This Chinese dumplings recipe is from Liana Cafe House in Seattle's International District. They sell these traditional fried pork dumplings from a tiny takeout shop but with this recipe, you can see how to make them at home!

 

Here’s a complete guide to making Chinese Pork Dumplings (also known as Jiaozi, 饺子) – delicious, juicy, and perfect for steaming, boiling, or pan-frying.

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🥟 Chinese Pork Dumplings Recipe

🕒 Prep Time: 45 mins

🕒 Cook Time: 15–20 mins
🍽️ Makes: 30–35 dumplings
🥡 Category: Appetizer / Main / Chinese Cuisine

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✅ Ingredients

🧆 For the Filling:

Ingredient	Quantity
Ground pork	250 g (fatty cuts preferred)
Napa cabbage	1 cup (finely chopped)
Green onions	2 tbsp (finely chopped)
Garlic	2 cloves (minced)
Ginger	1 tbsp (grated)
Soy sauce	1.5 tbsp
Sesame oil	1 tsp
Shaoxing wine (optional)	1 tbsp
White pepper	¼ tsp
Salt	½ tsp

💡 Squeeze water out of cabbage before mixing to avoid soggy dumplings.

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🥟 For the Dumpling Wrappers:

• Option 1: Use store-bought round dumpling wrappers

• Option 2: Homemade dough

  • All-purpose flour – 2 cups

  • Water – ~¾ cup (hot water for soft dough)

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👩‍🍳 Preparation Steps

1. Make the Dough (if homemade)

• Mix flour and water to form a smooth dough.

• Knead for 10 minutes. Cover and rest for 30 minutes.

• Roll into small balls and flatten into thin 3–4" circles.

2. Make the Filling

• Mix pork, cabbage, green onions, garlic, ginger, soy sauce, sesame oil, pepper, and salt in a bowl.

• Stir well until sticky and combined (you can beat it in one direction for better texture).

• Chill in fridge for 20 minutes for easier wrapping.

3. Fill the Dumplings

• Place ~1 tsp of filling in the center of the wrapper.

• Fold in half, seal the edges with water, and pleat (optional).

• Make sure they are sealed tightly to avoid leakage.

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🔥 Cooking Methods

🥟 a) Pan-fried (Potstickers / Guo Tie)

1. Heat 1 tbsp oil in a nonstick pan.

2. Add dumplings and cook until the bottom is golden.

3. Add ¼ cup water, cover, and steam for 6–7 minutes.

4. Remove lid and cook until water evaporates and bottoms are crisp.

🥟 b) Boiled Dumplings

1. Bring a large pot of water to boil.

2. Add dumplings (10–12 at a time), stir gently.

3. Boil until they float and cook for 2–3 more minutes.

4. Drain and serve with dipping sauce.

🥟 c) Steamed Dumplings

1. Place dumplings on parchment-lined steamer basket.

2. Steam over boiling water for 10–12 minutes.

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🥣 Dipping Sauce Ideas

Sauce Type	Ingredients
Classic Soy Dip	Soy sauce + vinegar + garlic + chili oil
Spicy Sesame Dip	Soy + sesame oil + chili crisp
Ginger-Vinegar Dip	Black vinegar + ginger + green onion

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🍽️ Serving Suggestions

• Serve with hot chili oil, vinegar, or soy-based sauces.

• Pair with miso soup, stir-fried greens, or fried rice.

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🔁 Variations

• Add shrimp or minced mushrooms.

• Use chicken instead of pork.

• Add chives, coriander, or tofu for different textures.

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❄️ Freezing Instructions

• Arrange dumplings on a tray, freeze till solid (2 hours), then store in zip-lock bags.

• Cook frozen dumplings directly (add 2–3 minutes to cooking time).

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Would you like:

• A vegetarian version?

• A video storyboard or step-by-step image guide?

• The recipe translated into Tamil?

Let me know!

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This Mongolian beef recipe with green onions has a soy-based sauce for a Chinese-style beef dish. Best served over soft rice noodles or rice.

Here’s a classic and crowd-pleasing recipe for Mongolian Beef with Spring Onions—inspired by Chinese restaurant favorites:

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🥩 Ingredients (Serves 4)

• 1 lb (≈450 g) flank steak, thinly sliced against the grain (~¼″ / 6 mm thick)

• ¼ cup (30 g) cornstarch, plus 2 tsp in separate slurry

• ⅔ cup dark brown sugar

• ½ cup soy sauce

• ½ cup water, plus 2 tsp water for slurry

• Vegetable oil: ~2 tsp for sauce, plus ~⅔ cup (150 ml) for frying

• Fresh aromatics:

  • 1 tbsp minced garlic

  • ½ tsp grated ginger

• 2 bunches spring onions, cut into 2" pieces; white and green parts separated

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🥘 Instructions

1. Prep the beef

   • Toss steak slices with ¼ cup cornstarch, ensuring each piece is coated; let sit ~10 min so cornstarch adheres (Allrecipes, The Woks of Life, Wikipedia, coba-grills.hk).

2. Make the sauce

   • Heat 2 tsp oil over medium heat. Sauté garlic & ginger ~30 sec until fragrant.

   • Add brown sugar, soy sauce, and ½ cup water. Simmer ~4 min until slightly thickened. Remove from heat (My Forking Life).

3. Fry the beef

   • Heat ~⅔ cup oil to ~375 °F in a deep skillet. Working in batches, fry beef ~1–2 min per side until crispy. Drain on paper towels (My Forking Life).

4. Combine & finish

   • Discard excess oil, leaving about 1 tbsp in skillet. Return beef to pan. Pour in sauce, add white parts of scallions, cook ~1–2 min.

   • Stir in cornstarch slurry to thicken further, then add green parts of onions. Toss to coat and remove from heat (The Woks of Life).

5. Serve

   • Plate hot over steamed rice or rice noodles. Enjoy immediately.

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🔧 Tips & Variations

• ❄️ Freeze flank steak ~30 min before slicing—makes it easier to cut thin against the grain for tender bites (My Forking Life).

• 🍜 Add broccoli or bell peppers during sauce stage for added color and nutrients (Allrecipes, My Forking Life).

• 🌶️ Spice it up with dried chiles or crushed red pepper (The Woks of Life).

• 🍜 Use low-sodium soy sauce to control sodium, or substitute hoisin for deeper flavor (My Forking Life).

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🗣‍ reddit Tip

Reddit users confirm the essence of Mongolian beef:

“Mongolian beef is essentially stir‑fried tender and glossy beef with scallions and onions… super tender and covered with sticky sauce.” (Reddit)

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🧾 Summary Table

Step	Key Task
Prep & Coat	Thinly slice beef → toss with cornstarch
Make Sauce	Sauté aromatics → brown sugar + soy + water → simmer
Fry Beef	Crisp up coated strips in hot oil, drain excess
Combine	Return beef, add sauce, white scallions, then slurry & green scallions
Serve	Hot over rice or noodles, garnish with extra scallions

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This recipe hits all the right notes: tender-sweet, savory-salty, and beautifully glossy. Let me know if you'd like a gluten-free adaptation, veggie-heavy twist, or pairing suggestions!

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Here’s a classic Sweet and Sour Pork recipe that’s crisp, flavorful, and full of vibrant colors — perfect for a blog or recipe card!

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🍖 Sweet and Sour Pork (Chinese Style)

Crispy pork tossed in a glossy, tangy sauce with colorful veggies — a takeout favorite made at home!

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🍽️ Serves: 3–4

⏱️ Prep Time: 20 mins
🔥 Cook Time: 15 mins

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🧂 Ingredients

🐷 For the Pork:

• Pork shoulder or loin – 400 g, cut into bite-sized cubes

• Salt – ½ tsp

• White pepper – ¼ tsp

• Soy sauce – 1 tbsp

• Cornstarch – 2 tbsp

• Egg – 1

• All-purpose flour – ½ cup

• Oil – for deep frying

🥣 For the Sweet and Sour Sauce:

• Ketchup – 3 tbsp

• White vinegar – 2 tbsp

• Sugar – 3 tbsp

• Soy sauce – 1 tbsp

• Pineapple juice or water – ¼ cup

• Cornstarch – 1 tsp (dissolved in 2 tbsp water)

🫑 For Stir-Fry:

• Onion – 1, chopped into squares

• Bell peppers (red & green) – ½ each, cut into squares

• Pineapple chunks – ¼ cup (optional, canned or fresh)

• Garlic – 2 cloves, chopped

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👨‍🍳 Instructions

🔸 1. Marinate the Pork

• In a bowl, mix pork with salt, pepper, soy sauce, and cornstarch.

• Add beaten egg and coat well. Let it rest for 10–15 minutes.

🔸 2. Fry the Pork

• Toss marinated pork in all-purpose flour just before frying.

• Deep-fry in hot oil until golden and crispy (about 3–5 minutes).

• Drain on paper towels.

🍳 Tip: Fry in batches and do a second quick fry for extra crunch.

🔸 3. Make the Sauce

• In a small bowl, whisk together ketchup, vinegar, sugar, soy sauce, and pineapple juice.

• Set aside.

🔸 4. Stir-Fry the Veggies

• In a wok or pan, heat 1 tbsp oil.

• Add garlic, onion, bell peppers, and pineapple chunks.

• Stir-fry for 2–3 minutes until slightly tender but still crisp.

🔸 5. Combine

• Pour the sauce into the pan and bring to a simmer.

• Add cornstarch slurry to thicken (if needed).

• Toss in the crispy pork and coat evenly.

• Stir for another 1–2 minutes.

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🧡 Serve With:

• Steamed jasmine rice

• Fried rice

• Noodles

• Garnish with sesame seeds or spring onion

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🔄 Variations:

• 🐔 Substitute pork with chicken for Sweet and Sour Chicken

• 🥬 Make it vegetarian with tofu or cauliflower

• 🍊 Use orange juice instead of pineapple for a citrus twist

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📝 Pro Tips:

✅ Cut pork evenly for uniform cooking
✅ Do not overcrowd the oil when frying
✅ Adjust sauce sweetness/tanginess to your liking

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Would you like this recipe in Tamil, or as a printable recipe card or infographic? I can also provide an HTML blog layout if you're posting it on your website!

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Honey Walnut Shrimp is a famous Cantonese-American dish that’s sweet, creamy, crunchy, and packed with flavor. Originating from upscale Chinese restaurants (notably in Hong Kong and later California), it's now a favorite at home and in takeout menus — especially from spots like Panda Express.

 

Here's a detailed blog-style write-up on the delicious and popular Honey Walnut Shrimp — perfect for seafood lovers and home chefs alike!

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🍤 Honey Walnut Shrimp – Crispy, Creamy, Sweet & Savory Delight!

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🛒 Ingredients

For the Candied Walnuts:

• ½ cup walnut halves

• 2 tbsp white sugar

• ½ cup water

For the Shrimp:

• 500g (1 lb) large shrimp (peeled & deveined)

• ½ cup cornstarch or potato starch (for coating)

• 1 egg white

• Salt & pepper to taste

• Oil for deep frying

For the Creamy Honey Sauce:

• 3 tbsp mayonnaise

• 1½ tbsp honey

• 1½ tbsp sweetened condensed milk

• 1 tsp lemon juice (optional, for brightness)

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👨‍🍳 Instructions

1️⃣ Candy the Walnuts

1. In a small pan, boil sugar and water.

2. Add walnuts and cook for 2–3 minutes.

3. Remove and place on parchment paper to cool and harden. Set aside.

2️⃣ Prepare & Fry Shrimp

1. In a bowl, mix egg white, a pinch of salt, and pepper.

2. Coat shrimp in the egg white, then toss in cornstarch to lightly coat.

3. Heat oil in a pan (~175°C / 350°F) and deep-fry shrimp until golden (about 2–3 mins).

4. Drain on paper towels.

3️⃣ Make the Sauce

1. In a large bowl, whisk mayonnaise, honey, and condensed milk until smooth.

2. (Optional) Add a splash of lemon juice to balance the sweetness.

4️⃣ Toss and Serve

1. Gently toss the fried shrimp in the honey-mayo sauce.

2. Top with candied walnuts.

3. Garnish with chopped scallions or sesame seeds if desired.

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🍽️ Serving Suggestions

• Serve over steamed jasmine rice, fried rice, or crisp lettuce leaves.

• Pair with a light soup or stir-fried vegetables for a balanced meal.

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🧠 Pro Tips

• Don’t overcook the shrimp—they become rubbery quickly.

• For a healthier version, air-fry or pan-fry the shrimp instead of deep-frying.

• Japanese Kewpie mayo adds an extra umami punch.

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📦 Storage

• Best eaten fresh (crispy texture!).

• If storing, keep sauce and fried shrimp separate, then mix just before serving.

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❤️ Why You'll Love It

• Perfect balance of crispy + creamy + sweet + nutty

• Crowd-pleaser for parties, date nights, or dinner with family

• Easy to customize — try it with chicken or tofu for variety!

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Would you like a Tamil version, HTML-formatted post, or nutrition facts included as well?

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