Tag Archives: Dumplings

Delicious Egg Roll and Dumpling Recipes

Asian Egg Roll and Dumpling Recipes!

Asian Egg Roll and Dumpling Recipes!

It has become a tradition in our family to cook like Mama Li. In this article, you will find some of her best recipes for egg rolls, spring rolls, and dumplings… and a few bonus recipes!

Traditional Pork Egg Rolls

This is one of the most Classic Chinese egg rolls. It is a balanced mix of ground pork and vegetables. It is a tasty appetizer and a must-have for pork lovers.

Serves 10 pieces | Preparation time 25 minutes | Cooking time 30 minutes

Ingredients

  • 10 egg roll wrappers
  • 1 tablespoon cornstarch mixed in water to seal the egg rolls
  • Oil for frying

Pork mix ingredients

  • ½ pound ground pork
  • Freshly ground black pepper
  • ½ tablespoon soya sauce
  • ½ teaspoon cornstarch
  • ¼ teaspoon white sugar

Vegetable mix ingredients

  • 2 garlic cloves, very finely minced
  • 1carrot, shredded, medium-sized
  • ¼ head of green cabbage, shredded
  • 5 shiitake mushrooms
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon Chinese rice wine
  • 1 teaspoon soya sauce
  • 2 tablespoons grapeseed oil, separated
  • 2 teaspoons rice wine
  • 2-3 teaspoons soya sauce
  • ¼ teaspoon sugar
  • Salt and Black Pepper
  • 1 teaspoon sesame oil

Preparation

  1. Begin the preparation by marinating the filling. In a mixing bowl, combine all the ingredients for the ground pork, and let it marinate for 10 minutes.
  2. Grate the vegetables and the mushrooms.
  3. Coat a wok or a large frying pan with the grapeseed oil on medium-high heat. Add the pork, and fry till the color changes. Remove the pork from the wok to a plate and set aside.
  4. Add grapeseed oil and vegetables to the wok. Begin with ginger and garlic, and follow with vegetables, stirring constantly.
  5. Once everything is fried and soft, add the sesame oil, rice wine, soya sauce, sugar, and black pepper. Cook for one minute on low heat.
  6. Finally, add the pork back in and mix everything. Cook for another minute.
  7. Remove from heat, and let it cool.
  8. Try and remove the extra moisture with paper towels.
  9. Spread the egg wraps on a flat surface. Fill each of them with one tablespoon of the filling.
  10. Roll and seal them perfectly using the water and corn starch mixture.
  11. Once done, cover the egg rolls with a clean, wet towel so that they do not dry.
  12. Refrigerate for 4 hours before frying them in oil.

 

Vietnamese Fresh Spring Roll

Yields 8 spring rolls | Preparation time 50 minutes

Ingredients

  • 8 rice wrappers
  • 8 large cooked shrimp, cut in half
  • 3 tablespoons fresh mint leaves
  • 8 lettuce leaves
  • ⅓ cup Thai basil leaves
  • 3 tablespoons fresh cilantro
  • 4 teaspoons fish sauce
  • 2 ounces rice vermicelli
  • 1 tablespoon fresh lime juice
  • 1 clove garlic, minced
  • ½ teaspoon chili sauce
  • 1 tablespoons hoisin sauce
  • 2 tablespoons crushed peanuts
  • Water

Preparation

  1. Cook the rice vermicelli according to package instructions.
  2. Drain the water. Place the vermicelli in a bowl. Add the fish sauce, lime juice, garlic, chili sauce, and hoisin sauce. Mix well. Set vermicelli aside.
  3. Prepare all your ingredients at arm’s reach of the working surface where you will prepare the rolls.
  4. Fill a large enough bowl with warm water to fit the rice paper.
  5. Dip the wraps one by one in the water for a few seconds.
  6. Once soft, place on a dry and flat surface.
  7. At the center of the wrapper, start layering the ingredients one by one. Start with the lettuce leaves, then the shrimp, basil leaves, mint, cilantro, crushed peanuts, and finish with the vermicelli.
  8. Leave enough space for folding. Roll the wrap from one end to the other to seal the ingredients inside.
  9. Serve with peanut sauce.

 

Vegetable Lumpia

Serves 16 | Preparation time 15 minutes | Cooking time 15 minutes

Ingredients

  • 1½ cups tofu, firm
  • 1 carrot, grated
  • 1 cup bean sprouts
  • 1½ cups cabbage, grated
  • 1 spring onion, chopped
  • 2 cloves, garlic, minced
  • 1 cup low-sodium soy sauce
  • ¼ cup oyster sauce
  • 1 egg
  • 16 spring roll wrappers
  • 4 tablespoons sesame oil
  • Vegetable oil for frying

Preparation

  1. Heat 4 tablespoons of sesame oil in a skillet or a wok, add onion and garlic and sauté for 30 seconds.
  2. Add remaining vegetables, and sauté until tender (3-4 minutes).
  3. Add soaked noodles, soy sauce, and oyster sauce into the skillet and combine, set aside.
  4. Open your package of spring rolls, and place all but one wrapper under a clean, damp, dishcloth to ensure wrappers do not dry out.
  5. Set your wrapper on a flat surface with one corner pointed at you.
  6. Place a tablespoon of filling on the bottom of the wrapper, about two inches above the corner point.
  7. Fold the bottom part of the wrapper over the filling, and then fold the sides over the filling, so you have what almost looks like an envelope with a long flap.
  8. Roll the spring roll away from you until you get about two inches from the top, brush the edges at the top with your egg wash, complete roll. Repeat.
  9. Fill a heavy pot halfway up with oil for frying.  Warm the oil on medium heat until it reaches 350ºF/177ºC. You can also use a wok or a deep-frying machine. Deep-fry spring rolls until golden, about 1-2 minutes on each side.
  10. Place spring rolls on a plate lined with paper towels to catch any excess oil before serving.
  11. Serve with your favorite dipping sauce.

 

Classic Chinese Dumplings

Serves 60 pieces | Preparation time 1 hour 30 minutes | Cooking time 30 minutes

Ingredients

For Dumpling

  • 3 cups all-purpose flour
  • 1¼ cup cold water
  • ¼ teaspoon salt

For Filling

  • 1 pound ground pork
  • 2 tablespoons soya sauce
  • 1 teaspoon salt
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon white pepper
  • 2 tablespoons sesame oil
  • 2 tablespoons vegetable oil
  • 3 green onions, sliced
  • 1½ cup Napa cabbage, shredded
  • 4 tablespoons bamboo shoots, shredded
  • 1 teaspoon fresh ginger, grated
  • 2 garlic cloves, minced
  • Egg wash for sealing

Preparation

  1. Start by making the dough. Mix the salt and the dough thoroughly in a large bowl. Slowly add the water and mix to form a ball of dough.
  2. Knead the dough till it is extremely smooth and elastic. Cover it with plastic wrap, and let it rest for 30 minutes.
  3. While the dough is resting, prepare the filling. Add the pork to a large mixing bowl. Add the rice wine vinegar, salt, soy sauce, and white pepper. Mix thoroughly to ensure the consistency of the mixture. Set aside.
  4. Warm 2 tablespoons of vegetable oil in a wok on medium-high heat. Add the garlic and ginger. Sauté for 30 seconds. Reduce heat to medium and add the green onions, Napa cabbage, and bamboo shoots. Sauté until the vegetables are tender. Remove from heat and let cool down for a few minutes.
  5. Add the vegetable mixture to the pork. Mix well.
  6. After half an hour, with a rolling pin on a lightly floured working surface, roll the dough. Use a cookie cutter or a glass to make the nice round even wrappers of about 2-2½-inch wide.
  7. Place 1 teaspoon to 1½ teaspoon of the pork filling onto one half of the wrapper. Seal the dumpling by brushing lightly with some egg wash on the edges. Press lightly to seal.
  8. You can cook the dumplings by either steaming or boiling them.
  9. When boiling, add them to the pot only when the water has started boiling. Let them boil for 12 minutes.
  10. If you are using a bamboo steamer, place cabbage, bok choy or large lettuce leaves at the bottom of the steamer. It will prevent the dumplings from sticking to the bottom. Arrange the dumpling so they do not touch. Steam for 15 minutes.
  11. You can also fry them after they have been boiled or steamed for added flavor.

 

Spicy Soy Dumpling Dipping Sauce

Yields about ¾ cup

Ingredients

  • 3 tablespoons light soya sauce
  • 3 tablespoons dark soya sauce
  • 3 tablespoons rice vinegar
  • 1 teaspoon chili oil
  • ½ teaspoon granulated sugar
  • 1 garlic clove, minced
  • 1 teaspoon ginger, grated

Preparation

  1. Mix all the ingredients in a container.
  2. Store it in an airtight container.
  3. Refrigerate it for 1 hour before serving.

 

Steamed Barbecue Pork Buns

Serves 16 buns | Preparation time 60 minutes | Cooking time 60 minutes

Ingredients

Filling ingredients

  • ½ cup chicken broth
  • 2 tablespoons oyster sauce
  • 2 tablespoons ketchup
  • 5 tablespoons sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1 pork loin roast
  • 2 tablespoons vegetable oil
  • 1 yellow onion, chopped
  • 1 tablespoon rice wine
  • 1 tablespoon sesame oil
  • Salt and pepper

Dough ingredients

  • 2¼ cups all-purpose flour
  • ½ cup white sugar
  • 3½ teaspoons baking powder
  • 6 tablespoons whole milk
  • 2 tablespoons vegetable oil

Preparation

Making the Filling

  1. In a bowl, mix the broth, ketchup, oyster sauce, soy sauce, sugar, cornstarch, salt, and pepper. Mix them thoroughly and set aside.
  2. Dice the pork into ¼-inch pieces to fill up around 1½ cups.
  3. Heat a wok and add vegetable oil to it on medium-high heat. Once the oil is heated, add onions to the wok. Cook the onion till tender and golden brown, about 2-3 minutes.
  4. Add the pork and cook for another 2-3 minutes. Add the rice wine vinegar to it and stir.
  5. Reduce the heat to medium-low. Add the sauce. Keep stirring till the sauce thickens, 5-7 minutes. Remove from heat, and let the mixture cool.

Making the Dough

  1. Mix the flour, sugar, and baking powder in a large bowl.
  2. Slowly add milk to this mixture. Mix with your fingers. Add 3 tablespoons of water and continue kneading the dough.
  3. Add some of the vegetable oil and continue kneading.
  4. Knead the dough for another 10 minutes to make it very smooth.
  5. If the dough is too sticky, sprinkle some flour on it and knead some more.
  6. Let the dough rest for 60 minutes before you start making the buns.

Making the Buns

  1. Divide the dough into 16 equal pieces. Make them into balls.
  2. With your fingers, form a well in each dough ball so you can insert the filling.
  3. Add the pork filling.
  4. Pull the dough over the fillings to cover it completely and then twist the top to seal it completely.
  5. Repeat the same for all the 16 buns.

Cooking the Buns

  1. In a wok, boil approximately 6 cups of water.
  2. Place some Napa cabbage leaves on the bottom of the bamboo steamer. Place your buns in. Remember not to crowd the steamers.
  3. Place the steamers on the top of the wok to steam the buns.
  4. Steam them continuously till they become fluffy and their top opens. This takes around 15-20 minutes.
  5. Serve warm.

 

 

***These recipes and more can be found in Sarah Spencer’s Best Egg Roll, Spring Roll, and Dumpling Recipes from Mama Li’s Kitchen. To get a copy of this book, click on the cover or here.

To print or download a copy of the featured recipes, click here.

 

Best Chinese Takeout Recipes!

Best Chinese Takeout Recipes!

Make your own Chinese takeout tonight with the best Chinese takeout recipes from Lina Changs’s cookbook Chinese Takeout Cookbook Favorite Chinese Takeout Recipes to Make at Home! You’ll find all your favorites like Spring Rolls, Dumplings, Lo Mein Noodles, Beef Kung Pao, Chicken General Tso, even Fortune Cookies and more!

Vegetable Spring Rolls

Serves 50 – Preparation time 45 minutes – Cooking time – 30 minutes

Ingredients

  • 1 ½ cups bean sprouts
  • 8 shiitake mushrooms
  • 1 tablespoon sesame oil
  • 3 green onions, trimmed and diced
  • 3 cloves, garlic, minced
  • 1 teaspoon ginger, freshly grated
  • 2 medium carrots, shredded
  • 2 ½ cups green cabbage, shredded
  • 8 ounces canned bamboo shoots, drained and thinly sliced
  • 2 tablespoons low-sodium soya sauce
  • 2 tablespoons peanut (or any other preferred) oil
  • 50 spring roll wrappers, thawed
  • 1 egg, beaten with 2 tablespoons of water
  • Oil for frying

Directions

  1. Wash and drain the bean sprouts. Set them aside.
  2. Wash and pat the mushrooms dry. Julienne them very finely.
  3. Heat 1 tablespoon of sesame oil in a skillet or wok over medium-high heat. Add the green onions, garlic, and ginger. Stir-fry for about 1 minute.
  4. Add the remaining vegetables. Sauté until tender, about 3-4 minutes.
  5. Add the soya sauce and peanut oil. Stir to combine well. Cook for 1 more minute and remove it from the heat.
  6. Place the filling in a strainer to remove most of the cooking liquids. Place the filling in a bowl.
  7. Open your package of spring rolls and place all but one wrapper under a clean, damp, dishcloth to ensure the wrappers do not dry out.
  8. Set your wrapper on a flat surface with one corner pointed at you.
  9. Place a generous tablespoon of filling on the bottom of the wrapper, about two inches above the corner point.
  10. Fold the bottom part of the wrapper over the filling, and then fold the sides over the filling, so you have what almost looks like an envelope with a long flap.
  11. Roll the spring roll away from you until you get about two inches from the top, brush the edges at the top with your egg wash, complete roll, and repeat.
  12. Keep finished rolls under clean, damp, dishcloth as well.
  13. Once you have all of your rolls set, line a plate with paper towels.
  14. Fill a heavy pot halfway up with oil for frying. Warm the oil on medium heat until it reaches 350ºF. You can also use a wok or a deep fryer. Deep-fry spring rolls until they are golden, about 1-2 minutes on each side.
  15. Place spring rolls on a plate lined with paper towels to absorb any excess oil before serving.
  16. Serve with your favorite dipping sauce.

 

Dumplings

Serves 30-40 – Preparation Time 2 hours – Total Time 2 hours and 15 minutes

Ingredients

  • 3 pounds bok choy, washed
  • 1 ½ pounds ground pork
  • ⅔ cup rice wine
  • ½ cup vegetable oil
  • 3 tablespoons sesame oil
  • 1 tablespoon salt
  • 3 tablespoons soy sauce
  • ¼ teaspoon white pepper
  • ⅔ cup water
  • 3-4 packages dumpling wrappers

Dipping sauce

  • ½ cup soy sauce
  • ½ tablespoon rice vinegar
  • 1 dash hot chili sauce
  • 1 green onion, sliced thinly

Directions

  1. Cut the bottoms off the bok choy, and blanch it in boiling water. Transfer it immediately to ice-cold water. Drain, squeeze the water out gently and wipe it dry with paper towels. Chop the bok choy finely and place it in a large bowl.
  2. Add the ground pork, rice wine, vegetable oil, sesame oil, salt, soy sauce, white pepper, and water, and mix thoroughly.
  3. Line a baking sheet with parchment paper, and set it aside.
  4. Place a wrapper on a clean surface and spoon about a tablespoon of filling into the center.
  5. Moisten the edges with water and fold the circle over, in half.
  6. Press the edges together to seal.
  7. Fold the edges to get a fan-like shape (about 4 folds).
  8. Arrange the dumplings on the baking sheet, not too close so they don’t stick to each other.
  9. To store, cover with cling wrap and freeze overnight. Transfer the frozen dumplings to another container or to Ziploc bags and replace in the freezer.
  10. The dumplings may be boiled or fried. When boiled, cooked dumplings float to the top when ready. To fry, deep fry until golden brown or pan fry
  11. Serve with a dipping sauce made of ½ cup of soy sauce, ½ tablespoon of rice vinegar, and a dash of chili sauce. Add green onions and mix well.

 

Chicken, Pork, and Shrimp Lo Mein

Serves 4 – Preparation Time 30 minutes – Cooking Time 20 minutes

Ingredients

  • 2 cups chicken broth, divided
  • ¼ cup rice wine
  • ¼ cup soy sauce
  • 4 teaspoons cornstarch
  • 4 ounces lean pork, very finely sliced
  • 4 ounces boneless skinless chicken breasts, cut into thin slices
  • 2 teaspoons sesame oil
  • 2-4 pieces shrimp, cleaned, shelled, and deveined
  • 3 cloves garlic, minced
  • ½ teaspoon ground ginger
  • 4 green onions, chopped, plus more for garnish
  • ½ small can water chestnuts, chopped
  • 2 cups cabbage, finely shredded
  • 1 cup celery, thinly sliced
  • 1 cup frozen green peas, thawed and drained
  • 1 carrot, peeled and shredded
  • 8 ounces thin or angel hair spaghetti, cooked and drained

Directions

  1. Pour ½ cup of broth into a skillet.
  2. In a separate bowl, add the wine, soy sauce, and cornstarch to the remaining broth. Stir well, and set aside.
  3. Bring the broth in the skillet to a boil. Add the pork and boil it for 2 minutes. Add the chicken and cook until both are no longer pink in the center.
  4. Use a slotted spoon to remove the pork and chicken to a plate, and set it aside. Discard any liquid left in the skillet.
  5. Heat the sesame oil in the skillet, and keep the heat at medium-high.
  6. Cook the shrimp, garlic, and ginger until they are fragrant and the shrimp has become orange in color.
  7. Add the green onion, water chestnuts, cabbage, celery, peas, and carrots, and cook for 3 minutes or until tender-crisp.
  8. Add the meat and pre-cooked pasta, and toss for about 2 minutes.
  9. Stir the cornstarch mixture and pour it over the pasta.
  10. Cook, while stirring, until thickened, and remove it from the heat.
  11. Garnish with chopped green onion, if desired.

 

Sweet and Sour Pork

Serves 2 – Preparation Time 10 minutes plus 30 minutes marinating time – Cooking Time 20 minutes

Ingredients

  • 8 ounces boneless pork shoulder, cut into bite-size pieces

Sauce

  • ⅛ teaspoon salt
  • 1 tablespoon sugar
  • 2 teaspoons rice wine
  • 2 teaspoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 tablespoon plum sauce
  • ¾ teaspoon cornstarch
  • ¼ cup water

For marinade

  • 2 teaspoons rice wine
  • ½ teaspoon oyster sauce
  • ½ teaspoon regular soy sauce

Other ingredients

  • 1 egg
  • Cooking oil for deep-frying plus 2 teaspoons for sautéing
  • 1 teaspoon plus about ⅓ cup cornstarch
  • 1 onion, sliced
  • 1 thumb ginger, peeled and minced
  • ½ cup pineapple cubes
  • 2 bell peppers, cut into 1-inch pieces
  • 1 small ripe tomato, cut into wedges
  • 1 green onion, thinly sliced
  • Cooked rice, for serving

Directions

  1. Combine the sauce ingredients in a bowl and set it aside.
  2. Mix together the ingredients for the marinade. Stir in the pork and marinate for 30 minutes.
  3. Beat the egg in a medium-sized bowl, and put the cornstarch on a plate.
  4. After marinating, dip the pork pieces in the beaten egg, and then into the cornstarch. Coat the pork well, and allow it to sit for 3 minutes.
  5. Heat a wok and add oil to about ¾-inch deep. Heat the oil to about 350°F.
  6. Fry the pork in batches for 2-3 minutes, and place them on a dish lined with paper towels. After all the pieces have been pre-fried, heat up the wok further to 375°F. Drop all the pork in to refry, until it is brown and crisp.
  7. Heat a clean wok over high heat. Add 2 teaspoons of oil, and the onion, ginger, and pineapple. Cook for 2 minutes until the pineapple begins to caramelize a little. Add the bell pepper and cook, stirring, until tender-crisp.
  8. Stir in the sauce mixture and the tomato. Cook until it begins to boil and thicken.
  9. Stir in the pork and mix to coat well. Remove the wok from the heat.
  10. Sprinkle with green onion and serve with rice.

 

Kung Pao Beef

Serves 4-6 – Preparation Time 1 hour and 10 minutes – Cook Time 15 minutes

Ingredients

  • 1 pound flank or flat iron steak
  • 1 tablespoon soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon dry sherry
  • 6 cloves garlic, minced (divided)
  • 2 tablespoons peanut oil
  • 4 dried red chilies, split
  • ½ tablespoon grated ginger
  • 1 teaspoon Szechwan peppercorns, crushed
  • 2 green onions, slice white and green parts in ½ -inch pieces
  • 1 red bell pepper, trimmed and cubed

For sauce:

  • 2 tablespoons soy sauce
  • 3 tablespoons dry sherry
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • ½ cup roasted peanuts
  • Rice for serving

Directions

  1. In a large bowl, combine the soy sauce, sesame oil, dry sherry, and 2 minced garlic cloves. Add the steak and turn to coat. Marinate for at least one hour.
  2. In a bowl, make the sauce by mixing together the sauce ingredients. Whisk and set it aside.
  3. Heat a large pan or wok on high and add the peanut oil. Heat the oil for 30 seconds, and then add the red chilies, ginger, and Szechuan peppercorns. Stir-fry for 1 minute.
  4. Add the remaining garlic, green onions, and bell pepper. Stir fry for 3 minutes, and add the steak. Sauté for an additional 2-3 minutes.
  5. Whisk the sauce and add it to the wok. Simmer until the sauce thickens, about 3-4 minutes.
  6. Add the peanuts and stir.
  7. Serve with rice.

 

General Tso’s Chicken

Serves 4 – Preparation Time 1 hour 15 minutes – Cooking Time 10 minutes

Ingredients

  • 4 pieces chicken fillet, cut into 1-inch pieces

For the marinade and sauce

  • ½ cup hoisin sauce
  • ¼ cup white vinegar
  • 3 tablespoons soy sauce
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1 ½ cups water

For sautéing

  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • ½ teaspoon red pepper flakes, crushed

For coating and deep-frying

  • 3 egg whites
  • 1 ½ cups cornstarch
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda
  • 4 cups vegetable oil

For garnish

  • 2 green onions, chopped

Directions

  1. Combine the ingredients for the marinade in a bowl. Separate ⅓ cup of the marinade and use it to marinate the chicken for 30 minutes, refrigerated. Set aside the remaining, for the sauce.
  2. Heat a wok over high and heat the oil. Reduce the heat to medium-high, and add the garlic, ginger, and pepper flakes. Sauté until fragrant.
  3. Stir in the remaining sauce mixture (about 2 cups) and cook, stirring constantly, until thickened. Remove it from the heat and cover. Keep it warm.
  4. In a bowl, whisk the egg whites until frothy. In a separate bowl, combine the rest of the ingredients for the coating, and mix until the consistency is similar to a coarse meal.
  5. Drain the marinated chicken and pat it dry with paper towels. Dip each piece in the egg whites, and then coat with the cornstarch mixture.
  6. Fry the chicken at 350°F until it is golden brown (about 3 minutes). Drain on paper towels.
  7. Reheat the sauce to a simmer. Add the chicken and stir to coat.
  8. Serve.

 

Fortune Cookies

Serves 36 – Preparation Time 15 minutes – Cooking Time 10 minutes

Ingredients

  • 3 egg whites
  • ¾ cup white sugar
  • ½ cup butter, melted and cooled
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 cup all-purpose flour
  • 2 tablespoons water

Directions

  1. Prepare fortunes on strips of paper.
  2. Preheat the oven to 375°F.
  3. Line cookie sheets with parchment paper, or spray with non-stick spray.
  4. Using an electric mixer, whip the egg whites and sugar at high speed until frothy, about 2 minutes.
  5. Reduce the mixer speed to low, and mix in the melted butter, vanilla, almond extract, flour, and water.
  6. Spoon the batter onto the cookie sheets in 3-inch circles. Repeat until the batter is used up. Be sure to leave enough space between circles.
  7. Bake until the edges begin to turn golden brown, 5-7 minutes. Do not overbake, or they will be too stiff to fold. If you under-bake them, their texture will be too spongy.
  8. Quickly take a circle, put the fortune strip on the center, and fold the cookie in half over the fortune.
  9. Fold the ends together to make a horseshoe shape.
  10. Allow to cool and set. You may put them in muffin pans to prevent them from springing open.

All these recipes are from Lina Chang’s cookbook Chinese Takeout Cookbook: Favorite Chinese Takeout Recipes to Make at Home. To get yourself a copy of the book, click on the cover or here.

Chinese Takeout Cookbook

 To download a copy of the recipes, click here.