Chinese Appetizers: Delicious And Easy Recipes To Try At Home

Steamed Pork Dumplings

• 1 lb. ground pork
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 1 tbsp. rice vinegar
• 1 tbsp. sesame oil
• 1 tbsp. cornstarch
• 1 tbsp. ginger, grated
• 1/4 cup green onions, sliced
• 40 dumpling wrappers

1. In a large bowl, mix together the pork, garlic, soy sauce, rice vinegar, sesame oil, cornstarch, ginger, and green onions.
2. Place a tablespoon of the pork mixture in the center of a dumpling wrapper.
3. Wet the edges of the wrapper with water, and then fold the wrapper over to create a half-moon shape.
4. Pleat the edges of the wrapper together to seal the dumpling.
5. Repeat with the remaining wrappers and filling.
6. Place the dumplings in a steamer basket and steam for 10-12 minutes, or until cooked through.
7. Serve hot with soy sauce for dipping.

Serving Size: 4 dumplings
Calories: 185
Fat: 9g
Saturated Fat: 3g
Cholesterol: 31mg
Sodium: 558mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 1g
Protein: 10g

Crispy Spring Rolls

• 1 lb. ground pork
• 1/2 cup carrots, grated
• 1/2 cup cabbage, shredded
• 1/4 cup green onions, sliced
• 1 tbsp. soy sauce
• 1 tbsp. cornstarch
• 1 tsp. ginger, grated
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 20 spring roll wrappers
• 1 egg, beaten
• Oil for frying

1. In a large bowl, mix together the pork, carrots, cabbage, green onions, soy sauce, cornstarch, ginger, salt, and black pepper.
2. Place a tablespoon of the pork mixture in the center of a spring roll wrapper.
3. Roll the wrapper tightly around the filling, tucking in the sides as you go.
4. Brush the edges of the wrapper with beaten egg to seal.
5. Repeat with the remaining wrappers and filling.
6. In a large skillet, heat about an inch of oil over medium-high heat.
7. Add the spring rolls to the hot oil and fry until golden brown, about 2-3 minutes per side.
8. Remove the spring rolls from the oil and drain on a paper towel-lined plate.
9. Serve hot with sweet and sour sauce for dipping.

Serving Size: 1 spring roll
Calories: 104
Fat: 5g
Saturated Fat: 1g
Cholesterol: 17mg
Sodium: 159mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 1g
Protein: 5g

Scallion Pancakes

• 2 cups all-purpose flour
• 1 tsp. salt
• 3/4 cup boiling water
• 1/4 cup vegetable oil
• 1/4 cup green onions, sliced
• Soy sauce for dipping

1. In a large bowl, whisk together the flour and salt.
2. Pour in the boiling water and stir until a dough forms.
3. Knead the dough on a floured surface until smooth, about 5 minutes.
4. Cover the dough with a damp towel and let it rest for 30 minutes.
5. Divide the dough into 4 equal pieces.
6. Roll each piece into a thin circle.
7. Brush the surface of each circle with vegetable oil.
8. Sprinkle the green onions evenly over the top of each circle.
9. Roll each circle up tightly, like a jelly roll.
10. Twist each roll into a spiral and then flatten it with your hand.
11. Roll each pancake out again, into a thin circle.
12. Heat a nonstick skillet over medium-high heat.
13. Cook each pancake for about 2-3 minutes per side, or until golden brown and crispy.
14. Serve hot with soy sauce for dipping.

Serving Size: 1 pancake
Calories: 346
Fat: 19g
Saturated Fat: 2g
Cholesterol: 0mg
Sodium: 583mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 1g
Protein: 5g

Pork Buns

• 1 lb. ground pork
• 1/4 cup soy sauce
• 1/4 cup hoisin sauce
• 2 tbsp. rice vinegar
• 1 tbsp. sesame oil
• 1 tbsp. cornstarch
• 1 tbsp. ginger, grated
• 1/4 cup green onions, sliced
• 20 frozen steamed buns

1. In a large bowl, mix together the pork, soy sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, ginger, and green onions.
2. Place a tablespoon of the pork mixture in the center of a steamed bun.
3. Wet the edges of the bun with water, and then fold the bun over to create a half-moon shape.
4. Pleat the edges of the bun together to seal the pork inside.
5. Repeat with the remaining buns and filling.
6. Place the buns in a steamer basket and steam for 8-10 minutes, or until heated through.
7. Serve hot.

Serving Size: 1 bun
Calories: 141
Fat: 6g
Saturated Fat: 2g
Cholesterol: 21mg
Sodium: 479mg
Carbohydrates: 15g
Fiber: 1g
Sugar: 3g
Protein: 7g

Crab Rangoon

• 8 oz. cream cheese, softened
• 1/2 cup crab meat, chopped
• 1/4 cup green onions, sliced
• 1 tbsp. soy sauce
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. garlic powder
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