the Pence family cookbook

Recipes Tagged with “Chinese”

Carrot Ginger Pork Buns

Main Course Chinese Dumpling Pork Untested


For the dough:

  • 5 grams instant dry yeast
  • 1 teaspoon sugar
  • 1 ½ cups lukewarm water
  • 4 cups all-purpose flour, plus extra for rolling

For the filling:

  • 1 cup ground pork
  • 1 teaspoon sesame oil
  • 1 tablespoon light soy sauce
  • 3 tablespoons cooking oil
  • ¼ teaspoon white pepper
  • ¼ teaspoon salt
  • 3 large carrots, finely grated (about 4 cups)
  • 3 tablespoons oil
  • 1 cup finely chopped scallion
  • 2 teaspoons finely minced or grated ginger
  • 1 teaspoon salt
  • 1 teaspoon sesame oil
  • 1 teaspoon shaoxing wine

For fried buns:

  • 2 tablespoons oil
  • ¼ cup water
  • a small handful of finely chopped scallion (optional)
  • 2 teaspoons of toasted sesame seeds (optional)


In a large mixing bowl or mixer with a dough hook attachment, completely dissolve yeast and sugar in the lukewarm water. Add the flour and knead for about 15 minutes. The dough should be pretty soft and not too firm. If it seems dry, add a little more water. Cover the mixing bowl with a damp kitchen towel and let it proof one hour.

Combine the first six filling ingredients and mix for a few minutes, until the meat mixture resembles a fine paste, then set aside. Heat a couple tablespoons of oil in a pan over medium heat and cook the grated carrots for a few minutes until they turn color (they shouldn’t be mushy. Cook just until they’re not raw anymore). Let cool completely. Combine the pork mixture, the cooked carrots, and the rest of the filling ingredients. Mix for a couple minutes, until the entire mixture resembles a paste.

After the dough has finished proofing, turn it out on a clean surface dusted with flour. Knead for 2 minutes to get rid of any air pockets. Roll the dough into a long tube and rip off chunks of dough to make individual dough balls. They should be about the size of a golf ball for larger buns, and about half that size for smaller buns.

Take each dough ball, and with a rolling pin, roll from the edge towards the center, without actually rolling the center of the dough too much. The goal is to flatten the dough into a round circle with a thinner edge and thicker center. The difference in thickness should be about 1:2.

Add some filling to the center of each disk (about 1 ½ tablespoons for the larger buns and 2 teaspoons for the smaller ones).

You can start with a smaller amount of filling until you get the hang of the folding. The buns are folded with one hand holding the skin and filling, and the other hand pleating the edges of the dough disk like an accordion. As you fold, the goal is to make it all the way around the circle, until you’ve sealed it at the top. You’ll be making about 10-15 folds. That’s it! Once the top is closed, a bun is born. Lay the buns on a floured surface while you finish assembling them.

Once assembled, let the buns proof under a clean kitchen towel for another 15 minutes before cooking or freezing.

To freeze, lay the buns on a baking sheet lined with parchment paper and put the baking sheet in the freezer. Once the buns are frozen, transfer them to a Ziploc bag, press out as much air as you can from the bag, and freeze for up to two months. To cook, just follow the directions below as if you were cooking them fresh. The cooking times will just be a little longer!

To make steamed pork buns:

Boiling water should not directly touch the buns during steaming. Avoid sticking by brushing oil onto the surface the bun sits on or by laying down some kind of natural nonstick surface. In our case, we used corn husks, cut into little squares. Thin napa cabbage leaves will work too. If using a bamboo steamer, brush the sides of the steamer with oil, as the buns expand and might stick to the sides. The surface that the buns sit on should not be solid, like a plate for example. This will trap moisture and make the buns soggy. There should be some cross-ventilation. Make sure the lid is tight so you don’t lose any steam.

Start with cold water, and put your pork buns on the steamer. Turn on the heat to medium. Set the timer for 12-15 minutes for smaller buns and 15-20 minutes for the larger ones. To see if the buns are cooked, press the buns lightly with your finger. If the dough immediately bounces back, they’re done. Keep a close eye on them. Over-steaming will cause the buns to collapse, so cooking time is important.

Once they’re done, turn off the heat, keep the lid on, and let the buns “rest” for about 2 minutes before taking them out. Then eat!

To make pan-fried pork buns:

Pre-heat a flat-bottomed cast-iron or other seasoned pan over medium heat. Add the oil and swirl it around the pan to coat it evenly. Add the buns to the pan. Let them cook for a few minutes until the bottoms turn golden brown.

Once golden, add the water to the pan and immediately cover with a lid. Turn the heat down to medium low and let the buns steam for 7-10 minutes until all the water is evaporated.

Uncover the lid, and toss the buns around with scallion and sesame seeds. Done!

The Woks of Life

Chinese Meat Pie (Xian Bing)

Main Course Chinese Untested


For the filling:

  • 1/2 cup minced beef or pork
  • 1 small section of scallion, finely chopped
  • 1 teaspoon Chinese five spice powder
  • 1/2 teaspoon salt
  • 1 teaspoon grated ginger
  • 2 tablespoons light soy sauce
  • Pinch of fresh ground pepper
  • 2 teaspoons sesame oil
  • 1 tablespoon water

For the dough:

  • 2 cups all-purpose flour
  • 1/4 cup hot water (just off the boil)
  • 1/4 cup room temperature water
  • Vegetable oil for brushing
  • Pinch of salt


Mix around 2 cups of all-purpose flour with pinch of salt in a large bowl. Swirl the hot water in firstly and then the cold water. Mix with chop stickers during the process until you get floccule texture. Wait for cool.

Grasp all the floccules with hands and then roll into a smoothie dough. Cover with plastic wrap and set aside for 15 minutes.

In a large bowl, add water by three batches. After adding the water each time, stir the beef quickly in one direction until all the water is absorbed by the meat. Then mix with salt, soy sauce, sesame oil and herbs firstly and then followed by scallion and grated ginger. Set aside.

Divide the dough into 8 small ones.Brush some oil on surface and roll each one into a round wrapper; place around 1 tablespoon of filling in the center of the wrapper. Press the filling a little bit and seal the wrapper completely.

Press the sealed bun prepared in previous step; turn over. Brush some oil on both sides and saute with slow fire until golden-brown.

China Sichuan Food

Fiery Cold Szechuan Noodles

Main Course Chile Chinese Pasta Untested


For the chili paste/oil:

  • 2 tsp of red Szechuan peppercorn
  • 1 tsp of green Szechuan peppercorn
  • 3 + 2 tbsp of chili flakes (divided)
  • 4 cloves of garlic, finely minced
  • 1 small piece of scallion
  • 2 star anise
  • 1 dry bay leaf
  • 1/2 tsp of ground cumin
  • 1/2 tsp of ground coriander
  • 1/8 tsp of curry powder
  • 1 cup of vegetable oil
  • 1 grated garlic
  • 3 tsp of soy sauce

For the sesame sauce:

  • 90 grams (1/4 cup + 1/8 cup) of toasted sesame paste
  • 35 grams (1/8 cup) of creamy peanut butter
  • 20 grams (1/8 cup) of chili oil (without the “bits”)
  • 4-5 tbsp of soy sauce
  • 2 tsp of dark Asian vinegar
  • 2 tsp of sesame oil
  • 1 tsp of sugar
  • 1/2 cup of water (more or less depending on the thickness of sesame paste)

For serving:

  • 2 servings of ramen noodles, plus more
  • sesame oil for rubbing the noodles
  • cucumber, cut into thin strips
  • radish, cut into thin strips
  • 1 egg, beated with a tiny splash of milk
  • Crushed salted peanuts and toasted sesame to top


To make the chili paste/oil: Finely grind the red/green Szechuan peppercorn in a spice-grinder or stone mortar (but you’ll need to work harder to break them down). Set aside. In a deep sauce pot, add 3 tbsp of chili flakes (reserve the other 2 tbsp), minced garlic, scallion, star anise, bay leaf, ground cumin, ground coriander, curry powder and vegetable oil. Set the pot over medium heat and bring to a sizzle. Stir constantly and let the mixture cook for 1 ~ 2 min until the minced garlic turn JUST LIGHTLY BROWNED. Turn off the heat completely, then add the ground sichuan peppercorns and 2 tbsp of chili flakes (ground sichuan peppercorns will turn bitter if overcooked which is why it’s added at the end). Keep stirring until the oil stops sizzling/bubbling. Then add the grated garlic and soy sauce, and stir to combine. Let the mixture sit at room temperature for AT LEAST 2 hours. After which you can remove the star anise, bay leaf and scallions, then keep the oil and paste in a jar. It will keep in the fridge for… a long long time.

To make the sesame sauce: Add the toasted sesame paste, peanut butter, chili oil from above, soy sauce, dark vinegar, sesame oil and sugar in a blender. Blend on high while slowly adding in 1/2 cup of water. Scrape the sides down a few times to ensure even blending. You can add more soy sauce or water to adjust seasoning and consistency if needed. The sauce should be the consistency of yogurt.

To make the noodle: Heat a flat and wide non-stick skillet over medium-high heat and brush the surface with oil. Pour in 1 beated egg and swirl the pan to evenly distribute it so the egg thinly coats the bottom of the skillet. Cook until both side of the egg-sheet is evenly browned, then thinly cut it into short strips. Set aside.

Cook the ramen noodle according to the package instructions. Once done (DON’T overcook it! It should be still slightly chewy), rinse under cold water until cools down completely. Toss with 2 tsp of sesame oil to prevent sticking, then you can keep it in the fridge until needed. Before serving, toss the ramen noodles, cucumber strips, radish strips, egg strips and enough sesame sauce to generously coat every strand of noodles. Evenly stir the chili paste/oil then add a couple tsp to the noodle (or more…), plus crushed salted peanuts and sesame on top.

Lady and Pups

Smashed Chinese Cucumber Salad

Side Dish Chinese Cucumber Salad


  • 5 cucumbers
  • 1/2-1 tsp salt
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1/2 tsp granulated sugar
  • 1 tsp red pepper flakes


1. Slice ends off cucumbers and then smash them until they break [CP: just beat them with a chef’s knife until they break apart]. Cut the cucumbers into thirds. Then slice into bite sized pieces approximately 1/2 inch wide and 1 inch long.

2. Add in all the remaining ingredients and mix until cucumbers are evenly coated in seasonings. Taste and adjust as needed. You can eat right away or let the cucumbers sit in the fridge to further develop the flavors.

Kirbie Cravings

Steamed Whole Fish

Main Course Chinese Fish Untested


  • 1 whole striped bass or sea bass (about 1 ½ lbs), cleaned (see instructions)
  • 3 tablespoons fresh ginger, finely julienned
  • 2 scallions, finely julienned with green and white parts separated
  • 8 sprigs fresh cilantro, roughly chopped
  • ¼ cup plus 2 tablespoons canola oil
  • ¼ cup water
  • ¼ teaspoon salt
  • ¼ cup light soy sauce
  • Fresh ground white pepper to taste


Preparing the fish:

1. Remove any scales from your fish using a serrated steak knife. The areas to look for are the belly and the edges of the fish including the top, near the dorsal fins, and the head. There is nothing worse than having to pick out scales while you’re having dinner.

2. Cut off any fins with kitchen shears. They are pretty tough, so be careful with this step. Leave the tail and head in tact for presentation.

3. Look at the cavity, and you should see the backbone. You may also see a membrane that you should pierce and cut, revealing a blood line near the bone. Run your finger or a spoon across it to clean it thoroughly.

4. Check the head and gills. You should not see any gills left, and if there are, remove them with the kitchen shears and rinse the area clean. Older Chinese folks who like dining on the fish head will appreciate this step.

5. Give the fish a final rinse, shake off the excess water (no need to pat it dry) and transfer to a heat-proof plate for steaming. No salt, seasoning, or wine should be used on the fish before steaming. Repeat. Nothing on the fresh fish before steaming!

Assembling the dish:

For steaming, I used an elongated heat-proof plate. To accommodate that, I needed to MacGyver a steaming apparatus that would fit said plate. It’s simple enough. I used a wok and metal steam rack. If you need more height to keep the plate above the water in the wok, set a rack on top of a metal can with both ends removed. It’s a handy and cheap addition to your kitchen arsenal!

Steam for 9 minutes and turn off the heat. Use a butter knife to peek at the meat and confirm the fish is cooked through. The meat should be opaque down to the bone, but the bone should be slightly translucent and not fully cooked (remember, you will not be eating the bone. Trust me on this one!).

Next, carefully pour off all of the liquid accumulated on the plate from steaming and spread half of the ginger, the green portions of the scallion, and the cilantro over the fish.

Heat 2 tablespoons oil and the other half of the ginger in a saucepan until the ginger begins to sizzle. Next, add the water, salt, soy sauce, and fresh ground white pepper and heat the mixture until simmering.

Once simmering, add the rest of the oil and white portions of the scallion and stir until the liquid begins to simmer and sizzle once again. Spoon the entire mixture evenly over the fish and serve hot!

The Woks of Life

Orange Beef

Main Course Beef Chinese Orange


  • 1 1/2 pounds beef flap meat, trimmed
  • 3 tablespoons soy sauce
  • 6 tablespoons cornstarch
  • 10 (3-inch) strips orange peel, sliced thin lengthwise (1/4 cup), plus 1/4 cup juice (2 oranges)
  • 3 tablespoons molasses
  • 2 tablespoons dry sherry
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons toasted sesame oil
  • 3 cups vegetable oil
  • 1 jalapeño chile, stemmed, seeded, and sliced thin lengthwise
  • 3 garlic cloves, minced
  • 2 tablespoons grated fresh ginger
  • 1/2 teaspoon red pepper flakes
  • 2 scallions, thinly sliced


Cut beef along grain into 2½- to 3-inch-wide lengths. Slice each piece against grain into ½-inch-thick slices. Cut each slice lengthwise into ½-inch-wide strips. Toss beef with 1 tablespoon soy sauce in bowl. Add cornstarch and toss until evenly coated. Spread beef in single layer on wire rack set in rimmed baking sheet. Transfer sheet to freezer until meat is very firm but not completely frozen, about 45 minutes.

Whisk remaining 2 tablespoons soy sauce, orange juice, molasses, sherry, vinegar, and sesame oil together in bowl.

Line second rimmed baking sheet with triple layer of paper towels. Heat vegetable oil in large Dutch oven over medium heat until oil registers 375 degrees. Carefully add one-third of beef and fry, stirring occasionally to keep beef from sticking together, until golden brown, about 1½ minutes. Using spider, transfer meat to paper towel–lined sheet. Return oil to 375 degrees and repeat twice more with remaining beef. After frying, reserve 2 tablespoons frying oil.

Heat reserved oil in 12-inch skillet over medium-high heat until shimmering. Add orange peel and jalapeño and cook, stirring occasionally, until about half of orange peel is golden brown, 1½ to 2 minutes. Add garlic, ginger, and ­pepper flakes; cook, stirring frequently, until garlic is beginning to brown, about 45 seconds. Add soy sauce mixture and cook, scraping up any browned bits, until slightly thickened, about 45 seconds. Add beef and scallions and toss. Transfer to platter and serve immediately.


Beef Noodle Soup

Main Course Beef Chinese Pasta Soup


  • 1.1 lb. (500g) beef chuck
  • 2 whole star anise
  • 2 bay leaves
  • 1 black cardamom pod
  • 1 stick cinnamon
  • 1 tbsp. Szechuan pepper
  • 2-3 pieces Mandarin orange peel
  • 1 tbsp. chili sauce
  • 1 tbsp. dark soy sauce
  • 2 tbsp. light soy sauce
  • 2 tbsp. Shaoxing wine or rice wine
  • 1 tbsp. sugar
  • 4 tbsp. garlic
  • 4 slices fresh ginger
  • 3 spring onions
  • ramen noodles, or similar


Cut the beef into 2" pieces, then put everything in a soup pan with around 3 1/2 c. water. Heat until boiling, then simmer for 2 hours. Cook noodles and place them in a bowl, add meat and soup. Garnish with half a boiled egg and some greens. Add some home made chili oil if you dare!

Yi Cooks

Char Siu (Chinese Barbecued Pork)

Main Course Chinese Pork Untested


  • 1 lb pork (I use boneless chops)
  • 3 garlic cloves
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ginger, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 tablespoon wine
  • 1/2 teaspoon Chinese five spice powder
  • red food coloring


Trim the fat from the pork and cut into chunks; each chunk should be between 2-4 bites. Blend all remaining ingredients. The pork and marinade should be fairly bright red- add enough food coloring to give it a nice color. Marinate for at least 3 and preferable 24 hours. Broil or grill for 3-4 minutes on a side or until the pork is done through.

ChrisMc, Food.com

Sesame Noodles with Chili Oil and Scallions

Main Course Chinese Pasta Untested


  • 4 scallions, whites and greens separated, thinly sliced
  • 1/2 cup vegetable oil
  • 1 tablespoon crushed red pepper flakes
  • 2 teaspoons sesame seeds
  • 2 teaspoons Sichuan peppercorns, ground
  • 12 ounces thin ramen noodles or spaghettini
  • Kosher salt
  • 1/4 cup tahini
  • 1/4 cup unseasoned rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sugar


Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12-15 minutes; let chili oil cool in saucepan.

Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.

Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and 2-3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.

Bon Appetit, June 2013

Fried Chinese Five-Spice Chicken Wings

Appetizer Main Course Chicken Chinese Untested


  • 3 pounds chicken wings (12 to 14)
  • 1 onion
  • a 1 1/2-inch piece peeled fresh ginger root
  • 2 tablespoons soy sauce (preferably Kikkoman)
  • 1 tbsp. medium-dry Sherry
  • 1 tablespoon Chinese five-spice powder
  • 1 tablespoon sugar
  • 2 tablespoons plus 1 teaspoon coarse salt
  • 2 teaspoons freshly ground black pepper, or to taste
  • 1/2 cup cornstarch
  • 6 cups vegetable oil


Cut off wing tips, reserving for another use, and halve wings at joint. Coarsely chop onion and finely chop ginger root. In a large sealable plastic bag combine onion, ginger root, soy sauce, Sherry, five-spice powder, sugar, and 1 teaspoon salt. Add wings and seal bag, pressing out excess air. Turn bag until wings are completely coated. Marinate chicken wings in bag in a large bowl, chilled, turning bag once, 2 hours.

Preheat oven to 350°F.

Transfer wings and marinade to a roasting pan or large shallow baking pan and bake, covered with foil, in middle of oven 1 hour. Cool wings until they can be handled and drain in a colander, discarding marinade. Wings may be prepared up to this point 1 day ahead and chilled, covered.

Reduce temperature to 250°F.

In a small serving bowl combine remaining 2 tablespoons salt and pepper. Put cornstarch in a small bowl and dredge each wing, knocking off excess cornstarch and transferring to a shallow pan. In a 5- to 6-quart heavy kettle heat oil until a deep-fat thermometer registers 370°F. Working in batches of 6 or 7, fry wings in oil until golden brown, about 3 minutes, and with a slotted spoon transfer to paper towels to drain. Keep wings warm on a baking sheet in oven. Fry remaining wings in same manner, returning oil to 370°F. between batches.

Serve wings with salt and pepper mixture.

Serves 6 as an appetizer; 4 as a main course.

Gourmet, July 1999