These crispy tofu balls are are served with a fiery condiment that couldn't be simpler: salt mixed with ground Sichuan peppercorns.
These crispy Chinese shrimp balls make a fantastic party snack. They get a sweet kick from a Chaozhou tangerine sauce.
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Pot stickers, known as jiaozi in China, are a kind of meat or vegetable-filled dumpling, commonly eaten across Asia. While the dumplings can be boiled, steamed, or fried, the popular method is to fry the dumplings in a little oil, add a bit of water, and then cover to steam and cook the filling. Once the water has evaporated, the dumplings are pan fried on one side for a crispy outside texture.