chinese appetizers

Asian chicken lettuce wraps, ready in under 30 minutes! The meat and veggies stir-fry in flavorful sauces, then get scooped into lettuce cups.

Chicken Lettuce Wraps

vegetable oil (divided)

sesame oil

carrots

onions

water chestnuts

onion

garlic

ginger

chicken

salt

black pepper

hoisin sauce

soy sauce

rice vinegar

peanuts (roughly chopped, optional)

butter leaf lettuce

Cook the Vegetables - Heat a wok or large sauté pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil. Once hot, add the carrots and onions, and cook until crisp-tender, about 2 minutes. Add the water chestnuts, ¼ cup green onion, garlic, and ginger, and cook until fragrant, about 1 minute. Transfer to a medium bowl, and set aside.

Cook the Chicken - Return the wok to the stovetop, and heat 1 tablespoon of vegetable oil over high heat. Add the ground turkey, break into smaller chunks, and stir-fry until the meat is no longer pink, about 3 to 4 minutes—season with salt and pepper.

Add the Sauces - Stir in the hoisin sauce, soy sauce, and rice vinegar. Add the stir-fried vegetables—season with salt and pepper to taste.

Plate &amp; Serve - Evenly divide the chicken filling among the lettuce cups. Garnish with peanuts (if using) and remaining green onions. Top with additional hoisin sauce if desired.

Roundup of the most popular 25 best Chinese dim sum recipes including potstickers, dumplings, steamed buns, spring rolls and more appetizers.

25 Best Dim Sum

dumpling or wonton wrappers

meat

vegetables

How to store

Dim sum is best served fresh. Store any leftover dim sum in an airtight container and place in the refrigerator for up to 3 days. Reheat in a steamer or air fryer (depending on the recipe).

How to freeze

Most of these recipes are freezer-friendly (either before cooking or after according to recipe instructions) and can also be stored in the freezer for up to 3 months. For instance, you can make a big batch of dumplings and wontons, store in the freezer, and cook directly from frozen when ready to use.

Wow, what a delicious roundup!  Guess I'll have to start eating these recipes for breakfast lunch and dinner - not a bad idea tho!

I absolutely love dim sum. I can't wait to try out these recipes!

Pork pot stickers are stuffed with a savory pork and veggie filling. Pan fry the bottoms crisp before steaming for the perfect Chinese appetizer or dim sum!

Pork Pot Stickers

lb pork

peanut oil

black mushrooms ((shiitake))

tbsp rice wine (or dry sherry)

water

cornstarch

tsp sesame oil

tsp kosher salt

white pepper

Napa cabbage

carrot (shredded, finely chopped)

green onions (finely chopped)

ginger paste

dumpling wrappers (fresh or frozen/thawed)

tsp red wine vinegar

tsp chili crisp (or chili paste)

ground pork

In a small bowl, soak black forest mushrooms in hot water and place something on top to keep submerged for 20 minutes or until soft. Drain, rinse and squeeze out excess water. Remove and discard stems. Chop mushroom caps into thin diagonal strips. turn strips 90° and finely chop.

Thoroughly combine ground pork in a large bowl with 1 tablespoon of peanut oil. (See Note 1)

Add rice wine, water, soy sauce, cornstarch, sesame oil, salt and white pepper to ground pork and mix thoroughly. Transfer cabbage, carrot, mushrooms, green onions and ginger to the pork mixture. Mix thoroughly.

If using store bought potsticker dough rounds, wet the outer edge with water. No need if using fresh wrappers. Place 1 tablespoon of the pork mixture in the center of potsticker dough round. Fold the dough round like a taco and pinch the center together, left and right sides will remain open.

To create the pleats: Hold the thumb of your right hand on the center top of dough. Using the thumb and index finger of your left hand, push the dough to create a pleat left of center and seal to the right. Move the thumb of your right hand over the new pleat and continue using the thumb and index finger of the left hand to push the dough to create pleats left of center and seal to the right until you reach the end of the left side (about 4 pleats). Now do the same for the right side of potsticker, moving pleats toward center.

Place the potsticker, pleated edge up, on a lined cookie sheet so they don't stick. Gently press dumpling to flatten the bottom. Cover with towel and repeat with remaining filling and dough rounds.

Heat a large skillet until very hot. Add about 2 tablespoons of the peanut oil, tilting skillet to coat bottom. Place about 12 potstickers in single layer with pleats on top and fry for 2 to 3 minutes, until the bottoms are golden brown.

Next, quickly pour about 1/4 cup of water into the pan. Cover the pan, reduce the heat to medium, and cook for 5 to 6 minutes. Remove lid and let the potstickers cook for another minute, until the water evaporates. Transfer cooked potstickers to a plate and keep warm. Repeat cooking process with remaining potstickers.

Serve with dipping sauce and chopped cilantro as garnish.

https://content.jwplatform.com/videos/HfwBGuS5.mp4

Pork pot stickers are a classic Chinese appetizer. Make this recipe for Asian pork dumplings to serve as the perfect holiday appetizers!

I love making shrimp dumplings because they are a delicious and impressive appetizer to serve at gatherings.

Shrimp Dumpling Recipe

shrimp

¼ cup sliced chives (or green onions)

sugar

white pepper (or black pepper)

wonton wrappers (3 ½" square or round)

vegetable oil

Prepare the Shrimp - Chop the shrimp until it turns into a chunky paste. For a quicker alternative, pulse the shrimp in a food processor.

Make the Filling - In a medium bowl, combine chopped shrimp, chives, ginger, garlic, cornstarch, soy sauce, sesame oil, salt, sugar, and pepper. Cover and refrigerate until ready to fill.

Prepare the Wrappers - If you purchased square wonton wrappers, use a 3 1/2-inch round cutter to cut out a circle shape. Keep the wrappers covered with a damp paper towel or plastic wrap to prevent them from drying out.

Shape the Dumplings - Lightly brush the edges of 1 wrapper with water. Add about 2 teaspoons of filling to center the wrapper (do not overfill). Fold the dough into a half-moon shape, remove any air, and press the edges together. Brush the outer edge of the dumpling with water. Starting on one side and then working to the other, create about 5 to 6 small pleats along the edges of the dumpling. Make sure to press the pleats to ensure that it is sealed well. Repeat with the remaining wrappers and filling.

Pan-Fry the Dumplings - Heat a large nonstick pan over medium heat. Add 1 tablespoon of the oil. Carefully add 15 dumplings to the pan. Fry until the bottoms are golden brown, about 1 to 2 minutes.

Steam the Dumplings - Reduce the heat to medium-low. Very carefully, pour in 1/4 cup water into the side of the pan. Immediately cover, allowing dumplings to steam until the water evaporates, about 3 minutes. Add more water if needed to cook the filling. Remove the lid and turn up the heat to medium. Fry until bottoms are brown and crisp, about 1 to 2 minutes. Repeat with the remaining dumplings, adding the remaining 1 tablespoon of oil for browning and then 1/4 cup water for steaming.

To Serve - Serve the dumplings hot, with your favorite dipping sauce like soy sauce, sweet and sour, or spicy chili.

https://www.youtube.com/watch?v=gfJGpc6uOWM

Homemade shrimp dumplings? Yes, please! Here's how to make these juicy, flavorful bites from scratch. You can't go wrong with these 😋
→ Recipe: https://www.jessicagavin.com/crispy-vegetable-tofu-dumplings/

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❤️ Thanks for watching!
#shrimpdumplings #recipevideo #cookingtutorial #homemadedumplings #foodlover #asiancuisine 

Hello and welcome! I’m Jessica Gavin, a Certified Food Scientist and Certified Culinary Scientist, cookbook author, and teacher at heart. On this channel, you will find homemade recipes infused with food science knowledge and quick recipe tutorials with trusted tips and techniques learned in culinary school. https://jessicagavin.com 

During my studies, I learned about food technology and how food is delivered from “farm to fork”, putting the focus on providing safe and wholesome food. After college, I pursued a career in nutrition product development, creating healthy food, beverages, and children’s products for people around the world.

And now, I enjoy developing recipes in my home test kitchen and love nothing more than experimenting and unraveling the science behind better, healthier cooking and sharing that with you.

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Easy Shrimp Dumpling Recipe

Crab rangoon recipe for crispy deep-fried wontons stuffed with a seafood and cream cheese filling.

Crab Rangoon

crab meat (chopped)

cream cheese (softened to room temperature)

chives

wonton wrappers (square)

water (for sealing)

vegetable oil (for frying)

Make the Filling - In a medium bowl, mix crab meat, cream cheese, chives, salt, and pepper.

Add the Filling - Add 1 tablespoon (15g) of crab filling into the center of the wonton wrapper. Lightly brush the edges of the wonton wrapper with water. Bring two opposite points together and press corners together.

Seal the Wonton - Bring the other opposite edges together to create a purse shape. Seal the long side edges together removing as much air as possible. Repeat with remaining wonton wrappers.

Deep Fry the Wontons - Heat vegetable oil in a large pot, dutch oven, or wok until it reaches 350ºF (177ºC), do not exceed 375ºF (191ºC). Deep fry crab rangoon wontons, 4 at a time, until golden brown and crispy, about 1 to 1 ½ minutes. Use a metal spider strainer or a large spoon to submerge the wontons for even cooking. Check the color change visually for the best indication of when the wontons are done.

Cool After Frying - Transfer fried wontons to a sheet pan topped with a cooling rack or lined with a paper towel to drain excess oil. Repeat frying with the remaining wontons.

To Serve - Pair with the desired dipping sauce like sweet and sour sauce.

HI Jessica,

Loved these rangoons but I had trouble with them bursting, not the seams but at the belly?  Do you know what I did wrong?  I made sure all air was out of them.

Top 5 chinese appetizers recipes from across the web

The most viewed chinese appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Lettuce Wraps

25 Best Dim Sum

Pork Pot Stickers

Shrimp Dumpling Recipe

Crab Rangoon

Top 5 chinese appetizers recipes from across the web

The most viewed chinese appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Lettuce Wraps

25 Best Dim Sum

Pork Pot Stickers

Shrimp Dumpling Recipe

Crab Rangoon

The most viewed chinese appetizers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine