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"Based on a recipe from Ken Hom’s Quick & Easy Chinese Cooking. Ken says that you may substitute chicken breasts, making sure to cook for less time. As an appetizer, this recipe is engineered for a large group, but for a larger crowd, simply double or triple the ingredients. Serve hot or at room temperature, which makes them suitable for picnics...."

Ingredients: dark soy sauce, toasted sesame oil...

"The right name for this appetizer is Har Gow. This can also be part of a Dim Sum Brunch.For a Dim Sum Brunch you would usually serve about 8-10 dishes different dishes, depending on the appetites of your guests. This recipe can be frozen and when you wish to serve it take it frozen and steam them over very high heat. I prefer to freeze them unsteamed...."

Ingredients: pepper, cornstarch, shrimp...

"I use this on crab rangoon, chicken fingers, spare ribs, egg rolls, marinated chicken wings, beef teriyaki, chicken teriyaki, and of course rice."

Ingredients: cider vinegar, dry mustard...

"Orange chicken just like you get it for take-out, with more chicken and less breading. Even the sauce turns out to be smooth and a pleasing bright orange."

Ingredients: cornstarch, fresh ginger...

"This is a wonderful chilli sauce/dip which goes well with pretty much ANYTHING. This makes 1 jar, which can be kept in the fridge for up to 1 week. Great as a gift for someone mad about chilli."

Ingredients: garlic, ginger, lemon juice...

"This is one of my favorite appetizers from my favorite cookbook, "Madame Wong's Long-Life Chinese Cookbook. These may be frozen after cooking them and then reheated for a few minutes in a hot oven."

Ingredients: cream cheese, egg whites...

Ingredients: cilantro leaves, fresh ginger...

"These prawn cakes are a great appetizer or small finger food to serve with drinks. They can be made in huge batches, all shaped and kept in the freezer. And when you need them (which will be often), just take them out and shallow fry. It is ready to be served. Great for unexpected guest."

Ingredients: corn flakes, rice flour...

"A couple of weeks ago I went to a market and saw some dumplings in one of the stalls. I wanted to buy some but they were so expensive, so I decided I'd just make them myself. The preparation - filling and shaping the dumplings - does take time, but I think it is worth the result."

Ingredients: cornstarch, shrimp...

"The rolling and twisting creates layers of dough with scallion sandwiched inside. It is absolutely necessary to create the proper texture. These are very thin, crispy on the edges, and slightly chewy in the center."

Ingredients: coarse salt, toasted sesame oil...

"Something a bit different. For healthier version use no-salt-added black beans, no-salt-added salsa, nonfat cottage cheese, light beer, and fat-free mozzarella."

Ingredients: ground cumin, cottage cheese...

"A tasty appetizer or starter for any Asian meal or as an anytime snack or lunch dish. I found this recipe on an International Masters '1001 recipes for pan or wok' card. I have not yet made this but I'd leave out the chilli. Adjust the amount of chili to suit your taste preferences. Serve with plum or sweet chili sauce, and if being..."

Ingredients: plum sauce, eggs...

"I made this recipe from the Top Secret Recipe (clone of the restaurant) version. It was gross pureeing the raw shrimp, but you don't have to worry about the size of the shrimp. They came out beautiful, I made extra to use up all my shrimp, then froze about a dozen of them. I love these dumplings (sometimes called potstickers) and at least I know..."

Ingredients: chili oil, eggs, fresh garlic...

"This is always a hit in my house, particularly when we have friends over to watch football."

Ingredients: dark rum, dry mustard...