Fed By Grace
Personal Chef Services
Telephone # 571-620-9558
Email: fedbygrace1@gmail.com
Grace Chang - Chef and Owner
Traditional Chinese Dumplings
with Soy Dipping Sauce
This is a family recipe that my family and I have been enjoying for many years. Dumplings are traditionally
made to celebrate Chinese New Year in northern China. This recipe makes about 80 dumplings.
. 
Left...Pan Fried Dumplings
Right...Boiled Dumplings
Dumpling Ingredients:
1) 1 ¼ lbs. ground pork
2) 1 bunch of scallions finely chopped
3) 1 knob of fresh ginger (about 1 inch thick) peeled and finely grated
4) ¼ cup soy sauce
5) Dash of white or black pepper
6) 2 tbs. sesame oil
7) 1 can low-sodium chicken broth (about 14.5 oz)
8) 1/2 to 1 lb. peeled and deveined shrimp chopped but not too fine (optional)
9) 10-12 large leaves of Napa cabbage OR 16 oz chopped spinach (thaw if
previously frozen)
10) Soy dipping sauce (see recipe below)
Preparation:
Making the Filling
1) Mix pork, scallions, ginger, soy sauce, and pepper.
2) Gradually add chicken broth and mix in with chopsticks or a wooden spoon;
let meat absorb the broth between additions; you don’t want it to get too runny.
3) Stir in the shrimp if using.
4) Stir in the sesame oil and set aside.
5) Chop the Napa cabbage finely either by hand or pulse in a food processor. Be
careful not to over-process or it will turn into mush. Cabbage should look like
coleslaw when done; squeeze out any excess water. If using spinach, also
make sure you squeeze out all of the water or it will make your filling too runny.
6) Stir cabbage or spinach into your meat mixture and your filling is done.
Wrapping the Dumplings
1) You can purchase refrigerated or frozen dumpling wrappers (preferably Shanghai
style) in most Asian grocery stores. They are round wrappers that are white in
color (not the yellow ones that contain egg yolk).
2) To make the dumplings, place about 1 tbs. of the filling in the center of each
wrapper.
3) Lightly dampen the edges of the wrapper with your finger dipped in a small bowl
of cold water.
4) Fold the wrapper over the filling and squeeze the center of the wrapper together
then pleat the edges on either side so that the dumpling looks like a little purse.
5) If this is too challenging, simply seal the wrapper by folding it in half over the filling
like a half-moon and make sure it is sealed tightly with no gaps or your filling may
fall out when cooking! Continue with the remaining wrappers and filling and set
them on a baking sheet as you go.
Cooking the Dumplings
1) You may boil or pan-fry the dumplings to make pot-stickers. If boiling, first bring a
large pot of water to a rolling boil.
2) Add enough dumplings to the pot without over-crowding.
3) Stir right away or the dumplings may settle to the bottom and stick together!
4) Once the dumplings come up to a boil, add about 1/3 cup cold water.
5) Each time the dumplings come to a boil, add another 1/3 cup cold water. Do this 3
times and don’t walk away from the stove or they may boil over!
6) After it comes to a boil the last time, the dumplings should all be floating on top.
This means they’re done.
7) Scoop them out with a slotted spoon and serve immediately with some soy dipping
sauce.
8) If pan-frying, add some vegetable oil to a flat-bottomed, non-stick pan that has a
tight fitting lid. Keep the heat on medium-low.
9) Place the dumplings in the pan flat-side down in a circular pattern and fry for about
1-2 minutes without the lid. Again, don’t overcrowd.
10) Right before you place the lid on the pan, add about ¼ cup cold water or until the
water goes about ¼ inch up the sides of the dumplings. Place the lid on the pan.
11) The dumplings will now steam (approximately 10 minutes).
12) Once the water evaporates, remove the lid and increase the heat to medium.
13) Continue to cook for another 2-4 minutes until the bottoms of the dumplings turn
golden brown and are crisp.
14) Keep an eye on your pan at this point or the bottoms may burn.
15) Remove them from the pan and enjoy immediately with some soy dipping sauce.
The Soy Dipping Sauce
Ingredients:
1) ¼ cup soy sauce
2) 2 tbs. balsamic vinegar or Chinese black vinegar
3) 1 tsp. toasted sesame oil
4) 1 tsp. garlic chili paste (optional)
Preparation:
1) Mix all ingredients in a small bowl and set aside.
2) 1 bunch of scallions finely chopped
3) 1 knob of fresh ginger (about 1 inch thick) peeled and finely grated
4) ¼ cup soy sauce
5) Dash of white or black pepper
6) 2 tbs. sesame oil
7) 1 can low-sodium chicken broth (about 14.5 oz)
8) 1/2 to 1 lb. peeled and deveined shrimp chopped but not too fine (optional)
9) 10-12 large leaves of Napa cabbage OR 16 oz chopped spinach (thaw if
previously frozen)
10) Soy dipping sauce (see recipe below)
Preparation:
Making the Filling
1) Mix pork, scallions, ginger, soy sauce, and pepper.
2) Gradually add chicken broth and mix in with chopsticks or a wooden spoon;
let meat absorb the broth between additions; you don’t want it to get too runny.
3) Stir in the shrimp if using.
4) Stir in the sesame oil and set aside.
5) Chop the Napa cabbage finely either by hand or pulse in a food processor. Be
careful not to over-process or it will turn into mush. Cabbage should look like
coleslaw when done; squeeze out any excess water. If using spinach, also
make sure you squeeze out all of the water or it will make your filling too runny.
6) Stir cabbage or spinach into your meat mixture and your filling is done.
Wrapping the Dumplings
1) You can purchase refrigerated or frozen dumpling wrappers (preferably Shanghai
style) in most Asian grocery stores. They are round wrappers that are white in
color (not the yellow ones that contain egg yolk).
2) To make the dumplings, place about 1 tbs. of the filling in the center of each
wrapper.
3) Lightly dampen the edges of the wrapper with your finger dipped in a small bowl
of cold water.
4) Fold the wrapper over the filling and squeeze the center of the wrapper together
then pleat the edges on either side so that the dumpling looks like a little purse.
5) If this is too challenging, simply seal the wrapper by folding it in half over the filling
like a half-moon and make sure it is sealed tightly with no gaps or your filling may
fall out when cooking! Continue with the remaining wrappers and filling and set
them on a baking sheet as you go.
Cooking the Dumplings
1) You may boil or pan-fry the dumplings to make pot-stickers. If boiling, first bring a
large pot of water to a rolling boil.
2) Add enough dumplings to the pot without over-crowding.
3) Stir right away or the dumplings may settle to the bottom and stick together!
4) Once the dumplings come up to a boil, add about 1/3 cup cold water.
5) Each time the dumplings come to a boil, add another 1/3 cup cold water. Do this 3
times and don’t walk away from the stove or they may boil over!
6) After it comes to a boil the last time, the dumplings should all be floating on top.
This means they’re done.
7) Scoop them out with a slotted spoon and serve immediately with some soy dipping
sauce.
8) If pan-frying, add some vegetable oil to a flat-bottomed, non-stick pan that has a
tight fitting lid. Keep the heat on medium-low.
9) Place the dumplings in the pan flat-side down in a circular pattern and fry for about
1-2 minutes without the lid. Again, don’t overcrowd.
10) Right before you place the lid on the pan, add about ¼ cup cold water or until the
water goes about ¼ inch up the sides of the dumplings. Place the lid on the pan.
11) The dumplings will now steam (approximately 10 minutes).
12) Once the water evaporates, remove the lid and increase the heat to medium.
13) Continue to cook for another 2-4 minutes until the bottoms of the dumplings turn
golden brown and are crisp.
14) Keep an eye on your pan at this point or the bottoms may burn.
15) Remove them from the pan and enjoy immediately with some soy dipping sauce.
The Soy Dipping Sauce
Ingredients:
1) ¼ cup soy sauce
2) 2 tbs. balsamic vinegar or Chinese black vinegar
3) 1 tsp. toasted sesame oil
4) 1 tsp. garlic chili paste (optional)
Preparation:
1) Mix all ingredients in a small bowl and set aside.
Cold and Crunchy Asian Salad
This a slightly Americanized version of a popular Chinese salad. The original version uses wide mung bean noodles
that require soaking and/or cooking to the right consistency. This version is simplified but just as delicious!
Ingredients:
Chinese Sticky Red Bean Rice Cakes1) 1 medium head of Napa cabbage, shredded
2) 1 bunch of scallions, chopped
3) ½ bunch of cilantro, chopped
4) ¼ cup of butter
5) 2 packages of dried ramen noodles
6) 1/3 cup sesame seeds
7) 1/3 cup sliced almonds
8) The Dressing (see recipe below)
Preparation:
1) First, make the dressing, as it needs to cool.
2) For the salad, mix your cabbage, scallions, and cilantro together in a large bowl
and chill in the fridge.
3) To make the crunchy topping, melt the butter in a large frying pan over medium heat.
4) Crush the noodles in the bags and remove the seasoning packets.
5) Add the crushed noodles, sesame seeds and sliced almonds to the pan.
6) Stir-fry for about 3-5 minutes or until the mixture smells toasty and it looks slightly
golden in color. Be careful not to burn the mixture.
7) Drain over paper towels and allow it to cool.
Serving:
1) When ready to serve, toss the crunchy topping and the dressing into the vegetable
mixture until everything is coated.
2) This salad actually tastes really good the next day as well because the Napa cabbage
absorbs more of the dressing but retains most of its crunch!
The Dressing
and whisk together.
2) Microwave on high for about 2-3 minutes until the sugar has dissolved.
3) Whisk again and allow it to cool for 15-20 minutes before serving or chill in the fridge
overnight if making this in advance.
2) 1 bunch of scallions, chopped
3) ½ bunch of cilantro, chopped
4) ¼ cup of butter
5) 2 packages of dried ramen noodles
6) 1/3 cup sesame seeds
7) 1/3 cup sliced almonds
8) The Dressing (see recipe below)
Preparation:
1) First, make the dressing, as it needs to cool.
2) For the salad, mix your cabbage, scallions, and cilantro together in a large bowl
and chill in the fridge.
3) To make the crunchy topping, melt the butter in a large frying pan over medium heat.
4) Crush the noodles in the bags and remove the seasoning packets.
5) Add the crushed noodles, sesame seeds and sliced almonds to the pan.
6) Stir-fry for about 3-5 minutes or until the mixture smells toasty and it looks slightly
golden in color. Be careful not to burn the mixture.
7) Drain over paper towels and allow it to cool.
Serving:
1) When ready to serve, toss the crunchy topping and the dressing into the vegetable
mixture until everything is coated.
2) This salad actually tastes really good the next day as well because the Napa cabbage
absorbs more of the dressing but retains most of its crunch!
The Dressing
Ingredients:
1) Combine all dressing ingredients into a microwavable bowl or Pyrex measuring cup 1) ¾ cup vegetable oil
2) 1 tbs. soy sauce
3) 1 tbs. toasted sesame oil
4) ½ cup white vinegar
5) ¾ cup sugar
2) 1 tbs. soy sauce
3) 1 tbs. toasted sesame oil
4) ½ cup white vinegar
5) ¾ cup sugar
and whisk together.
2) Microwave on high for about 2-3 minutes until the sugar has dissolved.
3) Whisk again and allow it to cool for 15-20 minutes before serving or chill in the fridge
overnight if making this in advance.
This is a traditional Chinese dessert that is often eaten at Chinese New Year because the name in Chinese phonetically
sounds like “growth in prosperity with each new year.” It also symbolizes having good fortune “stick” to you!
. 
Left...The Whole Cake
Right...The Slices of Cake
Ingredients:
1) ¾ cup dried red beans
2) 4 cups water
3) ¾ cup sugar
4) ½ cup vegetable oil
5) 2 1/3 cups glutinous rice flour
6) 2/3 cup rice flour
2) 4 cups water
3) ¾ cup sugar
4) ½ cup vegetable oil
5) 2 1/3 cups glutinous rice flour
6) 2/3 cup rice flour
For the Beans
1) Rinse the dried red beans in a colander and remove any debris.
2) Place in a medium stock pot and add 4 cups of cold water.
3) Bring the beans up to a boil, then turn the heat down to low.
4) Cover and cook for at least 1 hour and 45 minutes to 2 hours until the beans are tender.
5) Make sure to stir a few times while cooking. This should reduce to about 2 ½ cups of
red bean “soup.”
6) Set aside to cool for a little bit while you assemble the rest of the ingredients.
For the rest of the Ingredients
1) Mix the sugar and vegetable oil in a small bowl.
2) In a separate bowl, combine the glutinous rice flour with the regular rice flour. You do
not need to sift them, just mix together with a whisk.
3) When the red bean mixture has cooled somewhat, add the sugar mixture first and stir
until combined.
4) Then whisk in your rice flours.
5) The mixture will get very thick; make sure your flours and liquids are fully incorporated.
6) If it looks too dry and the flour is not fully mixing in, you can add a little bit of cold
water...1 tablespooon at a time until you cannot see any more flour.
Steaming the Cake
1) Place a steamer rack into a wok or large pot with a tight fitting lid that can fit your cake
pan with some room to spare so you can easily remove the pan.
2) Fill your pot with 3 cups of water and bring it to a boil.
3) While the water is heating up, prepare your cake.
Preparing the Cake
1) Use a nonstick round silicone cake pan measuring approximately 9.5 inches in
diameter X 1.5 inches deep. If you don’t have a silicone cake pan, you may use a regular
round nonstick cake pan that is lined at the bottom with a piece of parchment paper that
you’ve brushed with a little vegetable oil; also brush the sides of your pan.
2) If using a silicone pan, brush the bottom and sides with some oil as well.
3) Pour your red bean mixture into the prepared pan until it comes up almost to the top. It will
not really rise as it cooks.
4) When the water is boiling in your wok or pot, carefully place your cake on top of the steam
rack and put the lid on the pot.
5) Reduce the heat to about medium (you should still see bubbles on the surface of the water
but not too much or the water will spatter into your cake pan).
6) Allow it to steam for 25 minutes. Keep an eye on the pot so that your water does not fully
evaporate.
7) After 25 minutes, turn off the heat and remove the lid.
8) Your cake should appear darker in color and be firmer to the touch.
9) Allow it to cool a bit in the wok or pot before lifting it out.
Serving the Cake
1) When ready to serve, place a cutting board or large plate on top of the cake pan and quickly
turn it upside-down.
2) Carefully remove the cake pan. If the cake does not easily come out of the pan, you may run
a knife along the edges to loosen the cake. Remove the parchment paper if you used one.
3) The cake can be served warm as is or you may slice it into ¼ to ½ inch thick slices and pan
fry the slices in a little vegetable oil until lightly browned and crispy on both sides.
1) Rinse the dried red beans in a colander and remove any debris.
2) Place in a medium stock pot and add 4 cups of cold water.
3) Bring the beans up to a boil, then turn the heat down to low.
4) Cover and cook for at least 1 hour and 45 minutes to 2 hours until the beans are tender.
5) Make sure to stir a few times while cooking. This should reduce to about 2 ½ cups of
red bean “soup.”
6) Set aside to cool for a little bit while you assemble the rest of the ingredients.
For the rest of the Ingredients
1) Mix the sugar and vegetable oil in a small bowl.
2) In a separate bowl, combine the glutinous rice flour with the regular rice flour. You do
not need to sift them, just mix together with a whisk.
3) When the red bean mixture has cooled somewhat, add the sugar mixture first and stir
until combined.
4) Then whisk in your rice flours.
5) The mixture will get very thick; make sure your flours and liquids are fully incorporated.
6) If it looks too dry and the flour is not fully mixing in, you can add a little bit of cold
water...1 tablespooon at a time until you cannot see any more flour.
Steaming the Cake
1) Place a steamer rack into a wok or large pot with a tight fitting lid that can fit your cake
pan with some room to spare so you can easily remove the pan.
2) Fill your pot with 3 cups of water and bring it to a boil.
3) While the water is heating up, prepare your cake.
Preparing the Cake
1) Use a nonstick round silicone cake pan measuring approximately 9.5 inches in
diameter X 1.5 inches deep. If you don’t have a silicone cake pan, you may use a regular
round nonstick cake pan that is lined at the bottom with a piece of parchment paper that
you’ve brushed with a little vegetable oil; also brush the sides of your pan.
2) If using a silicone pan, brush the bottom and sides with some oil as well.
3) Pour your red bean mixture into the prepared pan until it comes up almost to the top. It will
not really rise as it cooks.
4) When the water is boiling in your wok or pot, carefully place your cake on top of the steam
rack and put the lid on the pot.
5) Reduce the heat to about medium (you should still see bubbles on the surface of the water
but not too much or the water will spatter into your cake pan).
6) Allow it to steam for 25 minutes. Keep an eye on the pot so that your water does not fully
evaporate.
7) After 25 minutes, turn off the heat and remove the lid.
8) Your cake should appear darker in color and be firmer to the touch.
9) Allow it to cool a bit in the wok or pot before lifting it out.
Serving the Cake
1) When ready to serve, place a cutting board or large plate on top of the cake pan and quickly
turn it upside-down.
2) Carefully remove the cake pan. If the cake does not easily come out of the pan, you may run
a knife along the edges to loosen the cake. Remove the parchment paper if you used one.
3) The cake can be served warm as is or you may slice it into ¼ to ½ inch thick slices and pan
fry the slices in a little vegetable oil until lightly browned and crispy on both sides.