature. Adjust heat to maintain temperature; too hot will brown outside before heating through.

Remove rolls with a slotted spoon and drain on a wire rack or paper towels. Let rest 1–2 minutes before serving so filling sets slightly.

Whisk together black vinegar, soy sauce, sugar and chili oil (if using). Sprinkle sesame seeds on top. Taste and adjust sweetness or acidity to preference.

ground pork (or ground chicken/tofu)

Napa cabbage, finely shredded

carrot, grated

shiitake mushrooms, rehydrated & finely chopped (or fresh),

scallions, thinly sliced

garlic, minced

fresh ginger, minced

soy sauce

Shaoxing wine (or dry sherry)

sesame oil

white pepper (or black pepper)

cornstarch

salt

spring roll wrappers (square, about 6–8 inch / 15–20 cm)

water (for sealing edges)

neutral oil (vegetable, peanut, or canola) for deep/shallow frying

black vinegar (Chinkiang) or rice vinegar

sugar

chili oil or chili flakes (optional)

sesame seeds (optional)

In a medium mixing bowl, combine 2 cups glutinous rice flour, 1/4 cup granulated sugar, and 1/4 tsp salt. Whisk briefly to distribute the sugar and salt evenly.

Mix dry ingredients

Gradually add about 1 cup warm water to the dry mixture while stirring with a silicone spatula or wooden spoon. Add 1 tablespoon vegetable oil. Continue stirring until a shaggy dough forms.

Add liquids

When the dough is cool enough to handle but still warm, transfer it to a lightly dusted surface (use a little glutinous rice flour). Knead gently for 2–3 minutes until smooth and pliable. If the dough is too dry and cracks, add water 1 tsp at a time. If too sticky, dust with up to 1 tablespoon more glutinous rice flour. Cover the dough with plastic wrap or a damp towel and let rest for 15 minutes to relax.

Knead to smooth

While the dough rests, divide 1 cup red bean paste into 20 equal portions (about 1 tablespoon each or ~15 g each). Roll each portion into a smooth ball between your palms. If the paste is very firm, soften slightly by kneading with 1/2 tsp sesame oil or warming briefly in your hands. Keep the formed filling balls covered so they don't dry out.

Portion filling

Divide the rested dough into 20 equal pieces (about 28–30 g each). Roll each piece into a smooth ball. Flatten a dough ball into a disc about 2.5–3 inches (6–7.5 cm) across, making the center slightly thinner than the edges.

Portion dough

Place one red bean paste ball in the center of a dough disc. Gather the edges of the dough up around the filling and pinch to seal completely, ensuring no filling is exposed. Roll the sealed ball gently between your palms to make a smooth sphere. Repeat for remaining pieces. Keep finished balls covered with a damp towel to prevent drying while you work.

Fill and seal

Pour 1/2 cup white sesame seeds into a shallow bowl. Lightly wet each assembled ball by dipping or brushing with a little of the reserved 1/4 cup water (use just enough to make seeds stick). Roll each moistened ball in the sesame seeds, pressing gently so seeds adhere uniformly. Set coated balls on a tray lined with parchment.

Coat with sesame seeds

Pour about 4 cups vegetable oil into a heavy, deep pot or wok (enough for about 2–2.5 inches / 5–6 cm depth). Heat oil over medium heat until it reaches 320–330°F (160–165°C). If you don't have a thermometer, test by dropping a small bit of dough: it should slowly rise to the surface and bob gently without browning quickly.

Heat oil

Carefully slide 4–5 sesame balls into the oil, spacing so they don't touch. Stir gently with a slotted spoon or chopsticks for the first 30 seconds to prevent sticking to the bottom. Maintain oil temperature at 320–330°F. Fry for 6–8 minutes, turning occasionally; the balls will initially sink then float and gradually expand. They should become evenly golden and slightly puffed. If they brown too fast, lower the heat.

Fry in batches

Use a slotted spoon to remove cooked sesame balls and transfer to a wire rack or paper towel–lined plate to drain. Allow them to rest for 2–3 minutes — they will finish puffing and the interior will set. Repeat frying remaining balls in batches, bringing oil back to temperature between batches.

Drain and rest

Serve sesame balls warm or at room temperature. They are best eaten within a few hours of frying while the exterior is crisp and the interior chewy and warm. Store cooled balls in an airtight container at room temperature for up to 1 day; reheat briefly in a 300°F (150°C) oven for a few minutes to refresh texture.

Serve

glutinous rice flour

granulated sugar

warm water

vegetable oil (for dough)

red bean paste (smooth or chunky)

sesame oil (optional, for filling)

white sesame seeds

vegetable oil (for frying)

water (for dipping/steam seal)

Rinse chicken feet thoroughly. Trim off any outer yellow skin if present and clip the nails with kitchen shears. Pat dry.

Prepare chicken feet

Bring a pot of water to a boil. Add the chicken feet and blanch for 3 minutes to remove impurities. Drain and immediately transfer to an ice bath or rinse under cold water. Drain well.

Blanch

Heat 1 tbs vegetable oil in a wok or deep pan to about 350°F (175°C). Fry the blanched chicken feet briefly, about 2–3 minutes, until the skin puffs slightly but not brown. Remove and drain on paper towels. (If you prefer not to fry, skip this step; steaming alone will also tenderize.)

Deep-fry / tumble (optional for texture)

In a bowl combine 1 tbs Shaoxing wine, 1 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp dark soy sauce, 1 tsp sugar, 0.5 tsp sesame oil, 0.25 tsp white pepper, 0.25 tsp salt and 1/4 cup chicken broth. Add 3 slices of ginger and 3 crushed garlic cloves. Toss the fried or blanched chicken feet in this mixture to coat evenly. Let sit 10–15 minutes to absorb flavors.

Marinate

Mix 1 tsp cornstarch with 1 tbs water to make a slurry. Stir the slurry into the remaining marinade liquid so the sauce is slightly viscous.

Thicken sauce

Arrange the marinated chicken feet in a single layer in a heatproof dish suitable for steaming. Pour remaining marinade/sauce over the feet. Steam over high heat (rolling boil) for 45–60 minutes, until the collagen is tender and skin is gelatinous. Check at 45 minutes for tenderness; steam longer if needed.

Steam

Carefully remove the dish from the steamer. If sauce is thin, briefly simmer the drained steaming liquid in a small pan and add the cornstarch slurry to thicken. Pour the thickened sauce over the chicken feet. Drizzle 1 tbs vegetable oil across the feet for shine if desired. Sprinkle sliced scallions and 0.5 tsp toasted sesame seeds. Serve hot.

Finish and garnish

Slice beef thinly across the grain. In a bowl toss the slices with 1 tsp cornstarch, 1 tsp light soy sauce, 1 tsp Shaoxing wine and 0.5 tsp ground black pepper. Let marinate 10 minutes.

Prepare beef

Slice 1/2 medium onion into wedges and 1/4 green bell pepper into strips. In a small bowl combine 1 tsp soy sauce, 0.5 tsp oyster sauce and 2 tbs beef or chicken broth; set aside.

Prepare vegetables & sauce

Heat a wok or large skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add the marinated beef in a single layer and sear without crowding for 30–45 seconds, then stir-fry until just cooked (about 1–2 minutes total). Remove beef to a plate and keep warm.

Stir-fry

Add a little more oil if needed, then add 1 minced garlic clove and stir briefly until fragrant (10 seconds). Add the onion wedges and bell pepper; stir-fry 1–2 minutes until slightly softened but still crisp.

Aromatics and vegetables

Return the beef to the wok. Pour the prepared sauce and add 0.125 tsp salt and 0.5 tsp freshly ground black pepper. Toss quickly over high heat to coat the beef and vegetables; simmer 30 seconds so the sauce slightly reduces and thickens (cornstarch on the beef will help viscosity).

Combine and season

Taste and adjust seasoning with extra black pepper to taste. Transfer to a serving plate and serve immediately alongside the steamed chicken feet.

Finish

chicken feet (cleaned, nails removed)

ginger (sliced)

garlic (crushed)

light soy sauce

oyster sauce

dark soy sauce

white pepper

chicken broth or water

vegetable oil (for blanching & tossing)

scallions (thinly sliced, for garnish)

toasted sesame seeds (optional, garnish)

flank steak or sirloin (thinly sliced against the grain)

ground black pepper

garlic (minced)

onion (medium, sliced into wedges)

green bell pepper (sliced)

soy sauce (for sauce)

oyster sauce (for sauce)

beef or chicken broth

vegetable oil (for stir-frying)

freshly ground black pepper

Place the finely chopped Napa cabbage in a bowl, sprinkle with 1/4 teaspoon salt, toss, and let sit 5–10 minutes. Then squeeze out excess moisture using a clean towel or paper towels until mostly dry. This prevents a soggy filling.

Prepare cabbage

In a medium bowl combine ground chicken, drained cabbage, sliced scallions, grated ginger, minced garlic, soy sauce, sesame oil, rice vinegar, 1/2 teaspoon beaten egg, cornstarch, 3/4 teaspoon salt (adjust if your soy sauce is very salty), and white pepper. Mix thoroughly with a fork or spatula until mixture is tacky and cohesive (about 1–2 minutes). Taste a small amount by cooking a teaspoon in a microwave or skillet to check seasoning and adjust salt/soy if needed.

Mix filling

Arrange wrappers on a clean work surface covered with a lightly damp towel to prevent drying. Have a small bowl of water at hand for sealing. Portion the filling into roughly 1 teaspoon to 1 tablespoon portions depending on wrapper size (for standard 3–4 inch gyoza wrappers use about 1 rounded teaspoon or 12–14 g per wrapper). This recipe yields about 35–40 gyoza.

Set up assembly station

Place a small mound of filling in the center of a wrapper. Dip your fingertip in water and moisten the outer half of the wrapper edge. Fold the wrapper in half over the filling to form a half-moon and press to seal in center. Starting at one end, create 3 small pleats on one side while pressing to seal to the plain side (traditional pleated style). Make sure there are no air pockets and edges are well sealed. Repeat until all wrappers are filled.

Fill and fold gyoza

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon vegetable oil and swirl. Arrange gyoza flat-side down in the pan in a snug single layer (don’t overcrowd). Fry until bottoms are golden brown, 2–3 minutes. Carefully pour 1/2 cup water into the pan (avoid splatter), immediately cover with a tight-fitting lid to trap steam. Reduce heat to medium-low and steam for 4–5 minutes, or until most water has evaporated and wrappers are translucent and cooked through. Remove lid and continue cooking 30–60 seconds to re-crisp bottoms if needed. Transfer to a plate lined with paper towel and keep warm. Repeat with remaining gyoza, adding the remaining 1 tablespoon oil as needed.

Pan-fry and steam (potsticker method)

To deep-fry: heat oil to 350°F (175°C) and fry gyoza in batches 2–3 minutes until golden and cooked through. To boil: drop gyoza into simmering water, cook 3–4 minutes until they float and wrapper is cooked, then remove with a slotted spoon and lightly pan-fry for crisp bottoms if desired.

Alternative: Deep-fry or boil

Whisk together 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1/2 teaspoon sesame oil, 1/2 teaspoon chili oil (if using), 1/2 teaspoon sugar, and toasted sesame seeds in a small bowl. Taste and adjust acidity or heat to preference. Serve alongside hot gyoza.

ground chicken

Napa cabbage (finely chopped)

scallions (green onions, finely sliced)

fresh ginger (grated)

rice vinegar

egg (lightly beaten)

cornstarch (or potato starch)

gyoza (round) wrappers

water (for steaming/pan-frying)

chili oil or chili crisp (optional)

sugar (optional, to balance)

toasted sesame seeds (optional)

Finely chop the napa cabbage. Place in a bowl, sprinkle with a pinch of salt, toss, and let sit 10 minutes. Squeeze out as much liquid as possible, then measure 1 cup packed and set aside.

In a large mixing bowl combine the ground pork, squeezed cabbage, chopped green onions, grated ginger, minced garlic, light soy sauce, oyster sauce, Shaoxing wine, sesame oil, white pepper, sugar, cornstarch, and egg white. Mix thoroughly with a paddle or spatula, turning the mixture in one direction until cohesive and slightly sticky (about 1–2 minutes). Chill 10–15 minutes to firm up the filling, which makes wrapping easier.

Arrange a small bowl of water for sealing, the tray for finished dumplings lightly dusted with cornstarch or lined with parchment, and the dumpling wrappers within reach.

Work with one wrapper at a time. Place a wrapper on your palm, spoon about 1 tablespoon of filling into the center. Dip your index finger into the water and moisten the wrapper edge. Fold the wrapper in half over the filling and pinch once in the center. Create 3–4 small pleats on one side, pressing each pleat to the sealed edge so the dumpling is tightly closed with pleats on one side (classic crescent shape). Place finished dumpling on the tray. Repeat until all filling is used (about 28–30 dumplings). Keep finished dumplings covered with a damp towel if not cooking immediately to prevent drying.

Fill and fold dumplings

If you prefer boiled dumplings: bring a large pot of water to a rolling boil, add dumplings in batches so they don't stick, stir gently, then cook until they float and continue 2–3 minutes more (total ~6–8 minutes). If steaming: arrange dumplings in a single layer in a lined bamboo or metal steamer, steam over simmering water for 8–10 minutes until filling is cooked through.

Options: boiling or steaming

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat. Arrange dumplings in a single layer, pleated side up, leaving space between them. Fry 2–3 minutes until bottoms are golden brown. Carefully add 1/3 cup water to the pan (watch for splatter), quickly cover with a tight-fitting lid to trap steam. Reduce heat to medium and steam for 5–6 minutes until water has evaporated and wrappers are cooked. Remove lid and continue cooking 1 minute to re-crisp the bottoms. Transfer dumplings to a plate.

Pan-fry (Hong Kong style potstickers)

Whisk together light soy sauce, black vinegar, chili oil (if using), sliced green onion, and sesame oil in a small bowl. Taste and adjust: add more vinegar for tang, soy for salt, or chili oil for heat. Serve alongside hot dumplings.

ground pork (20–25% fat)

chopped napa cabbage (squeezed dry)

finely chopped green onions

finely grated fresh ginger

egg white

round dumpling wrappers (3.5 in / 9 cm)

water (for sealing)

light vegetable oil (for pan-frying)

chili oil (optional)

finely sliced green onion

If using dried shiitake mushrooms, soak in warm water for 20–30 minutes until soft, then finely chop. Peel and devein shrimp, pat dry and coarsely chop into small pieces. Finely chop scallions and water chestnuts (if using). Grate ginger.

Prepare ingredients

In a large bowl combine ground pork, chopped shrimp, chopped shiitake, scallions, water chestnuts, grated ginger, soy sauce, oyster sauce, Shaoxing wine, sesame oil, cornstarch, egg white, sugar, white pepper, and salt. Use a spoon or your hands to mix in one direction until the mixture becomes slightly sticky and cohesive (about 1–2 minutes). This helps create a bouncy texture.

Cover the bowl and refrigerate the filling for 15–30 minutes to allow flavors to meld and the mixture to firm up slightly for easier shaping.

Chill

Place the round wonton wrappers on a clean work surface and cover with a damp towel to prevent drying. Dice a small piece of carrot finely for topping and set aside (or prepare fish roe).

Prepare wrappers

Wet your hands lightly. Scoop about 1 heaping tablespoon (approximately 20–25 g) of filling and place it in the center of a wrapper. Gather the wrapper edges up around the filling, leaving the top exposed, and gently press to form a tall, slightly open cylinder about 3–4 cm tall. Gently press the top to compact the filling. Place each siu mai on a small square of parchment or in a lightly oiled steamer liner to prevent sticking. Repeat until all filling is used (should make about 35–40 siu mai depending on size).

Shape siu mai

Lightly brush the exposed filling with a drop of oil, then press a small amount (about 1/4 tsp) of diced carrot or a bit of fish roe into the top center of each siu mai for color and presentation.

Top each dumpling

Add at least 1 liter of water to a wok or pot suitable for steaming and bring to a rolling boil over high heat.

Bring water to a boil

Place siu mai in a bamboo steamer lined with parchment or cabbage leaves, leaving space between each so steam can circulate. If using a metal steamer, you can also place them on a lightly oiled tray or parchment squares.

Arrange in steamer

Set the steamer over the boiling water, cover, and steam for 6–8 minutes (for medium-sized dumplings) until pork is cooked through and shrimp is opaque. For larger dumplings, steam 8–10 minutes. Avoid over-steaming which can dry them out.

Remove steamer from the heat. Optionally brush tops with a drop of sesame oil for sheen. Serve hot with soy sauce and chili oil or hot mustard on the side.

Shang Hai Spring Roll