INGREDIENTS:

• ¹⁄₄ cup flour
• 1 cup Italian style breadcrumbs
• 2 eggs
• 1 tablespoon milk
• 1lb mozzarella cheese, cut into 3/4 inch x 3/4 inch strips (or you can use string cheese and cut each in half)
• 1cup vegetable oil
• 1cup jarred pizza sauce or 1 cup marinara sauce

HOW TO COOK:

1. Whisk eggs and milk together.
2. Coat each piece of cheese with flour, then dip in egg and then roll in bread crumbs.
3. Dip in egg and crumbs again.
4. Heat oil in skillet and cook sticks for about a minute on each side, or until golden and before cheese starts to leak.
5. Drain on paper towels.
6. Serve with sauce for dipping.

SOURCE: food.com
IMAGE: schwans.com

SHARE WITH FRIENDS AND FAMILY!

INGREDIENTS:

• Store-bought gyoza wrapper
• Oil, for pan-frying
• Water, for steaming

For the Filling:

• 8 oz ground pork
• 2 oz cabbage, shredded and cut into small pieces
• 1 thumb-sized ginger, peeled and grated
• 1 clove garlic, peeled and grated
• 1/2 tablespoon cornstarch
• 1 1/2 tablespoons Mizkan (Bonito Flavored) Soup Base or 1 tablespoon soy sauce
• 1/2 tablespoon sake
• 3 dashes white pepper
• 1/2 teaspoon sesame oil
• 1 tablespoon chopped scallion, green part only
• Pinch of salt

For the Ponzu Dipping Sauce (Optional):

• 4 tablespoons Mizkan AJIPON® Ponzu or regular Japanese Ponzu
• 1/2 teaspoon sesame oil

HOW TO COOK:

1. In a bowl, combine all the ingredients in the Filling and blend well. The Filling should be sticky and cohesive.
2. In a dipping bowl, combine the Ponzu with the sesame oil. Stir to blend well.
3. To assemble the gyoza, place a piece of the gyoza wrapper on your palm or a flat surface. Spoon about 1 teaspoon of the Filling onto the center of the wrapper. Dip your index finger into some water and moisten the outer edges of the dumpling wrapper. Fold the gyoza over, press and seal the left end. Use your thumb and index finger to make a pleat. Pinch to secure tightly. Repeat the same to make the pleats. (Start with 3-4 pleats if you are a beginner). A nicely wrapped gyoza should have a crescent shape.
4. Heat up the oil in a skillet or stir-fry pan over medium heat. Arrange the gyoza  and cover with the lid. Pan-fry the gyoza until the bottoms turn golden brown and become crispy. Add about 1/4-inch water into the skillet or stir-fry pan and cover the lid immediately. The water should evaporate after a few minutes. Continue to cook the gyoza for a couple of minutes to crisp up the bottoms.
5. Remove the gyoza from the skillet or stir-fry pan and serve immediately with the Ponzu dipping sauce

SOURCE: atbp.ph
IMAGE: manusmenu.com

SHARE WITH FRIENDS AND FAMILY!

INGREDIENTS:

• 2 lbs ground pork
• 12 ounces crab meat
• 3 tbsp sesame oil
• 1 large egg
• 1 medium sweet onion, minced
• 1 cup minced carrots
• 1 pack won ton wrapper
• ½ teaspoon ground black pepper
• 2 tsp salt
• Cooking oil spray
• 5 cups water (for steaming)

HOW TO COOK:

1. In a large mixing bowl, combine the pork and crab meat. Mix well using a spatula or long wooden spoon.
2. Add the sesame oil, egg, salt, pepper, onions, and carrots. Continue to mix until all the ingredients are properly incorporated. You can even mix using your hand if you feel comfortable doing this.
3. Scoop around 1 to 1½ teaspoon of mixture and place at the middle of a wonton wrapper.
4. Fold the wonton wrapper to cover all the sides. Make sure that you leave the top open. Do this step until you are down with the last shumai. If you need more guidance on this step, this pork siomai recipe cooking video might be helpful.
5. Spray cooking oil on the base of a bamboo or metal steamer to avoid the shumai from sticking. I use Pam cooking oil spray all the time, but feel free to use whatever brand suits you. If you do not have a cooking oil spray around, you can spread about a tablespoon of cooking oil using a paper towel.
6. Arrange the shumai on steamer. Make sure that you leave a little space in between each piece to prevent the shumai from sticking to each other.
7. Pour the water into the steamer and let boil.
8. Steam the crab and pork shumai for 20 to 25 minutes.
9. Remove from the steamer and serve with ponzu or soy sauce and a lemon dip.
10. Share and enjoy!

SOURCE: panlasangpinoy.com

SHARE WITH FRIENDS AND FAMILY!

INGREDIENTS:

• 1 long cucumber
• 1 egg (hard boiled)
• 3.5 oz (100 g) shrimps (boiled)
• 2 tablespoons cream cheese
• 1 small bunch parsley (chopped)
• 1 pinch salt
• 1 pinch black pepper
• 5-6 toothpicks for assembling
• salt & pepper

HOW TO COOK:

1. Mince the egg and shrimps.
2. Combine them with cream cheese in a small bowl.
3. Add parsley, salt and pepper. Mix well and set aside.
4. Slice the cucumber thinly lengthwise.
5. Make rolls of the cucumber slices and fix them with toothpicks.
6. Fill each cucumber roll with cheese/shrimps stuffing.
7. Serve cucumber rolls immediately.

SOURCE: everythingofcooking.com
IMAGE: tastykitchen.com

SHARE WITH FRIENDS AND FAMILY!

INGREDIENTS:

• Pork rind with a thin layer of fat, cut into rectangles
• Salt and pepper

HOW TO COOK:

1. Throw in pork rind pieces into a pot of boiling water and continue boiling for about 20 minutes. Add salt and pepper and simmer until tender.
2. Drain. You may bake them or dry under the sun but I just leave them in a platter for a couple of hours to dry. Then refrigerate overnight.
3. Heat about 2 cups of oil in a deep casserole. Deep-fry pork rind in batches over medium heat until puffy and crisp. Be sure to cover with lid as the splattering is pretty nasty.

Notes:
Prep time includes 2 hours of drying time before deep-frying.

SOURCE: iskandals.com
IMAGE: cookingchanneltv.com

SHARE WITH FRIENDS AND FAMILY!

INGREDIENTS:

• 250 g baby potatoes – boiled and peeled
• ½ cup thick curd – whipped until smooth
• salt to taste
• ½ tablespoon crushed pepper corns
• ½ tablespoon mustard paste
• 2 tablespoon finely chopped mint leaves
• ½ tablespoon soya sauce
• ¾ tablespoon chili sauce

HOW TO COOK:

1. Boil the baby potatoes. Peel them.
2. In a bowl beat the curd well till smooth.
3. In this curd add all other ingredients, except the boiled potatoes. Mix it well.
4. Add the boiled potatoes. Mix gently and transfer to a serving dish.
5. Garnish with fresh mint. Serve.

SOURCE: rasoimenu.com
IMAGE: kickstarter.com

SHARE WITH FRIENDS AND FAMILY!

INGREDIENTS:

• 1/2 lb jump pasta shells
• 2 tablespoons olive oil
• 1 small onion (finely chopped)
• salt and ground black pepper
• 3 garlic cloves (minced)
• 1 lb ground Italian sausage
• 2 cups pizza sauce
• 2 cups ricotta cheese
• 2 cups mozzarella cheese (divided)
• ½ cup grated parmesan cheese
• 1 egg
• ½ cup pepperoni chopped

HOW TO COOK:

1. Preheat the oven to 350 degrees F. Cool the pasta shells according to package directions. Drain and run cold water over the shells.
2. While the shells are cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 4-5 minutes. Add the garlic and cook for another minute. Add the Italian sausage and cook while breaking it up into chunks with a spatula until fully cooked. Remove from the heat.
3. In a small bowl mix together ricotta, 1 cup mozzarella, parmesan, and the egg. Stir into the ground beef mixture in the pan.
4. Grease a 9×13 inch baking dish and spread a thin layer of pizza sauce onto the bottom of the dish. Spoon the filling into each shell and arrange them in a layer on top of the sauce. Pour some additional pizza sauce over each shell and top the shells with mozzarella cheese and chopped pepperoni.
5. Place into the oven and bake for 25-30 minutes or until the cheese has melted and the shells are heated through.

SOURCE: blogchef.net

SHARE WITH FRIENDS AND FAMILY!

INGREDIENTS:

• 1 14 oz block extra firm tofu
• 2 tbsp flour
• 1 egg
• 1 tbsp soy sauce
• 1 tbsp sriracha
• 1/3 cup panko crumbs
• 2 tbsp sesame seeds

HOW TO COOK:

1. Cut the tofu into 1/2″ thick squares. Place in a single layer on top of a few sheets of paper towels; top with more paper towels and place a heavy object (like a cutting board or pan) on top. Let sit for an hour.
2. Combine the egg, soy sauce, and sriracha. Combine the panko and sesame seeds. Toss the tofu in the flour, dip into the egg wash, and press into the panko mixture.
3. Heat some oil on a griddle or skillet. Cook the tofu until golden and crisp, about 3 minutes on each side. Serve with more sriracha.

SOURCE: thenerdychef.com
IMAGE: hapanom.com

SHARE WITH FRIENDS AND FAMILY!

INGREDIENTS:

• 1 cup sushi rice
• 1 cup water
• ¼ cup rice vinegar
• 1 Tablespoon sugar
• 1 teaspoon kosher salt
• 1 cucumber
• Salmon flavored cream cheese
• Wasabi sauce
• Soy sauce
• Nori Sheets
• Carrots and avocado (optional)

HOW TO COOK:

1. Rinse the rice several times until water runs clear.
2. Add cool water to a pot.
3. Add in rinsed rice.
4. Bring to a very light simmer over medium heat.
5. Cover and cook on medium low heat for 10 minutes.
6. After 10 minutes, reduce the heat to low and cook for another 10 minutes. Do not remove lid.
7. Remove from the heat and let it sit for 10 minutes. Do not remove the lid.
8. Prepare Seasoned Vinegar
9. Add rice vinegar, sugar and kosher salt to a saucepan.
10. Heat on medium until sugar and salt has dissolved.
11. Remove from heat & set aside.
12. Peel, seed and slice cucumber into thin slices. Set Aside.
13. Pour the rice into a glass dish and pour in the seasoned vinegar.
14. Stir to combine and fan the rice to cool it down.
15. Cover a bamboo mat with saran wrap.
16. Place a nori sheet on top.
17. Prepare a small bowl with some water and rice vinegar to keep your fingers moist while spreading the rice if needed.
18. Use a wooden spoon or your fingers to place the rice on top of the norisheet. Smooth it out to make a thin layer of rice.
19. Lay on 3-4 strips of cucumber about 2 inches from the edge, followed by thin strips of salmon cream cheese.
20. Add wasabi sauce and drizzle on some soy sauce.
21. Roll it up tightly. The bamboo mat will make rolling easier.
22. Seal the edges with a little rice vinegar water if needed.
23. Let the finished rolls sit for about 10-15 minutes.
24. Slice the rolls with a serrated knife.
25. Serve with various sauces and enjoy.

SOURCE: divascancook.com
IMAGE: sushiday.com

SHARE WITH FRIENDS AND FAMILY!

INGREDIENTS:

• 500 g of chicken
• 250 g of noodles
• 1 red bell pepper
• 1 bunch of spring onions
• 2 carrots
• 2 onions
• 3 cloves of garlic
• 2 talespoons of oyster sauce
• 2 teaspoons of soy sauce
• 1 tablespoon of brown sugar
• salt
• pepper
• 1 egg for brushing
• 1 liter of oil

HOW TO COOK:

1. Crush the noodles in the bag they are in. They are easier to deal with when they are in small pieces instead of long. Cook the noodles in some water and let them stand and drain in a colander. Cut chicken into small pieces and fry in a pan. The chicken can give some water/juice, so when they’re done get them in a sieve and drain.
2. Chop the onion, garlic, bell pepper and scallions. Grate the carrots on a grater. Throw all the vegetables in the pan and fry until they become soft. Pour the chicken again along with the vegetables and cook a few more minutes. Now, get the entire mixture into the strainer and let it stand and drip off. After that put them back into the pan and add soy sauce, oyster sauce and brown sugar. Taste with salt and peper. Get ready to roll egg rolls!
3. Make an egg ready in a cup and whisk lightly. The egg is going to be used to seal the spring rolls. It works a little like glue.
4. Open the package of spring roll dough should be about 40 pieces in the package. Make a dish towel wet and put it over the dough every time you take one, since the dough very easily dry out. Take a little filling and put in one corner, roll a few times, fold the ends in, roll one more time brush with a little egg on the last piece and roll up. So you should have a great lookingspring roll. Repeat this process until there are no more filling.
5. Now heat up the oil in a pan, be careful with the heat! Turn up to full heat for 3 minutes, and then let it stand and warm up with medium high heat. Keep a close eye that the oil does not get too hot. When the oil is ready put 6-8 spring rolls in at a time and fry until golden. Up on a plate with paper towels and serve!

SOURCE: onekitchenblog.com
IMAGE: whiteonricecouple.com

SHARE WITH FRIENDS AND FAMILY!