Chinese Food Night.

This past Saturday the hubby and I took Nick to the Asian market in White Plains. It. Was. Awesome. Just look at this mountain of ginger!

We were all ready for our General Tso Chicken and Fried Pork Dumplings (which were much easier to make than I remember from cooking school). I started on the pork dumplings first since they’re so time consuming. For the filling:

1 lb Ground Pork

4 large shiitake mushrooms

1 large scallion, chopped

1T fresh ginger, minced

1T garlic, minced

2T dark soy sauce

1/2 T Sirracha

1/2 T Hoisin sauce

Salt & Pepper

Mine looked like this before the blades got to it:


Can I just tell you how insane this smelled? I swear I could sniff ginger for hours. Pulse this bad boy until everything is combined. Set up your assembly line for the making of the dumplings! You will need: a cup of water, dumpling wrappers, a lightly floured surface, and the pork mixture. Form your dumplings! To remind myself how to form the little effers I watched a nice lady on YouTube show me how to do it.








Heat canola oil in a large frying pan and add dumplings. Once the bottom of the dumpling is nicely browned add water (I put in enough to come 1/3 of the way up the dumpling). Cover and steam 5-7 minutes. Serve with your favorite dipping sauce.

So this chicken that I made turned out not-so-much like General Tso chicken but it was gooo-ood. Next time I would make it with more sauce.

I’ll call this Admiral Tso Chicken:

1/2 C Chicken stock

3T Sugar

2T Rice vinegar

1 1/2 T Hoisin sauce

1 1/2 T Sesame oil

2t Cornstarch

1 1/2 T Soy sauce

2 lb chicken breast, in cubes

5 stalks scallions, cut in thirds

1T ginger, minced

1T garlic, minced

10 shiitake mushrooms, sliced

Egg and flour/cornstarch chicken bites and deep fry until deep golden brown, set aside.

Heat some canola oil in a wok and stir fry ginger, garlic, scallions and shiitakes until soft. Add sauce mixture and boil until just thickened, toss in reserved chicken bites. Now serve that!




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