Pan-fried dumplings
Steam frozen dumplings through, then crisp their bases; check that the package supports pan-frying.
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Difficulty 2 / 5: Browse recipes from this reviewed collection. Explore 36 recipes, including Pan-fried dumplings, Longan and red date congee, Scallion oil noodles. Compare ingredients, estimated time and complete illustrated methods.
Longan and red date congee
Cook glutinous rice with pitted red dates and longan using the rice cooker’s porridge program and fill limit.
Scallion oil noodles
Make a batch of scallion sauce; start with 15 ml sauce per 80 g dry noodles and reserve the rest. Actual batch yield varies with cooking losses.
Wuhan hot dry noodles
A home version using cooked alkaline noodles and cooked minced pork, with sesame paste thinned gradually.
Wood ear mushroom salad
Soak wood-ear mushrooms briefly, cook and drain, then toss with a garlicky tangy dressing.
Spinach and eggs
Blanched spinach and scrambled eggs, with split oil and an egg-setting checkpoint.
Lettuce in oyster sauce
Briefly blanch lettuce and finish with garlicky oyster sauce, with salt and oil separated by use.
Edamame with preserved plums
Simmer edamame pods with preserved plums until the beans are tender, adjusting water to the pot.
Steamed egg custard
Measure water against the beaten egg and steam gently until the center is fully set.
Oat and egg pancakes
Let oats absorb milk, mix with eggs and cook thin pancakes over low heat.
Stir-fried rice cakes with pork and bok choy
Pork, bok choy and aromatics flavor tender rice cakes finished with a light coating of sauce.
Small rice balls in sweet rice wine
Cook small rice balls through, then add fermented sweet rice for a gently tangy dessert soup.
Tomato and egg noodles
Tomato, green bell pepper and egg form a topping scented with scallion and garlic for drained wheat noodles; pepper and garlic amounts are editorial additions for reproducibility.
Zhajiang noodles
Cook pork into a thick bean sauce and toss with springy noodles and cucumber.
Enoki mushroom salad
Cook enoki thoroughly, drain and toss with a tangy garlic-scallion dressing.
Celtuce salad
Briefly salt and blanch celtuce batons, then toss with ginger, garlic and chili-infused oil.
Cauliflower stir-fry
Blanch small cauliflower florets, stir-fry with garlic and finish with a little steam.
Baby napa cabbage in broth
Simmer baby napa with luncheon meat in a light broth, with optional enoki and century egg.
Pine nut and corn stir-fry
Coat sweet corn and optional carrot in a light glaze, then add toasted pine nuts.
Garlic water spinach
Gently sauté garlic, then toss water spinach until the leaves wilt and stems are tender-crisp.
Zucchini and eggs
Set scrambled eggs aside, soften zucchini and then combine them.
Covered-pan shrimp with ginger and onion
The source’s covered-pan variant: shrimp cooks over onion and ginger, with a separate scallion-garlic dip.
Garlic shrimp
Steam butterflied raw shrimp with prepared garlic sauce, then finish with oil and light soy.
Plain rice congee
Use a raw-rice volume-to-water ratio, lower heat at the boil and continue until grains are soft.
Pork and century egg congee
Cook rice, century eggs and lean pork in an appropriate porridge program, then finish with clean prepared greens.
Snow fungus and lotus seed sweet soup
A version with snow fungus explicitly weighed after soaking, simmered with lotus and dates and sweetened in stages.
Tomato and egg soup
Soften tomato, add water and drizzle in beaten egg until set, seasoning lightly after cooking.
Corn and pork rib soup
Blanch and brown ribs, simmer first with corn and later carrot, keeping enough broth throughout.
Pork rib, yam and corn soup
Simmer ribs with Chinese yam, corn and carrot, dividing ginger and scallion between blanching and finishing.
Cucumber and century egg soup
Lightly fry century egg and garlic, add water and finish with thin cucumber slices.
Enoki mushroom soup
Separate and shorten enoki, cook it thoroughly and season gradually.
Dried mandarin peel and rib soup
A simplified clear soup: double-boil pork ribs with culinary dried mandarin peel.
Bitter melon and pork rib soup
A stovetop version simmering ribs, bitter melon and dried shrimp until the pork is tender.
Yam and pumpkin chicken soup
Simmer chicken with Chinese yam and chestnuts, then add cooked pumpkin puree and red dates.
Sour and spicy fern starch noodles
Cook packaged fern-starch noodles fully, then toss with soy sauce, vinegar and chili oil.
Stir-fried starch jelly
Cut cooked starch jelly into cubes and heat gently in a garlic and fermented-bean sauce.
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