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Shrimp Pu-Pu
Appetizer Chinese

Shrimp Pu-Pu

3.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a medium bowl, mix together the cream cheese, mayonnaise, and curry powder until light and fluffy. Spread onto a serving plate. Arrange shrimp over the top, then sprinkle with green onions, grated egg, salt and paprika in that order. Chill for 1 hour before serving.

By JULIE8000

Sesame Oil Chicken Wings
Appetizer Chinese

Sesame Oil Chicken Wings

4.3

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Cut chicken wings into 3 portions. Combine chicken, water, dark soy sauce, light soy sauce, garlic, and green onion in a large skillet. Stir together and cook for 15 minutes over medium heat.
  2. 2 Add 1/4 cup sesame oil and simmer for another 15 minutes over low heat. Bring mixture to a boil and add a dash of sesame oil. Remove from heat, let cool, and serve.

By Joshua Koh

Pan-Fried Chinese Pancakes
Appetizer Chinese

Pan-Fried Chinese Pancakes

3.7

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Dissolve salt in warm water, and mix in 1 cup of flour to make a soft dough. Turn the dough out onto a well-floured work surface, and knead until slightly springy, about 5 minutes. If the dough is sticky, knead in 1/4 teaspoon of vegetable oil. Divide the dough into 8 equal-size pieces, and keep the pieces covered with a cloth.
  2. 2 In a bowl, mix 1/4 cup of flour with 1 tablespoon vegetable oil to make a mixture like fine crumbs.
  3. 3 On a floured work surface, roll a piece of dough out into a thin square about 5x7 inches in size, brush the dough with toasted sesame oil, and sprinkle lightly with about 1 1/2 teaspoon of the flour-oil mixture. Sprinkle about 1 tablespoon of chopped green onion onto the dough, and spread the onion out evenly. Starting with a long end, roll the dough up into a rope shape, and pinch the seam and the ends closed. Roll the rope shape into a flat spiral, and press lightly with your hands to compact the spiral and keep it from unrolling.
  4. 4 Place the spiral down onto the floured work surface, and gently roll it out into a pancake with the onions folded inside, turning the pancake over often as you roll it out. Roll gently and turn often to avoid making holes in the pancakes. Finished pancakes should be about 5 inches in diameter. Repeat with the rest of the dough pieces, making 8 onion pancakes.
  5. 5 Heat a non-stick skillet over medium heat, and brush with vegetable oil. Pan-fry each pancake in the hot skillet until golden brown on both sides, about 5 minutes per side. Cut into wedges and serve warm.

By Jade

Egg Rolls
Appetizer Chinese

Egg Rolls

4.5

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Place cabbage, bean sprouts, celery, and green onions in a large wok and stir-fry over high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir-fry until cooked.
  2. 2 In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove the mixture from heat.
  3. 3 Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together to make egg rolls.
  4. 4 Fry the egg rolls in 1/4 inch vegetable oil until golden brown.

By Donna

Cantonese Style Pork and Shrimp Dumplings
Appetizer Chinese

Cantonese Style Pork and Shrimp Dumplings

4.5

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
  2. 2 Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
  3. 3 To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

By Vivian Lee

Jian Bing (Chinese Crêpes)
Appetizer Chinese

Jian Bing (Chinese Crêpes)

4.6

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Whisk millet flour, soy milk, and vegetable oil together in a bowl to make a batter with the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
  2. 2 Mash black bean sauce in a small bowl with 1 teaspoon water to make it easy to spread. Mix hot chili sauce with 1 teaspoon of water in a separate small bowl. Set both sauces aside.
  3. 3 Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour batter into the skillet, and spread evenly to make a thin crêpe; cook until firm, about 1 to 2 minutes. Pour egg evenly over crêpe; cook an additional 1 to 2 minutes, until egg is set. Sprinkle crêpe with green onion slices and cilantro leaves, pressing them firmly into cooked egg.
  4. 4 Flip crêpe and spread with bean sauce and chili sauce. Place crackers in the center of crêpe, leaving about 1/4 inch of space between the two crackers. Flip top third of crêpe down over crackers; flip the bottom third up, and then fold the crêpe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.

By meowypurr

Mom's Wonton
Appetizer Chinese

Mom's Wonton

4.3

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 In a large skillet, cook the ground pork over medium heat until no longer pink.
  2. 2 In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
  3. 3 Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
  4. 4 Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.

By edna

Traditional Pot Stickers
Appetizer Chinese

Traditional Pot Stickers

4.4

Prep
60 min
Cook
10 min
Total
430 min

Instructions

  1. 1 Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  2. 2 To make the filling: Mix browned pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil together in a medium bowl until well combined; cover and chill mixture in the refrigerator for 6 to 8 hours, or overnight.
  3. 3 Place a tablespoon of the pork mixture into each wonton wrapper. Fold the wrappers, and seal the edges with a moistened fork.
  4. 4 Heat 3 tablespoons vegetable oil in a large, deep skillet, over medium high heat. Place pot stickers into hot oil seam-side up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil until oil and water begins to sizzle, about 7 to 8 minutes. Add remaining oil; continue to cook pot stickers until bottoms begin to brown. Transfer pot stickers to a warm serving platter.
  5. 5 To make the dipping sauce: Mix chili oil, soy sauce, and vinegar together in a small serving bowl. Taste and adjust proportions to taste.
  6. 6 Serve warm pot stickers with dipping sauce.

By SAILIN

Potstickers (Chinese Dumplings)
Appetizer Chinese

Potstickers (Chinese Dumplings)

4.4

Prep
50 min
Cook
12 min
Total
62 min

Instructions

  1. 1 To make the filling: Place shrimp in a food processor, and process until shrimp are finely ground; transfer into a large bowl and set aside. Working in batches, process ground beef until fine, add to ground shrimp. Add ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt, white pepper, and white sugar to shrimp and beef mixture; mix thoroughly until well combined.
  2. 2 To fill the potstickers: Place a wrapper on the work surface and add a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the potstickers.
  3. 3 Heat oil in a large nonstick skillet with a lid over medium heat. Place potstickers into hot oil, flat-side down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn dumplings over, and pour water over them. Cover the pan with a lid and let dumplings steam until water has nearly evaporated and dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let potstickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

By Ayeen

Authentic Chinese Egg Rolls (from a Chinese person)
Appetizer Chinese

Authentic Chinese Egg Rolls (from a Chinese person)

4.7

Prep
60 min
Cook
30 min
Total
150 min

Instructions

  1. 1 Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed up. Flip eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
  2. 2 Heat remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add pork, bamboo shoots, mushroom, green onions, soy sauce, salt, sugar, and MSG; continue cooking until vegetables soften, about 6 minutes. Stir in sliced egg, then spread the mixture out onto a pan, and refrigerate until cold, about 1 hour.
  3. 3 To assemble the egg rolls: Place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
  4. 4 Heat about 6 inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
  5. 5 Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

By Mendy L

Perfect Pot Stickers
Appetizer Chinese

Perfect Pot Stickers

4.7

Prep
25 min
Cook
5 min
Total
60 min

Instructions

  1. 1 To make the filling: Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
  2. 2 To make the dough: Place 2 ½ cups of flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic, about 3 to 5 minutes. If dough seems too sticky, sprinkle with a bit more flour, up to an additional 1/2 cup, and continue to knead. Wrap dough ball in plastic, and let it rest about 30 minutes.
  3. 3 When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 ½-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
  4. 4 Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
  5. 5 To make the dipping sauce: Mix seasoned rice vinegar and soy sauce together in a small mixing bowl. Set aside.
  6. 6 Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat-side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers.
  7. 7 Serve dumplings with dipping sauce.

By John Mitzewich

Chef John's Shrimp Toast
Appetizer Chinese

Chef John's Shrimp Toast

4.3

Prep
20 min
Cook
4 min
Total
84 min

Instructions

  1. 1 Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down the sides of the bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
  2. 2 Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
  3. 3 Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, add bread slices, paste-side down, and fry until crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

By John Mitzewich

Daddy's Shrimp Toast
Appetizer Chinese

Daddy's Shrimp Toast

4.4

Prep
35 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make the shrimp paste: Mix shrimp, onion, water chestnuts, celery, and green onion together in a mixing bowl. Stir in crabmeat, egg, parsley, sesame oil, garlic, soy sauce, salt, and pepper.
  3. 3 Make the dipping sauce: Whisk soy sauce, parsley, water, sesame oil, sugar, and garlic powder together in a small bowl.
  4. 4 Make the toast: Heat 1/2 inch oil in a large, heavy skillet over medium heat.
  5. 5 Spread each slice bread with a thick layer of shrimp paste, pressing gently so it sticks to bread.
  6. 6 Working in batches, fry bread, paste-side down, in hot oil until golden and shrimp is pink, 2 to 3 minutes. Flip carefully and cook until bread is golden brown, about 1 minute. Drain on paper towels.
  7. 7 Slice shrimp toasts diagonally and serve with dipping sauce.

By LISA158

Bacon Wrapped Stuffed Mushrooms
Appetizer

Bacon Wrapped Stuffed Mushrooms

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
  3. 3 Bake for 20 minutes in the preheated oven, until the bacon is cooked through.

By Jaida

Chive and Onion Yogurt and Cream Cheese Spread
Appetizer

Chive and Onion Yogurt and Cream Cheese Spread

4.6

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 In the container of a food processor, combine green onions, fresh chives, dried chives, onion powder, cream cheese, and yogurt. Pulse until blended, but onions and chives should be in chunks. Transfer to a container, and refrigerate for 8 hours to overnight before serving.

By Tiga

Potato Skins
Appetizer

Potato Skins

4.7

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Bake potatoes in the preheated oven 1 hour, or until tender. Remove from heat.
  3. 3 Lower oven temperature to 350 degrees F (175 degrees C).
  4. 4 Cut baked potatoes in half. Scoop out potato, leaving a small layer on the skins. Cut halves into four strips. Place strips on a medium baking sheet.
  5. 5 Sprinkle 1 cup Gouda cheese thinly over potato strips. Top with pepperoni, followed by green onions and remaining Gouda cheese.
  6. 6 Bake topped potato strips in the 350 degrees F (175 degrees C) oven 30 minutes, or until cheese is bubbly and lightly browned.

By Kathleen

Tortilla Pinwheels
Appetizer

Tortilla Pinwheels

4.5

Prep
130 min
Cook
Total
135 min

Instructions

  1. 1 Spread whipped cream cheese spread evenly on tortillas. Sprinkle the green onions, black olives and chopped ham slices evenly between all ten of the tortillas. Roll tortillas up jellyroll style. Cover with plastic wrap and refrigerate for 2 hours.
  2. 2 Remove from refrigerator and slice at 3/4 inch intervals. Arrange on tray and serve.

By jhibbard

Lindy's Bacon and Onion Cheese Spread
Appetizer

Lindy's Bacon and Onion Cheese Spread

4.8

Prep
15 min
Cook
10 min
Total
565 min

Instructions

  1. 1 Cook the bacon in a large, deep skillet over medium-high heat, until evenly browned and crispy, about 10 minutes; drain on a paper towel-lined plate. Crumble once cool to the touch.
  2. 2 Beat the cream cheese and mayonnaise together in a bowl until light and fluffy. Add the Parmesan cheese, most of the crumbled bacon, and most of the green onion into the cream cheese mixture, reserving just enough bacon and green onion for garnish; stir until all ingredients are evenly incorporated. Chill in refrigerator until slightly firm, 1 to 2 hours; shape the mixture into a ball and roll in the reserved bacon and green onions. Return to refrigerator until set, 8 hours or overnight.

By Lindy Lessard

Cheesy Pull-Apart Bread
Appetizer

Cheesy Pull-Apart Bread

5.0

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cut bread widthwise into 1-inch slices to within 1/2 inch from the bottom of the loaf. Repeat cuts in opposite direction. Tear cheese slices into small pieces. Place cheese inside cuts of bread.
  3. 3 Mix butter, green onions, and poppy seeds. Drizzle over bread, brushing sides of bread with butter mixture. Wrap bread in foil and place on a baking sheet.
  4. 4 Bake in the preheated oven for 15 minutes. Unwrap bread and continue to bake until cheese is melted, about 10 minutes.

By Yoly

Beefy Cheese Dip
Appetizer

Beefy Cheese Dip

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef and sausage in the hot skillet until browned and crumbly, 7 to 10 minutes. Drain and discard grease.
  2. 2 While the meat is cooking, combine processed cheese, salsa, and green onions in another large skillet over low heat. Stir constantly until cheese melts.
  3. 3 Stir meat into the melted cheese mixture until incorporated. Simmer, uncovered, for a few more minutes or until ready to serve.

By Stephanie S

Ham Roll Ups
Appetizer American

Ham Roll Ups

4.4

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix cream cheese and Cheddar cheese in a microwave-safe bowl. Microwave on high heat, stirring frequently, until melted and smooth, about 45 seconds.
  2. 2 Lay ham slices flat; spread cheese mixture on top. Place one green onion parallel to one edge of each ham slice. Tightly roll ham slices into thin logs around green onions.
  3. 3 Slice the logs into 1/4- to 1/3-inch wide rings. Arrange roll ups flat on a large serving platter. Cover and chill until serving.

By Julie

Olive Cheese Melts
Appetizer

Olive Cheese Melts

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 In a medium-size mixing bowl, combine olives, green onions, Cheddar cheese, curry powder, mayonnaise, and salt. Mix well.
  3. 3 Spread mixture on English muffins. Cut the English muffins into fourths. Note: If you want to freeze these, now is the time! Arrange the muffin pieces on a cookie sheet.
  4. 4 Bake at 400 degrees F (200 degrees C) for 10 minutes.

By Kim McLarty