Filling Ingredients: • pork belly (500 g) • ginger (about 0.5 oz / 15 g) • pork aspic (about 8.8 oz / 250 g) • Filling Seasoning A: • salt (about 0.18 oz / 5 g) • white pepper • Filling Seasoning B: • chicken bouillon powder (about 0.18 oz / 5 g) • oyster sauce (about 0.18 oz / 5 g) • water (about 1 fl oz / 30 ml) • rice wine •

[Potsticker Wrappers] • all-purpose flour (300 grams) • hot water, about 160°F (70°C) (125 grams) • cold water (40 grams) • [Filling] • pork shoulder (600 grams) • salt (4 grams) • chicken bouillon powder (4 grams) • ground white pepper (2 grams) • soy sauce (40 grams) • sesame oil (25 grams) • finely chopped green cabbage (300 grams) •

Wonton wrappers, 1 pound (about 450 grams) • Filling: • Cabbage, 2.2 pounds (1 kilogram) • Ground pork (70% lean, 30% fat), 2.2 pounds (1 kilogram) • ginger paste (about 10 grams) • Filling seasoning: • scallions • ground black pepper • salt • mushroom seasoning or chicken bouillon powder • sesame oil • Garlic dipping sauce: •

all-purpose flour (300 grams) • plus 1 tablespoon hot water (about 70°C/158°F) (125 grams) • cold water (40 grams) • Filling: • ground pork (600 grams) • kimchi, chopped (300 grams) • finely chopped napa cabbage, drained (100 grams) • ginger juice • sugar • wood ear mushrooms, finely chopped (20 grams) • chicken bouillon powder

Carrot, julienned, • silken tofu • Wood ear mushrooms, sliced, as needed • Shiitake mushrooms, soaked, cleaned, and sliced, • chicken breast, shredded • enoki mushrooms • eggs • cornstarch • black vinegar • white vinegar • White pepper, to taste • Salt, to taste •

ground pork (about 250 grams) • green cabbage (about 500 grams) • green onion (green part only) • light soy sauce • salt • sugar • chicken bouillon powder • sesame oil • egg • all-purpose flour (about 250 grams) • water (about 150 grams)

fish paste • ground pork (50 g) • napa cabbage • minced onion • minced ginger • minced carrot • unsalted seaweed sheets, • sesame oil • salt • sugar • white pepper • five-spice powder •

Hong Kong-style wonton wrappers • ground pork • or more shrimp (peeled and deveined) • mixed vegetables • large egg • each grated ginger and grated garlic • soy sauce • chicken bouillon powder • white pepper

Chinese wheat noodles (about 250 grams) • ground pork (about 150 grams) • grated ginger • minced garlic • minced shallots • Chopped peanuts, to taste • chicken broth (about 500 ml) • Chopped green onions, to taste • Pickled mustard greens (optional), to taste • Seasonings • water • toasted sesame oil •

loofah squash • shrimp • eggs • Guanmiao noodles (can substitute with bean thread noodles or thin wheat noodles) • Fish balls (or pork dumplings, wontons) • Chicken bouillon powder • White pepper • Fried shallots • Salt

noodles • chicken breast • Chopped green onions, to taste • little white sesame seeds • Minced garlic, minced green onion, and white sesame seeds, to taste • sesame sauce • soy sauce (thick or regular) • black vinegar • cold boiled water

–3.75 lbs taro (about 1.1–1.7 kg) • rice flour • cornstarch (about 60 grams) • Chinese sausages (lap cheong) • Chinese liver sausages (yun cheong) • dried shrimp (about 70 grams) • small dried scallops (about 70 grams) • minced garlic • –2 packets five-spice powder • –2 teaspoons chicken bouillon powder • ground white pepper • water (about 1.2 liters) •

small bunch Chinese chives (about 10.5 oz / 300 grams) • firm tofu (pressed tofu) • large eggs • wood ear mushrooms • carrot • dried shrimp • minced ginger • dumpling wrappers • salt • MSG or chicken bouillon powder • soy sauce • toasted sesame oil •

[Potsticker Wrappers] • all-purpose flour (300 grams) • hot water, about 160°F (125 grams) • cold water (40 grams) • [Filling] • ground pork shoulder (600 grams) • salt (4 grams) • chicken bouillon powder (4 grams) • soy sauce (30 grams) • ground black pepper (2 grams) • toasted sesame oil (25 grams) • finely chopped green cabbage (300 grams) •

ground chicken (other ground meats can also be used) (300 grams) • tofu skin • chopped green onions • minced ginger • soy sauce • sesame oil • salt • erythritol (or MSG, optional) • white pepper

shrimp (about 350 grams) • rice wine • scallion (smashed and cut into sections) • ginger • Marinade A • dried red dates • goji berries • water (300 ml) • chicken broth (300 ml) • Marinade B • Shaoxing wine (300 ml) • Salt, to taste •

(about 10.5 oz) large shrimp (shell-on, head-on preferred) • fresh ginger • scallion (cut into sections) • rice wine • chicken broth • (3-5 grams) angelica root (dang gui) • dried red dates • salt • sugar • aged Shaoxing wine • (about 10 grams) goji berries • large bowl ice water with salt

pickled mustard greens (zha cai) • ground pork • minced garlic • chicken fat or oil • To taste ground black pepper • To taste XO sauce • To taste chopped green onions • cooked white rice (about 4 cups, cooled) • sugar

sole fillet (about 5.6 oz) • shumai wrappers • tapioca starch (about 1/3 cup) • glutinous rice flour (about 1/2 cup) • cornstarch (about 1 tablespoon) • water (about 1/4 cup) • ground white pepper • sesame oil • dried sole powder (or fish powder) • chicken broth • salt • granulated sugar

About 4 cups cooked rice (from the night before) (about 600 grams) • About 2 cups cooked vegetables (about 300 grams) • About 1 cup cooked beef (such as grilled or stir-fried beef) (about 150 grams) • eggs • Some chopped green onions • Some vegetarian oyster sauce with mushroom flavor • chicken bouillon powder or umami seasoning (about 1 gram) • Salt and ground black pepper, to taste

Chinese sausages • onion • diced carrot • scallion • egg • salted duck eggs (yolks only) • salted duck egg (white only) • cooked white rice (about 8/10 full each) • hazelnut oil • ground black pepper • salt (to taste)

all-purpose flour (500 grams) • granulated sugar (35 grams) • instant dry yeast (4 grams) • aluminum-free baking powder • vegetable oil (10 grams) • plus 2–3 tablespoons cold water (about 250–270 grams) • firm tofu (350 grams) • ground meat (beef, pork, chicken breast, chicken tenders, or boneless chicken thigh; 80 grams) • chopped green onions (75 grams) • minced ginger • spicy hot pot sauce • granulated sugar •

sweet potato starch (110 g) • potato starch (100 g) • cornstarch (10 g) • water (600 g) • ground pork (500 g) • chicken bouillon powder • granulated sugar • white pepper • five-spice powder • soy sauce (45 g) • potato starch (10 g) • Diced bamboo shoots, as needed (optional) •

small heads napa cabbage (baby bok choy can be substituted) • beef shank or other sliced beef • enoki mushrooms • rice noodles (silver needle noodles) • udon noodles (optional) • imitation crab sticks • Fish tofu, • sausages • chikuwa (fish cake sticks) • smoked duck breast • –3/4 cup sukiyaki sauce (150–180 ml) • –2 1/2 cups water (500–600 ml)

somen noodles • Sesame sauce, to taste • Sichuan pepper oil, to taste • Green onions (green parts, sliced into thin strips), to taste • ground pork or chicken (200 g) • sake • sugar • soy sauce • doubanjiang (spicy fermented bean paste) • White parts of green onions, finely chopped, to taste

frozen scallion pancakes • boneless, skinless chicken thighs • large egg • green onions, chopped • soy sauce (30 ml) • sesame oil (30 ml) • Black sesame seeds, • White sesame seeds,

noodles • ground pork (about 200 grams) • green onions • little white sesame seeds • spicy bean paste • chili powder • black sesame paste • peanut butter • soy sauce • sake • chicken bouillon powder • white pepper •

Winter melon, diced • shiitake mushrooms, diced • straw mushrooms, diced • Pork loin, diced • small dried scallops • night-blooming cereus flowers (optional) • shrimp, peeled, deveined, and diced • white pepper • sugar • chicken broth (about 2 cups/475 ml) • pot water (about 6 cups/1.4 liters)

raw shrimp (about 300 g) • rice wine • goji berries (about 10 g) • dried red dates • Sliced ginger, • salt • chicken bouillon powder • Shaoxing wine • water (about 600 g)

Shrimp 0.5 lb (about 225 grams)