Wonton Soup and Mini Egg Rolls

Wonton Soup and Mini Egg Rolls

So easy to follow and delicious, this wonton soup recipe will serve you for years to come. The wontons can be frozen for quick and easy meals during the week, or for a lazy weekend morning brunch.


These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection.


Simple Wonton Soup

This simple wonton soup recipe is so delicious and easy to follow. The wontons can be frozen, boiled and added to stock to make wonton soup any time of day



  • 10 oz. baby bok choy or similar green vegetable (280g)
  • 8 oz. ground pork (225g)
  • 2 1/2 tablespoons sesame oil (plus more for the stock)
  • 1/8 teaspoon white pepper
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • 2 tablespoons Shaoxing wine
  • 1 package wonton wrappers
  • 6 cups chicken stock (about 1.5 liters)
  • 1 scallion (chopped)


    • Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
    • Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
    • In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.
    • Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
    • Hold the bottom two corners of the little rectangle you just made (the side where the filling is) and bring the two corners together. You can use a bit of water to make sure they stick. And that’s it!
    • At this point, you can cook (boil) and taste a couple of wontons and adjust the seasoning of your filling to taste––you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking.
    • Once you’re happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper, and make sure they are not touching (this will prevent sticking).
    • If you’d like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to freezer bags once they’re frozen. They’ll keep for a couple of months in the freezer, and be ready for wonton soup whenever you want it.
    • To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame oil and white pepper and salt to taste.
    • Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. Once they’re floating, boil them for another 1-2 minutes. Take care not to overcook them – mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.
    • Pour the soup over the wontons and garnish with scallions. Serve!


Wontons can be frozen for use later. Lay them out on a baking sheet lined with parchment paper so they aren’t touching, and put the baking sheet in the freezer. Once they’re frozen, transfer them to a freezer bag and freeze for up to two months.


Calories: 353kcal | Carbohydrates: 40g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 889mg | Potassium: 321mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1600IU | Vitamin C: 16.7mg | Calcium: 75mg | Iron: 2.8mg


Mini Egg Rolls

You probably heard about Easter egg roll but have you heard of mini egg rolls? well it’s an side dish invented by the American-Chinese influenced Indian / Pakistani spring rolls which are very big side dish served in all sorts of ceremonies and events. Mini egg rolls are prepared exactly the same way as the spring rolls. There is not much history to it but that doesn’t mean the taste is not there.

The other day, I decided to make Chicken Spring Rolls at home.  I love spring rolls, but I often find them quite greasy and oily.  That’s because they are not fried correctly, so they become soggy and absorb too much oil. 

This home-made version is so much better.  They come out crunchy and not oily at all.  And the filling is delicious too.



  • 2 tablespoons plus 2 cups vegetable oil
  • 1 clove garlic, minced
  • 1 2-inch piece fresh ginger, finely chopped (about 2 Tbsp.)
  • 2 scallions, white parts only, thinly sliced
  • 4 cups loosely packed packaged slaw mix (about 10 oz.)
  • 2 cups bean sprouts (about 4 oz.)
  • Salt and pepper
  • 12 square egg roll wrappers, thawed if frozen


How to Make It

  • Step 1
    Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add garlic, ginger and scallions. Sauté until fragrant but not browned, about 1 minute. Add slaw mix and bean sprouts and sauté until wilted, about 5 minutes. Season with salt and pepper. Let cool completely.


  • Step 2
    Cut egg roll wrappers in half. Have ready a small bowl of cold water and a pastry brush. Working with wrappers one at a time, lay each out so short side of rectangle faces you. Place about 1 Tbsp. filling toward bottom of wrapper. Pull bottom of wrapper over filling, then fold side corners over filling and roll up tightly, like a burrito. Brush far edge with cold water before closing. Continue with remaining wrappers and filling.


  • Step 3
    Heat 2 cups oil in a large skillet to 350°F. Put a few egg rolls in skillet (don’t allow them to touch) and cook, turning over once or twice with tongs, until golden brown, 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Allow to cool slightly before serving.


Wonton Soup and Mini Egg Rolls
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Egg Rolls
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Asian Garlic Fried Chicken

Asian Garlic Fried Chicken

garlic fried chickenHave you ever tried an Asian style fried chicken?  It’s got many names including Korean Fried Chicken, Garlic Fried Chicken, and Mochiko Chicken, just to name a few.

But whatever you call it the taste is very similar and the recipes are pretty much the same.  And of course it’s delicious!  It’s slightly sweet, slightly salty garlicy chicken pieces that are delicately battered and fried to a crisp chicken that’s tender and juicy on the inside.  In short it’s perfect!

Serve it hot over a bed of hot steamed rice or a stack of noodles.   A crisp fresh salad of greens makes a great addition.  Or serve it as a nice lunch on a bed of mixed greens and drizzle with the homemade garlic sauce.

For the tastiest Asian Garlic Fried Chicken make the sauce ahead of time and marinate your chicken pieces in some of the sauce overnight in the fridge.  Also this recipe uses boneless skinless chicken thighs not breasts which tend to be less tasty and dry.

My family loves this delicious chicken dish I’m sure yours will too!

garlic fried chicken
Asian Garlic Fried Chicken
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garlic fried chicken
Asian Garlic Fried Chicken
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Garlic Sauce/Marinade
Fried Chicken
  1. Combine sauce/marinade ingredients in a sauce pan remember to reserve 1/2 of the green onions and sesame seeds.
  2. Bring mixture to a boil then reduce heat.
  3. Simmer until sugar is dissolved and sauce thickens slightly, about 15-20 minutes.
  4. Remove from heat and set aside to cool.
  1. Marinate cubed chicken in about 1/4 of the cooled marinade/sauce overnight in the fridge.
  2. When ready to cook combine flour, corn starch, salt & pepper.
  3. Shake excess marinade off chicken cubes and dredge in flour mixture.
  4. Deep Fry and drain on paper towel.
  5. Place fried chicken in a bowl and toss in the remaining sauce.
  6. Garnish with remaining chopped green onion and sesame seeds and serve.
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Sesame Beef Stir Fry

Sesame Beef Stir Fry

this easy sesame beef stir fry is incredibly flavorful and easy! serve with authentic ramen noodles, over rice, or in a lettuce cup for a lower carb version!
Chinese takeout is something we all love right? Sesame Beef Stir Fry is a guilty pleasure and takes so little time to arrive to your door! however what if I told you that you simply may build one thing as as tasty, in precisely concerning constant quantity of time… and YOU get to manage the ingredients? Sounds superb right?

In many ways, yes! The tender crisp vegetables really retain additional nutrients by preparation quickly during a pan or pan than they might if they were stewed. This specific fry uses 2 totally different children of oils, however in comparatively tiny amounts, that is far healthier than preparation during a great amount of oil (like most takeout Chinese restaurants do – a minimum of in my area).

Click Sesame Beef Stir Fry for recipes! enjoy!!!!!


2 tsp minced garlic
1 Tbsp grated fresh ginger
2 Tbsp reduced sodium soy sauce
1 Tbsp rice vinegar
1 Tbsp sesame oil
1 Tbsp sesame seeds
1/2 tsp Chinese 5 spice
1/4 tsp black pepper


1 lb flank steak, thinly sliced
1 cup snow peas, sliced in half across
1/2 cup sliced carrots
8 green onions, sliced
1/4 cup beef broth
2 Tbsp reduced sodium soy sauce
1-2 Tbsp honey or light brown sugar
1 Tbsp rice vinegar
1/2 Tbsp minced garlic
2 tsp sesame oil
1 tsp grated fresh ginger
1 tsp cornstarch
1/2 tsp red pepper flakes
2 Tbsp vegetable oil (for cooking)


1. Combine marinade ingredients in bowl and add flank steak. Set aside 15 minutes.

2. Heat 1 Tbsp vegetable oil in large skillet over MED HIGH heat. Remove excess marinade from steak and cook in a single layer, for 2-3 minutes, stirring to cook both sides. Depending on the size of your pan, you may need to do this in batches. Remove steak to plate.

3. Heat remaining 1 Tbsp vegetable oil, then add peas, carrots and green onion and cook stirring often, 2-3 minutes.

4. Whisk together broth, soy sauce, honey/brown sugar, rice vinegar, garlic, sesame oil, fresh ginger, cornstarch, and red pepper flakes. Add steak and sauce to skillet, stirring to combine. Sauce will thicken.

5. Stir in cooked ramen noodles if using, and serve!

Sesame Beef Stir Fry
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Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

As many of you know one of my daughter’s gave me an Instant Pot for Christmas last year.  It took a few weeks of staring at the box before I actually opened it; all those buttons were a bit intimidating!  But once I made my first recipe, Instant Pot Beef Stew, it was instant love!  Now I don’t know what I’d do without it!  So I’ve been exploring possibilities and one of my new favorites in this Instant Pot Mongolian Beef.

Mongolian Beef is a family favorite and we always order it when we dine at Chinese Restaurants, we love the tender morsels of beef in its delicious sauce.  I’ve tried to make it at home, after all it’s just a basic sitr fry, but I could never get the meat to be so tender.  I’d tried all sorts of cuts except filet mignon, I mean seriously who’d use filet in a stir fry?  Whatever I did I could never get it as tender as the restaurants do; that is until now!  It never occurred to me that the secret was in the cooking method.  I mean all the recipes said fry the meat in a wok or a pan, I’m guessing you’d get very tender meat if you stir fired filet mignon, but at over $15 a pound that wasn’t going to happen anytime soon!

Well it seems to me the secret to tender beef is to pressure cook it!  Enter the new love of my life, the Instant Pot!  When I adapted my Mongolian Beef stir fry recipe to the Instant Pot the whole dish changed!  It transformed from a pretty good stir fry to a tender delicious restaurant worthy dish!  This Instant Pot Mongolian Beef is seriously delicious!

But it’s not only yummy, Instant Pot Mongolian Beef is easier than stir fry!  What?  Easier than stir fry?  How is that possible?  First of all my original recipe has me marinating the meat for at least an hour; no need to marinate Instant Pot Mongolian Beef so that cuts kitchen time down a bit.  And stir fry requires you to, um, well, stir what you’re frying; with the Instant Pot Mongolian Beef stirring  is kept to just a few minutes to brown the meat.  And best of all from start to finish you could get Instant Pot Mongolian Beef on the table in about 30 minutes!

I serve it over steamed white rice which I make in my  Zojirushi Rice Cooker.  You can even make bowls and bentos with this recipe!

So here’s the recipe for Instant Pot Mongolian Beef!


2 Lbs. Flank  or Sirloin Steak cut into small thin slices

1 Tbs. Sesame Oil or vegetable oil will work if you’re allergic to sesame seeds or don’t have sesame oil on hand

2 Tbs. Minced Garlic

1/2 Cup Soy Sauce

1/2 Cup Water

2 Tbs. Worcestershire Sauce

1/2 Cup Coconut Sugar

1 Tbs. Molasses (or you can skip the coconut sugar and Molasses and use 2/3 cup dark brown sugar instead)

1 Tsp fresh minced ginger

3 Tbs. Cornstarch dissolved in 1/3 cup water

3-4 stalks green onions cut to small pieces

1 Tsp Sesame seeds (optional)


Turn Instant Pot to Sauté and place oil inside inner pot

Heat oil about 1 minute

Place small amounts of beef in pot and brown both sides – about 2 minutes

Remove browned meat from pot and brown remaining meat in small batches until all meat is browned

Add garlic to pot and cook about 1 minute

Add soy sauce, water, worcestershire sauce, sugar, molasses, and ginger into the pot and mix well

Turn pot to manual and adjust time to 12 Minutes

Return meat and any juices that seeped out to the pot

Place lid on making sure the valve is set to Sealing

When timer goes off move valve to venting to quick release the pressure

Remove lid and stir in cornstarch mixture until the sauce is thickened

Sprinkle with green onions and sesame seeds before serving.

Instant Pot Mongolian Beef
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Instant Pot Mongolian Beef
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  1. Turn Instant Pot to Sauté and place oil inside inner pot
  2. Heat oil about 1 minute
  3. Place small amounts of beef in pot and brown both sides - about 2 minutes
  4. Remove browned meat from pot and brown remaining meat in small batches until all meat is browned
  5. Add garlic to pot and cook about 1 minute
  6. Add soy sauce, water, worcestershire sauce, sugar, molasses, and ginger into the pot and mix well
  7. Turn pot to manual and adjust time to 12 Minutes
  8. Return meat and any juices that seeped out to the pot
  9. Place lid on making sure the valve is set to Sealing
  10. When timer goes off move valve to venting to quick release the pressure
  11. Remove lid and stir in cornstarch mixture until the sauce is thickened
  12. Sprinkle with green onions and sesame seeds before serving.
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Ah, childhood. once selections were simple (Nickelodeon or Cartoon Network?) and one’s biggest issues were within the vein of running home quick enough from the grammar school to catch the frozen dessert truck and also the 3:30 PM escapades of Arthur the placental mammal on PBS. Once your oldsters gave the impression to recognize everything there was to understand regarding everything, and you saw the complete world from a foot or 2 lower to the bottom. Ingestion Chinese BBQ Pork Buns or baked Cha Siu Bao was conjointly a part of that childhood!

My particular version of childhood concerned loads of sinking large reenactments in my friend Reema’s higher than ground pool (we were terribly melodramatic children), reading at recess, robust lobbying for a family puppy acquisition, the collected medium works of John Hughes, my vaporous purple Game boy Color, and a gradual experience with something having to try and do with horses. It conjointly concerned loads of Sabbatum morning automobile rides into Queens and Chinatown, once we would visit my grandparents or cousins, grab cuisine, and inevitably stop by a Chinese. There were perpetually the same old suspects…the pillow soft butter buns, the sweet, breakable pineapple buns, the vastly-appealing-to-Chinese-American-kids “hot dog” buns (my enchantment with this explicit pastry has…ebbed over the years. [Update] That, till I created THEM MYSELF! Here’s the Chinese hot dog breadstuff direction.), and after all, the “cha siu baos,” or baked BBQ pork buns, that area unit stuffed with a savory, slightly sweet filling of Cantonese dialect joint. Chinese BBQ Pork buns, cuisine and Chinese shop favorite’s area unit after all, the topic of today’s post.

These take your time, however area unit pretty simple to place along, particularly if you’ll be able to get the joint prepared made of your native Chinese grocery store’s hot bar. If not, you’ll be able to conjointly simply create your own joint, with this Chinese BBQ Pork Buns (cha siu) direction we tend to announce some days gone. In any case, the dough is fairly simple in addition. It involves one crucial, dead straightforward step at the start that involves creating a fast five-minute roux/paste with flour, water, and milk. The paste, known as a “tangzhong,” is then mixed with the rest of the dough ingredients, and you need the heck out of it until it’s smooth. Easy.

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5 cups bread flour or all purpose flour, plus 1/3 cup
2/3 cup water
1 1/3 cup milk, divided
1/3 cup sugar
1 teaspoon salt
4 teaspoons instant yeast
2 eggs
4 tablespoons melted butter
eggwash (1 egg, beaten with a tablespoon of milk)
1 tablespoon sesame seeds (optional)

For the filling:

2 tablespoons oil
1/2 cup finely chopped shallots or red onion
2 tablespoons sugar
1 ½ tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons sesame oil
2 teaspoons dark soy sauce
¾ cup chicken stock
3 tablespoons flour
2 cups diced Chinese roast pork (cha siu)


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