Chinese Dumplings 饺子/锅贴

Filling:
- 1 lb minced pork
- 1 cup chinese/shitake mushroom, soaked until soft and chopped
- 3 spring onions, chopped
- 4 chinese leaf/napa leaves, chopped
- 1 knob of ginger, peeled and minced
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp corn starch
- pinch of sugar
















Mix well and wrap in flour skins.
Boil the wrapped dumplings (饺子/水饺) or fry in frying pan (锅贴)

For the dipping sauce, mix soy sauce, vinegar, and sesame oil.

Steamed Egg 蒸水蛋

The trick to this dish is to get the egg to become solid but very soft and smooth. My mom would have been very proud if she could have tasted it!

- 2 eggs, beaten gently
- 2 cups water
- spring onions, chopped

1. Mix eggs and water into a heat proof bowl and season with salt and pepper.
2. Steam on a metal rack in a wok or big pot with boiling water.
3. Keep the lid closed and the water simmering gently, opening the lid every couple of minutes to let out steam. This will cook the egg very slowly and gently.
4. After about 10 minutes, drop 1 piece of spring onion to check that the egg is solid or jelly like. Sprinkle the rest of the spring onion and steam with lid closed for another 2 or 3 minutes.
5. Season with soya sauce.

Tip: Also good if egg is steamed with dry mini prawns...

Prawn Omelette

2 eggs
5 or 6 prawns, peeled and deveined

1. Cut prawn lengthwise in half and pat dry with paper towel.
2. Beat eggs thoroughly and season with salt, pepper, and sugar.
3. Stir-fry prawn in hot oil until cooked (curled up and red).
4. Pour egg into skillet in and around prawn and let it fill the whole skillet.
5. Flip after 2 minutes and cook for 2 more minutes.

Sweet and Sour Chicken/Pork

1-2 chicken breast or pork chop, diced
1 onion, sliced
1 bell pepper, sliced
1 can pineapple chunks, drained (save juice)
1 tbsp corn starch
2 tbsp (red) vinegar
2 tbsp brown sugar
2 tbsp ketchup

Directions:
1. Heat oil in wok or skillet and stir-fry meat. (Or deep-fry battered meat if desired) Set aside.
2. Stir-fry onion and bell pepper in wok. Set aside.
3. Mix corn starch and vinegar and pour into wok. Add sugar, ketchup, pineapple juice.
4. Cook until thick. Return meat and vegetables to wok and toss.
5. Add pineapple chunks and toss for 1 more minute.