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Entries tagged with 'Chinese Appetizer Recipe Week'

Soup Dumplings (Xiao Long Bao)

Serious Eats J. Kenji López-Alt 29 comments

Egg Drop Soup

Serious Eats J. Kenji López-Alt 3 comments

This recipes is part of Chinese Restaurant Appetizer Week... More

Chinese Appetizer Recipe Week: Egg Drop Soup

J. Kenji López-Alt 12 comments

The best egg drop soup should have a clear, ever-so-slightly thickened broth with the intense flavor of chicken, supported by a hint of the sweet depth of Chinese ham. The eggs should form tender, silken curds, some large, some small, offering texture, sure, but predominantly flavor and richness to an otherwise extremely simple soup. More

Chinese Appetizer Recipe Week: Dan Dan Noodles

J. Kenji López-Alt 17 comments

Dan Dan Noodles are an exceedingly simple dish to make. Once you've put together your roasted chili vinaigrette (which holds for months in the fridge, by the way), it's just a matter of cooking your noodles, frying your chopped pork, and throwing everything together. More

Dan Dan Noodles

Serious Eats J. Kenji López-Alt 10 comments

This recipes is part of Chinese Restaurant Appetizer Week Perhaps the biggest key to making excellent Dan Dan Noodles is to make your own roasted chili oil. When done right, it get a rich, fruity, smoky flavor that none of... More

Chinese Appetizer Recipe Week: Egg Rolls

J. Kenji López-Alt 24 comments

Crisp, with a steaming hot center and dipped into a sweet sauce, egg rolls are a study in contrasting textures and flavors. More

Crispy Pork and Cabbage Egg Rolls

Serious Eats J. Kenji López-Alt 1 comment

Note: Char siu can be found at Chinese barbecues. If it's unavailable, regular ham, or ground pork cooked with 1 tablespoons of hoisin sauce, can be used to replace.... More

Chinese Appetizer Recipe Week: Fried Dumplings

J. Kenji López-Alt 54 comments

Of all the foods off the A1 through A24 section of your local Chinese takeout menu, fried dumplings (that's Peking ravioli to you Bostonians) are perhaps the ones that benefit most from some home treatment. Unless you're really lucky, takeout dumplings are thick-skinned and greasy, any crunch having left them in the long steamy bike ride from the kitchen to your door. More

Pork and Cabbage Dumplings with Homemade Wrappers

Serious Eats J. Kenji López-Alt 13 comments

This recipes is part of Chinese Restaurant Appetizer Week... More

The Food Lab: How to Make Scallion Pancakes

The Food Lab J. Kenji López-Alt 62 comments

When I first learned how scallion pancakes are made, I was floored. Whoah, ancient Chinese secret! was what ran through my head. It took me several years to realize that conceptually, the method is almost identical to that of making puff pastry, croissants, or any number of laminated pastries, which makes scallion pancakes a perfect subject for exploring in this week's Food Lab. More

Extra-Flaky Scallion Pancakes

Serious Eats J. Kenji López-Alt 42 comments

Note: You can make this recipe without the food processor. Just stir the flour with a wooden spoon or chopsticks in a large bowl as you add the boiling water. After it comes together, turn it out onto a floured... More

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