Dumpling steamed

Ingredients: • frozen Golden Soup Dumplings • Equipment: • parchment paper for steaming • double-sided baking tray • Panasonic steam oven NN-BS1000

shrimp, peeled and deveined • shrimp, peeled and deveined • dried scallops • canned bamboo shoots • green onion • egg white • minced ginger • potato starch • cooking wine • sesame oil • salt • shumai wrappers

dumpling wrappers • rice flour (about 80 grams) • water (480 ml) • tapioca starch (about 160 grams) • salt • little oil • Filling: • Pork • Curry

parchment paper • water (1.5 liters) • onion • Japanese sweet potatoes • pumpkin (about 100 grams) • cabbage • cherry tomatoes • mackerel fillet, halved • Korean chili paste (gochujang) • Japanese miso • Chopped green onions, to taste • About 6 dumplings

ground pork (70 g) • dried shiitake mushroom • potato starch • soy sauce • sugar • cooking wine • salt • pepper • sesame oil • ginger juice • onion (25 g) • minced garlic •

frozen soup dumplings • Shredded ginger, to taste • soy sauce • vinegar

bread flour (50 g) • cake flour (50 g) • salt • sesame oil • hot water (50 ml) • water • powdered gelatin • chicken bouillon powder • water (60 ml) • pork belly slices (150 g) • Shaoxing wine • soy sauce •

salt • granulated sugar • soy sauce • ginger juice • rice wine • white pepper or five-spice powder • sesame oil • all-purpose flour (300 grams) • granulated sugar (30 grams) • active dry yeast (5 grams) • water (140 grams) • vegetable oil •

Frozen soup dumplings • water (200 ml)

plain flour • boiling water • water • salt • green onion, chopped • ground pork • water • ginger, grated or minced • salt • onion, minced • soy sauce • pepper •

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

[Dumpling Wrappers] • all-purpose flour (300 grams) • hot water, about 160°F (125 grams) • cold water (40 grams) • [Filling] • ground meat (500 grams) • salt (4 grams) • chicken bouillon powder (4 grams) • soy sauce (30 grams) • ground pepper (2 grams) • toasted sesame oil (25 grams) • finely chopped green cabbage (500 grams) •

pork soup dumplings (frozen or fresh) • loofah (about 100 grams) • shredded ginger (about 30 grams)

all-purpose flour (about 250 grams) • hot water, about 160°F (about 60 grams) • room temperature water (about 20 grams) • ground pork (about 300 grams) • salt (about 2 grams) • soy sauce (about 15 grams) • White pepper powder and soy sauce, to taste • Chinese chives, finely chopped (about 200 grams) • Minced ginger and chopped green onions, to taste • For pan-frying: 1/2 cup water (100 ml), 1 tablespoon flour (10 grams), 1 tablespoon oil

finely ground pork (30% fat, 70% lean) • pork skin jelly • scallion ginger water • soy sauce • salt • palm sugar or brown sugar • white pepper • Sesame oil, to taste • Cold Water Dough • all-purpose flour (about 250 grams) • cold water (100-105 grams) • egg whites (about 25 grams) •

Wanchai Ferry Pork Soup Dumplings • Knorr Sichuan Hot and Sour Soup • cooked white rice (about 220 grams) • egg • baby corns

ground pork • chicken broth • chicken wing • Dumpling wrappers, as desired • scallion and ginger water • sugar • sesame oil • ground pepper • salt

vegetable pancake mix (about 2/3 cup) • hot water (about 3 tablespoons) • bonito soup stock powder • hot water (about 2/3 cup) • gelatin • meat filling for dumplings (about 7 ounces) • broth gelatin (about 2/3 cup)

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

pork soup dumplings (such as frozen soup dumplings) • spinach (about 100 grams) • water (about 400 grams) • silken tofu (about 300 grams) • eggs • rice wine (about 10 grams) • sea salt (about 1 gram) • coarse black pepper (about 0.5 grams) • white pepper (about 0.5 grams) • chicken broth (about 500 grams) • potato starch (about 30 grams) • water (about 100 grams) •

[Potsticker Wrappers] • all-purpose flour (about 500 grams) • plus 1 tablespoon hot water (about 125 grams, at 158°F/70°C) • cold water (about 40 grams) • [Filling] • pork shoulder (about 600 grams) • salt (about 4 grams) • soy sauce (about 30 grams) • white pepper (about 2 grams) • toasted sesame oil (about 25 grams) • finely chopped green cabbage (about 300 grams) • grated ginger (about 10 grams) •

Make the Juicy Gelatin • broth (200g) • gelatin powder (8g) • granulated sugar (2g) • Make the Filling • ground pork (300g) • little minced ginger • little salt and pepper • little sesame oil • Appropriate amount of gelatin • Make the Dough • all-purpose flour (150g) •

pork soup dumplings (frozen or fresh) • instant noodles • sweet corn kernels (canned or frozen) • Chopped green onions, to taste • water

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) •

About 10 1/2 oz ground pork belly (finely ground) (about 300 grams) • About 7 oz onion (about 200 grams) • small piece ginger • salt • soy sauce • sesame oil • pepper • potato starch (Japanese style) • About 30 large shumai wrappers (or wonton wrappers)

wonton wrappers • ground pork (about 600 grams, 70% lean, 30% fat) • raw shrimp (about 600 grams) • shiitake mushrooms • dried scallops • salt • white pepper • sesame oil

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

ground meat (100g) • Several shrimp • shiitake mushrooms • Mayonnaise, • Furikake, • Vietnamese spring roll wrappers,

(about 1/2 cup) store-bought shrimp and squid paste • wonton wrappers • each salt, white pepper, black pepper, and garlic powder • small dried shrimp for garnish (optional)