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Chinese Lion’s Head Soup

by Chef
written by Chef

Chinese Lion’s Head Soup (狮子头汤, Shīzi Tóu Tāng) is a classic dish from Jiangsu cuisine, particularly popular in Shanghai. It consists of large, tender pork meatballs simmered in a flavorful broth, often accompanied by napa cabbage. The name “Lion’s Head” comes from the meatballs’ resemblance to a lion’s mane when surrounded by cabbage leaves.

Chinese Lion's Head Soup
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Chinese Lion’s Head Soup

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 lb (450g) ground pork (or a mix of pork and shrimp)

  • 1 egg

  • 2 tbsp cornstarch

  • 1 tbsp Shaoxing wine (or dry sherry)

  • 2 tbsp soy sauce

  • 1 tsp sesame oil

  • 1 tsp sugar

  • ½ tsp salt

  • ½ tsp white pepper

  • 2 green onions, finely chopped

  • 1-inch piece of ginger, minced

Directions

  • repare the Meatballs:
    In a bowl, mix all meatball ingredients until well combined.
    Shape into 4–6 large meatballs (about the size of a small apple).
    Lightly coat with cornstarch to help them hold their shape.
  • Sear the Meatballs:
    Heat 1 tbsp oil in a pan over medium heat.
    Brown the meatballs on all sides for about 2-3 minutes (they don’t need to cook through).
    Remove from the pan and set aside.
  • Make the Soup:
    In a pot, heat a little oil and sauté garlic for 30 seconds.
    Add broth, soy sauce, sugar, and white pepper. Bring to a simmer.
    Gently place the meatballs into the broth. Cover and simmer for 30 minutes on low heat.
    Add napa cabbage and shiitake mushrooms in the last 10 minutes of cooking.
  • Serve & Enjoy:
    Garnish with extra green onions or cilantro.
    Serve hot with steamed rice or noodles for a complete meal.

Notes

  • Meatball Texture: For extra soft meatballs, mix the pork filling in one direction until sticky.
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Recipes

Citrus Carp – A Zesty and Flavorful Fish Dish

by Chef
written by Chef

Citrus Carp is a delicious dish that combines the mild, tender flesh of carp with a refreshing citrus-infused sauce. This dish is popular in Chinese cuisine and other Asian culinary traditions, where citrus fruits like orange, lemon, or lime enhance the natural sweetness of the fish. The result is a light yet flavorful meal that pairs well with rice or steamed vegetables.

Citrus Carp – A Zesty and Flavorful Fish Dish
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Citrus Carp – A Zesty and Flavorful Fish Dish

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 whole carp (about 1.5–2 lbs), cleaned and scaled

  • 2 tbsp lemon juice (or lime/orange juice)

  • 1 tsp salt

  • ½ tsp black pepper

  • 2 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tbsp honey (or sugar)

  • 2 garlic cloves, minced

  • 1 tsp ginger, grated

  • 1 small chili, finely chopped (optional)

  • 1 tbsp cornstarch (for sauce thickening)

  • 2 tbsp vegetable oil

  • 1 orange, sliced for garnish

Directions

  • Prepare the Fish:
    Rinse the carp thoroughly and pat it dry with a paper towel.
    Make a few diagonal cuts on both sides of the fish to allow flavors to penetrate.
    Rub the fish with salt, pepper, and 1 tbsp lemon juice. Let it marinate for 15 minutes.
  • Cook the Fish:
    Heat oil in a large pan over medium heat.
    Carefully place the fish in the pan and cook for about 5 minutes per side until golden brown.
    Remove the fish and set it aside on a plate.
  • Make the Citrus Sauce:
    In the same pan, add garlic, ginger, and chili (if using). Sauté for 1 minute.
    Add soy sauce, rice vinegar, honey, and the remaining lemon juice. Stir well.
    Mix cornstarch with 2 tbsp water and add it to the sauce to thicken. Simmer for 2 minutes.
  • Combine & Serve:
    Pour the citrus sauce over the fried fish.
    Garnish with orange slices, fresh cilantro, or green onions.
    Serve hot with steamed rice or stir-fried vegetables.

Notes

  • Freshness Matters: Use the freshest carp available for the best flavor.
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Recipes

Traditional Chinese Steamed Cake (Fa Gao) – Prosperity Cake

by Chef
written by Chef

Fa Gao (发糕), also known as Chinese Prosperity Cake or Fortune Cake, is a popular steamed dessert often enjoyed during Chinese New Year. The name “Fa Gao” symbolizes “rising” or “prosperity” (发 meaning “to rise” or “grow”), making it a good luck treat. The cake has a light, fluffy texture and is slightly sweet, with a signature split top that signifies good fortune.

Traditional Chinese Steamed Cake (Fa Gao) – Prosperity Cake
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Traditional Chinese Steamed Cake (Fa Gao) – Prosperity Cake

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 ½ cups rice flour (or all-purpose flour)

  • 1 tsp baking powder

  • ½ cup sugar

  • ¾ cup water

  • ½ tsp vanilla extract (optional)

  • 1 tsp vegetable oil

  • ¼ tsp food coloring (optional, traditionally pink or yellow)

Directions

  • Prepare the Batter:
    In a bowl, mix rice flour and baking powder.
    In another bowl, dissolve sugar in water and add vanilla extract.
    Gradually add the wet mixture to the dry ingredients, stirring until smooth.
    Add food coloring if desired and mix well.
  • Prepare the Steamer:
    Bring water to a boil in a steamer.
    Grease small cupcake molds or ramekins with vegetable oil.
  • Steam the Cakes:
    Pour the batter into molds, filling them about 90% full.
    Steam over high heat for 15-20 minutes, without opening the lid.
    The cakes should rise and split open at the top.
  • Serve and Enjoy!
    Let the cakes cool slightly before removing from the molds. Serve warm for the best taste.

Notes

  • Flour Choice: Traditional Fa Gao uses rice flour, but all-purpose flour can be used for a softer texture.
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Recipes

Potstickers (Chinese Dumplings)

by Chef
written by Chef

Potstickers, also known as Chinese dumplings (饺子, Jiǎozi), are a popular dish in Chinese cuisine. They are typically filled with ground meat (like pork, chicken, or shrimp) and vegetables, wrapped in a thin dough, and then pan-fried until crispy on one side while the rest remains tender and juicy. These dumplings are commonly enjoyed with dipping sauces like soy sauce, vinegar, and chili oil.

Potstickers (Chinese Dumplings)
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Potstickers (Chinese Dumplings)

Recipe by RecipeWikkiCourse: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 cups all-purpose flour

  • 1/4 cup green onions, chopped

  • ¾ cup warm water

  • 1/2 lb (250g) ground pork (or chicken/shrimp)

  • 1/2 cup cabbage, finely chopped

  • 2 cloves garlic, minced

  • 1 tsp ginger, grated

  • 1 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1/2 tsp salt

  • 1/2 tsp black pepper

Directions

  • Prepare the Dough:
    In a mixing bowl, combine flour and salt.
    Slowly add warm water while stirring, then knead into a smooth dough.
    Cover with a damp cloth and let it rest for 30 minutes.
  • Make the Filling:
    In a bowl, mix ground meat, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, salt, and pepper.
    Stir well until combined.
  • Shape the Dumplings:
    Roll out the dough and cut it into small circles (about 3 inches in diameter).
    Place a spoonful of filling in the center of each wrapper.
    Fold the dumpling in half and pinch the edges to seal.
  • Cook the Potstickers:
    Heat oil in a pan over medium heat.
    Arrange dumplings in the pan (flat side down) and cook until golden brown (about 2 minutes).
    Add ½ cup water, cover the pan, and steam for 5-6 minutes until the water evaporates.
    Uncover and let the bottom crisp up for another minute.
  • Make the Dipping Sauce:
    Mix soy sauce, rice vinegar, chili oil, sugar, and sesame seeds in a bowl.
  • Serve and Enjoy!
    Serve hot potstickers with the dipping sauce and enjoy the crispy, juicy goodness! 😋
    Would you like any variations or a vegetarian version?

Notes

  • Dough Consistency: The dough should be soft and pliable but not sticky. If it’s too dry, add a little more water; if too sticky, dust with flour.
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