The 15-day celebration of the Chinese New Year begins Friday. Oriental Wok has three yummy recipes to try at home.
1 1/2 cups all-purpose flour
3/4 cups boiling water
Pour boiling water over flour and
carefully blend with a spoon for 1 minute. Turn the shaggy dough onto a
generously floured wooden board and knead for about 10 minutes until dough is
very smooth and elastic. Add flour as needed to prevent sticking. When smooth,
roll dough into a 1.25" x 16" cylinder and cover with plastic wrap.
Place in refrigerator until filling is ready.
1/2 lbs ground pork or chicken
1/4 cup water
1 cup napa, finely chopped
2 green onions, finely chopped
1 teaspoon minced ginger
2 teaspoon soy sauce
2 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon white pepper
In a large bowl mix ground pork or
chicken with water and mix well. Blend in remaining ingredients and set aside.
Remove wrapper dough from
refrigerator and cut into 16 equal pieces. Each ball of dough will be a level
tablespoon. While working with dough keep remainder covered so it does not dry
out. Roll the dough ball into a 3" round and place 1 heaping teaspoon of
filling on wrapper, slightly off-center. Pleat the larger side of wrapper while
crimping it to the opposing side. Place potsticker seam side up on baking
sheet, cover with dry towel.
Place wide frying pan over medium
heat until hot. Add 1 1/2 tablespoon cooking oil, swirling to coat sides. Place
potstickers in pan seam side up. Cook until bottoms are golden brown, 3-4
minutes. Add 1/3 cup broth; reduce heat to low, cover and cook until liquid is
absorbed, 5-6 minutes. Serve potsticker brown side up with sauce on side.
4 cups fresh egg
noodles, Hong Kong-style
1/2 cup small
1/4 cup white
1/4 cup green
1/2 cup bean
1/4 cup celery,
Prepare the sauce by stirfrying the
onions, ginger and garlic in 1 teaspoon oil until fragrant. Add the wine, salt,
sugar and stock and cook until dissolved.
Par-cook the noodles in hot water until
softened, about 1-2 minutes.Drain the noodles.
Heat 1 teaspoon oil in hot wok and stir
fry shrimp and vegetables until cooked and hot. Add noodles and sauce. Stir
until evenly coated
Soong (Lettuce Wraps)
1 1/2 cup cooked chicken, diced
1/2 cup celery diced
1/2 cup white onion, diced
l/2 cup water chestnuts, diced
1/4 cup green onion, diced
2-3 cloves garlic, diced
6 large leaves iceburg lettuce
vegetable oil as needed
chopped cilantro (optional)
1/4 lb Chinese rice noodle stick
1 tablespoon oyster sauce
1/2 teaspoon mushroom soy sauce
2 tablespoon rice wine
1/4 teaspoon white pepper
1/4 teaspoon chili pepper oil (optional)
1/2 teaspoon sesame oil
1/2 teaspoon sugar
Place 6 inch vegetable oil in a large saucepan or wok (sufficient to
deep fry the noodles), Heat oil to 350°F: Divide noodles into quarters and
place them one at a time into the oil. Be careful, the noodles will rapidly
expand. Quickly remove the noodles to avoid burning. Place cooked noodles on
paper towel to drain excess oil.
noodles cool, wash the lettuce being careful not to bruise or break the leaves.
the filling -
Heat the wok & add 1 tablespoon oil. Add the chicken, white
onion, water chestnuts, and garlic. Stirfry until warm and fragrant, Add the
rice wine, soy sauce, white pepper, oyster sauce, and hot oil. Continue to stir
until all ingredients are incorporated. Turn off the heat and add sesame oil
and green onion.
serve, place a lettuce leaf on plate. Add fried rice noodles and top with