Vietnamese pork and shrimp wontons with chopped jicama. Packed full of flavor, incredibly juicy, and quick to cook. Enjoy them various ways. This recipe makes about 50 wontons.
Read MoreFluffy savory buns made with ground pork, woodear mushroom, hard-boiled quail eggs, and Chinese sausage. These pillowy soft buns are a childhood favorite. This recipe is made with prepackaged flour, making it a great time saver.
Read MoreVietnamese Pyramid Dumpling (Banh Gio) is a common breakfast in Northern Vietnam. Banh Gio directly translates to “pork cake” which unfortunately doesn’t sound too appetizing but don’t let the name fool you. It is a tasty banana-leaf-wrapped pyramid-shaped rice dumpling filled with ground pork, onions, minced woodear mushroom and quail eggs.
Read MoreBanh Bao (“wrapping cake”) is a fluffy Vietnamese steamed bun with a savory filling. The most common filling is ground pork, onions, mushroom, Chinese sausage and a hard-boiled egg. Other varieties include vegetables such as peas, carrots and jicama.
Read MoreTo eat dim sum is to eat leisurely. You savor the yummy bite-sized portions of Cantonese food while sipping hot tea in between each bite. I love everything that is Dim Sum, and one of my favorite dim sum dishes is Há Cảo (or Har Gow in Cantonese).
Read MoreXiao Long Bao, also known XLB for short or Little Dragon Buns for a literal translation, are steamed dumplings made of ground pork and pork broth. The common question with XLB is how they get the broth inside the dumpling. The answer fascinated me and many others. Click to learn more!
Read MorePot stickers are mini meals that are easy to make and easy to eat. The fillings are soft and moist, and the wrapper is thick and chewy. Plus, the dumplings are versatile. You can use any type of ground meat and any type of vegetables. Made too many? Pop the uncooked ones in the freezer and they can keep for months!
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