Found this on the PF Chang website. I'm hoping it's as tasty as the dishes I've tried at their restaurant. These potstickers can also be fried in a lightly oiled saute pan or even dropped into a simple broth with some of your favorite vegetables (thinly cut carrots, bok choy, or even chinese cabbage.) Use the dipping sauce if you steam or fry them. My personal preference is for the thinner gyoza wrappers (they also come in squares.). These things come in different thicknesses and different quantities. The recipe says 8 servings but doesn't say how many are in a serving; most restaurants I've been to serve 3-6 per serving. I have my own recipe that I make that uses about a pound of meat; it makes about 50 gyoza. I don't see how they can put 2 tsp in a wrapper as they aren't that big, so keep in mind that you may have to adjust how much you put in each.
This is one of the first Asian dishes I learned to cook and it is still one of my favourites. A friend of mine, who lived in Singapore for many years, always served his version of Nasi Goreng with a fried egg over the top and I think that is a nice addition.
Recipe from AussieChef at the Fine Cooking board... thanks Aussie! This is a great summer salad, makes an excellent side dish for a picnic, or top with grilled chicken for a simple and delicious main course.
I was short of time and wanted a tasty easy quick dish - this worked for me I hope if you try it you will like it too. I served this over a bought kit of "Pad Thai", although not as good as home made Pad Thai it was delicious none the less
Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!
Adapted from a Chinese cookbook by Jim Lee that was published around 1970. This is one of my all-time favorite cookbooks; I was introduced to it by friends who were Chinese students I knew at University of Virginia. The gai laan which the Chinese eat is not actually broccoli, but broccoli is a good substitute which works well in America, where most of us don't have access to gai laan.
Don't bother ordering Chinese chicken balls make these at home they are just as good if not even better and the sweet and sour sauce is the same as what is served at your Chinese restaurant!-- these are a great weekend snack or can be served as appetizers, if you want some extra flavor to you chicken batter feel free to add in some garlic or onion powder or spices of choice --- this makes a large amount so you may want to reduce the chicken ball batter amount by half (using 4 chicken breasts) --- NOTE: the sauce recipe is one you may have to make a few times before you get the consistancy and sweetness to your liking, 1 cup white sugar and 1/2 cup lightly packed brown will give you a sweet sauce you may reduce the white sugar amount by a few tablespoons
What could be better than steamed dumplings? The sauce is a product of trial and error. My old boss made the best dipping sauce for dumplings, and he told me the ingredients, but not the quantities (hehe). This is pretty close. I am often lazy and buy frozen dumplings and then just make the accompanying sauce.