Spicy Sichuan noodles topped with ground pork and scallions.

Dan Dan Noodles

C Dumpling

Mochi Ice Cream

Stir-fried noodles with mixed vegetables.

Vegetable Lo Mein

A selection of dipping sauces for your dumplings.

Sauces

Tender chicken and savory mushrooms in a delicate wrapper.

Chicken & Mushroom Dumplings

Juicy pork and fresh chives wrapped in a handmade dough.

Pork & Chive Dumplings

Soda

Pickled Vegetables

A mix of seasonal vegetables in a dumpling.

Vegetable Dumpling

Chicken & Mushroom Dumpling

Spicy chicken stir-fry with peanuts and vegetables.

Kung Pao Chicken

Tender pork belly served in a fluffy bao bun.

Pork Belly Bao

Crispy pork dumplings with a savory filling.

Crispy Pork Dumpling

Delicate dumplings filled with shrimp and herbs.

Shrimp Dumplings

Fried rice with tender beef pieces and vegetables.

Beef Fried Rice

Noodles stir-fried with spicy chicken and vegetables.

Spicy Chicken Noodles

Vegetarian Dumpling

Edamame

Juicy pork filling wrapped in a delicate dough

Pork Dumpling

Noodles in a spicy broth topped with fresh vegetables.

Spicy Noodle Bowl

Stir-fried rice with chicken, eggs, and vegetables.

Chicken Fried Rice

Soft steamed buns filled with braised pork belly and pickled cucumbers.

Pork Belly Buns

Steamed dumplings filled with seasoned pork and served with chili oil.

Chili Oil Dumplings

In a medium heatproof bowl, combine the sesame paste (3 tbs) with 2 tablespoons light soy sauce, 1 tablespoon black vinegar, 2 tablespoons chili oil, 1 teaspoon Sichuan peppercorn oil, and 1 teaspoon granulated sugar. Stir until smooth. Add about 1 cup hot chicken or vegetable stock and whisk to a glossy, slightly runny sauce. Adjust consistency with more stock if too thick.

Prepare the sauce base

Keep the sauce warm near the stove while you cook the noodles and pork so flavors stay melded.

Bring a large pot of salted water to a rolling boil. Add 12 oz noodles and cook according to package instructions until al dente (typically 4–6 minutes for dried, 2–3 minutes for fresh). Reserve 1/2 cup cooking water, then drain the noodles and rinse briefly under warm water to remove excess starch. Toss noodles immediately with a little sesame oil or 1 teaspoon of the prepared sauce to prevent sticking.

Cook the noodles

Heat 1 tablespoon vegetable oil in a medium skillet or wok over medium-high heat until shimmering.

Add minced garlic (2 cloves) and minced ginger (1 tsp); stir-fry 15–30 seconds until fragrant but not browned.

Add 12 oz ground pork, breaking it up with a spatula. Increase heat to high and cook until the pork begins to brown and some bits are crisp (3–5 minutes).

Stir in 1 teaspoon doubanjiang (if using) and cook 30 seconds to bloom the chili flavor. Add 1 tsp light soy sauce, 1 tsp Shaoxing wine, and 2 tablespoons chicken stock or water. Stir and let the liquid reduce slightly.

Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Pour slurry into the pork, stir until sauce thickens and coats the pork, about 30 seconds. Season with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Taste and adjust seasoning; if too spicy or thick, add up to 1–2 tablespoons stock.

Turn off heat and keep the topping warm. If desired, stir in 1 teaspoon chili oil or a sprinkle of toasted sesame seeds for extra aroma.

Divide the cooked noodles among 4 bowls (serves 4). Spoon the warm sesame-chili sauce over the noodles, using all or most of the sauce so noodles are coated (about 1/4 cup sauce per bowl). If the sauce thickened while standing, add a splash of the reserved noodle water or hot stock to loosen it.

Top each bowl with an even portion of the warm ground pork mixture.

Garnish each bowl with sliced scallion whites and greens, 1/2 tablespoon pickled mustard greens (if using), a handful of blanched greens (bok choy or spinach) if desired, 1/2 tablespoon crushed peanuts, and a sprinkle of toasted sesame seeds. Drizzle extra chili oil or Sichuan pepper oil to taste.

Before eating, stir the noodles thoroughly so sauce, pork, and garnishes are well combined. Serve immediately.

dried wheat noodles (or fresh Chinese egg noodles)

sesame paste (or tahini)

soy sauce (light)

Chinese black vinegar (or rice vinegar)

chili oil (preferably Sichuan chili oil with sediment)

Sichuan peppercorn oil (or ground Sichuan peppercorns mixed into oil)

chicken or vegetable stock (hot)

granulated sugar

ground pork (85% lean)

vegetable oil

garlic (minced)

fresh ginger (minced)

doubanjiang (fermented chili bean paste, optional but recommended)

light soy sauce

Shaoxing wine (or dry sherry)

chicken stock or water

cornstarch (slurry)

salt

white pepper (ground)

scallions (thinly sliced, white and green separated)

toasted sesame seeds

pickled mustard greens (optional, finely chopped)

blanched baby bok choy or spinach (optional)

crushed roasted peanuts (optional)

In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in the boiling water, mixing with chopsticks or a fork until the dough starts to come together. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Cover with a damp cloth and let it rest for at least 30 minutes.

Make the Dough

In a large bowl, combine the ground pork, chopped green onions, minced ginger, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are fully incorporated. Set aside.

Prepare the Filling

Divide the dough into small pieces (about the size of a golf ball). Roll each piece into a thin circle on a floured surface. Place about 1 tablespoon of the filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal tightly. Make pleats along the edge for a decorative touch, if desired.

Fill the Dumplings

To steam: Place the dumplings in a steamer basket lined with parchment paper and steam for about 15-20 minutes until cooked through. To pan-fry: Heat a tablespoon of oil in a skillet over medium heat, add the dumplings and fry for 2-3 minutes until the bottoms are golden. Add water (enough to cover the bottom of the pan), cover, and let steam for an additional 5-7 minutes.

Steam or Pan-Fry

In a small bowl, whisk together the soy sauce, rice vinegar, and chili oil to taste. Sprinkle sesame seeds on top and mix well.

Make the Dipping Sauce

All-purpose flour

Boiling water

Salt

Ground pork

Chopped green onions

Minced ginger

Soy sauce

Sesame oil

Pepper

Rice vinegar

Chili oil

Sesame seeds

In a large mixing bowl, combine the sweet rice flour and granulated sugar. Gradually add water and stir until the mixture is smooth and free of lumps.

Mix Ingredients

Transfer the mixture to a microwave-safe bowl and cover it with plastic wrap. Microwave on high for 1 minute, stir, then microwave for an additional 1 minute. Repeat this process until the dough becomes thick and sticky, about 3 to 4 minutes total.

Cook the Mixture

Once cooked, allow the mochi dough to cool for about 10 minutes, but ensure it is still warm and pliable.

Cool the Dough

On a clean surface, generously dust cornstarch to prevent sticking. Turn the mochi dough out onto the cornstarch-covered surface.

Dust with Cornstarch

Divide the mochi dough into equal pieces (about 1.5 inches in diameter). Flatten each piece into a circle that is about 3 inches wide.

Shape the Mochi

Scoop out small balls of ice cream (about 1 tablespoon each) and place them on a baking sheet lined with parchment paper. Freeze the ice cream balls for at least 30 minutes until firm.

Prepare Ice Cream

Take a flattened piece of mochi dough and place a frozen ice cream ball in the center. Gently fold the edges of the mochi over the ice cream and pinch to seal. Ensure the ice cream is completely covered.

Wrap the Ice Cream

Repeat the wrapping process with the remaining pieces of mochi dough and ice cream balls.

Repeat the Process

Place the wrapped mochi ice cream back onto the parchment-lined baking sheet and freeze for another 1-2 hours to firm up.

Final Freeze

Sweet rice flour (mochi flour)

Granulated sugar

Water

Cornstarch

Ice cream (any flavor)

Bring a pot of salted water to a boil. Add lo mein noodles and cook according to package instructions until al dente. Drain and set aside.

Cook the Noodles

In a small bowl, mix together soy sauce, sesame oil, cornstarch, and water. Stir until cornstarch is dissolved.

Prepare the Sauce

In a large skillet or wok, heat vegetable oil over medium-high heat. Add minced garlic and ginger, sauté for about 30 seconds until fragrant.

Stir-fry the Vegetables

Add bell pepper, carrot, broccoli, and snow peas to the skillet. Stir-fry for 3-4 minutes until vegetables are just tender.

Add the Vegetables

Add the cooked lo mein noodles and the prepared sauce to the skillet. Toss everything together to coat the noodles and vegetables evenly. Cook for an additional 2-3 minutes until everything is heated through.

Combine Noodles and Sauce

Remove from heat and stir in sliced green onions. Serve hot.

Garnish

Lo Mein Noodles

Bell Pepper (sliced)

Carrot (julienned)

Broccoli Florets

Snow Peas

Green Onion (sliced)

Soy Sauce

Sesame Oil

Garlic (minced)

Ginger (minced)

Vegetable Oil

In a bowl, combine soy sauce, rice vinegar, sesame oil, chopped green onions, grated ginger, and chili flakes.

Combine Ingredients

Stir the mixture well until all ingredients are fully incorporated.

Mix Well

Transfer to a serving bowl and enjoy with your dumplings.

Serve

In a small bowl, mix together sweet chili sauce, lime juice, minced garlic, and chili paste.

Whisk the ingredients until smooth and well combined.

Blend Thoroughly

Pour into a serving dish and serve alongside dumplings.

In a mixing bowl, add peanut butter, soy sauce, lime juice, honey, and water.

Combine Base Ingredients

Use a whisk or fork to blend the ingredients until you achieve a smooth consistency.

Mix Until Smooth

Taste and add chili flakes as desired for a kick.

Adjust Flavor

Transfer to a bowl and serve with your favorite dumplings.

Grated ginger

Chili flakes

Sweet chili sauce

Lime juice

Garlic, minced

Chili paste

Peanut butter

Honey

In a large mixing bowl, combine all-purpose flour and salt. Gradually add boiling water while stirring with a fork until the mixture starts to come together. Knead the dough on a floured surface until smooth, about 5-7 minutes. Cover with a damp cloth and let it rest for at least 30 minutes.

After the dough has rested, divide it into small portions. Roll each portion into a thin circle, about 3 inches in diameter. Keep the wrappers covered with a damp cloth to prevent drying out.

Roll Out the Wrappers

In a skillet over medium heat, add a teaspoon of oil. Sauté the finely chopped mushrooms until they are soft and any liquid has evaporated, about 5-7 minutes. Remove from heat and let cool slightly.

Cook the Mushrooms

In a mixing bowl, combine the cooked shredded chicken, sautéed mushrooms, chopped green onions, minced garlic, soy sauce, sesame oil, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Combine the Filling Ingredients

Place a small spoonful of the filling in the center of each dumpling wrapper. Moisten the edges with water, fold the wrapper in half, and pinch to seal. Ensure there are no air pockets.

Fill the Wrappers

Continue filling and sealing the dumplings until all the filling is used. You can freeze the dumplings at this stage if desired.

Prepare a steamer and bring water to a boil. Place the dumplings in the steamer basket, making sure they are not touching. Cover and steam for about 15-20 minutes or until the wrappers are translucent and cooked through.

Steam the Dumplings

In a small bowl, combine soy sauce, rice vinegar, chili oil, and sesame seeds. Adjust the chili oil to your preferred spice level.

Mix the Sauce Ingredients

Vegetable oil

Chicken breast, cooked and shredded

Mushrooms, finely chopped

Green onions, chopped

In a large mixing bowl, combine the all-purpose flour and salt.

Mix Dry Ingredients

Gradually add water to the flour mixture while stirring until the dough begins to come together.

Add Water

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead the Dough

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Rest the Dough

In a mixing bowl, combine ground pork, chopped chives, minced garlic, minced ginger, soy sauce, sesame oil, salt, and black pepper.

Use your hands to thoroughly mix the filling until well combined. Set aside.