Authentic Chinese Egg Rolls
Ingredients
• 4 teaspoons vegetable oil
• 3 eggs, beaten
• 1 medium head cabbage, finely shredded
• 1/2 carrot, julienned
• 1 (8 ounce) can shredded bamboo shoots
• 1 cup dried, shredded wood ear mushroom, rehydrated
• 1 pound Chinese barbequed or roasted pork, cut into matchsticks
• 2 green onions, thinly sliced
• 2 1/2 teaspoons soy sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon monosodium glutamate (MSG)
• 1 (14 ounce) package egg roll wrappers
• 1 egg white, beaten
• 4 cups oil for frying, or as needed
Directions
1. Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
2. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
3. To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
4. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F
5. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
Chinese Pork Dumplings
Ingredients
• 1/2 cup soy sauce
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon finely chopped garlic chives or scallions
• 1 tablespoon sesame seeds
• 1 teaspoon chile-garlic sauce (such as Sriracha(R))
• 1 pound ground pork
• 3 cloves garlic, minced
• 1 egg, beaten
• 2 tablespoons finely chopped garlic chives or scallions
• 2 tablespoons soy sauce
• 1 1/2 tablespoons sesame oil
• 1 tablespoon minced fresh ginger
• 50 dumpling wrappers
• 1 cup vegetable oil for frying
• 1 quart water, or more as needed
Directions
1. Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
2. Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
3. Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.
Chinese Glass Noodle Soup
Ingredients
• 2 ounces uncooked bean threads (cellophane noodles)
• 3 (14.5 ounce) cans chicken broth
• 1 large clove garlic, minced
• 2 tablespoons thin strips fresh ginger root
• 4 2-inch pieces fresh lemongrass, minced
• 2 skinless, boneless chicken breast halves, cut into 1/2-inch strips
• 6 large shrimp, peeled and deveined
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 jalapeno pepper, cut into 8 thin slices
• ¼ cup chopped fresh cilantro
Directions
1. Soak the bean threads in a large bowl of hot water until soft, about 15 minutes; drain and cut into bite-size lengths. Divide the noodles into 4 bowls.
2. Bring the chicken broth, garlic, ginger, and lemongrass to a boil in a large saucepan; reduce heat to medium-low and cook the mixture at a simmer until fragrant, about 15 minutes. Add the chicken and shrimp to the soup; simmer until the chicken pieces are cooked through, 3 to 5 minutes. Stir the lime juice and fish sauce through the soup. Ladle the soup over the noodles; top with jalapeno pepper slices and cilantro to serve.
NAN Dining Guide Spotlight on 01/26/2020