Monday, February 21, 2011

Winter Melon Soup


  • 2 lb winter melon (peeled and cube)
  • 1 lb chicken or pork
  • 4 quarts water
  • 1 tbsp salt
  • 2 slices ginger


  • Bring water to a boil, place meat into pot, and allow it to simmer for 30 minutes.
  • Place winter melon into pot and let it simmer until the melon becomes translucent.
  • Then add ginger and salt to flavor.

Sunday, February 6, 2011

Chou Chou Potstickers

  • 1.5lb ground pork
  • 6 peeled, chopped water chestnuts
  • 2 cups of chopped long chives
  • 6 tbsp of soy sauce
  • 1 tbsp of salt
  • 1 tsp of sugar
  • 1 packet of potsticker skin (50 count)


  • Blanch long chives to heighten flavor.
  • Mix ground pork, water chestnut, chives, soy sauce, salt, and sugar.
  • See video how to wrap a potsticker.

  • Once dumplings are wrapped, you can either boil or pan-fry them. To boil, just add the potstickers into a pot until they float atop. To pan-fry, coat the pan with oil and flour, and let the bottom of the potstickers brown. Then, add a little bit of water, place a cover, and allow to them to steam until the skin becomes translucent. 
  • TIP: cook one potsticker in advance to make sure the filling has enough flavor.

Lotus Root Soup

Yum, more wintry soup!


  • 1- 1.5lb lotus root 
  • 5-6 red dates
  • 1 cup black-eyed peas
  • 1 slice of ginger
  • 3 quarts of chicken or pork broth


  • Peel and cube lotus root.
  • Bring broth to a boil, then add lotus root. Adjust to medium heat and let it cook for 30 minutes or until lotus root is cooked.
  • Add black-eyes peas, red dates, and ginger. 
  • Let it cook for another 15-20 minutes, or until the black-eyes peas are cooked.
  • Add salt to flavor.