Chicken Pot Stickers (Dumplings): Perfect for Pan-Frying or Soup
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Tender, juicy potstickers filled with flavorful ground chicken and crisp vegetables, all wrapped up in thin, chewy dough. A quick and easy chicken potsticker recipe that you can pan-fry for an appetizer or serve in soup for a hearty and comforting meal. This recipe makes about 60 pot stickers.
- 10 oz lb ground chicken (see notes)
- 10 oz chopped bok choy (see notes)
- 3 oz carrot (1 medium carrot, grated)
- 2 oz shallot (1 small shallot, finely minced)
- 3 large garlic cloves (finely minced)
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon chicken bouillon powder
- 16 oz pot sticker wrappers (1 package)
- 1 beaten egg
- Savory and tangy soy dipping sauce
- All-purpose pork bone broth (see notes)
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Vietnamese Dry Noodles Sauce Recipe (Hủ Tiếu Mì Khô)
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This savory, sweet, soy-tomato sauce is perfect for hủ tiếu mì khô—the dry version of Vietnamese hủ tiếu noodle soup. Toss with noodles and your favorite toppings for umami-packed flavor.
- 2 tablespoons neutral oil or lard
- 2 tablespoons finely minced shallot (about 1 medium shall0t)
- 2 tablespoons finely minced garlic (about 5 large cloves)
- 2 tablespoons light soy sauce
- 3 tablespoons oyster sauce
- 5 tablespoons tomato sauce (see notes)
- 1/2 teaspoon ground black pepper
- 3 tablespoons granulated sugar
- 1/4 teaspoon MSG (optional)
- 1 cup water or unsalted stock
- 1 teaspoon tapioca starch
- 1 tablespoon water (room temperature)
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Dim Sum Shrimp Dumplings (Har Gow/Ha Cao)
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Yummy bite-sized portions of shrimp dumplings—one of my favorite Dim Sum foods.
- 500 grams prawns
- 50 grams bamboo shoot (rinse thoroughly and squeeze out excess water)
- 50 grams pork fat (optional but highly recommended; mince finely into paste)
- 2 teaspoons oyster sauce
- 1 teaspoon granulated white sugar
- 1/4 teaspoon ground white pepper
- 2 teaspoons sesame oil
- 1 tablespoon Shaoxing wine
- 1/2 tablespoon cornstarch
- 50 grams wheat starch
- 50 grams tapioca starch
- 1/4 teaspoon salt
- 1/4 teaspoon vegetable oil
- 160 grams boiling water (240 mL or about 2/3 cups)
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Costco Salmon for Sashimi, Sushi & Poke
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Trusting your senses and doing a bit of prep, Costco’s farm-raised salmon can make fresh and delicious sashimi, sushi, or poke.
Thai Iced Tea (Tra Sua Thai)
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A must-try refreshing iced drink when visiting Thailand or Thai restaurants. Thai Iced Tea is known for its vibrant orange color and its unique blend of robust brewed black tea and creamy condensed milk.
- 7 cups hot water
- 7 heaping tablespoons Thai tea leaves
- 1/2 cup sweetened condensed milk
- 1/2 cup granulated white sugar
- 3 1/2 cups fresh or evaporated milk
- Ice cubes
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Vietnamese Sugarcane Shrimp (Chạo Tôm)
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Sweet and savory shrimp and pork paste wrapped around sugarcane skewers, grilled or pan-fried until golden and crispy. Serve as an appetizer or as a tasty addition to classic Vietnamese dishes.
- 1 lb shrimp (peeled and deveined)
- 4 oz pork paste (Gio Song, see notes)
- 1 teaspoon tapioca starch (optional)
- 2 green onions (thinly sliced)
- 1 tablespoon minced lemongrass (optional)
- 1/2 teaspoon fish sauce
- 1/2 teaspoon salt
- 1/2 teaspoon MSG or 1 teaspoon chicken bouillon powder (optional)
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon ground black pepper or white pepper
- Vegetable oil or other neutral oil (to prevent sticking and pan frying)
- 4 2.5-inch sugar cane pieces (quartered) or 8 stalks lemongrass (halved)
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Vietnamese Chicken Floss (Chà Bông Gà)
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Fluffy and slightly salty, this recipe turns chicken into a long-lasting topping or snack. Sprinkle it over rice, sticky rice, porridge, or enjoy it by the handful. Makes about 3 cups.
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons fish sauce
- 1 teaspoon chicken bouillon powder
- 2 teaspoons granulated sugar
- 1 teaspoon ground black pepper
- 2 tablespoons neutral oil
- 1 small shallot (finely diced, about 1/2 cup)
- 1/4 teaspoon salt (or more to taste at end)
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Vietnamese Coconut Coffee (Cà Phê Dừa)
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Add a tropical coconut twist to your Vietnamese iced coffee with the help of Lee’s Coffee Concentrate. Quick, easy, and refreshing.
- 4 cups whole ice (divided, half for slush, half for serving)
- 2 tablespoons sweetened condensed milk
- 1/3 cup unsweetened coconut cream (can sub with coconut milk)
- 2 cups Lee’s Coffee Concentrate
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Beef Cabbage & Carrot Stir Fry (Thịt Bò Xào Bắp Cải Cà Rốt)
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A fast, no-fuss beef stir-fry with cabbage and carrots — perfect for busy nights when all you want is something simple and good with rice.
- 10 oz beef (cut into thin slices against the grain)
- 1/8 teaspoon baking soda
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup water
- 1 egg white
- 3 tablespoons cornstarch
- 1/3 cup water
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 1 teaspoon sugar
- 2 tablespoons cornstarch
- 3 tablespoons neutral oil
- 1 tablespoon minced garlic
- 2 green onions (thinly sliced with greens and whites separated)
- 4 oz carrot (about 1 large, peeled, cut on a bias into slices)
- 1 lb sliced cabbage (cut into small squares)
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Vietnamese Scallion Oil (Mo Hanh)
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A simple yet delicious Vietnamese garnish of oil and scallions to give the finishing touch to many Vietnamese dishes. Brush them on grilled meats, seafood, vegetables, rice noodles, and many more.
- 1 cup thinly sliced scallions/green onions (about 8 large stalks)
- 2 tablespoons vegetable oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon granulated sugar
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