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Thursday, February 16

Cultural Cooking : Chinese

Asian food is the go-to for busy weeknights at our home.  Typically, we cook up a mess of rice and throw in all the veggies in the fridge, along with whatever meat is in there.  It's not true Chinese, but these recipes are!  请享用 (Enjoy!)

Hun-t'un-pi (Wonton Wrappers) (4 dozen)

  • 2c all purpose flour
  • 1/2 tsp salt
  • 1 egg
  • 1/4 c cold water


  1. Mix flour and salt in bowl.
  2. Pour egg and cold water into mixture.
  3. Use fingers to mix and knead until dough is formed.
  4. Roll out dough into 1/16" thick sheets.
  5. Cut into squares (3-4" is usual size).
  6. Use to make dumplings, wontons, and eggrolls.

La-pai-ts'au (Spiced Cabbage)

  • 1 lb cabbage or bok choy
  • 2 Tbsp sugar
  • 2 Tbsp white vinegar
  • 1 Tbsp soy sauce
  • 1 tsp salt
  • 1/4 tsp cayenne
  • 1 Tbsp vegetable oil


  1. Cut cabbage into 1" strips, then dice into 1" squares.
  2. In a bowl, mix sugar, vinegar, soy sauce, salt, and cayenne.
  3. Heat oil in wok on high.
  4. Turn to medium and add cabbage - coat cabbage with oil.
  5. Stir in spices and remove from heat.

Chao-hsueh-tou (Snow Pea, Bamboo, and Mushroom Stir Fry)

  • 4 diced mushrooms
  • 1 lb snow peas
  • 1/2 c bamboo shoots
  • 1 1/2 tsp salt
  • 1/2 tsp sugar
  • 2 Tbsp vegetable oil


  1. Heat oil in wok on high.
  2. Reduce to medium and cook mushrooms and bamboo 2 min.
  3. Add snow peas, salt, sugar, and 2 Tbsp water - cook 2 min.
  4. Serve over rice, if desired.
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