• Jiaozi - Pork Dumplings
• Hun Tun Tang - Wonton Soup 
• Hokkien Mee - Stir Fried Noodles with Bok Choy 
• Chao Fan - Cantonese Fried Rice

Ingredients

Jiaozi - Pork Dumplings 

• 160g bread flour, plus extra for dusting
• 80g boiling water 
• 180g pork mince
• 1 leaf of wombok (Chinese cabbage), finely diced 
• 1 baby king oyster mushroom, diced 
• 1 spring onion, minced
• 1 garlic clove, minced 
• 2cm ginger, minced 
• 2 tsp soy sauce 
• 1 tsp Shaoxing rice wine 
• 1 tsp vegetable oil
• ¼ tsp sesame oil
• ¼ tsp salt
• ¼ tsp sugar

Dipping Sauce

• 1 TBL soy sauce
• 1 TBL black vinegar
• few drops of chilli or sesame oil

Substitute Options

• bread flour - gluten-free flour, regular plain flour
• pork mince - plant-based mince, beef mince, chicken mince 
• wombok - bok choy, pak choy, white cabbage
• baby king oyster mushroom - any other mushrooms
• Shaoxing rice wine - dry sherry, cooking sake, mijiu
• black vinegar - rice, white, malt or balsamic vinegar 

Hun Tun Tang - Wonton Soup 

• 10 -15 Wonton wrappers
• 100g chicken or pork mince 
• 1 spring onion, finely chopped
• 1 garlic clove, minced
• 2cm knob ginger, minced
• 2 tsp soy sauce
• 1 tsp Shaoxing rice wine 
• ¼ tsp sesame oil
• pinch of salt & sugar 

For The Broth 

• 1 TBL vegetable oil
• 1/2 tsp garlic, minced
• 1/2 tsp ginger, minced
• 500ml chicken stock
• 2 broccoli florets, sliced 
• 2 baby king oyster mushrooms, sliced 
• 1 TBL soy sauce
• 1 pinch salt & sugar (optional)
• sliced spring onions & chilli to serve (optional)

Substitute Options

• wonton wrappers - any other pre made dumpling wrappers
• mince - plant based or beef mince 
• Shaoxing rice wine - dry sherry, cooking sake, mijiu
• chicken stock - vegetable or pork stock
• broccoli - any other greens eg. beans, Chinese broccoli, bok choy, silverbeet, spinach 
• baby king oyster mushroom - any other mushrooms

Chao Fan - Cantonese Fried Rice 

• 2 TBL vegetable oil
• 100g bacon, sliced
• 1 garlic clove, minced
• 1 egg, lightly beaten 
• 200g cooked cold jasmine rice (either 'day old' or spread & cooled on a tray for 3 hours)
• 40g mixed frozen vegetables (e.g. carrots, peas, corn, broccoli) 
• 2 spring onions, thinly sliced 
• 1 TBL soy sauce 
• ¼ tsp salt
• ¼ tsp pepper

Substitute Options

• bacon - pork belly, pancetta, ham, tofu, diced chicken
• frozen vegetables - any mix of finely diced fresh vegetables 
• soy sauce - tamari
• egg & bacon can be omitted for a vegan version 

Hokkien Mee - Stir-Fried Noodles with Bok Choy 

• 1 TBL vegetable oil
• 100g pork belly, sliced 
• ½ carrot, thinly sliced
• 1-2 broccolini stems, sliced into 3cm chunks
• 1 bok choy, cut diagonally into 2cm pieces
• 1 bird's eye chilli, minced 
• 1 garlic clove, crushed 
• 200g packaged Hokkien mee (noodles), blanched & drained
• 1 TBL oyster sauce
• 1 TBL soy sauce
• 1 TBL dark soy sauce
• ½ tsp sesame oil

Substitute Options

• Pork belly - any other thinly sliced cut of pork, chicken, beef or tofu
• bok choy & broccolini are interchangeable with other green vegetables 
• chicken stock - vegetable or pork stock
• bird's eye chilli - fresh long red chilli or dried chilli flakes
• Hokkien noodles - any other cooked thick Asian noodles
• dark soy and oyster sauce can be replaced with extra light soy sauce and a pinch of sugar to balance out the flavour

Jiaozi - Pork Dumplings

Pan-fried, steamed, or boiled, these dumplings can be enjoyed in many forms. Make a whole bunch to store in the freezer, throw into curries, stir-fries or soups. The possibilities are endless!

Serves - 2

Active Time - 45 Minutes

Total Time - 1.5 hours

Ingredients

For The Dough

• 160g bread flour, plus extra for dusting
• 80g boiling water

Dumpling Filling

• 180g pork mince
• 1 leaf of wombok (Chinese cabbage), finely diced 
• 1 baby king oyster mushroom, diced 
• 1 spring onion, minced
• 1 garlic clove, minced 
• 2 cm ginger, minced 
• 2 tsp soy sauce 
• 1 tsp Shaoxing (Chinese rice wine) 
• 1 tsp vegetable oil
• ¼ tsp sesame oil
• ¼ tsp salt
• ¼ tsp sugar 

Dipping Sauce

• 1 TBL soy sauce
• 1 TBL black vinegar (substitute white or rice vinegar)
• few drops of chilli or sesame oil

Method

1. Add the flour into a mixing bowl and make a well in the centre. Pour the boiling water into the flour and use a chopstick to mix until it begins to clump together.
2. Turn the dough out onto a work surface, making sure to scrape the inside of the bowl to get any remaining bits of flour.
3. Knead the dough for 5-7 minutes until it begins to become smooth and pliable. 
4. Cover the dough with plastic wrap and allow it to rest for 30 minutes (or overnight in the refrigerator if using the next day).
5. To make the stuffings, add all the dumpling filling ingredients in a bowl and combine thoroughly. 
6. Once the dough has rested, roll the dough out into a sausage shape approximately 40-50cm long.
7. Use a knife to cut the sausage shaped dough into 24 equal pieces. They should resemble pillows of gnocchi or marshmallows. 
8. When all 24 pieces have been cut, use the heel of your hand to flatten each 'pillow' into small, round discs. It's easier to do this if you flip the dough onto it's side/cross section.
9. Dust your work surface generously with flour. Use a rolling pin to roll the flattened discs out into rounds 1mm thick (approx. 5cm in diameter). Every time you make a forward roll with the rolling pin, turn the dumpling skin 45 degrees. Repeat this process as your dough gets thinner and thinner. This equal turning should give your dumpling skin an even, round shape. 
10. Repeat this process 24 times to create your dumpling wrappers.
11. Fill a ramekin with a little water. This is to moisten the dumpling wrappers as needed.
12. Take one dumpling skin and wet the edges using your finger and ramekin of prepared water. Place 2 tsp (10g) of filling in the centre of the wrapper. 
13. For an easy shape, fold the dumpling skin in half and press both edges of the moistened skin together, pinching along the entire seam until the filling has been sealed into a ‘half-moon’ shape. 
14. Repeat this process until you have used up all the filling and wrappers. 
15. Place the dumplings in an oiled steamer basket and steam for 8-10 minutes or when the filling feels firm when pressed. You can fry the dumplings after this step if you wish. 
16. To make the dipping sauce, combine all 3 sauces in a ramekin.   

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Hun Tun Tang - Wonton Soup

A warm bowl of chicken soup is a tonic for the soul. The wontons inside are like golden parcels of chicken-y delight.

Serves - 2 

Active Time - 45 minutes 

Total Time - 45 minutes

Ingredients

• 10-15 Wonton wrappers

For The Filling

• 100g chicken or pork mince 
• 1 spring onion, finely chopped
• 1 garlic clove, minced
• 2cm knob ginger, minced
• 2 tsp soy sauce
• 1 tsp Chinese rice wine 
• ¼ tsp sesame oil
• a pinch of salt & sugar 

For The Broth 

• 1 TBL vegetable oil
• 1/2 tsp garlic, minced
• 1/2 tsp ginger, minced
• 500ml chicken stock
• 2 broccoli florets, sliced 
• 2 baby king oyster mushrooms, sliced 
• 1 TBL soy sauce
• salt & sugar to taste 
• sliced spring onions & chilli to serve (optional)

Method

For The Wontons

1. Set up a steamer basket and pot of boiling water on the stove ready for later use.
2. Combine all the wonton filling ingredients together in a mixing bowl. 
3. Lay your wonton wrappers out on a clear work space.
4. Place a teaspoon of the filling into the centre of the wonton wrapper and wet the edges with a little water.
5. Diagonally fold the wrapper in half, making a triangle. Ensure both sides are sealed shut. Dab a little water on one of the points you intend to fold in the next step.
6. Overlap the 2 opposite points of the triangle, keeping the fold horizontal. Pinch together firmly to form the iconic 'wonton shape'.
7. Repeat this process with the remaining wontons until all the filling is used up.
8. Place the wontons into a steamer basket lightly sprayed with oil or lined with baking paper. Ensure there is a little space between each wonton or they might stick together. You may need to do this in batches.
9. Steam the wontons for 8-10 minutes and set aside. 

For The Broth 

1. Heat a small saucepan over medium heat. Add the oil, ginger and garlic and stir for 30-60 seconds to release it's fragrance .
2. Pour in the chicken stock to stop the garlic and ginger frying (be careful this may bubble and spit).
3. Add in the broccoli, mushrooms and soy. Simmer for 2-3 minutes until the mushrooms and broccoli are tender. 
4. Add in the cooked wontons and taste your broth. Adjust the seasoning with a pinch of salt and/or sugar if necessary.
5. Divide into serving bowls and garnish with spring onions and chilli, if using.

Chao Fan - Cantonese Fried Rice

This simple fried rice recipe is an indispensable tool in your cooking repertoire. It transforms leftover rice from something drab into something fab! It is important to use COLD cooked rice, as freshly cooked becomes too sticky when stir-frying.

Serves - 2-4 as part of a shared meal

Active Time - 30 Minutes 

Total Time - 4 hours or overnight

Ingredients

• 2 TBL vegetable oil
• 100g bacon, sliced
• 1 garlic clove, minced
• 1 egg, lightly beaten 
• 200g cooked cold jasmine rice (either 'day old' or spread & cooled on a tray for 3 hours)
• 40g mixed frozen vegetables (e.g. carrots, peas, corn, broccoli) 
• 2 spring onions, thinly sliced 
• 1 TBL soy sauce 
• ¼ tsp salt
• ¼ tsp pepper

Method

1. Heat a heavy-bottomed skillet or wok over medium-high heat and add the vegetable oil. 
2. Add in the bacon and fry for 1-2 minutes or until it begins to caramelise.
3. Stir in the minced garlic and cook for 30-60 seconds, until it becomes fragrant.
4. Pour in the egg and allow it to set in the base of the pan for 20 seconds before breaking it up with a spoon or spatula. 
5. Mix in the cooked rice to fry with the egg. 
6. Add in the frozen vegetables, spring onions, soy sauce, salt and pepper. Stir continuously to combine all the ingredients. 
7. Continue to stir-fry for another minute and adjust the seasoning with more soy sauce if necessary.
8. Serve immediately with your favourite Chinese meat or vegetable dishes.

Hokkien Mee - Stir Fried Noodles with Bok Choy

This stir-fried noodle dish is a favourite of the Hakka Chinese peoples, located all around South East Asia. It's signature dark colour comes from the addition of dark soy sauce, which gives it a rich, sweet and salty taste.

Serves - 2 

Total Time - 30 minutes

Active Time - 15 minutes 

Ingredients

• 1 TBL vegetable oil
• 100g pork belly, sliced 
• ½ carrot, thinly sliced
• 1-2 broccolini stems, sliced into 3cm chunks
• 1 bok choy, cut diagonally into 2cm pieces
• 1 bird's eye chilli, minced 
• 1 garlic clove, crushed 
• 200g packaged Hokkien mee (noodles), blanched & drained

Sauce  

• 1 TBL oyster sauce
• 1 TBL soy sauce
• 1 TBL dark soy sauce
• ½ tsp sesame oil

Method

1. Combine all of the sauce ingredients together in a small bowl and set aside. 
2. Place a large frypan or wok over medium heat and add the vegetable oil. 
3. Once the oil is hot, add the sliced pork belly and stir fry for 2-3 minutes until it begins to caramelise. 
4. Mix in the carrot, broccolini, and bok choy and continue to fry for 2-3 minutes or until the vegetables have softened a little.
5. Add in the garlic and chilli and stir for 1-2 minutes until the garlic becomes fragrant. 
6. Add in the Hokkien mee (noodles) and pour in the sauce . Stir-fry for another 1-2 minutes, mixing constantly until the sauce has coated all the noodles. Serve immediately.