Six pieces. Deep fried minced chicken and shrimp wontons served with sweet and sour sauce.

Crispy Wonton

Crisp fried squid rings seasoned with aromatic five spice salt.

Crispy Calamari with Five Spice Salt

Steamed BBQ Pork Buns

Thai Cold Shrimp Rolls

Fried Chicken wings tossed in chili sauce

Crispy Chili Wings

Six pieces. Dumplings filled with pork, cabbage, and chives.

Pan Fried Dumplings

Shrimp Dumplings Har Gow

Crispy pork in sweet and sour sauce with green peppers, onions, carrots, and pineapple.

Sweet and Sour Pork

Crispy chicken stir fried with chill poppers and onions.

Chili Chicken

Thinly sliced beef stir fried with scallions and garlic.

Mongolian Beef

Rice noodle stir fried in a tamarind sauce with shrimp, chicken, bean curd, and bean sprout, garnished with egg, peanuts, and lime.

Pad Thai

Crispy fried boot in a spicy sweet ginger sauce.

Crispy Ginger Beef

Sesame Chicken

Crispy chicken stir fried in a tangy spicy sauce tossed with green pepper.

General Tso Chicken

Fried rice with wok seared chicken, red peppers, and chili.

Szechuan Chicken Fried Rice

Cantonese style beef served on a bed of steamed broccoli.

Beef with Broccoli

Crispy chicken stir fried in a tangy spicy sauce tossed with green pepper. Served with steamed rice.

General Tso Chicken Rice

Stir fried chicken, shrimp, and vegetable over a bed of crispy fine egg noodles.

Crispy Cantonese Chow Mein

Chop the shrimp into small pieces (roughly same size as the ground chicken). Pat both chicken and chopped shrimp dry with paper towel to remove excess moisture.

Prep protein

In a mixing bowl combine ground chicken, chopped shrimp, chopped green onions, minced garlic, grated ginger, 1 tsp soy sauce, 1 tsp sesame oil, 1 beaten egg, 1 tsp cornstarch, 1 tsp salt, and 1 tsp white pepper. Mix thoroughly until the mixture becomes slightly sticky and cohesive (about 1–2 minutes). Cover and refrigerate for 10–15 minutes to firm up the filling.

Set up an assembly station with wonton wrappers, a small bowl of cold water, and the chilled filling. Lightly dust a work surface with a few drops of cornstarch or keep wrappers separated to prevent sticking.

Place one wonton wrapper square in front of you with a corner pointing toward you (diamond orientation). Put about 1 heaping teaspoon (roughly 10–12 g) of the filling in the center. Do not overfill.

Dip your fingertip in cold water and moisten the two edges adjacent to the corner closest to you. Fold the bottom corner up over the filling to meet the top corner, forming a triangle. Press out excess air and seal the edges firmly.

Option A (traditional pouch): Bring the two side corners of the triangle together, overlap slightly, and press to seal into a small parcel. Option B (flat crisp): leave as triangles. Repeat to make 6 finished crispy wontons (use 12 wrappers if making folded pouches) — the recipe yields six pieces. Place finished wontons on a tray lined with parchment to rest while you heat the oil.

Combine 3 tbsp rice vinegar, 3 tbsp ketchup, 2 tbsp brown sugar, 4 tbsp water, and 1 tsp soy sauce in a small saucepan. Stir to combine and bring to a gentle simmer over medium heat.

Mix 1 tsp cornstarch with 1 tsp cold water to create a slurry. Slowly whisk the slurry into the simmering sauce and cook for 1 minute until the sauce thickens to a glossy consistency. Remove from heat and keep warm. Stir in sliced green onion just before serving.

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 4–5 cm. Heat the oil to 175°C (350°F). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise immediately.

Fry the wontons in batches (do not overcrowd) for 2.5–4 minutes per batch, turning occasionally so they brown evenly, until golden brown and crisp. Adjust heat as needed to maintain 170–180°C (340–355°F).

Use a slotted spoon to transfer fried wontons to a wire rack or paper towel-lined plate to drain. Let rest for 1–2 minutes so the interior finishes cooking and the exterior remains crisp.

Arrange six crispy wontons on a serving plate. Serve immediately with the warm sweet & sour sauce on the side for dipping. Garnish with additional sliced green onion if desired.

ground (minced) chicken

raw shrimp (peeled, deveined, chopped)

green onions (finely chopped)

garlic (minced)

fresh ginger (grated)

soy sauce

sesame oil

egg (lightly beaten)

cornstarch

salt

white pepper (or black)

wonton wrappers (square, 7–8 cm / ~3 in)

cold water (for sealing)

neutral oil (vegetable, canola) for deep frying

rice vinegar (or white vinegar)

ketchup

brown sugar

water

cornstarch (slurry)

green onion (thinly sliced, garnish)

If not pre-cleaned, rinse calamari under cold water. Separate tubes from tentacles. Pat all pieces very dry with paper towels. Slice tubes into 1/2-inch rings; keep tentacles whole or halved if large. Drying thoroughly helps achieve maximum crispness.

Prepare the squid

In a large bowl combine 3 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 1 tsp fine sea salt, and 1/2 tsp ground white pepper. Whisk to blend evenly. Reserve 1/2 cup of this dry mix (or separate 1/2 cup of flour/cornstarch mix) for dusting.

Make coating mix

If using egg, lightly beat the egg in a measuring cup. Add 1 cup very cold club soda or beer to the egg (or to an empty cup if not using egg). Slowly whisk the cold liquid into the dry mix until just combined to form a batter — it should be slightly thicker than pancake batter but still fluid. Do not overmix; a few lumps are fine. Keep batter cold (place bowl over ice briefly) while heating oil.

Prepare wet coating

In a small bowl mix 1 tablespoon flaky sea salt, 1 teaspoon Chinese five-spice powder, and 1 teaspoon toasted sesame seeds. Taste and adjust: add up to 1/4 tsp more five-spice if you prefer a stronger aroma. Set aside in a small dish for sprinkling immediately after frying.

Make five-spice salt

Cut lemon into wedges and roughly chop parsley if using. Place both near the frying station for quick finishing.

Prepare garnish

Pour about 1 liter of oil into a heavy pot or deep fryer, leaving at least 3 inches headspace. Heat oil to 350–360°F (175–182°C). If you do not have a thermometer, test with a small pinch of batter: it should sizzle immediately and rise to the surface.

Heat oil

Toss the dried calamari rings and tentacles with the reserved 1/2 cup flour/cornstarch mix to lightly dust each piece. Shake off excess — this dry dusting helps the batter adhere and produces crisper results.

Dust calamari

Working in small batches (6–8 pieces per batch, do not overcrowd), dip the dusted calamari into the cold batter, letting excess drip off briefly, then carefully lower into the hot oil. Fry for 45–60 seconds until the coating is golden and crisp but the squid remains tender. Using a slotted spoon or spider, transfer fried calamari to a wire rack set over a baking sheet (or paper towels) to drain. Maintain oil temperature; allow it to return to 350–360°F before the next batch.

Batter and fry (two-stage for extra crispness)

For extra-crisp results, after all batches have had a first fry, bring oil to 375°F (190°C). Return the calamari to the hot oil in batches and fry for an additional 20–30 seconds until deeply golden and extra crunchy. Drain again on a rack.

Optional second fry

While still hot and just out of the oil, sprinkle the fried calamari evenly with the prepared five-spice salt so it adheres. Toss gently to coat. Finish with a squeeze of lemon and scatter chopped parsley if desired. Serve immediately.

Season immediately

fresh calamari (tubes and tentacles)

all-purpose flour

baking powder

fine sea salt (for batter)

ground white pepper

cold club soda or beer

large egg (optional, for extra binding)

coarse flaky sea salt

Chinese five-spice powder

toasted sesame seeds (white or mixed)

fresh lemon wedges

chopped fresh parsley (optional, for garnish)

neutral high-smoke-point oil (vegetable, canola, or peanut)

extra flour/cornstarch mix (for dusting)

In a small bowl whisk together cornstarch and 2 tbs water until smooth; set aside.

Prepare sauce slurry

Heat 1 tsp vegetable oil in a small skillet over medium heat. Add minced shallot and garlic and cook, stirring, until fragrant and lightly softened, about 1–2 minutes.

Add the diced char siu to the skillet and stir-fry briefly (about 1 minute) to warm through and release some juices.

Stir in oyster sauce, hoisin, soy sauce, brown sugar and white pepper. Mix thoroughly and bring to a gentle simmer for 30–45 seconds.

Add the cornstarch slurry and stir continuously until the mixture thickens to a cohesive, slightly glossy filling that holds together (about 30 seconds). Remove from heat and stir in sesame oil. Let cool to room temperature before using (about 10–15 minutes).

Combine warm water (about 38–43°C / 100–110°F), sugar and instant yeast in a small bowl. Let sit 5 minutes until foamy.

In a mixing bowl whisk together flour, baking powder and pinch of salt. Make a well in the center and add the foamy yeast mixture and 1 tsp vegetable oil.

Stir with a spatula until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough is very sticky, dust lightly with a teaspoon of flour at a time.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rest in a warm place for 30–40 minutes until slightly puffed (not necessarily doubled).

Punch down the dough gently. Divide into 2 equal portions (about 85–90 g each). Roll each portion into a smooth ball and let rest 5 minutes, covered, to relax the gluten.

Working with one piece at a time, flatten ball into a 10–12 cm (4–5 inch) circle with a rolling pin, keeping the center slightly thicker than the edges.

Place a parchment round on your work surface. Spoon about 2–3 tablespoons (approx. 40–50 g) of the cooled char siu filling into the center of the dough circle.

Gather the dough edges up over the filling and pleat or pinch to seal at the top, rotating as you go so the seam is centered. Pinch tightly to close and tuck the seam underneath to form a smooth bun. Repeat with the second piece.

Lightly brush the top of each bun with 1/4 tsp vegetable oil to prevent sticking to the steamer lid.

Place each bun on its own parchment round and set them in a steamer basket or bamboo steamer with at least 2–3 cm spacing between buns to allow for expansion.

Bring about 500 ml of water to a steady simmer in the steamer pot. Place the steamer basket over simmering water, cover with lid, and steam on medium-high heat for 12–14 minutes. Do not open the lid during steaming.

After steaming, turn off heat and leave the lid closed for 2 minutes to prevent sudden temperature change, then remove lid and transfer buns to a plate. Serve warm.

char siu (Chinese BBQ pork), finely diced

shallot, finely minced

garlic, minced

vegetable oil

oyster sauce

hoisin sauce

white pepper

instant dry yeast

granulated sugar

warm water

vegetable oil (for dough)

pinch of salt

vegetable oil (for brushing)

parchment paper rounds

water for steamer

Bring a pot of water to a boil, add rice vermicelli and cook according to package instructions (typically 2–4 minutes) until tender. Drain, rinse under cold water to stop cooking, then drain thoroughly and toss lightly with a teaspoon of neutral oil to prevent sticking. Measure 1/2 cup for the two rolls and reserve the rest for another use.

Cook and cool rice vermicelli

Julienne the carrot, cucumber and red bell pepper into thin matchsticks. Pick and rinse Thai basil, mint and cilantro leaves; pat dry. Tear two butter lettuce leaves to approximately the width of the rice paper wrappers.

Prep vegetables and herbs

If shrimp are uncooked, poach in simmering water for 1–2 minutes until pink and opaque, then immediately transfer to an ice bath to cool. If pre-cooked, rinse and pat dry. Butterfly each shrimp lengthwise (slice almost through the back) so they lay flat against the rice paper when rolled. Use two shrimp per roll (4 shrimp total).

Prepare shrimp

In a small bowl, combine 2 tbs fresh lime juice, 1.5 tbs fish sauce and 1.5 tsp palm sugar. Stir until sugar dissolves. Add 1 minced garlic clove and 1 minced Thai chili (adjust to taste). Add up to 1 tablespoon water to reach a pourable consistency. Taste and adjust—balance sweet, salty and sour. Transfer to a serving bowl and sprinkle 1 tsp crushed roasted peanuts and 1/2 tsp toasted sesame seeds on top if using.

Fill a wide shallow bowl with warm water (not boiling). Submerge one rice paper wrapper for 8–12 seconds until it becomes pliable but still slightly firm — it will continue to soften on the work surface. Lift and lay the wrapper on a clean damp kitchen towel or cutting board.

Place one torn butter lettuce leaf horizontally across the lower third of the wrapper. On top of the lettuce, place about 1/4 cup cooked rice vermicelli (a thin layer), then arrange 2 butterflied shrimp, shrimp-side down, near the edge so they will show on the finished roll. Add a small handful of julienned carrot, cucumber and red pepper (about 1–2 tablespoons each), plus 3 leaves each of Thai basil, mint and cilantro, distributing evenly.

Fold the bottom edge of the rice paper over the filling snugly, tuck in the sides toward the center, then continue rolling tightly but gently until sealed. Repeat with the second wrapper and remaining ingredients to make two rolls. Keep rolls covered with a damp towel until serving to prevent drying.

Trim the ends of each roll (optional) and cut each roll in half on the bias for presentation, yielding four halves (the menu states two pieces — serve two whole rolls or two halves depending on preference; here the recipe makes two whole rolls). Place rolls on a platter with the dipping sauce on the side. Garnish with extra herbs and a dusting of crushed peanuts or sesame seeds if desired.

rice paper wrappers (8.5-inch)

large cooked shrimp, peeled and deveined

rice vermicelli (cooked, drained)

butter lettuce leaves (or Boston), torn

Thai basil leaves

fresh mint leaves

fresh cilantro leaves (stems trimmed)

carrot, julienned

cucumber, julienned (seeded)

red bell pepper, thinly sliced

lime juice (fresh)

fish sauce

palm sugar (or brown sugar)

Thai bird's eye chili (or serrano), minced

water (to adjust consistency)

crushed roasted peanuts (optional, for garnish)

sesame seeds (toasted)

extra herbs for serving

Pat wings dry with paper towels. In a large bowl, combine buttermilk, 1 tbs kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp hot sauce (if using). Add wings and toss to coat fully. Cover and refrigerate at least 1 hour, preferably 3–4 hours or overnight for best flavor and tenderness.

Prep and marinate

In a shallow dish or large bowl, whisk together all-purpose flour, cornstarch, baking powder, paprika, onion powder, garlic powder, 0.5 tsp black pepper and 1 tsp kosher salt. Set the coating aside near your frying station.

Pour neutral oil into a heavy-bottomed skillet or a deep pot to a depth of about 1.5–2 inches (enough to partially submerge wings). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test with a small pinch of flour — it should sizzle immediately and brown in about 30–40 seconds.

Working with a few wings at a time, remove wings from the buttermilk, letting excess drip off, then dredge thoroughly in the dry coating, pressing the flour mixture onto the skin so it adheres. Shake off excess. Carefully add wings to the hot oil without overcrowding — fry in batches of 6–8 pieces depending on pot size. Maintain oil temperature around 325–350°F (160–175°C). Fry for 10–12 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F (74°C). For extra crispness, remove wings after initial fry, let rest 2–3 minutes, then increase oil to 375°F (190°C) and double-fry 1–2 minutes until very crisp. Transfer fried wings to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed while finishing remaining batches.

Coat and fry in batches

In a small saucepan or skillet, combine chili garlic sauce, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and 2 tbs water. Whisk to combine. If you prefer a slightly thicker glaze, dissolve 0.5 tsp cornstarch in an additional 1 tbs cold water and add to the pan. Bring the mixture to a gentle simmer over medium heat, stirring constantly until glossy and slightly thickened, about 2–3 minutes. Taste and adjust: add a little more honey for sweetness or more chili sauce for heat.

Place the hot fried wings in a large clean bowl. Pour the warm chili sauce over the wings — start with about three-quarters of the sauce and toss gently to coat each wing evenly. Add more sauce if you prefer heavier coating. Transfer wings to a serving platter.

Sprinkle toasted sesame seeds and sliced scallions over the sauced wings. Serve immediately with lime wedges on the side for squeezing, if desired.

whole chicken wings (split into drumette + wingette, tips removed)

buttermilk

kosher salt

ground black pepper

garlic powder

hot sauce (optional, for marinade)

paprika

onion powder

neutral oil (peanut, canola, or vegetable)

chili garlic sauce (e.g., sambal oelek or store-bought chili garlic sauce)

honey

rice vinegar

minced fresh garlic

cornstarch (optional, for slightly thicker glaze)

toasted sesame seeds

thinly sliced scallions (green parts)

lime wedges (optional, for serving)

Finely shred or mince the Napa cabbage until you have about 1/2 cup packed. Lightly sprinkle with 1/4 teaspoon salt, toss, and let sit for 5 minutes. Squeeze out excess moisture firmly using your hands or a clean towel; measure after squeezing to ensure roughly 1/4–1/3 cup of drained cabbage remains.

Prepare vegetables

Mince the Chinese chives (or regular chives) and the green onion finely to measure about 1/4 cup chives and 1 tablespoon green onion. Grate or very finely mince the ginger and garlic.

In a medium bowl, combine the ground pork, drained cabbage, chives, green onion, grated ginger, garlic, soy sauce, Shaoxing wine, sesame oil, salt, white pepper, and cornstarch. Mix thoroughly with a spoon or your hand until the mixture is sticky and cohesive (about 1–2 minutes). Chill the filling 10–15 minutes if it feels very soft — chilled filling is easier to fill and pleat.

Set out the 6 dumpling wrappers on a clean surface and keep a small bowl of water nearby for sealing. Work with one wrapper at a time to prevent drying: place about 1 to 1 1/2 teaspoons (roughly 10–12 g) of filling in the center of a wrapper. Do not overfill.

Dip your finger in the water and moisten the edge of the wrapper evenly. Fold the wrapper in half to form a half-moon and press the center to seal. Create 3–4 small pleats along one side pressing each pleat to the opposite side to form a tight seal (traditional potsticker pleat). Ensure there are no gaps for the filling to leak.

Place assembled dumplings on a lightly floured tray or parchment, spaced apart so they don't stick together. If not cooking immediately, cover with a damp towel to prevent drying.

Heat a nonstick or well-seasoned cast-iron skillet over medium heat. Add 2 tablespoons neutral oil and swirl to coat the bottom.

Arrange the six dumplings in the pan in a single layer, flat side down, leaving a little space between each so bottoms cook evenly.

Fry without moving for 2–3 minutes, until the bottoms are golden brown and crisp. Check one to confirm color.

Carefully pour in 1/3 cup (about 80 ml) water around the edges (not directly on hot oil to avoid splattering), then immediately cover the pan with a tight-fitting lid to trap steam.

Reduce heat to medium-low and steam for 5–6 minutes, until the water has mostly evaporated and the filling is cooked through (pork reaches 160°F / 71°C).

Remove the lid and continue cooking another 1–2 minutes to re-crisp the bottoms if needed. Using a spatula, carefully lift dumplings and transfer to a serving plate.

In a small bowl combine 1 tablespoon soy sauce, 1 teaspoon black vinegar or rice vinegar, 1/4 teaspoon sesame oil, 1/2 teaspoon chili oil (optional), and 1 teaspoon finely sliced scallion. Stir and serve alongside the hot dumplings.