9 Chinese Appetizers Recipes

Drew Glover • March 17, 2015
Shanghai dumplings, stir-fry dishes, chow mein, noodles, stinky tofu, and Dongpo pork. The list goes on and on and your choice of dishes in endless. Watch and learn to make amazing Chinese dishes and share with the people you love!The Perfect: Soup Dumpling (Xiao Long Bao)
1. The Perfect: Soup Dumpling (Xiao Long Bao)
The Perfect: Soup Dumpling (Xiao Long Bao)
Andrea Nguyen, chef and author of Asian Dumplings, takes CHOW to Shanghai Dumpling King in San Francisco for what she considers the perfect xiao long bao, or Shanghai soup dumpling. Chef and owner Lu Kuang has been making them for 25 years. Andrea chats with him in the kitchen, then explains how Lu gets the soup on the inside of the dumplings. Plus, the most important information: how to eat them without losing all the soup.
2. How To Cook Chinese Dumplings
How To Cook Chinese Dumplings
Learn how to completely make this Chinese Dumplings from making your own doe to making the vegetable and prawn filling mix. The doe can also be made Gluten-Free.
3. Crispy Duck Pancakes
Crispy Duck Pancakes
Crispy duck pancakes are one of our favourite dishes in chinese restaurants in the UK, but not many of us would dare to make them at home. We've come up with a recipe for peking duck that we think is just as good, if not better, than the takeaway! Don't believe us? Then try this recipe for yourself and let us know how you get on!
4. Chinese Vegetarian Dumplings for Meat Lovers
Chinese Veggie Dumplings
From wrapper selection and folding technique, to ensure your filling remains intact though the entire cooking process, Chef Alex will demonstrate the complete making of these simple yet delectable vegetable dumplings and their accompanying sauce. With the aromatic combination of garlic, ginger, soy, sesame oil and a few secret ingredients, these dumplings will both impress and delight. In this Grokker Premium video Chef Alex Ong of San Francisco's Betelnut Restaurant showcases a vegetable dumpling that even your most ardent meat eater will love.
5. Prawn Toast
Prawn Toast
Chinese food has become a staple takeaway meal, and why not? It's fantasically delicious! Levi Roots joins us in the kitchen to cook our sesame prawn toast recipe, which is smothered with prawns and served with a fresh, zingy beansprout salad. This will beat the Chinese takeaway every time!
6. Asian Pear Kimchi, a Sweet & Juicy Appetizer
Asian Pear Kimchi Starter
Looking for something sweet and spicy to go along with your meal? How about some Asian pear kim chee which has both flavors and is a side dish that can go with pretty much anything. Chef and Owner Alex Ong shares in this Grokker Premium video this Asian pear that is locally grown in California and is very crunchy, sweet, juicy and fresh.
7. Steeped Chinese Ginger Chicken in Little Lettuce Cups
Chinese Ginger Chicken
This chicken recipe combines two easy recipes adapted from Linda’s book, The Hakka Cookbook, to make a fresh tasting first course or cool summer supper. The chicken is cooked using a no-fuss technique called steeping, which keeps it moist. The accompanying ginger sauce adds a delicate, refined flavor - the perfect compliment to the similarly sophisticated presentation in baby lettuce leaves.
8. Homemade Pot Stickers with Ground Pork & Vegetables
Homemade Pot Stickers
Linda Lau Anusasananan’s old family recipe for Chinese pot stickers is an impressive addition to any family gathering or dinner party. In this Grokker Premium video, Linda demystifies these delicious pan-fried dumplings, teaching you a couple different ways to roll out and fold and stuff your pot stickers with morsels of ground pork and vegetables.
9. Spicy Sichuan Green Beans with Ground Pork
Sichuan Green Beans
In restaurants, Sichuan green beans are typically deep-fried in oil. Linda’s simplified home recipe skips deep-frying for a healthier version of this classic dish. The beans are stir-fried until browned and blistered, then cooked with lively seasonings. With the large quantity of red chiles, the dish looks scorching hot. In fact, if you shake most of the seeds out of chiles, the effect of the chiles is relatively mild. The preserved vegetable or fermented black beans add an authentic, slightly fermented flavor, but is not essential. Omit the pork for a vegetarian version.
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