Private Event Saturday, 10 May, 2025

Chinese Dumpling Delight

Pork Pot Stickers

Chicken Wonton Soup

Veggie Spring Rolls

Crab Rangoon with Dipping Sauce

Pork pot stickers

  Yield: 2

½ cup ground pork

2 cloves garlic minced

1 green onion, finely chopped greens and whites

1 tablespoon minced ginger

2 teaspoon soy sauce

1 tablespoon oyster sauce

¼ teaspoon sesame oil

¼ teaspoon cornstarch

Pinch cayenne pepper or drizzle of chili oil

½ cup finely chopped cabbage

¼ package wonton wrappers

Water for glue

In a large bowl combine pork, garlic, green onion, ginger, soy sauce, cornstarch, sesame oil, oyster sauce, cayenne pepper or chili oil, and cabbage. Mix together until fully combined. Place a wonton down, using a small spoon, scoop a small about of mixture in center of wonton, dip your finger in water then line the edges with water. Fold wanton over it making a triangle. Then crimp edges together upright to make a pretty top.

Place in a steamer basket lined with cabbage or parchment. In a large skillet with water, place into and steam until done, 5-7 minutes. place onto plate and serve with desired dipping sauce.

Chicken wonton soup

  yield: 2

½ cup ground Chicken

2 cloves garlic minced

1 green onion, finely chopped greens and whites

1 tablespoon minced ginger

1 teaspoon lemon grass

2 teaspoon soy sauce

¼ teaspoon sesame oil

¼ cornstarch

Pinch cayenne pepper or chili oil

½ cup finely chopped cabbage

¼ package wonton wrappers

4 cups water

1 tablespoon miso paste

1 teaspoon soy sauce

1 teaspoon sesame oil

In a large bowl combine chicken, garlic, green onion, ginger, lemon grass, soy sauce, sesame oil, cornstarch, cayenne pepper or chili oil, and cabbage. Mix together until fully combined. Place a wonton down, using a small spoon, scoop a small about of mixture in center of wonton, dip your finger in water then line the edges with water. Fold wanton over it making a triangle. Then crimp edges together upright to make a pretty top.

In a medium sauce pot add liquid, miso, soy sauce, and sesame oil. Bring to a boil then drop wontons into soup. Once wontons begin to float turn heat to low adjust seasoning with soy sauce and sesame oil and serve.

Crab Rangoon

  yield: 2

1 garlic clove, minced

¼ (8 ounce package) cream cheese

3 ounces Imation or real crab meat

1 green onion, chopped

½ teaspoon Worcestershire

Soy sauce to taste

12 wonton wrappers

Water for glue

Oil for frying

in a small bowl combine garlic, cream cheese, crab, green onions, Worcestershire sauce, and soy sauce.

Place small amount of mixture on wonton wrapper. Fold wonton wrapper over in half making a triangle. Then fold upright to make it pretty

Place oil in a large skillet and heat to 350”F

Place Rangoon in oil and fry until golden brown.

Serve on warm plate

Serve with desired dipping sauce

Sesame Ginger Dressing

Ingredients

2 tablespoons light soy sauce

½ cup vegetable oil

3 tablespoons rice wine vinegar

1 tablespoon sesame oil

1 tablespoon fresh lime juice

1 clove garlic minced

3 tablespoons honey

1 tablespoon fresh ginger grated

1 teaspoon Sriracha or to taste

2 tablespoons water

1 teaspoon sesame seeds optional

Instructions

Combine all ingredients in a jar and shake well to combine.

Enjoy over salads, as a marinade, in stir fries or as a dip.

Sweet thai chili sauce

yield: 1 cup

1 ½ cup sugar

½ cup vinegar

½ cup water

1 tablespoon garlic minced

1 ½ teaspoon chili flakes

1 ½ teaspoon Sirach

1 tablespoon cornstarch

1 teaspoon salt

Mix everything in a sauce pot and cook until thickened

Dipping Sauce for Dumplings

¼ cup soy sauce

1 tsp sesame oil

1 Tbsp garlic minced

1 tsp sesame seeds

1 Tbsp cilantro

½ Tbsp chili oil

½ Tbsp ginger minced

1 Tbsp rice vinegar

1 ½ Tbsp maple syrup

Combine all in bowl and serve with dumplings.

Veggie spring rolls

  Yield: 2

2 cups cabbage

½ cup mushrooms, diced small

1 carrot shredded

1 green onion, finely chopped whites included

2 garlic cloves, minced

1 tablespoon ginger, finely minced

¼ teaspoon cornstarch

1 teaspoon soy sauce

1 teaspoon sesame oil

¼ container wonton wrappers

Water for glue

Veggie oil for frying

In a small bowl combine cabbage, mushrooms, carrots, green onions, garlic cloves, cornstarch, rice noodles/paper, soy sauce and sesame oil. Mix well and take a large wonton wrapper and place ½ cup of the mixture into the center. Fold first corner up making a triangle, then tuck the sides in and roll the rest of the way up. Use water to glue the edges together. Repeat until all wrappers and mixture is used.

In a large skillet heat veggie oil up to 350”F

Add spring rolls and cook until golden brown. Remove place on warm plate and serve with desired dipping sauce.

Lychee Lime Sorbet

Ingredients

1 can whole seedless Lychees 20 oz

2-4 Tbsp lime juice

¼ cup organic cane sugar

2-3 pinches of salt

1. Puree ingredients in food processor/ blender.
2. Run through Ice cream machine until frozen

Chocolate Puddings with Miso Caramel

Ingredients

• 2 large eggs
• 1 large egg yolk
• 2 tablespoons unsweetened cocoa
• 2 tablespoons cornstarch
• ¼ teaspoon kosher salt
• 2 ½ cups whole milk
• 1 ½ cups granulated sugar, divided
• 1 cup semisweet chocolate chunks
• ½ cups unsalted butter (4 ounces), cubed and softened, divided
• ¾ cup heavy cream, warmed
• ⅔ cup light corn syrup
• 2 tablespoons water
• 2 tablespoons red miso
• 1 tablespoon fresh lemon juice
• ¼ teaspoon vanilla extract
• Whipped cream, for serving

Directions

1. Whisk together eggs, egg yolk, cocoa, cornstarch, and salt in a heatproof bowl until smooth; set aside. Cook milk and3/4 cup sugar in a medium saucepan over medium, whisking occasionally, until milk is steaming and sugar is dissolved, 5 to 7 minutes. Remove from heat. Gradually drizzle hot milk mixture into egg mixture, whisking constantly, until well combined. Return mixture to saucepan; cook over medium-high, whisking constantly, until mixture thickens and begins to bubble, about 5 minutes. Remove from heat; whisk in chocolate and 2 tablespoons butter until smooth. Divide pudding among 6 (8-ounce) glasses; cover each with plastic wrap. Refrigerate until cold, 3 hours or up to overnight.
2. Cook cream in a small saucepan over medium-low, stirring occasionally, until steaming, 2 to 3 minutes. Remove from heat, and set aside. Cook corn syrup, 2 tablespoons water, and remaining 3/4 cup sugar in a medium saucepan over medium-high, without stirring, until mixture is boiling and deep amber in color, 10 to 12 minutes. Remove from heat; gradually whisk in warm cream and remaining 6 tablespoons butter until smooth. Add miso, lemon juice, and vanilla; whisk until smooth. Set aside; let cool until warm but not hot, 15 to 20 minutes.
3. Pour 2 tablespoons caramel over each chilled pudding. Top each pudding with a dollop of whipped cream. Serve with remaining caramel.