does anyone have a recipe for dumpling dough,I'm not good with flour and can't make a simple pie crust,I would rather make my own pot sticker dough than to use wonton wraps...
Continue reading »
i'm making chinese pot stickers and want to know if i use wonton wraps if they will come out o.k. also I don't need to cook all 48 that the recipe calls for, how do i save them...
Continue reading »
Whats their secret? I have a rice cooker that cooks up nice rice. But how do they get it the color/flavor they do? Those little pieces of pork. How do I get them as yummy as they do?...
Continue reading »
Any suggestions for the Chinese restaurant with the best Roast Pork around? Preferably UES.....
Continue reading »
I am making a hot and sour soup while thinking about potatoes. The white (or red) potato that is in such common use in the "new world" and in Europe - it is not in common use in Chinese cookery...
Continue reading »
Just moved to LA from NYC and am looking for something akin to my absolute fav Grand Sichuan...is there any super Chinese food here or is it all egg foo yung? HELP!!...
Continue reading »
Can anyone recommend a fabulous Chinese Food Restaurant on the Upper East Side in NYC? Thank you-...
Continue reading »
Steamed Taro with Chopped Salted Chiles This is one of Fuchsia Dunlop's favorite recipes. Ingredients 1 1/4 pounds taro 1/4 teaspoon salt 5 tablespoons peanut oil or melted lard 2 tablespoons chopped salted chiles (duo la jiao) 1 teaspoon black...
Continue reading »
Photograph from iStockphoto.com General Tso's Chicken | serves 2 to 3 This Taiwanese version of General Tso's chicken is "rather different from the one you're used to," says Fuchsia Dunlop, Chinese food expert and author of Revolutionary Chinese Cookbook:...
Continue reading »
These little slips of purported wisdom might be as inaccurate as they are inauthentically Chinese (they're a purely American invention, after all). Still, we all love them anyway—who hasn't tucked a particularly delightful one into a wallet or pocketbook after...
Continue reading »
