Golden Plate Recipe

Heat 1 teaspoon sesame oil in a skillet over medium heat. Add garlic and ginger; sauté until fragrant. Add ground pork and cook until browned. Stir in shredded cabbage, carrot, and green onions; cook until vegetables are tender. Add soy sauce and 1 tablespoon water, then stir in cornstarch to lightly thicken the mixture. Remove from heat and let the filling cool.

Place about 2 tablespoons of filling onto each egg roll wrapper. Roll tightly, folding in the sides and sealing the edge with a light slurry made from water and cornstarch.

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Serve hot with sweet chili dipping sauce on the side.

Whisk together all-purpose flour, cornstarch, baking powder, garlic powder, paprika, and salt in a bowl. Slowly whisk in ice-cold water to form a smooth batter.

Heat oil in a deep fryer or heavy pot to 350°F (175°C). Dip each shrimp in the batter, allowing excess to drip off, then fry until golden and crisp, about 2–3 minutes.

Transfer to paper towels to drain. Serve immediately with sweet chili dipping sauce.

In a bowl, combine ground pork, finely chopped water chestnuts, green onion, soy sauce, sesame oil, ginger, garlic, salt, and white pepper. Mix until evenly incorporated.

Place a small teaspoon of filling onto each dumpling wrapper. Moisten the edges with water and pleat to seal, forming four dumplings.

Line a steamer with parchment rounds and place dumplings inside. Steam over boiling water for 6–8 minutes until wrappers are translucent and filling is cooked.

Prepare dipping sauce by combining soy sauce, rice vinegar, and chili oil. Serve dumplings with dipping sauce.