I grew up going to dim sum with my parents/family on a regular basis. My ABSOLUTE favourite thing to order were these green onion (scallion) pancakes (葱油饼) . They typically come in two different styles, a savoury flatbread type or a thin pancake type. I prefered the thin pancake type, they were more chewy and flavourful than the flatbread style, which were typically greasier and more bread-like.
As usual, I used gluten free alternatives, the regular alternatives are there as well. This recipe is already vegan friendly!
This recipe yields about 3 large pancakes.
I’ve been going through a healthy alternatives kick lately, and I was craving potato tater tots like there was no tomorrow. Having cut out fried foods as much as possible and trying to stay away from processed foods, I decided to try and make a healthier alternative!
This recipe is gluten-free and vegan. I made nacho cheese flavoured tots. This was my first time trying nutritional yeast. Oh my God, if you’re a fan of nuttier and stronger cheeses, this is a fantastic replacement. It’s high in B12 and thiamine.
Want to try a new spin on chicken wings? Try these Chinese five spice wings, they’re sticky, sweet and finger licking good.
You can typically find Chinese Five Spice in the ethnic aisles of the grocery store or at bulk food stores. If you can’t find it in your local stores, I’ve attached a recipe to make your own five spice mix. (more…)
Stuck indoors on a rainy afternoon? Why not make your own wontons/shrimp dumplings! They’re fun and easy to make.
Wontons are typically made with a mix of shrimp and pork. Har gows are standard Dim Sum fare, which consist of shrimp and bamboo shoots. These wontons take the filling from har gows and puts them into Wonton form.
This recipe yields approximately 120 wontons. These can stay stored in an airtight container in the freezer for about 2-3 months.
Wonton wrappers can typically be found in the produce aisle(s) of your local grocers, and bamboo shoots in the ethnic food aisle.