Pans

large bowls cooked white rice (about 4 cups/600 grams) • onion • garlic • carrot • green onions • eggs • shiitake mushrooms • corn • asparagus (100 grams) • spinach (90 grams) • peeled shrimp (160 grams) • salt •

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) •

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) •

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

Frozen soup dumplings • Water, oil

Makes about 60 dumplings • ground pork (about 640g) • finely chopped napa cabbage (about 240g) • finely chopped garlic chives (about 180g) • scallions, finely chopped • ginger, finely minced • Salt, to taste • Black pepper, to taste • Shichimi togarashi (Japanese seven spice), to taste • five-spice powder • rice wine • toasted sesame oil •

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

frozen dumplings • oil • water

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

Taro (peeled) 2 lbs 2 oz (970 grams) • Chinese sausages (lap cheong) • dried shrimp (20 grams) • rice flour (60 grams) • tapioca starch (30 grams) • Seasonings: • sugar • salt • five-spice powder • water • oyster sauce • white pepper •

gourd, peeled and seeded, 2 lbs (900 g) (after salting and draining, about 1 lb or 450 g) • salt (12 g) for salting the gourd • finely chopped green onions (150 g) • ground pork (leg) (1,200 g) • dried shrimp (20 g) • sugar (30 g) • salt (8 g) • white pepper (5 g) • soy sauce (15 g) • sesame oil (20 g) • dumpling wrappers, about 120 pieces (or homemade dumpling wrappers)

frozen dumplings • all-purpose flour • water (about 150 ml) • vegetable oil

[Dumpling Wrappers] • all-purpose flour (300 grams) • plus 1 tablespoon hot water, about 160°F (125 grams) • cold water (40 grams) • [Filling] • ground pork shoulder (300 grams) • salt (3 grams) • chicken bouillon powder (2 grams) • soy sauce (20 grams) • ground white pepper (2 grams) • sesame oil (25 grams) • finely chopped green cabbage (400 grams) •

handmade potstickers • water (about 240 ml)

potstickers (frozen) • little oil • Water,

all-purpose flour (about 300 grams) 1/2 cup hot water (about 125 grams, at 158°F/70°C) 2 3/4 tablespoons cold water (about 40 grams) [Filling] 1 1/3 pounds pork shoulder (about 600 grams) 3/4 teaspoon salt (about 4 grams) 3/4 teaspoon chicken bouillon powder (about 4 grams) 2 tablespoons soy sauce (about 30 grams) 1/2 teaspoon ground black pepper (about 2 grams) 2 tablespoons toasted sesame oil (about 25 grams) 2 cups finely chopped green cabbage (about 300 grams) 2 teaspoons grated ginger (about 10 grams) 1 1/2 tablespoons chopped green onions (about 20 grams) [For draining cabbage] 1 teaspoon salt

Ingredients: • Golden Treasure juicy soup dumplings • cold water (about 100 ml) • little oil • Equipment: • wok

Several frozen dumplings (enough to cover the bottom of the pan) • Water, as needed (enough to cover about 1/3 of the dumplings) • Canola oil

zucchini • small container of spreadable butter • All-purpose pepper salt

boneless short rib • onion • Rose salt, to taste • Butter, to taste

[Dumpling Wrappers] • all-purpose flour (about 150g) • hot water (about 63g) at 158°F • cold water (about 20g) • [Dumpling Filling] • ground pork (about 300g) • cabbage (about 150g) • Seasonings: 3/4 teaspoon salt + 1 tablespoon soy sauce + 1/2 teaspoon ground pepper + 1 tablespoon sesame oil + 1 teaspoon grated ginger + 1 tablespoon chopped green onion • [Crispy Skirt Flour Water] • all-purpose flour (about 10g) + 1/2 cup water (about 100g)

Filling (10 1/2 oz ground pork, 3 1/2 oz vegetable filling, 1 tablespoon grated ginger, 1 teaspoon salt, 1 tablespoon soy sauce, 1 teaspoon sugar, 3 tablespoons water, a suitable amount of cooking wine and white pepper) • Dumpling Wrappers (3 1/3 cups all-purpose flour (about 400 grams), 3/4 cup boiling water (about 180 ml), 1 1/3 tablespoons cold water (about 20 ml), 1 teaspoon salt)

unsalted butter (about 220 grams) • cake flour (about 320 grams) • Parmesan cheese powder (about 25 grams) • powdered sugar (about 45 grams) • milk powder (about 35 grams) • salt (about 2 grams) • egg • homemade pineapple filling (about 85 grams)

chicken tenders or chicken breast • rice wine • pink salt or regular salt • coarse black pepper to taste • little olive oil

store-bought frozen soup dumplings • Soy sauce

short ribs • garlic • butter • ● Seasonings • Salt to taste • Black pepper to taste

dumplings • Oil, • Water,

servings of noodles or oil noodles • black pepper • eggs • steaks • water (100 ml) • ketchup • sugar and 1 teaspoon balsamic vinegar

frozen dumplings or buns • olive oil (for frying) • chives, chopped (about 3 1/2 oz) • red chili peppers, chopped into 1/2-inch pieces • white vinegar (for sauce) • white sesame seeds (for sauce) • soy sauce (for sauce) • sesame oil (for sauce) • spicy peanut sauce (for sauce)