My mom wants us to learn about all different kinds of people and places and we do this a lot by eating different food.I like to cook and one of my cooking classes was about chinese food. it was fun to make and really good too. I learned to cook Long LIfe Noodles, dumplings and mango pudding. i made it for my family at home too so i could practice and we could all learn about the holiday. me and my brothers liked the chop sticks.
chinese new year is February 16th. it is their biggest holidy. My mom is going to copy and paste the recipes so you can make your own food for chinese new year.
at cooking class
- LONG LIFE NOODLES
- 8 ounces very thin long wheat-flour noodles (or brown rice noodles)
- 2 tablespoons toasted sesame oil + more if needed
- 3 small cloves garlic, finely minced
- 1-2 tablespoons low sodium soy sauce + more if needed
- Sea salt and ground white pepper; to taste
- diced green onions for garnish
- sesame seeds for garnish
- Bring a large pot of water to a boil over high heat and salt it generously. Add the noodles, stir, and cook for about 4 minutes. Drain and rinse with cold water and set aside in a large serving bowl.
- In a separate small bowl, whisk together the sesame oil, garlic, soy sauce and salt and white pepper, to taste, until combined well. Pour the mixture over the noodles and toss well to coat. Taste and adjust the seasoning with more salt/pepper and/or soy sauce if necessary. Garnish with diced green onions and sesame seeds and serve immediately.
PORK DUMPLINGS
- 1 pound ground pork
- 1 cup shredded green cabbage
- 3 ounces shiitake mushrooms, diced
- 2 cloves garlic, pressed
- 2 green onions, thinly sliced
- 1 tablespoon hoisin
- 1 tablespoon freshly grated ginger
- 2 teaspoons sesame oil
- 1 teaspoon Sriracha*, or more, to taste
- 1/4 teaspoon white pepper
- 36 won ton wrappers
- 2 tablespoons vegetable oil Soy sauce, for serving
- In a large bowl, combine pork, cabbage, mushrooms, garlic, green onions, hoisin, ginger, sesame oil, Sriracha and white pepper
- To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal
- Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
- Serve immediately with soy sauce, if desired
MANGO PUDDING
- 3/4 cup water
- 1/2 cup granulated sugar
- 1 pound frozen mango chunks
- 1 1/4 cups water
- 3/4 cup sugar
- 2 (1/4-ounce) packets unflavored gelatin
- 1/2 teaspoon salt
- 1/2 cup COLD water
- 2 cups mango puree (made with ingredients above; instructions are below)
- 1 cup heavy cream, chilled
- 1 tsp lime juicePlace 8 (6-ounce) ramekins (or cups) on a baking sheet; set aside.
- MANGO PUREE: Place ¾ cup water and ½ cup sugar in a small saucepan over high heat. Stir until sugar is dissolved and mixture is boiling, about 3 minutes. Remove from heat.Place frozen mango chunks in a blender and pour in the sugar mixture. Blend on medium-high until very smooth, about 1 minute.Pour through a fine mesh strainer set over a medium bowl and press the puree through with a rubber spatula. Discard any pulp, or stringy fibers. Measure 2 cups of the puree and set aside. (Save leftover puree for another use.)
- MANGO PUDDING: Place 1¼ cups water in a small saucepan over high heat. Bring to a boil.Place ¾ cup sugar, the gelatin, and salt in a large mixing bowl, add the ½ cup COLD water and whisk to incorporate, about 30 seconds. Add boiling water and whisk until gelatin and sugar are dissolved, about 1 minute.Add the 2 cups of mango puree, heavy cream, and lime juice. Whisk to combine. Divide evenly amongst the ramekins/cups. Refrigerate until set, at least 2 hours.
