Shoulder

all-purpose flour (about 150 g) • hot water (about 70°C/158°F) (about 63 g) • room temperature water (about 20 g) • ground pork shoulder (about 300 g) • dried shrimp, finely chopped (about 3 g) • salt (about 4 g) • soy sauce (about 15 g) • white pepper (about 1 g) • grated ginger (about 5 g) • napa cabbage, finely chopped (about 166 g) • chopped green onions (about 20 g) • Cornstarch,

dried tofu • wood ear mushrooms • $15-20 pork shoulder (about 7-9 oz or 200-250 grams) • pork blood curd • egg • chicken broth (500 ml) • water (650 ml) • little chopped green onion • little sesame oil • ground white pepper • white vinegar • Zhenjiang vinegar (or Chinese black vinegar) •

[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) •

(Potsticker Wrappers) • all-purpose flour (600 grams) • hot water (about 160°F/70°C) (250 grams) • cold water (80 grams) • (Filling) • ground pork shoulder (600 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 (300 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) •

For the Dumpling Wrappers: • all-purpose flour (300 g) • hot water, about 160°F (125 g) • cold water (40 g) • For the Filling: • pork shoulder (680 g) • salt (4 g) • soy sauce (30 g) • ground black pepper (2 g) • toasted sesame oil (25 g) • finely chopped green cabbage (500 g) • grated ginger (10 g) •

[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) •

shacha oil • shacha sauce • pork shoulder slices • chopped green onions • minced garlic • sliced onion • eggs • servings cooked rice • salt

ground pork (from pork shoulder, skin removed) (150g) • tofu skin • green onion • celery • garlic chives • carrot • garlic • light soy sauce (22 ml) • five-spice powder • white pepper powder

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

About 10.5 oz (300 grams) ground pork shoulder • fried shallots • rock sugar or granulated sugar • rice wine • minced garlic • soy sauce • White pepper, to taste • All-purpose seasoning salt, to taste • water • fried tofu cubes • large eggs • salt

fish paste (300 grams) • pork shoulder strips (200 grams) • sliced onion (100 grams) • water chestnuts, crushed (100 grams) • sweet potato starch (15 grams) • wet tofu skin (yuba) • Chili sauce, to taste • Seasonings: • rice wine (15 grams) • five-spice powder (1 gram) • white pepper (1 gram) • light brown sugar (5 grams) •

pork shoulder (about 9 oz/255 grams) • fresh chicken liver (or duck liver) • onion • small piece rice cake (about 2 oz/60 grams) • Oil, • Salt, • Cooking wine, • Black pepper, • Five-spice powder, • Soy sauce, • Sugar,

(about 5.3 oz) pork shoulder • (about 3.5 oz) cooked bamboo shoots • dried shiitake mushrooms • shallots • Soy sauce, salt, white pepper, and sugar, to taste • Ba-wan dough mixture • rice flour (about 240 grams) • water (about 1.4 liters) • sweet potato starch (about 120 grams) • cornstarch (about 120 grams) • Sauce • sweet chili sauce •

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) •

rice flour (about 200 g) • sweet potato starch (about 600 g) • water (about 1100 ml) • diced bamboo shoots (about 900 g) • Sliced shiitake mushrooms, soaked • Fried shallots, • pork shoulder (about 1200 g) • Rice wine, • Soy sauce, • Sesame oil, • Five-spice powder, • White pepper, •

[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) •

pork shoulder (about 200 g) • shrimp, peeled and deveined (about 110 g) • dried shiitake mushrooms (about 50 g) • siu mai or wonton wrappers • Tobiko (flying fish roe), masago, or goji berries (for garnish), • salt • ground black pepper • sugar • cornstarch • sesame oil • mushroom soaking water (about 60 ml)

small saucers • dried shiitake mushrooms • little fried shallots (for stir-frying mushrooms) • Pork filling for dumplings • pork shoulder (about 500 g) • soy sauce • palm sugar or brown sugar • white pepper • five-spice powder • sesame oil • cornstarch or tapioca starch • Bamboo shoot filling for dumplings •

onion, sliced • –4 tablespoons shacha sauce • Soy sauce, to taste • About 6 1/3 cups water (about 1500 ml) • Thinly sliced pork shoulder (marinade: soy sauce, oyster sauce, rice wine, sugar) • Napa cabbage, corn, king oyster mushrooms, and assorted hot pot ingredients (your choice)

▛Ingredients▟ • ➥Sliced pork belly or pork shoulder (for 2 servings) • ➥Onion – 1/2 medium • ➥Green onion – • ➥Garlic – • ➥Dried flatfish – small • ➥Dried anchovies – small • ➥Dried shrimp – small • ➥Vegetables of your choice • ➥Canned chicken or pork broth – 1 can (about 1 2/3 cups, 400 ml) • ➥Shacha sauce – about • ➥Shacha powder – about 1 teaspoon (or use more shacha sauce) •

★ Dumpling Wrappers • all-purpose flour (about 500 grams) • salt (about 3 grams) • cold water (about 125 grams) • ★ Dumpling Filling Ingredients • ground pork shoulder (about 600 grams) • salt (about 4 grams) • soy sauce (about 30 grams) • ground black pepper (about 2 grams) • toasted sesame oil (about 25 grams) • finely chopped napa cabbage (about 400 grams) • grated ginger (about 5 grams) •

all-purpose flour (300 grams) • hot water (125 grams) • cold water (40 grams) • pork shoulder (300 grams) • loofah (300 grams) • Shredded carrot, • Chopped green onions, • Salt, to taste • Chicken bouillon powder, to taste • Ground black pepper, to taste • Soy sauce, to taste • Rice wine, to taste •

[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) •

[Potsticker Wrappers] • all-purpose flour (300 grams) • plus 1 tablespoon hot water, about 160°F (125 grams, 70°C) • cold water (40 grams) • [Filling] • pork shoulder (600 grams) • salt (4 grams) • chicken bouillon powder (4 grams) • soy sauce (30 grams) • ground black pepper (2 grams) • toasted sesame oil (25 grams) • finely chopped green cabbage (300 grams) •

[Potsticker Wrappers] • all-purpose flour (300 grams) • hot water, about 160°F (125 grams) • cold water (40 grams) • [Filling] • pork shoulder (300 grams) • chopped green cabbage (150 grams) • shiitake mushrooms • salt (2 grams) • chicken bouillon powder (1 gram) • pepper • soy sauce (12 grams) •

Dumpling wrappers • all-purpose flour (about 600 grams) • salt (about 6 grams) • plus 1 tablespoon cold water (about 250 grams) • [Filling] • ground pork shoulder (about 600 grams) • salt (about 4 grams) • chicken bouillon powder (about 4 grams) • soy sauce (about 30 grams) • ground pepper (about 2 grams) • toasted sesame oil (about 25 grams) • finely chopped green cabbage (about 300 grams) •

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

pork shoulder with some fat (500 grams) • Chinese chives (about 250 grams) • toasted sesame oil (30 ml) • white pepper • cornstarch (about 16 grams) • dumpling wrappers • ginger (about 30 grams) • green onion (about 30 grams) • sugar • soy paste (or thick soy sauce, about 15 ml) • soy sauce (30 ml) • salt •

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 •