Herb

large white shrimp • fresh ginger • ginseng rootlets • ligusticum root (chuanxiong) • astragalus root (huangqi) • angelica root (danggui) • dried red dates (jujube) • small handful goji berries • Shaoxing wine (300 ml) • Salt • water (1000 ml)

large white shrimp • water (1000 ml) • salt • lemon • ginseng roots • angelica root (dang gui) • Sichuan lovage root (chuan xiong) • cinnamon twig (about 5 grams, gui zhi) • astragalus root (huang qi) • dried red dates (jujubes) • Goji berries, • Shaoxing wine (200 ml) •

dried grass jelly leaves (100g) • Add water to reach the 10-cup mark in the inner pot (about 10 cups/2.4 liters) • cheesecloth bag or fine mesh strainer • Winter melon sugar bricks, to taste (choose ones with winter melon pieces if possible)

bread flour (about 150 grams) • plus 2 teaspoons water (about 130 ml) • instant yeast • Slightly more than 1/2 teaspoon salt • Italian herbs • garlic powder

zucchini • Italian herbs (such as McCormick) • salt

chicken breast • plain yogurt • mayonnaise • Salt, to taste • pepper • dill • parsley • Olive oil,

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

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)

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 •

Oysters 3.5 oz (100g) • Chives • Eggs • ground pepper • black peppercorns

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

chive flowers (about 4 ounces/115 grams) • ground pork (200 grams) • garlic • shallots (optional) • ginger (optional) • chili sauce • fermented black bean sauce • wood ear mushrooms • eggs • Noodles for 3 servings

boneless, skinless chicken thighs, cut into pieces (300 grams) • –3 king oyster mushrooms, cut into chunks • –6 slices fresh ginger • –6 cloves garlic • Fresh basil (Thai basil or sweet basil), • Seasonings: • –2 tablespoons toasted sesame oil • rice wine • soy sauce • water (about 80 ml) • light brown sugar

fresh basil • garlic • olive oil (25 ml) • all-purpose seasoning salt • granulated sugar • rice wine • soy sauce (preferably black bean soy sauce) • noodles

tapioca pearls (about 160 grams) • water (about 240 ml) • potato starch (about 130 grams) • Chive and pork filling • Chives • Ground pork • Napa cabbage

pork and chive dumplings (store-bought or homemade) • garlic • light soy sauce (15 ml) • toasted sesame oil (5 ml) • white vinegar (5 ml)

chives • mung bean vermicelli noodles (about 1.8 oz or 50 grams) • large eggs • dried shrimp (about 20 grams) • tofu skin (or 6 half-moon sheets) • five-spice powder • oyster sauce (about 15 grams) • toasted sesame oil (about 30 grams) • salt (about 3 grams)

dumpling wrappers (600 grams) • Chinese chives (500 grams) • scallions, chopped (80 grams) • ginger, chopped (40 grams) • water (150 grams) • plant-based meat (600 grams) • Shaoxing wine (30 grams) • toasted sesame oil (30 grams) • vegetarian mushroom oyster sauce (15 grams) • white pepper (6 grams) • mushroom bouillon powder (15 grams)

Soba noodles for 2 servings • unseasoned Korean roasted seaweed (gim/nori) • perilla oil (45-60 ml) • Korean soup soy sauce (45-60 ml) • sugar (6-12 grams) • Korean toasted white sesame seeds, crushed with a spoon (9-18 grams)

boneless chicken breast • chicken sauce (about 2 tablespoons, or 30 grams) • red chili pepper • cooking oil

chives • oysters • eggs • salt

dried rice noodles (about 300 grams, Vietnamese-style) • shimeji mushrooms (about 150 grams) • eggs • dashi powder • soy sauce

ground pork (200 grams) • green cabbage • cilantro • small piece of ginger • dumpling wrappers (about 60 wrappers) • Filling seasoning: salt, white pepper, sesame oil, sugar (as a substitute for MSG) • Dipping sauce: cold boiled water, soy sauce paste, minced garlic, sesame oil, vinegar

dumpling wrappers (about 25 pieces) • ground pork (300g) • napa cabbage, hard stems removed (600g) • chopped cilantro (about 20g) • green onions • salt (for removing bitterness from vegetables) • soy sauce • white pepper • garlic powder • water (60ml) • salt

ground pork (about 1.1 kg) • Water • Sesame oil • Salt • Soy sauce • chives (about 680 grams) • dumpling wrappers

ground pork (about 450 grams) • chives • green cabbage • dumpling wrappers • scallions • soy sauce (about 45 ml) • mirin (about 30 ml) • minced ginger • ground black pepper • rice wine (about 5 ml) • salt (about 15 grams)

Dumpling wrappers, 1.3 lbs (600g) • chives • Dried shrimp, 3.5 oz (100g) • Ground pork, 14 oz (400g)

Ground pork (from the butcher or meat counter) • Dumpling wrappers (1 package, usually 40-60 pieces) • Cilantro (add as much as you like), chopped • Green onions (4 stalks), chopped • Napa cabbage (1 1/2 heads), chopped • Garlic (4 cloves), minced • Sesame oil (1 teaspoon / 5 ml) • Soy sauce (3 tablespoons / 45 ml), add more if needed for saltiness • White pepper (a pinch)

purified water (about 20 fl oz/600 ml) • fresh winter melon (150 g) • winter melon concentrate or 1 1/4 cups (10 fl oz/300 ml) winter melon syrup • basil seeds • fresh lemon, sliced

yellow chives (about 3.5 oz/100 grams) • ground pork • dumpling wrappers • Soy sauce, oyster sauce, white pepper, and rice wine, to taste