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Cantonese Shumai with Pork and Shrimp (烧麦, Shao Mai)
When I want dim sum at home, I make these Cantonese shumai with a juicy pork and shrimp filling, thin yellow wrappers, and a simple steaming method that takes just minutes. The wrapping is so flexible and easy to work with, which makes them one of the best dishes to recreate in your own kitchen.
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On top of crispy baguette slices, this appetizer has goat cheese, honey, walnuts, and dates. The goat cheese is creamy and rich, and the honey and dates are sweet. By adding fresh rosemary, this simple but elegant dish takes on a wonderful aromatic quality. This spread goes well with a strong red wine like Cabernet Sauvignon or Merlot. It’s great for having people over or spending a cozy night in.
Ingredients: 1 baguette, sliced. 1 cup goat cheese. ½ cup honey. ½ cup walnuts, chopped. ¼ cup fresh rosemary, chopped. 1 bottle red wine preferably Cabernet Sauvignon or Merlot.
Instructions: Preheat oven to 350F 175C. Spread goat cheese generously on each baguette slice. Drizzle honey over the goat cheese topped baguette slices. Sprinkle chopped walnuts and rosemary over the honey and cheese. Place the prepared slices on a baking sheet and bake for 10-12 minutes or until the cheese is slightly melted and the edges of the baguette are toasted. Serve warm with a glass of red wine.
Prep Time: 10 minutes
Cook Time: 12 minutes
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A tasty change from regular meatballs are quail egg stuffed meatballs. They look like small cookies, but they have a quail egg inside. They’re great for parties or as a unique appetizer. Along with the creamy quail egg, the crispy outside and savory meat mixture go great together.
Ingredients: 250g ground beef. 250g ground pork. ½ cup breadcrumbs. ¼ cup grated Parmesan cheese. ¼ cup chopped fresh parsley. ¼ cup minced onion. 2 cloves garlic, minced. 1 egg. Salt and pepper to taste. 12 quail eggs, boiled and peeled. 1 cup all-purpose flour. 2 cups vegetable oil for frying. Marinara sauce for dipping optional.
Instructions: In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, minced onion, minced garlic, and the egg. Season the mixture with salt and pepper to taste. Mix well until all the ingredients are fully incorporated. Take a small amount of the meat mixture and flatten it in your hand. Place a boiled quail egg in the center and gently wrap the meat around it, forming a meatball. Repeat this process for all the quail eggs. Roll each meatball in the all-purpose flour to coat evenly. Heat the vegetable oil in a deep frying pan or skillet over medium-high heat. Carefully add the meatballs to the hot oil and fry until they are golden brown and cooked through, about 4-5 minutes. Remove the meatballs from the oil and place them on paper towels to drain any excess oil. Serve the quail egg stuffed meatballs hot, optionally with marinara sauce for dipping. Enjoy your delicious Quail Egg Stuffed Meatballs!
Prep Time: 20 minutes
Cook Time: 10 minutes
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Shrimp Wonton Soup (鲜虾云吞)These light and springy shrimp filled wontons are served in a quick savory broth made with oyster sauce, soy sauce and sesame oil. It’s comforting, elegant, and surprisingly easy to make.Recipe: https://omnivorescookbook.com/shrimp-wonton-soup/
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Recipe for Stuffed Cucumbers
1 cucumber
2 onions
25 g butter
25 g sunflower oil
12 olives
0.5 teaspoon oregano
2 g salt and pepper
100 g cottage cheese
2 cherry tomatoes
Halve the cucumber lengthwise and scoop out the flesh. Heat a pan and add the butter.
Finely chop two onions and sauté for 5 minutes. Then add the cucumber puree and the finely chopped olives.
Add the oregano, salt, pepper, and cottage cheese and mix well. Fill the cucumbers and garnish with olives, cherry tomatoes, and parsley.
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Chinese Turnip Cake (Lo Bak Go, 萝卜糕)
I make this turnip cake with grated daikon, Chinese sausage, and dried shrimp, then steam and pan fry it until crispy on the outside. The key is getting the daikon to flour ratio just right so the cake is tender and moist, not tough. It is a classic dim sum appetizer dish I make every Chinese New Year, and it tastes so much better than the restaurant version.
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This Creamy Kale Artichoke Dip is a vegan twist on a classic favorite. Packed with nutritious kale and artichoke hearts, and creamy cashew-based sauce, it’s perfect for parties or cozy nights in. The blend of flavors and textures makes it irresistible to vegans and non-vegans alike.
Ingredients: 2 cups kale, chopped. 1 can 14 oz artichoke hearts, drained and chopped. 1 cup raw cashews, soaked overnight and drained. ½ cup nutritional yeast. ¼ cup lemon juice. 2 cloves garlic, minced. ½ teaspoon onion powder. ½ teaspoon salt. ¼ teaspoon black pepper. ½ cup vegetable broth. 1 tablespoon olive oil. ¼ cup breadcrumbs optional, for topping.
Instructions: Warm the oven up to 190C 375F. Soak cashews in water for a while. Add nutritional yeast, lemon juice, garlic, onion powder, salt, pepper, and vegetable broth. Blend until the mixture is smooth and creamy. Put the chopped kale, chopped artichoke hearts, and the creamy cashew mixture in a large bowl and mix them together. Put the mixture in a baking dish and make sure it’s spread out evenly. If you want, you can add breadcrumbs on top to make it crispy. Put it in the oven for 25 to 30 minutes, or until the top is golden brown and the dip is bubbly. If you want to dip it in something, serve it hot with crackers, bread, or sliced vegetables.
Prep Time: 20 minutes
Cook Time: 30 minutes
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Salt and Pepper Squid (椒盐鱿鱼)
In less than an hour, I can have these crispy restaurant-style salt and pepper squid ready to serve warm. I use simple pantry staples like all purpose flour, cornstarch, seasoning, oil for frying, and fresh baby squid from the market. My recipe makes four servings and works perfectly as an appetizer for parties or an easy meal at home.
Recipe: https://omnivorescookbook.com/salt-and-pepper-squid/
