Recipes – Page 2 – Towards China

Make a kitchen project of it

Challenging

Stretch, pleat and wrap. Allow the resting time, and enjoy learning a new skill.

Challenging55 min

Flaky spring-onion pancakes

Roll, coil and flatten your way to crisp layers. These savoury pancakes are a dough project, not a batter.

Let’s cook

Challenging2 hr 55 min

Fluffy pork and carrot baozi

Soft steamed buns with a juicy filling. A little kneading, a little pleating and a very satisfying first batch.

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Challenging2 hr 38 min

Fluffy spring-onion flatbread

Yeast gives this pan-cooked flatbread a soft centre, while a rolled layer carries spring onion through it.

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Challenging23 min

Ginger milk curd

Fresh ginger juice can set warm milk into a delicate curd without gelatine. Temperature and fresh juice matter, which makes this tiny dessert a satisfying kitchen experiment.

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Challenging2 hr 50 min

Gua bao pork belly buns

Folded steamed buns make pockets for tender pork belly, pickles and crushed peanuts.

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Challenging1 hr 8 min

Hand-cut wheat noodles

A firm wheat dough becomes noodles with a rolling pin and a knife.

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Challenging1 hr 50 min

Hand-pulled biang biang noodles

Wide, chewy noodle ribbons you pull yourself. Give the dough a proper rest and let your first ribbon be a practice run.

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Challenging1 hr 2 min

Har gow crystal prawn dumplings

A hot-water starch dough gives har gow their delicate, translucent wrappers.

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Challenging1 hr 50 min

Home-style Chinese meat pies

A soft hot-water dough encloses juicy pork and spring onions in these Chinese meat pies. Gentle pan-frying cooks the centre while the outside turns golden.

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Challenging28 hr 25 min

Home-style Peking duck

This home-style Peking duck is a two-day project: a glazed skin dries in the fridge before roasting.

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Challenging1 hr 25 min

Homemade fortune cookies

Thin cookies become folded shapes while they are still warm and bendy.

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Challenging9 hr 5 min

Homemade liang pi cold-skin noodles

Liang pi starts as a rested flour batter, then cooks into thin sheets before you slice it into noodles.

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Every swap explains what changes. Some specialist ingredients are worth finding: plain flour cannot do the job of glutinous rice, and chilli sauce cannot recreate fermented bean paste.