But when the item you want to cook is larger — think a thick, juicy pork chop or fish fillet ... Pan-frying is also an ideal ...

If she was planning to make sui gau (water dumplings) or wonton for lunch, she would phone my mother the night before to ask how many of the dumplings my brothers and I would eat, so that she ...

I ate a lot of things that surprised me when I lived in Hong Kong in my mid 20s, often from carts hidden from street view in ...

I learned to make mandu - Korean dumplings that can be steamed, boiled, pan-fried or deep-fried - from a Korean friend, who insisted on making her own wrappers. It's not difficult, but it does ...

Roast the pork bones until golden brown ... the dumping and gently pinch together to seal in the dumpling. Steam the dumplings for about 6 minutes, or until the filling feels firm when gently ...

or until the pork chop has deep griddle marks all over. Set aside. Meanwhile, heat the olive oil in a large frying pan and fry the onion and bacon together for 4-5 minutes, or until the onion is ...

Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base ...

Chef Stratis Morfogen from Brooklyn Chop House is sending me some of their best sellers and a couple key ingredients to get me started. Stratis Morfogen: I sent you the pastrami dumplings and the ...

In terms of salt, the pork and shrimp dumplings fell between the pork and ... (Mountains of vegetables to chop, the fact that we like bones in our protein, and the need to include 100 sauces ...