GOLDEN VALLEY, Minn. - Sunday, February 10 marks the Chinese New Year, the biggest holiday in Chinese culture.
It's the year of the snake, and people born in the year of the snake are said to be rich in wisdom and charm.
United Noodles, billed as the largest Pan Asian grocer in the Midwest, came to the KARE 11 studios to help the Sunrise crew celebrate.
Chef Eric Fung brought to recipes to share:
TAIWANESE BEEF NOODLE SOUP
By Eric Fung
Yields 4 servings
- Taiwanese Beef Stock
- 2 lbs bone-in beef (short ribs, shanks, etc.)
- 3/4 cup light soy sauce
- 1/4 cup sliced ginger
- 1 cup Shaoxing rice wine
- 1 large onion, quartered
- 1/4 cup packed light brown sugar
- 1 bunch green onions, cut in half
- 3 garlic cloves, smashed or minced
- 3 star anise
- 2 bay leaves
- 1 tsp whoe Sichuan peppercorns
- Other ingredients
- 1/2 cup julienned carrots
- 1 bunch green onions (finely chopped)
- 1 bunch cilantro leaves
- 1 pound frozen Chinese wheat noodles
- 12 baby bok choy
- Kosher salt and freshly ground black pepper
- 2 tablespoons of hot chili oil (optional
- oil for frying
Turn stove to medium high heat and add enough cooking oil to cover the surface. Add beef with bone and tendons attached when pot is hot. Toss in onions, ginger, garlic, half of Sichuan peppercorns and stir-fry for 5 minutes. Pour in only enough cold water to cover (about 7 cups); too much will make the broth taste weak. Add bay leaves, rice wine, soy sauce, the other half of the Sichuan peppercorns, brown sugar, star anise, and green onions, allowing it to come to a boil slowly. Lower the heat to low and gently simmer for 3 to 6 hours, partially covered, until the beef is done. As it cooks, skim any scum and other impurities that rise to the surface and add a little more water if necessary to keep the ingredients covered while simmering.
Bring a large pot of water to a boil and add a pinch of salt. Wash baby bok choy and blanch for 90 seconds. Remove boy choy and cook noodles as directed on the package. Remove noodles, portioning desired amounts in individual bowls.
Carefully remove the beef to a cutting board. Discard skin, tendons and bones. Cut meat in bit-sized pieces.
Carefully strain the stock through a fine colander into another pot to remove the particle solids. Bring the stock in the new pot to a boil. Turn off stove and add beef. Place stock and beef into individual bowls already filled with noodles. Add cilantro, bok choy, julienned carrots, chili oil (optional), as well as salt and ground pepper to taste. Serve and enjoy.
PORK AND CHIVE POTSTICKERS
By Shirley Tzen and Alice Fung
Yields 4 servings
- 2/3 pound ground port (70% lean)
- 2/3 cup chopped Chinese chives (aka garlic chives)
- 1 Tbsp finely chopped chopped ginger
- 1/2 tsp salt
- pinch of ground white pepper
- 2 Tbsp light soy sauce
- 1 Tbsp Shaoxing rice wine
- 1 Tbsp sesame oil
- 2 Tbsp cornstarch
- cooked bacon bits or pancetta (optional)
- 2 egg whites
- Chinese dumpling wrappers
- oil for frying
- 3 Tbsp water
- 1 tsp cornstarch
- 1 Tbsp vinegar
- 2 Tbsp soy sauce
- 1 Tbsp white vinegar
- dash chopped fresh ginger
- dash minced garlic
To make the filling, stir together ground pork, Chinese chives, soy sauce, rice wine, sesame oil, ginger, and cooked bacon bits (optional) in a large bowl.
Place a teaspoon sized heaping of the filling in the center of each wrapper. Dip index finger into egg whites and draw a circle around the edge of the wrapper. Fold the dumpling in half without closing it. Use your thumbs to create small pleats in one direction to seal both sides together. Place dumplings on parchment paper.
Add oil to cover an entire medium nonstick skillet. Pack the dumplings tightly, flat side down directly onto the skillet in a spiral pattern. Fry the dumplings in medium high heat until the bottoms are golden brown. Add water covering 1/3 of the dumpling's height and place an off-center lid to allow the steam to escape. Reduce heat and simmer until water evaporates (roughly 6 minutes). Gently use a spatula to separate the dumplings from the skillet to prevent sticking.
Pour Frying Mixture into the crevasses. Simmer for another minute. This creates a uniform pan of potstickers. Turn off the heat. Invert a similarly sized plate onto the skillet. Flip the skillet, transferring the potstickers to the plate. Serve with Dipping Sauce.
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