Meat

ground pork (300 g) • frozen scallion pancakes • chopped scallions (about 200 g) • soy sauce paste • toasted sesame oil • rice wine • White pepper, to taste • Black pepper, to taste • salt • Black sesame seeds, • All-purpose flour,

ground pork (75g) • scallion pancake (store-bought or homemade) • scallion (green onion) • soy sauce • White pepper, to taste • Black pepper, to taste • water • White sesame seeds, to taste

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)

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

(If possible, choose straight and thick ones for easier stuffing) 1. Bullhorn peppers, as needed • . Ground pork • 3. Egg • . Salt • . Soy sauce • . Sugar • . Cooking wine • . Water

○ green onions, cut into sections • ○ thin wheat noodles • (about 5-5.3 oz) ○ spicy meat sauce • ○ olive oil • ○ water

ground pork (about 150 grams) • onion • tomatoes • garlic • Water, • Italian seasoning (about 5 grams) • basil leaves • Salt, to taste • Ground black pepper, to taste • Rice wine,

pork slices • onion, sliced • shredded carrots • shredded cheese • sandwich bread • Lettuce, • tomato • Seasonings-- • soy sauce (50 c.c) • rice wine (30 c.c) • black pepper • sugar (20 g) •

Orzo • white onions (sliced) • carrots (sliced) • celery root (diced) • garlic (minced) • country sausage (diced) • zucchini (diced) • Parmesan cheese • tomato paste • Salt to taste • avocado oil (about 30 ml)

eggplants • a can of spicy meat sauce • garlic • Japanese BBQ sauce • basil • sugar

onion • shredded meat (store-bought) • sesame oil • rice wine • cornstarch • umami seasoning • soy sauce • mirin • water (150 ml)

unsweetened chunky peanut butter • bagels • pork loin • eggs • white pepper • black peppercorns • five-spice powder • water • soy sauce or oyster sauce • cornstarch or potato starch

glass noodles (contains 3 rolls) • spicy meat sauce • green onions

century eggs • ground pork (about 600 grams) • chili peppers • garlic • rice wine • vegetarian oyster sauce • soy sauce • spicy bean paste • water,

ground pork • small florets broccoli • spaghetti • olive oil • water (pasta cooking water) • Italian tomato sauce • Parmesan cheese powder (optional)

tofu (300 grams) • ground pork (350 grams) • cheese • whole wheat sandwich bread • large eggs • salt • white pepper • soy sauce • rice wine • sugar

pork leg meat (about 600g) • pork fat (about 600g) • minced ginger (or to taste) • minced garlic (or to taste) • ground white pepper (or to taste) • egg whites • sesame oil (or to taste)

[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) •

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)

Muscovy duck (meat is more tender) • carrot • green cabbage • corn • king oyster mushrooms • wide glass noodles • ginger • garlic • scallions • beer, 2 1/2 cups (600 ml) • herbal soup mix • Sichuan peppercorns, to taste •

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

pork loin slices (cut into strips about 1/2 inch thick, or a total of 18 meat strips; buy slices about 1/8–3/16 inch thick) • vegetarian oyster sauce (shiitake mushroom-based) • chili powder • sweet fermented tofu brine, plus some soybeans from the brine • five-spice powder • chicken bouillon powder (1 gram) • scallion oil or lard (use a 1:1 ratio of lard to oil) • [Filling]: • large onions (thinly sliced) • minced celery (about 0.6 oz or 16 grams; adjust to taste) • minced cilantro (about 0.8 oz or 22 grams; adjust to taste) • fish paste (about 21–23 oz or 600–650 grams) plus 1 teaspoon cooking wine (Note: For special seasoning, use a 1:2 ratio of pepper salt to chili powder)

bread flour (about 50 grams) • plus 1 teaspoon water (about 20 ml) • salt • small amount of ground meat • Napa cabbage • Garlic • Carrot • Daikon radish • Cucumber • Onion

Cooked lean wild duck meat left after making broth...2 tablespoons (about 30 ml) • Mirin...1 teaspoon (5 ml) • Soy sauce...2/3 teaspoon (3 ml) • Five-spice powder...a • Ground black pepper...a

For the dough: • all-purpose flour (300 grams) • granulated sugar (21 grams) • instant yeast (4 grams) • water (165 grams) • lard (15 grams) • For the pastry oil dough: • cake flour (100 grams) • lard (50 grams) • For the filling: • pork leg meat, diced (300 grams) • pork fat, diced (130 grams) •

ground meat (500 grams) • green cabbage • Chopped green onions, ginger, and garlic, • soy sauce • white pepper • garlic powder

rice flour (about 120 grams) • water (540 ml) • pork leg meat (about 600 grams) • bamboo shoots, diced (about 200 grams) • minced garlic • water • soy sauce • five-spice powder • sugar • ground black pepper • cornstarch • soy sauce •

pork leg meat (about 250 g) • shrimp, peeled and deveined (about 200 g) • pork fat or pork belly (about 50 g) • dried shiitake mushrooms • yellow shumai wrappers • carrot • Salt, 1% of total filling weight • Cornstarch, twice the weight of the salt • Sugar, twice the weight of the salt • Sesame oil, • White pepper, • Chicken bouillon powder,

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)

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 •