Cornstarch

pork liver (sliced and coated with a bit of cornstarch) • green onions • small piece ginger • salt

milk (about 300 grams) • sugar (about 40 grams) • black sesame paste (about 30 grams) • cornstarch (about 30 grams)

taro, shredded • sweet potato starch (about 150 grams) (you can also use cornstarch; the texture will be different) • water (about 300 grams) • sugar (about 20 grams)

chicken breast • cornstarch • all-purpose flour • little egg white (optional, but it makes the meatballs more tender) • Cumin powder • Black pepper • Salt

pork strips • firm tofu • carrot • enoki mushrooms • wood ear mushrooms • duck blood (optional, or substitute with firm tofu) • soy sauce • small bowl black vinegar • white pepper • white vinegar • rice wine • cornstarch •

ground pork (70% lean, 30% fat) • Dumpling wrappers, • sesame oil (30 ml) • Chinese chives (or substitute with green onions) • chopped green onions • minced ginger • chicken bouillon powder (about 10 grams) • soy sauce (30 ml) • ground white pepper (about 2 grams) • water (200 ml) • cornstarch (about 8 grams) • all-purpose flour (about 8 grams) •

all-purpose flour (about 150 g) • hot water (about 70°C/158°F) (about 63 g) • room temperature water (about 20 g) • ground pork shoulder (about 300 g) • dried shrimp, finely chopped (about 3 g) • salt (about 4 g) • soy sauce (about 15 g) • white pepper (about 1 g) • grated ginger (about 5 g) • napa cabbage, finely chopped (about 166 g) • chopped green onions (about 20 g) • Cornstarch,

frozen dumplings (potstickers) • cooking oil • cornstarch or all-purpose flour (any type of flour works) • water (240 ml)

water (1000 ml) • pork, cut into thin strips (300 g) • pork blood (or substitute with firm tofu if unavailable) • carrot • dried wood ear mushrooms • enoki mushrooms • firm tofu • eggs • garlic • chili peppers • Chopped green onions, • soy sauce •

Ingredients • Pork strips – about 9 oz (250 grams) • Pork blood – about 1 bowl (duck blood is also good) • Tofu – • Carrot – about 1/2 cup (about 60 grams) • Wood ear mushrooms – about 1/2 cup (about 20 grams) • Bamboo shoots (shredded) – about 1/2 cup (about 60 grams) • Enoki mushrooms – 1/2 package (about 50 grams) • Eggs – • Cilantro – as desired • Soy sauce – about 1 tablespoon (15 ml) • White pepper – to taste •

all-purpose flour (150 grams) • warm water (80 grams) • salt (1 gram) • pork loin (120 grams) • egg • soy sauce (15 grams) • soy paste (4 grams) • oyster sauce (3 grams) • cornstarch (5 grams) • ground black pepper (1 gram) • Napa cabbage • salt for dehydrating (3 grams) •

pork strips • chili peppers, minced (add to taste) • large pieces organic wood ear mushrooms • carrot • firm tofu • bamboo shoots • king oyster mushrooms • green onions, chopped • egg • water or broth • soy sauce • white pepper •

duck blood • soft tofu • shredded pork • carrot • wood ear mushrooms • enoki mushrooms • pickled bamboo shoots or cooked bamboo shoots • bonito flakes • cilantro • cornstarch • egg • soy sauce •

bamboo shoot (peeled) • king oyster mushrooms • carrot • wood ear mushrooms • sliced lean pork • dried shiitake mushrooms • tofu • eggs • broth (about 1.2 liters) • salt (15 grams) • cornstarch (15 grams) • sesame oil (15 ml) •

dumpling wrappers • ground pork (about 450 grams) • Napa cabbage, • egg • green onions, finely chopped • each minced garlic and ginger • salt • • Water or unsalted chicken broth, • cornstarch • soy sauce • sesame oil •

wood ear mushrooms • carrot • enoki mushrooms • silken tofu • eggs • chili peppers • green onion • White vinegar, to taste • Ground black pepper, to taste • Water, • Salt, to taste • Cornstarch,

carrot (julienned) • wood ear mushrooms (julienned) • egg tofu (julienned) • bamboo shoot (julienned) • eggs • Cilantro, to taste • chili pepper • Japanese soy sauce (30 ml) • spicy bean paste • ground black pepper • Black vinegar, to taste • bonito powder •

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: •

carrot • shredded bamboo shoots • large wood ear mushrooms • enoki mushrooms (optional) • fresh shiitake mushrooms • pork, cut into thin strips • firm tofu (cut into thin strips) • eggs • Soy sauce, to taste • Salt, to taste • White vinegar, to taste • White pepper, to taste •

duck blood (can substitute with firm tofu if unavailable) • firm tofu • eggs • carrot • enoki mushrooms (can substitute with about 5 oz/150g bamboo shoots) • About 1/3 oz (10g) wood ear mushrooms (optional) • soy sauce (60 ml) • white vinegar (15 ml) • black vinegar (15 ml) • cornstarch • About 8 cups water (about half a pot, 2 liters) • salt (15 g)

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 •

(about 225 grams) large shrimp, peeled and deveined • pineapple chunks, drained and cut into pieces (or use fresh pineapple) • Potato starch or cornstarch, • little egg yolk • salt • little mayonnaise • little cornstarch • mayonnaise (about 240 grams) • Juice of 1/2 lemon

grass jelly powder • water (about 500 grams) • cornstarch or potato starch • granulated sugar (about 50 grams) • light brown sugar (about 50 grams) • water (about 180 grams)

Taro, 10.5 oz (300 grams) • Rice flour, 2 1/2 cups (300 grams) • Cornstarch, 1/4 cup (30 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 •

frozen dumplings (enough to fill the bottom of a skillet) • little oil • little cornstarch (mix with an equal amount of water, 1:1)

loofah (about 12 oz/340 grams) • About 20 shrimp (peeled and deveined) • small piece ginger, minced • golden carrot (or regular carrot), finely minced • little cornstarch • egg, beaten • Salt, to taste • White pepper, to taste • Sesame oil, to taste

whole parrotfish • each yellow and red bell pepper, sliced into thin strips, and 1/2 onion, sliced into thin strips • green onions • Minced garlic, • baby bok choy • Sweet and Sour Sauce Ingredients • sugar (about 25 grams) • ketchup (about 30 grams) • white vinegar (about 30 ml) • water (about 30 ml) • Cornstarch, as needed, for thickening

oysters (200g) (rinse oysters with a little salt and remove any shell pieces) • large eggs • baby bok choy (cut into pieces) • Batter: • sweet potato starch (66g) + 1 tablespoon cornstarch (10g) • cold water (200ml) • salt (1.5g) + a pinch of white pepper

–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) •