Maggie

Tender crisp stir-fried pea shoots with plenty of aromatics to create a mouth-watering dish that you can’t stop eating. The post includes all the notes and tips to walk you through the process step-by-step to create a restaurant-style result

The real advantage of homemade wrappers is, they’re bigger than the store-bought type and easier to wrap. So it will be a bit of a challenge to wrap a lot of ingredients into each dumpling if using store-bought wrappers. If you have the time, I highly recommend using this recipe to make wrappers for steamed or pan-fried dumplings. If you want to make boiled dumplings, use the cold-water dough from this recipe to make the wrappers.

Depending on whether it is soft, firm, extra firm, silken or regular, tofu can be put to a myriad of different uses. The occasion I wouldn’t change tofu type is when it comes to baking and stir-frying. Packets of dried tofu can be bought in Chinese and Asian import shops, but there may be less choice in flavors as you’d find in China. If you live some way from an Asian store or don’t have enough time to visit one, you can find a few types of tofu – Extra Firm Silken Tofu and Dried Bean Curd Skin for example – on Amazon and other online stores.

A simplified version based on my original oxtail soup recipe so you can use minimal prep and time to cook everything in one pot. A while ago I received a request to develop an easier oxtail soup recipe. my mom’s oxtail soup recipe a long time ago. When I make braised meat or stew on the stovetop, I usually brown the meat to seal in the juices and make the meat taste richer.