Chinese Food Archives - RecipeWikki

Name: Pork Dumplings
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1/2 lb ground pork; 1 cup Napa cabbage, finely chopped and squeezed dry; 2 scallions, finely chopped; 2 cloves garlic, minced; 1 tbsp ginger, minced; 2 tbsp soy sauce; 1 tbsp sesame oil; 1 tsp rice vinegar; 1 tsp sugar; 1 package dumpling wrappers (round or square, about 40 wrappers)

Pork Dumplings

Chef — Thu, 29 May 2025 14:05:28 +0000

Juicy, flavorful, and tender pork dumplings that you can steam, boil, or pan-fry. Perfect as a snack, appetizer, or meal!

Origin Pork Dumplings

Pork dumplings are a classic in Chinese cuisine, especially popular in northern China where dumplings are a staple during festivals and family gatherings.

Why You’ll Love This Recipe

These dumplings have a savory pork filling with hints of ginger and garlic, wrapped in delicate dough that cooks to tender perfection. Plus, they’re versatile—you can steam, boil, or pan-fry them!

Pork Dumplings

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1/2 lb ground pork
1 cup Napa cabbage, finely chopped and squeezed dry
2 scallions, finely chopped
2 cloves garlic, minced
1 tbsp ginger, minced
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp sugar
1 package dumpling wrappers (round or square, about 40 wrappers)

Directions

In a mixing bowl, combine ground pork, cabbage, scallions, garlic, ginger, soy sauce, sesame oil, rice vinegar, and sugar. Mix until well combined.
Place a dumpling wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center.
Dip your finger in water and moisten the edges of the wrapper.
Fold the wrapper over the filling to form a half-moon shape and press the edges to seal tightly. You can pleat the edges if you like.
Repeat until all filling and wrappers are used.
To steam: place dumplings in a steamer basket lined with parchment or cabbage leaves. Steam over boiling water for 8-10 minutes.
To boil: gently drop dumplings into boiling water. Cook until they float to the top and continue boiling for 2-3 minutes more.
To pan-fry: heat 1-2 tablespoons oil in a non-stick pan over medium heat. Arrange dumplings flat side down. Cook until bottoms are golden brown, about 2-3 minutes. Add 1/4 cup water, cover, and steam for 5 minutes. Remove lid and cook another 1-2 minutes to crisp the bottoms.
Serve hot with soy sauce, chili oil, or your favorite dipping sauce.

Notes

Drain cabbage well to avoid soggy filling.
Dumplings freeze great uncooked—freeze on a tray, then transfer to a freezer bag.
Use ground chicken or tofu for a different twist

The post Pork Dumplings appeared first on RecipeWikki.

Perfect Pot Stickers

Chef — Wed, 28 May 2025 20:44:25 +0000

Crispy on the bottom, tender on top, and packed with savory filling — these pot stickers are a delicious crowd-pleaser you can easily make at home.

Origin Perfect Pot Stickers

Pot stickers, or jiaozi, are a popular Chinese dumpling known for their unique cooking method that combines frying and steaming. They’ve become a beloved appetizer or snack worldwide.

Why You’ll Love This Recipe

These pot stickers are easy to make from scratch, with a simple filling and a perfect crispy texture that’s hard to beat. Plus, they’re great for dipping in your favorite sauce!

Perfect Pot Stickers

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

550

kcal

Ingredients

1/2 lb ground pork (or chicken, shrimp, or tofu for a vegetarian option)
2 cups finely chopped Napa cabbage or regular cabbage
3 scallions, finely chopped
2 cloves garlic, minced
1 tbsp ginger, grated
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
1 package round dumpling wrappers (about 40)

Directions

In a large bowl, combine ground meat (or tofu), cabbage, scallions, garlic, ginger, soy sauce, sesame oil, and sugar. Mix well.
Place a dumpling wrapper on a clean surface. Spoon about 1 teaspoon of filling into the center.
Moisten the edges with water, fold in half, and pinch the edges to seal tightly. Repeat with remaining wrappers and filling.
Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.
Arrange pot stickers in a single layer, flat side down. Cook for 2-3 minutes until the bottoms are golden brown.
Carefully pour in 1/2 cup water and cover the skillet immediately to steam the pot stickers.
Cook for about 5 minutes until water evaporates and wrappers become tender.
Remove the lid and cook for another 1-2 minutes to crisp up the bottoms again if needed.
Serve hot with soy sauce, chili oil, or your favorite dipping sauce.

Notes

Don’t overfill the dumplings to avoid bursting during cooking.
If you want extra crispiness, increase the initial frying time before steaming.
Pot stickers freeze well — freeze uncooked on a baking sheet, then transfer to a bag and cook straight from frozen.

The post Perfect Pot Stickers appeared first on RecipeWikki.

Kung Pao Chicken

Chef — Tue, 27 May 2025 19:56:10 +0000

A bold, spicy, and slightly sweet stir-fry featuring tender chicken, crunchy peanuts, and colorful veggies — Kung Pao Chicken is a quick dinner with serious flavor payoff.

Origin Kung Pao Chicken

Kung Pao Chicken (or Gong Bao Ji Ding) is a classic dish from Sichuan cuisine, known for its signature combination of heat, sweetness, and umami. It’s named after a Qing Dynasty official and has since become a Chinese takeout favorite worldwide — especially in its milder, American-style adaptation.

Why You’ll Love This Dish

It’s that addictive mix of spicy chilies, savory sauce, and crunchy textures. Quick enough for a weeknight but bold enough to impress guests, Kung Pao Chicken is the kind of dish that turns dinner into something exciting.

Also Read : Chili Garlic (Homemade) Paneer

Kung Pao Chicken

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

457

kcal

Ingredients

1 lb boneless, skinless chicken thighs or breasts, diced
1 tbsp soy sauce
1 tsp Shaoxing wine or dry sherry
1 tsp cornstarch
2 tbsp soy sauce
1 tbsp dark soy sauce (optional, for color)
1 tbsp rice vinegar
1 tbsp hoisin sauce
2 tsp sugar
1 tsp cornstarch
3 tbsp water
2 tbsp oil
4–6 dried red chilies (adjust to spice level), broken in half
2 garlic cloves, minced
1 tsp fresh ginger, minced
¼ cup roasted peanuts
1 bell pepper, diced
2–3 scallions, chopped

Directions

In a bowl, toss the chicken with soy sauce, wine, and cornstarch. Let it sit while you prep the rest.
Whisk all sauce ingredients together in a small bowl. Set aside.
Heat oil in a wok or large skillet over medium-high heat. Add dried chilies and toast them for 20–30 seconds until fragrant but not burnt.
Toss in the marinated chicken and stir-fry until browned and cooked through, about 4–5 minutes.
Stir in garlic, ginger, bell pepper, and scallions. Cook for another 2 minutes.
Pour in the sauce and cook, stirring constantly, until it thickens and coats everything beautifully. Add the peanuts and stir one last time.
Serve hot over steamed jasmine rice or noodles.

Notes

For authentic Sichuan flavor, add a pinch of ground Sichuan peppercorns along with the chilies.
You can swap peanuts for cashews or sunflower seeds.
Don’t skip the cornstarch — it gives the chicken that silky, restaurant-style texture.

The post Kung Pao Chicken appeared first on RecipeWikki.

Honey Walnut Shrimp

Chef — Tue, 27 May 2025 10:54:33 +0000

A deliciously creamy, crispy shrimp dish topped with sweet candied walnuts — this restaurant favorite is surprisingly easy to make at home!

Origin Honey Walnut Shrimp

Honey Walnut Shrimp comes from Cantonese-style Chinese-American cuisine and was made popular in upscale Chinese restaurants across the U.S. It blends crispy fried shrimp with a creamy honey-mayo glaze and sweet, crunchy walnuts — creating a luxurious dish that’s both comforting and elegant.

What Makes It Special

The mix of textures and flavors is everything here — crispy shrimp, a velvety glaze with the perfect balance of sweet and savory, and candied walnuts for a nutty crunch. It’s indulgent yet totally doable in your own kitchen.

Also Read : Lobster thermidor Recipe

Honey Walnut Shrimp

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

605

kcal

Ingredients

½ cup walnut halves
¼ cup water
¼ cup granulated sugar
1 lb large shrimp (peeled and deveined)
2 egg whites
½ cup cornstarch
Oil for frying
For the Creamy Sauce
¼ cup mayonnaise
1½ tablespoons honey
1 tablespoon sweetened condensed milk
1 teaspoon lemon juice (optional, for brightness)

Directions

In a small saucepan, bring water and sugar to a boil. Add walnuts and boil for 2 minutes. Remove with a slotted spoon and let dry on parchment paper.
In a bowl, whisk egg whites until frothy. Toss in shrimp to coat, then dredge shrimp in cornstarch until well coated.
Heat oil in a deep pan. Fry shrimp in batches over medium heat until golden and crispy. Drain on paper towels.
In a separate bowl, mix mayonnaise, honey, condensed milk, and lemon juice until smooth.
Toss the crispy shrimp in the sauce until evenly coated. Top with the candied walnuts.
Serve warm over steamed rice or on its own as an appetizer.

Notes

Want extra crispy shrimp? Double-fry them by letting them rest for a few minutes after the first fry, then frying again briefly.
You can make the candied walnuts a day ahead and store them in an airtight container.
Swap mayo for Greek yogurt for a lighter sauce.
Try adding sesame seeds or thinly sliced green onions for garnish.

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