The Shun Lee Cookbook - Michael Tong [17]
6. Heat the vegetable oil in a large skillet (or use two skillets to speed the procedure) over medium heat. Add a pancake to the skillet and press it gently with a metal spatula until it is 4 ½ inches in diameter. Cook the pancake, pressing it occasionally with the spatula, until the underside is crisp and golden, about 3 minutes. Turn the pancake over and fry until the other side is golden, about 3 minutes. Transfer it to paper towels to drain. Repeat with the remaining pancakes, adding more oil as needed. Cut each pancake into wedges and serve immediately.
YOU WON’T FIND ACTUAL HONEY in this recipe-Chinese cooks often use the word to describe glazed food. But the lack of honey doesn’t matter, since these walnuts are addictive as a nibble with cocktails. They also show up as a garnish on savory dishes, and you might like them in a Western-style green salad with fruit.
Makes 8 servings
Honey-Glazed Walnuts
1 ½ teaspoons baking soda
1 pound shelled walnut halves
1 ½ cups sugar
Vegetable oil, for deep-frying
1. Bring 3 cups of water to a boil in a wok over high heat. Stir in the baking soda, and then add the walnuts. Cook for 5 minutes, stirring occasionally. (The baking soda removes some of the outer coating of the walnuts, so the water will foam and turn brown. This step also softens the walnuts and makes them absorb the syrup better.)
2. Drain the walnuts in a colander, and rinse them well under cold running water. Rinse and drain two more times. Drain the walnuts well. Rinse the wok well and wipe it clean.
3. Bring 2 cups of water to a boil in the clean wok over high heat. Add the sugar and boil, stirring often, until it is dissolved and the mixture is syrupy, about 2 minutes. Add the walnuts and return the syrup to a low boil over medium heat. Cook, stirring the walnuts occasionally to keep them from scorching, until the syrup has reduced to a thick glaze that clings to the walnuts, 11 to 14 minutes. Strain the nuts in a large colander, and drain until quite dry, 5 to 10 minutes.
4. Discard the remaining syrup in the wok, and clean the wok well. Add enough oil to come about 2 inches up the sides of the wok, and heat it over high heat to 350°F. In batches, add the walnuts and cook, stirring occasionally, until mahogany brown, 2 to 3 minutes. Using a wide wire-mesh strainer, transfer the walnuts to a dry colander. Drain well, and then spread them out on a baking sheet to cool completely. Store the walnuts in an airtight container at room temperature for up to 1 week.
Cantonese Honeyed Walnuts: As soon as the walnuts have been transferred to the baking sheet, sprinkle them with 2 teaspoons sesame seeds.
IN NORTHERN CHINA, dumplings have a symbolic meaning, and because they signify prosperity, they are always served at New year’s celebrations. We serve mountains of these dumplings every day at Shun Lee because people love them. The dumplings are steamed and then shallow-fried until their bottoms are golden brown, so they are sometimes called pot-stickers. And now that you can buy dumpling wrappers in supermarkets, making them at home has never been easier. Makes 20 dumplings, or 4 servings
Pan-Fried Pork Dumplings
Filling
8 leaves Napa cabbage, finely chopped
Pinch of salt
6 ounces ground pork
2 scallions, white and green parts, minced
1 tablespoon soy sauce
1 tablespoon Chicken Stock (page 70) or canned chicken broth
1 tablespoon vegetable oil
2 teaspoons dark sesame oil
2 tablespoons cornstarch, plus more for sprinkling
20 dumpling wrappers (freeze the remaining wrappers in the package)
2 tablespoons vegetable oil
Dipping Sauce
1 tablespoon soy sauce
1 tablespoon Chinese black or balsamic vinegar