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01/17/2008
Deep-fried tofu puffs come in many shapes and sizes. In this dish, the puffs are sliced open to ru wei, "let the flavors enter".
Issue #95
12/12/2005
This recipe was inspired by a dish that author Grace Young had at the Yee Hen Restaurant on Lantau Island in Hong Kong, where Lee Wan Ching was the chef.
Issue #78
09/04/2007
This recipe is an elegant take on the Chinese classic.
Issue #97
03/02/2010
For many home cooks, a first attempt with dumpling-making usually begins with a potsticker recipe. This blog post by Steamy Kitchen features a handy pictorial. Continue...
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Source: Steamy Kitchen
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