A Little Taste of...China

  • Dumplings (Jiaozi) (page 11)

    from A Little Taste of...China A Little Taste of...China by Deh-Ta Hsiung and Nina Simonds

    • Categories: Main course; Small plates - tapas, meze; Appetizers / starters; Cooking for a crowd; Chinese
    • Ingredients: Chinese cabbage; minced pork; garlic chives; light soy sauce; Shaoxing rice wine; roasted sesame oil; ginger root; dumpling wrappers
    • Accompaniments: Red vinegar dipping sauce
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Notes about Recipes in this book

  • Tofu rolls

    • chawkins on March 24, 2025

      I did make a few substitutions and pan-fried them instead of deep-frying them, but they turned out very tasty. I used wood ears as the mushroom, equal weighs of julienned pork and diced shrimp for the tofu and oyster sauce for the soy. The amount of filling in the recipe yielded 18 rolls for me using 2 sheets of rectangular/square tofu skin.

  • Sichuan pickled cucumber

    • chawkins on July 26, 2020

      Unlike other Asian cucumber salad that I have tried, this one does not use garlic, so it is more companion friendly. The shredded ginger were soaked to take the bite off and the dish need to sit for at least 6 hours.

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  • ISBN 10 1740452119
  • ISBN 13 9781740452113
  • Published Aug 02 2003
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

An inviting cookery journey, this book gives readers an insight into the art of cooking authentic Chinese dishes. There are wokfuls of recipes and stories from a country that boasts one of the world's great cuisines. All recipes are prepared in the traditional Chinese style and photographed as they are made. Images of China, shot on location, capture the essence of Chinese culture. The book includes 100 authentic recipes photographed as they are prepared in the kitchen including well-known favourites such as sweet-and-sour pork, lemon chicken and spring rolls and traditional regional fare such as Mongolian hotpot, Shanghai-style five-willow fish and Yangzhou fried rice with prawns. There are special sections on food for banquets and festival as well as popular dishes served in restaurants, tea houses and market stalls.