Posts Tagged ‘Mushrooms’

Oh my, shu mei!  That’s what everyone says when they bite into these delicate dumplings which are juicy, light and delicious.  Who knew how easy these steamed dumplings are to make and that you can use the same filling to make wontons and potstickers?   You can substitute the ground chicken with turkey or pork [...]

A lot of my friends in Los Angeles have complained that they can’t find their beloved New York Style eggrolls made with the thicker, egg-based wrappers which bubble on the outside when you cook them.  Springrolls are made of skins which are lighter and crispier and are most commonly served at LA Chinese restaurants.  The [...]

The launch party for my new cookbook, 300 Best Rice Cooker Recipes, was a smashing success!   Over 150 guests enjoyed my friend Bill Tocantin’s delicious Elixir G Ginger Margaritas and appetizers featured in the book such as Thai Shrimp Cakes with Coconut Mango Sauce, Wild Mushroom Arancini (risotto balls), Shrimp Shu Mei, Lentil Dal, [...]

It was one of those days. I ran around trying to get plans together for Cooking for Love, the food and wine culinary event I co-host to benefit Break the Cycle (it’s happening on October 9th so get your tickets now!), work on the menu for my cookbook launch party coming up in 3 weeks, [...]

Shu Mei Makes 18 4 medium dried black mushrooms 1/1/2 teaspoons salt, divided 10 ounces skinless, boneless chicken breast 1/8 teaspoon white pepper 1/2 teaspoon sesame oil 1/2 egg white 1 tablespoon cornstarch 2 teaspoons vegetable oil 1 teaspoon finely chopped ginger 2 tablespoons finely chopped carrot 4 tablespoons finely chopped onion 3 tablespoons light soy sauce 1/2 teaspoon sugar 1 tablespoon chopped green onion with tops 18 shu mei wrappers Soak [...]