Authentic Spring Rolls Recipe China, Asia

Adapted from the Classic Chinese Cookbook by Yan Kit So, this recipe shows how to make spring rolls with pre-made wrappers slightly larger than usual. The rich filling combines pork, seafood, and cellophane noodles, and you can substitute Shaohshing wine with medium-dry sherry.

A basic filling consisting of pork, carrots, and napa cabbage is the base of this spring rolls recipe. The pork can be replaced with chicken or mushrooms, and the spring rolls should be served warm. The filling is done in a flash, and the recipe instructs the use of store-bought wrappers, which is why these spring rolls are done in the blink of an eye.

This recipe variety, adapted from Seriouseats.com, fills the spring rolls with a creamy filling made with napa cabbage and pork that have been braised down into a thick purée. This approach is characteristic of the city of Shanghai, and the spring rolls are served with vinegar or duck sauce.

Contrary to a popular belief, it is not mandatory to deep-fry the spring rolls. This recipe, adapted from fruitguys.com, shows how to make fresh spring rolls in dried rice wrappers. This recipe is suitable for vegans and vegetarians: the choice of vegetables includes regular, napa or Savoy green cabbage, carrot, mushrooms and mixed vegetables such as bean sprouts, snow peas, and sweet pepper.

The following is the recipe for the famed giant soup dumplings. The recipe makes two large soup dumplings, and instructions for the dipping sauce are also included in the recipe. You'll start by preparing an aspic, a gelatinous pork broth that's the secret to the dumpling's soup-like interior and which needs to rest for 24 hours to solidify. The dough is made the following day, as is the filling, which needs to have a paste-like consistency, and the dumplings are then assembled and, ideally, should be steamed in individual bamboo baskets. Apart from their deliciousness, it's also their visual appeal that made them hugely popular.

The following is the recipe for traditional Shanghai-style xiaolongbao dumplings. It gives instructions on how to make the wrappers and the pork and jelly filling from scratch. The recipe comes from Clarissa Wei, a freelance journalist and expert on Taiwanese and Chinese cuisine. Made in Taiwan is her first cookbook. We suggest using two wrappers to practice forming a dumpling then use the remaining eight for making the dumplings.

Dive deep into the rich flavors of China with this authentic guotie recipe, a treasure straight from the heart of Chinese cuisine. Adapted from the revered www.meishij.net, this recipe stands out for its versatility in meat selection, accommodating varying tastes while preserving the original essence. The exquisite blend of fatty cuts, crisp cabbage, and aromatic seasonings encased in delicate dough promises a bite that's both crunchy and succulent. Celebrating tradition while embracing adaptability, this guotie offers a culinary experience that is both timeless and innovative. It's not just a dumpling; it's a journey of flavors worth embarking upon.

Pork and suan cai — pickled Chinese cabbage also known as Chinese sauerkraut — are the main ingredients of this recipe. This kind of shuǐjiǎo is popular in Northern China.

This recipe gives instructions on preparing the steamed char siu bao in a way adjusted to Western kitchens and in less time. The buns will be done in a few hours instead of days, as is the case with the traditional recipe. The dough is leavened with yeast and baking powder; the cornstarch makes for super white buns, and the baking powder causes the buns to crack open at the top during steaming. 

This recipe gives instructions on preparing baked cha siu bao buns. The dough is super soft and fluffy, while the filling is full of flavors that balance each other out perfectly. The sesame seeds for the topping are optional but don’t forget to glaze the buns with sugar syrup while still hot to give them a lovely shine. 

Adapted from the popular YouTube channel Amanda Tastes, which deals predominantly with traditional and modern Chinese food and other kinds of foods and dishes, this recipe describes how to make shuǐjiǎo dough and filling from scratch. The filling is made with pork, prawns, spring onions, garlic chives, and ginger.

This traditional guotie recipe teaches how to prepare guotie from scratch, meaning the recipes for the wrappers and the dipping sauce are also included. Chives are used instead of the more common cabbage, along with pork and prawns, and the recipe makes for 30 guotie dumplings.

The following is the recipe for Wuxi-style xiaolongbao dumplings, which are sweeter and have thinner skin than those from Shanghai. In this variant, the filling is seasoned with oyster sauce, which is both salty and sweet, and sugar, thus resulting in sweeter-tasting dumplings. The recipe gives instructions on how to prepare the wrappers, the pork jelly for the filling, and the filling from scratch. For even more sweet flavor, it's best to pair these dumplings with Chinese black vinegar, which has a slightly sweet and acidic taste.