Freezer

boneless chicken breasts • Sweet potato starch, • All-purpose flour, • Italian seasoning or fresh basil, • Vegetable oil, a little • soy sauce • cooking wine • salt • sugar • five-spice powder • finely minced garlic • egg

red beans (about 600 grams) • sugar (about 180 grams) • salt (about 3 grams) • water (about 1800 ml)

cantaloupe (hami melon or similar sweet melon) • resealable plastic bags • milk (300 ml) • small amount of chopped nuts

green cabbage • garlic chives • small piece carrot • ground pork (about 600 grams) • dried shrimp (or dried tiny shrimp) • soy sauce • ginger juice • toasted sesame oil • white pepper • salt • About 80 dumpling wrappers

Frozen soup dumplings • Water, oil

cabbage (about 600 g) • ground pork (about 500 g) • scallions • Seasonings: • salt • black pepper • vegetable bouillon or chicken bouillon powder • Sesame oil, to taste

Earl Grey tea • milk (about 500 ml) • granulated sugar (about 70 grams) • sweetened condensed milk (about 170 grams)

fresh milk (about 600 grams) • honey or fruit syrup • Condensed milk and mango, as desired

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: •

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)

frozen dumplings • oil • water

all-purpose flour (about 180 grams) • sugar (about 20 grams) • instant dry yeast (about 5 grams) • plus 1 tablespoon milk (about 100 ml) • sweet red bean paste (about 250 grams)

dumpling wrappers (about 2.2 lbs/1 kg) • Chinese chives • ground pork • garlic • sesame oil (15 ml) • salt (10 ml) • sugar (4 g, regular granulated sugar) • soy sauce (5 ml, use any light soy sauce)

frozen puff pastry • large eggs • whole milk (100 ml) • heavy cream (100 ml) • granulated sugar (30 grams)

whole milk (120 ml) • heavy cream (180 ml) • granulated sugar (70 g) • large egg • egg yolk • Several sheets frozen puff pastry • vanilla bean (optional)

little vegetable oil (for brushing dough) • Milk Dough • milk (180 g) • instant yeast (3 g) • sugar (12 g) • all-purpose flour (300 g) • vegetable oil (4 g) • Purple Sweet Potato Dough • milk (30 g) • mashed purple sweet potato (35 g) • instant yeast (2 g) • sugar (6 g) •

white shrimp (about 600 g), whiskers removed • Sliced ginger (as needed) • scallions • lemon • Salt (as needed) • Rice wine (as needed) • Red dates (as needed) • large slice angelica root (dang gui) • astragalus root (huang qi) • Goji berries (as needed) • ice water (about 500 ml) • Shaoxing wine (about 300 ml) •

dumpling wrappers • Ground pork • green cabbage • dried shiitake mushrooms • cilantro • Seasonings: 3 tablespoons soy sauce, 1 tablespoon salt, 3 tablespoons ground pepper, 3 tablespoons minced garlic, 3 tablespoons minced ginger

heavy cream (100g) • milk (50g) • egg yolks • sugar (25g) • vanilla extract • puff pastry • chocolate (optional) • marshmallows (optional) • tart molds (I used disposable molds)

tapioca starch (about 50 grams) • boiling hot water (about 40 grams) • Boiling water, as needed for cooking • Brown sugar, as needed for syrup • Room temperature water, as needed for rinsing • whole milk • black tea

frozen puff pastry • large eggs • milk (120 ml) • heavy cream (100 ml) • –3 tablespoons granulated sugar (30–40 g)

all-purpose flour (about 350 grams) • granulated sugar (about 40 grams) • active dry yeast (about 5 grams) • baking powder (about 1 gram) • unsalted butter, softened (about 15 grams) • water (about 150 grams)

Red beans 1 lb (500 grams) • Water 8 1/2 cups (2000 ml) • Salt, a pinch (don’t use too much) • Sugar

Ingredients (Makes 8) • Dough • all-purpose flour (320 g) • instant yeast (5 g) • plus 1 tablespoon water (200 g) • sugar (20 g) • salt • lard (20 g) • freshly ground black pepper • freshly ground white pepper • Oil Paste • plus 1 tablespoon all-purpose flour (110 g) •

frozen puff pastry (about 4 3/4 x 5 inches or 12 x 13 cm each) • large egg • egg yolks • granulated sugar (50 grams) • heavy cream (200 ml) • whole milk (100 ml)

all-purpose flour (about 400g) • water (about 210g) • finely chopped green cabbage (about 200g) • ground pork (about 200g) • cellophane noodles (mung bean vermicelli) • minced ginger • chopped green onions (about 60g) • Salt, to taste • Soy sauce, to taste • sugar • chicken bouillon powder • Ground black pepper, to taste •

digestive biscuits (for crust) • unsalted butter, melted (for crust) • cream cheese (for milk tea cheesecake filling) • powdered sugar (for milk tea cheesecake filling) • heavy cream (for milk tea cheesecake filling) • instant milk tea powder (for milk tea cheesecake filling) • powdered gelatin (for milk tea cheesecake filling) • cold water (for milk tea cheesecake filling) • To taste, store-bought ready-to-eat tapioca pearls (for milk tea cheesecake filling) • instant milk tea powder (for milk tea jelly) • powdered gelatin (for milk tea jelly) • cold water (for milk tea jelly)

milk (300 g) • Taiwanese black tea • heavy cream (100 g) • granulated sugar • brown sugar • water • potato starch (50 g) • water (35 g) • brown sugar (15 g)

[Basic Pork Filling] • ground pork (300 grams) • [Basic Pork Filling Seasonings] • soy sauce • sesame oil • white pepper • salt • granulated sugar • chicken bouillon powder • cooking wine • water (10 ml) • [Cabbage Filling] •

ground pork (about 1100g, preferably from pork shoulder; use a ratio of 30% fat to 70% lean. If pork shoulder doesn't have enough fat, substitute 20-30% with pork belly. Ask your butcher to add extra fat and grind it together. Be sure to grind the meat twice.) • green cabbage (about 700g) • Finely shred the cabbage, then chop into small • Add 1 tablespoon salt (about the same amount you’d use when stir-frying) • Refrigerate for 15 minutes to allow the cabbage to release water • Take out and squeeze out the water 2-3 times (you can use a cloth to help squeeze) • soy sauce • soy paste • egg • green onions, finely chopped (add some at first; if the filling is too salty, add more green onion to balance. If too bland, add more soy sauce or soy paste) • MSG • salt •